Our Menu

Roasted marrow bones with charred sourdough, pickled shallots, and smoked sea salt. Sourced from Benton Hollow Farm.

Roasted candy-stripe beets, whipped chèvre, candied pecans, arugula, and aged balsamic from our cellar.

Selection of three Tennessee artisan cheeses with honeycomb, preserved figs, and walnut sourdough crackers.

Double-cut Berkshire pork chop, smoked over hickory for 4 hours. Served with stone-ground grits, braised greens, and apple mostarda.

Whole Tennessee river trout, pan-seared in cast iron with brown butter, capers, Meyer lemon, and haricots verts.

Grass-fed short rib braised for 48 hours with red wine, root vegetables, and bone marrow. Served over creamy polenta.

Chef's selection of roasted, pickled, and raw seasonal vegetables with house-made hummus, romesco, and grilled flatbread.

Classic Tennessee pecan pie spiked with Chattanooga whiskey. Served warm with vanilla bean ice cream from Hatcher Dairy.

Dark chocolate ganache with a hint of hickory smoke, topped with sea salt flakes and crème fraîche.