BREADS & SPREADS

Sweet Tea Brioche & Cultured Butter

Soft sourdough brioche enriched with strong pekoe tea, eggs, butter and local honey, served with cultured grass-fed butter.

Sunflower & Allium Focaccia  [V]

Garlic confit, charred scallion and sea salt; finished with cold-pressed sunflower oil and a fresh chive-scallion herb oil.

Benne Sourdough Crackers  [V]

Thin, crisp sourdough crackers with benne seed and sunflower oil.

Fresh Trout Rillettes

Gently poached trout folded with crème fraîche, butter, capers, dill and lemon.

Pinto Bean Hummus  [V]

Silky pinto beans with benne, chow chow, fried-chicken spice and regional okra seed oil.

FROM THE FIRE

Wood-Smoked Trout Croquette

Wood-smoked trout and Yukon Gold potato croquette with vermouth-Pernod béchamel, beet labneh, microfennel and micro leek.

Chicken Ballotine, Roasted à la Ficelle  [GF]

Apple, maple, onion and sage farce; maple lacquer; mustard-sumac jus made from the bones and fire-roasting drippings.

Schoolhouse Beef Khachapuri

Gurian-inspired cheese bread with Schoolhouse beef, local cheese, foraged mushrooms, charred onion and egg; finished with smoked-salt-cured yolk and micro brassicas.

SIDES & FARM

ComFoo Mac & Cheese

Baked mac and cheese built around local cheddar, grass-fed cream, milk and butter.

White Bean & Collard Potlikker  [V / GF]

Carolina Gold rice, fire-roasted winter squash and collards in a charred-onion bean broth, finished with sage-chile sunflower oil.

Sunset Market Garden Salad  [V / GF]

A seasonal salad of the best greens and vegetables from Sunset Market Garden, simply dressed with a vinaigrette of ComFoo apple cider vinegar, sunflower oil and sea salt.

SWEETS

Kudzu Basque Cheesecake  [GF*]

Deeply burnt and custardy, set with kudzu starch and served with roasted pear, seasonal cider syrup, sea salt.

Pecan MoonPie Macaron  [GF*]

Toasted pecan macaron filled with soft maple-vanilla marshmallow and finished with a thin edge of tempered dark chocolate.