- BREAKFAST
- PIZZA
- DINNER
- DESSERTS
- Cocktails
- WINE & BEER
AVOCADO TOAST ◊ 15
Two Slices of Homemade Rustic Toast, Whipped Avocado, Radish, Feta, Aleppo
Add two eggs any style ◊ 7
WARM OATMEAL ◊ 13
Steel Cut Oats, Cinnamon & Brown Sugar, Fresh Blueberries, Slivered Almonds
GREEK YOGURT ◊ 13
Whole Greek Yogurt, Fresh Berries, House Granola, Agave
BARGELLO BREAKFAST ◊ 17
Two Eggs Any Style, Bacon or Sausage, Breakfast Potatoes, Rustic Toast
B.E.C.A SANDWICH ◊ 15
Bacon, Egg, Cheddar, Chive, Avocado, Brioche Bun, Breakfast Potatoes
AREPAS ◊ 17
Stuffed Yellow Corn Flatbread, Cheesy Eggs, Breakfast Potatoes, Pico, Avocado, Crema
BREAKFAST BURRITO ◊ 17
Cheesy Eggs, House Chorizo, Tater Tots, Caramelized Onions, Pico, Avocado, Crema
COUNTRY OMELETTE ◊ 17
Smoked Ham, Roasted Red Peppers, Cheddar Cheese, Chives, Breakfast Potatoes
GARDEN OMELETTE ◊ 17
Mars Hill Mushrooms, Spinach, Caramelized Onions, Feta, Breakfast Potatoes
BRIOCHE FRENCH TOAST ◊ 19
House Brioche, Lemon Curd, Berry Compote, Powdered Sugar, Slivered Almonds
BACON ◊ 7
SAUSAGE ◊ 7
BREAKFAST POTATOES ◊ 6
RUSTIC TOAST ◊ 6
HOME MADE PASTRIES ◊ 5
FRESH FRUIT ◊ 9
TWO EGGS ◊ 7
HOT TEA ◊ 5
COFFEE ◊ 4
CAPPUCCINO ◊ 7
LATTE ◊ 7
COLD BREW COFFEE ◊ 6
JUICE ◊ 7
MARGARITA ◊ 20
Red Sauce, Mozzarella, Fresh Basil
MUSHROOM BIANCO ◊ 22
White Sauce, Mushrooms, Pickled Red Onion, Roasted Garlic, Cacio, Arugula
MIALE ◊ 23
Italian Sausage, Soppressata, Prosciutto, Tomato Sugo, Cacio
PESTO DI POLLO ◊ 22
Za’atar Roasted Chicken, Tomato, Green Olive, Butternut Squash, Torn Burrata
ARANCINI ◊ 19
Fried Goat Cheese & Herb Risotto, Vodka Sauce, Chicories & Preserved Lemon, Shaved Parmesan, Pine Nuts, Balsamic
STEAMED MUSSELS+ ◊ 26
Pancetta, White Beans, Preserved Tomato, Green Olive, Rosemary, White Wine & Butter, Rustic Bread
GRILLED RAINBOW CARROTS ◊ 16
Whipped Ricotta, Calabrian Chili, Wild Honey (GF)
BURRATA+ ◊ 25
Roasted Squash, Apple, Arugula, Pecans, Mulled Cranberries, Pumpkin Seeds, Grilled Focaccia
BRAISED BEETS ◊ 19
Shaved Fennel & Carrots, Orange, Pistachio, Pomegranate, Local Chevre, Chicories & Preserved Lemon, Balsamic (GF)
GRILLED OCTOPUS ◊ 24
Roasted Red Pepper Hummus, Calabrian Chili, Italian Sausage, Artichokes, Chicories & Preserved Lemon, Pine Nuts, Herb Oil (GF)
CAESAR SALAD ◊ 18
Chopped Romaine, Aged Parmesan, Focaccia Croutons, Creamy Anchovy & Cacio Dressing
ATHENA SALAD ◊ 18
Spinach, Tomato, Citrus Olives, Cucumber, Red Onion, Feta, Greek Dressing (GF)
Add Chicken, Grilled ◊ 8
Add Sauteed Shrimp (4) ◊ 9
CHARCUTERIE & CHEESE+ ◊ 48
Bread & Crackers, Fig Jam, Lusty Monk Mustard, Pickled Vegetables, Marinated Olives
BREAD SERVICE ◊ 15
Chef Selected Breads Handcrafted in House, Whipped Butter, Extra Virgin Olive Oil, Balsamic
MARGARITA ◊ 20
Tomato Sugo, Mozzarella, Basil
MUSHROOM BIANCO ◊ 22
White Sauce, Mushrooms, Pickled Red Onion, Roasted Garlic, Cacio, Arugula
MIALE ◊ 23
Italian Sausage, Soppressata, Prosciuto, Tomato Sugo, Cacio
PESTO DI POLLO ◊ 22
Za’atar Roasted Chicken, Tomato, Green Olive, Butternut Squash, Torn Burrata
GNOCCHI ◊ 34
Twelve-Hour Pork Shoulder & Beef Sugo, Shaved Romano, Fresh Basil
BUCCATINI+ ◊ 34
Mars Hill Mushrooms, Aged Parmesan Cream, Shaved Romano, Black Pepper
AGNOLOTTI ◊ 32
Spiced Pumpkin Dough, Chevre & Ricotta, Pancetta, Brussels Sprouts, Creamy Butternut Squash, Herb Brown Butter
MEZZE MANICHE ◊ 28
Vodka Sauce, Calabrian Chilis, Italian Sausage, Chopped Broccolini, Preserved Tomato, Shaved Romano (GF)
RAVIOLI ◊ 38
Braised Lamb & Ricotta Filing, Creamy Parsnip, Rainbow Carrots, Cippolini Onions, Confit Garlic, Fresh Herbs, Lamb Jus
SALMON ◊ 40
Beet Risotto, Local Chevre, Apple & Shaved Fennel Salad, Preserved Lemon, Herb Oil (GF)
SCALLOPS ◊ 48
Three Pan-Seared Scallops, Pancetta, Cannellini Beans, Preserved Tomato, Roasted Squash, Creamy Parsnips, Chicories & Preserved Lemon, Pine Nuts (GF)
NEW YORK STRIP ◊ 65
Grilled Broccolini, Smashed Marble Potatoes, Local Mustard & Rosemary, Roasted Garlic & Onion Soubise, Beef Jus (GF)
SHORT RIBS ◊ 39
Red Wine Braised Short Ribs, Creamy Cacio Polenta, Brussels Sprouts, Crispy Sweet Potatoes, Rosemary Truffle Demi
DUCK BREAST ◊ 44
Farro, Rainbow Carrots, Cipollini Onions, Chopped Broccolini, Green Olive, Butternut Squash, Herb Jus
GRILLED BROCCOLINI ◊ 12
Preserved Lemon Vinaigrette
CACIO TRUFFLE FRIES ◊ 16
Parmesan & Romano, Truffle Oil, Rosemary, Aleppo
MARBLE POTATOES ◊ 10
Sea Salt, Rosemary, Roasted Garlic & Chive Aioli
CREAMY POLENTA ◊ 10
Parmesan & Romano, Chives
CRISPY BRUSSELS SPROUTS ◊ 12
Balsamic & Cacio
MAPLE CHEESECAKE ◊ 14
Glazed Pecans, Graham Cracker Crumble, Maple Cream Sauce
AUTUMN SPICE CAKE ◊ 14
Cinnamon Apple Compote, Cardamom Creme Anglaise, Gingersnap Crumble
DARK CHOCOLATE CREMEUX ◊ 14
Miso Caramel, Marshmallow Cream, Hazelnut Crunch (GF)
DESSERT TRIO ◊ 36
Maple Cheesecake, Autumn Spice Cake and Dark Chocolate Cremeux
AFFOGATO ◊ 12
Housemade Vanilla Ice, Freshly Brewed Espresso
HOUSEMADE ICE CREAM OR SORBET ◊ 9
MAPLE CHEESECAKE ◊ 14
Glazed Pecans, Graham Cracker Crumble, Maple Cream Sauce
AUTUMN SPICE CAKE ◊ 14
Cinnamon Apple Compote, Cardamom Creme Anglaise, Gingersnap Crumble
DARK CHOCOLATE CREMEUX ◊ 14
Miso Caramel, Marshmallow Cream, Hazelnut Crunch (GF)
DESSERT TRIO ◊ 36
Maple Cheesecake, Autumn Spice Cake and Dark Chocolate Cremeux
AFFOGATO ◊ 12
Housemade Vanilla Ice, Freshly Brewed Espresso
HOUSEMADE ICE CREAM OR SORBET ◊ 9
BANANA BREAD AT WORK* ◊ 18
Brown Butter Bourbon, Banana, Maple, Black Walnut
Contains Dairy
GOLDEN TICKET ◊ 17
Vodka, Creme de Cacao, Black Malt Syrup, Half Cream
SORBET & SPARKLING ◊ 15
House-made Seasonal Sorbet with Cava
GRAHAM’S SIX GRAPES RUBY PORT ◊ 10
DOW’S 10 YEAR TAWNY PORT ◊ 12
DOW’S 20 YEAR TAWNY PORT ◊ 20
CHATEAU ROUMIEU-LACOSE SAUTERNES ◊ 13
LOTUS BLOSSOM ◊ 16
Vodka, Pomegranate, Lemon, Violette
THE CURE ◊ 19
Chemist Gin, Herbal Revenge Liqueur, Lime, Apricot, Luxardo
RAIN SHADOW ◊ 18
Codigo Reposado Barrel Pick, Grapefruit, Rosemary
KM SPRITZ ◊ 17
Vodka, Cherry, Lime, Citrus Soda, Blanc de Blanc
APPALACHIAN OLD FASHIONED ◊ 18
Dickel Rye, Drambuie, Rosemary, Honey, Grapefruit Bitters
MISO MAI-TAI ◊ 17
Rum Blend, Miso Caramel, Curacao, Orgeat, Lime Bitters
SMOKEY MOUNTAIN ◊ 18
Tequila, Mezcal, Agave, Lime, IPA Float
SAGE ADVICE ◊ 16
Chemist American, Blood Orange, Lime, Sage, Cava
SKYVIEW ◊ 20
Clarified* Rittenhouse Rye, Allspice, Honey, Ginger, Red Wine Float
*Contains Diary
SANGRIA ◊ 16
Wine Blend, Apple Brandy, Cordial Blend, Oleo
GIN E TONICA ◊ 16
Lemon-Infused Gin, Spiced Pinot Grigio Syrup, Mediterranean Tonic, Botanical Blend
SMOKED OLD FASHIONED ◊ 21
Buffalo Trace Barrel Pick, Barolo Chinato, Demerara, Madagascar Bitters, Smoke
AND EVERYTHING SPICE ◊ 12
Seedlip Spice 94, Blood Orange, Pineapple, Raspberry, Basil
COCO CLUB ◊ 14
Coconut-Washed Seedlip Grove 42, Lime, Orange, Mint, Non-Alcoholic Sparkling Wine
LIBERTY GARDEN ◊ 13
Seedlip Garden 108, Lychee, Rosemary, Lime, Tonic
BANANA BREAD AT WORK* ◊ 18
Brown Butter Bourbon, Banana, Maple, Black Walnut
*Contains Dairy
GOLDEN TICKET ◊ 17
Vodka, Creme de Cacao, Black Malt Syrup, Half Cream
SORBET & SPARKLING ◊ 16
House-made Seasonal Sorbet with Cava
BERLUCCHI ’61 ◊ 18 | 65
Franciacorta | Lombardy Italy
PAUL JABOULET AINE PARALLELE 45 ◊ 16 | 55
Viognier Blend | Cotes-du-Rhone, France
CASTIADAS ‘PRAIDIS’ ◊ 15 | 50
Vermentino | Sardinia, Italy
2018 TRIMBACH RESERVE ◊ 26 | 95
Pinot Gris | Alsace, France
FANTINI ◊ 16 | 55
Montepulciano | Abruzzo, Italy
NOZZOLE RISERVA ◊ 19 | 70
Sangiovese | Chianti Classico, Italy
PAOLO SCAVINO 2022 ◊ 42 | 155
Langhe Nebbiolo | Barolo, Piedmont, Italy
CABERNET SAUVIGNON ◊ 19 | 75
Smith & Hook ‘Reserve’ | Paso Robles, California
PINOT NOIR ◊ 18 | 70
Westmount | Willamette Valley, California
SANGIOVESE ◊ 18 | 70
Casanuova delle Cerbaie | Tuscany, Italy
GARNACHA BLEND ◊ 16 | 60
Domaine Preignes le Vieux | Coteaux de Beziers, Languedoc, France
MONTEPULCIANO RISERVA ◊ 17 | 65
Torri Cantine ‘Bakan’ | Abruzzo, Italy
CABARNET SAUVIGNON ◊ 32 | 120
Bella Union by Far Niente | Napa Valley, California
NEBBIOLO ◊ 42 | 145
2023 Paolo Scavino Barolo DOCG | Piedmonte, Italy
PINOT NOIR ◊ 30 | 105
2019 Chevalier de la Cree ‘Knights Templar Cuvee’ Cote de Beaune | Burgundy, France
SAUVIGNON BLANC ◊ 17 | 65
Otto’s Constant Dream | Marlborough, New Zealand
Cederberg | Western Cape, South Africa
Morgan, ‘Highland’ | Santa Lucia Highlands, Monterey, California
VIOGNIER BLEND ◊ 16 | 60
Paul Jaboulet Aine ‘Parallele 45’ | Cotes-du-Rhone, France
PINOT GRIGIO ◊ 18 | 70
Borgo Savaian | Friuli, Italy
CHARDONNAY ◊ 35 | 125
2024 Rombauer | Carneros, California
SAUVIGNON BLANC ◊ 30 | 105
2024 Domaine Fournier Pere et Fils Grande Cuvee | Sancerre Blanc AOP Loire Valley, France
CHARDONNAY ◊ 32 | 115
2024 Paul Nicolle, 1er ‘Les Forneaux’ | Chablis, Burgundy, France
PROSECCO ROSE ◊ 13 | 45
Lamberti | Veneto, Italy
CAVA BRUT ◊ 12 | 40
Perelada | Catalunya, Spain
BLANQUETTE ◊ 17 | 60
Passerine | Limoux, Languedoc, France
FRANCIACORTA ◊ 19 | 75
Berlucchi ’61 | Lombardy, Italy
ROSE of GRENACHE DE GRIS ◊ 17 | 65
Domaine de Fontsainte ‘Gris de Gris’ | Corbieres, Languedoc-Roussillon, France
New Belgium Mountain Time Lager
Highland Gaelic Amber Ale
Pisgah Brewing Nitro Stout
Noble Cider | Rotating Flavor
Rotating Seasonal
Ginger’s Revenge | Rotating Flavor
Highland AVL IPA | 8
Sierra Nevada Pale Ale | 8
New Belgium Fat Tire | 8
Modelo Especial | 7
Michelob Ultra | 6
Miller High Life | 6
Athletic Upside Dawn N/A | 7
Sierra Nevada Trail Pass Hazy IPA N/A | 8
High Rise Mango, 5MG THC Seltzer | 12
EXECUTIVE CHEF
Tyler Slade
*Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness.
