Located inside the Centre for Contemporary Arts building.
Fluffy english muffin, runny egg, provolone, bacon, arugula.
Crispy garlic, black sesame, aioli, cilantro.
mustard poppy vinaigrette, cranberry, sweet potato, pickled corn, walnut
with preserved fruit vinaigrette, candied pecans, roasted and pickled winter veg
local greens, crouton, anchovy, parmigiano.
with sesame-ginger dressing, shallot-green garlic preserve, puffed rice, cashew, crispy shallot
with beet hummus, avocado, blueberry beet jam, dukkah, paprika and dill oil, herbs
with coconut, garlic oil, cumin and coriander garlic oil, onion and sumac relish, lime
Tonnato, olive relish, arugula, Allez country bread.
with sunchoke au poivre sauce, pickled apple, salsa verde, kale
Tarragon, mustard, pistachio, grapes, Allez country bread.
mojo pork tenderloin, smoked pork shoulder, fermented mustard, za’atar pickles, ementallar, aioli
Mustard greens, sherry vinaigrette.
with poppy seed fromage blanc, cured egg, dill, pickled onion, dried chives
with local cheddar rarebit, beef jus kimchi, bread & butter pickles
with Green Goddess, roasted winter vegetables, pickled garlic, herbs, kale chip, golden raisin relish
with chicken broth, hot paprika oil, fines herbs, served with hazelnut butter toast
with anson mills carolina gold rice, black garlic sesame oil, mushroom furikake
with rutabaga bagna cauda, smoked almond creme fraiche, pickled cabbage, chive
with sherry brown butter, maldon
with peanut-kimchi vinaigrette, radishes, and herbs