Lunch
Menu

Lunch Menu

Starters

Soup

Chef’s Seasonal Soup du Jour
Cup 5 / Bowl 7

Soup and Salad

Season’s Soup du Jour with a Mixed Green Salad
9

Country Ham Beignets

Rosemary Sugar-Dusted Beignets served with House-Made Apple Butter
6

Ginger-Rosemary Pork Ravioli

Handmade Ravioli stuffed with Ginger-Rosemary Pork, Caramelized Shallots
and Henderson County Apple served with an Arugula Pumpkin Seed Pesto
7

Salads

Apple Salad

Mixed Lettuces with Local Pink Lady Apples, Roasted Butternut Squash
and Black Pepper Granola tossed with a Walnut Vinaigrette
10
(Add Grilled Chicken 3 or Sautéed Shrimp 4)

Grilled Caesar Salad

Grilled Romaine Lettuce topped with Shaved Parmesan Cheese, Focaccia Croutons and Oven-Roasted Grape Tomatoes finished with Caesar Dressing
9
(Add Grilled Chicken 3 or Sautéed Shrimp 4)

Spinach Salad

Baby Spinach, Roasted Beets, Local Goat Cheese, Spice-Candied Pumpkin Seeds and Orange Supremes tossed with a Caramelized Pear Vinaigrette
10
(Add Grilled Chicken 3 or Sautéed Shrimp 4)

Sandwiches and Panini

Served with your choice of Side Salad of the Day, French Fries,
Zucchini Fries or Mixed Green Salad

Turkey Reuben

Sliced Turkey with Swiss Cheese, House-Made Sauerkraut
and Russian Dressing on Griddled Marble Rye
12

Cuban

Ham and Roasted Pork Loin with Swiss Cheese, Dill Pickles
and Apple Cider Mustard pressed on Cuban Bread
12

Chicken Salad Sandwich

Poached Chicken Salad with Dried Cranberries, Celery, Red Onion
and Walnuts with Tarragon Aioli on Toasted Multi-Grain Bread
12

Smokehouse Burger

8 oz. Fresh Ground Beef with Applewood Smoked Bacon, Local Cider Caramelized Onions, Arugula and Gorgonzola Cheese on a Hearty Toasted Challah Bun
14

Turkey and Brie Panini

Shaved Turkey pressed on Organic French Bread with Double-Cream Brie,
Henderson County Apples, Local Honey and Baby Arugula
13

Entrées

Pan-Seared Salmon

Pan-Seared Salmon served atop Stewed Black Lentils with Roasted Leeks,
Celeriac Purée and a Marinated Kale Salad
16

Quiche of the Day

House-Made Deep Pan Quiche with Chef’s seasonally-inspired ingredients,
accompanied by a Mixed Green Salad
15

WNC Trout

Local Trout accompanied by Cornbread, Braised Collard Greens
and Whipped Sweet Potatoes finished with Molasses Butter
16

Braised Lamb

Braised Lamb Shoulder with Fingerling Potatoes, Pan-Seared Brussels Sprouts
and Glazed Carrots finished with Bordelaise Sauce
14