Starters
Chef’s Board 28
a rotating selection of three regional or imported cheeses, Chef’s selection assorted charcuterie, citrus marinated olives, house pickled vegetables,
whole grain mustard, grilled sourdough
Crispy Brussel Sprouts 14
honey and chili flake glaze, pecan butter
Mushroom Toast 14
pickled and sauteed seasonal mushrooms, garlic, house-made focaccia, spicy honey, pea sprouts
Crispy Fingerlings 10
fried fingerling potatoes, roasted garlic bacon aioli, chives, Maldon sea salt
Soups and Salads
Soup du Jour 11
Chef’s soup of the day
Beet Salad 16
lemon vinaigrette, herbed goat cheese, toasted sunflower seeds
Caesar Salad 12
house-made garlic focaccia croutons, romaine, parmesan cheese
Entrees
Pan Seared Gnocchi and Roasted Acorn Squash 18
radish, mushroom, and tomato concasse, topped with shaved parmesan
Chef’s Catch of the Day* MKT
cauliflower leek puree, smoked yogurt, microgreens
Roasted Half Chicken 38
glazed carrots, Carolina rice, haricot vert, plum chutney
Steak and Greens* 32
daily cut of Brasstown beef topped with avocado pudding and served with garden greens tossed in a champagne vinaigrette
Panko Pork Chop 28
tenderized, breaded pork chop with roasted red pepper coulis, cambezola cheese, and pickled red onion arugula salad
Yard Burger* 19
wood-fire grilled ground brisket topped with gruyere cheese, applewood smoked bacon, caramelized onion, arugula, dill pickle chips, Dijon mustard, and mayonnaise, served with house-made potato chips
Woodfire Grilled Waygu Steak* 55
hand-cut certified Waygu, woodfire grilled and topped with black garlic butter and sauteed seasonal mushrooms with butter whipped potatoes and haricot verts
*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Please note that any parties of 6 or more are subject to a 24% service charge, regardless of how the check is split.