As we strive to use the freshest and most seasonal ingredients possible, please consider this menu an example of our offerings. Menu items are subject to change.
-Bread Board- 3
-Cheese Board- 10/ 16
-Cured Meats- 10/16
-Picnic Basket- Serves 2-4: Chef’s Choice of Four Cheeses and Two Charcuteries, House Pickled Vegetables, Accompaniments, Nuts and Crostinis20
-Soup Du Jour- Soups and prices vary daily
MRC Baked Flatbread, Moore Pig’s Smoked Sausage, Buttermilk House-made Pepper Sauce, Lake Seminole Mushrooms, Sweet Grass Dairy Thomasville Tomme 10
MRC Baked Flatbread with MRC Arugula Pesto, Sweet Grass Dairy Lil’ Moo, Shaved Radish, Black Onion Jam 10
Turkey Hill Farm Lettuce Head Salad, Satsuma, Radish, Candied Benne Seed, Sweet Grass Dairy Lil’ Moo, Creamy Elephant Garlic Dressing 9
MRC Arugula Salad, NC Fuji Apple, Mt. Beasor Cane Candied KBH Pecan, Sweet Grass Dairy Asher Blue, Shaved Sweet Onion, VA Maple Mustard Vinaigrette 9
Roasted Root Vegetable Salad, Brown Butter Celeriac Puree, KBH Pecan Crusted Lil’ Moo 9
Moore Pigs Pork, Anson Mills Carolina Gold Rice, Sea Island Red Peas, Wilted Local Greens,Bumpy Roads Corn Bread 18
Burnt Tupelo-Ginger-Satsuma Glazed Sweet Potatoes, Smoked Turnips, Braised Brassicas,Toasted Garlic-Benne Seed Scented Brown Rice, Pickled Radishes 17
Catch of the Day, Bumpy Road Creek Indian Grit Cake, Smoked Shiitakes, Field Peas, FL Spiny Lobster Nage 19
Orchard Pond Meatloaf, Smashed Potato, Garlic Chive Sour Cream, Fresh Local Daily Vegetables, Beef-Bone Demi-Glace 16
Orchard Pond Beef Cut, Horseradish Gnocchi, Mustard Greens, Caramelized Red Onion Gravy 18
In order to be seated or put onto a waiting list, half or more of your party must be at the restaurant.
We accept parties of 10 or less Tuesday-Thursday, parties larger than 7 may incur a limited menu in order to assure quality to your party.
We accept parties of 6 or less on weekends.
*Please Inform Server of Any Special Dietary Needs*
Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs may increase your risk of a food borne illness.