lunch

To Share

Cavanaugh Potato & Leek Soup | Roasted Garlic Oil | 5 / 7

Peanut Hummus | Served with Hemp Seed Crackers | 5

Sweet Potato Blini | Kale Salad | Spicy Pecan Dressing | 6

Chicken Flatbread | Basil Pesto | Marinated Tomato | Mozzarella | 8

Benton’s Bacon Marmalade Flatbread | Maytag Blue | Caramelized Onions | Arugula | 8

Goat Cheese Flatbread | Onion Marmalade | Smoked Pecans | Arugula | 8

Heirloom Flatbread | TN Heirloom Tomato | Mozzarella | Basil | 7

 

Salads

Organic Mixed Lettuces | Radish Flambeau | Local Hard Cheese | House Vinaigrette | 5

Cobb Salad | Chicken | Hardboiled Egg | Artichokes | Tomato | Blue Cheese | Bacon | Red Wine Vinaigrette |10

Lee & Gordon Lettuces | Mesculin Mix | Lolla Rossa | Sorrel | Beets | Radish| Goat Cheese | Sherry Vinaigrette | 7

Spinach Salad | Smoked Pecans | Strawberries | Chevre | House Vinaigrette | 8

add-on                        

Grilled Chicken Breast | 4                                         Sweet Potato Blini | 4

Hemp-Nut Patty | 5                                                    Chicken Salad | 4

 

Mains

Hemp-Nut Burger | Cucumber Relish | Minted Yogurt | 8

Cloudcrest Farm Pulled Pork Sandwich | Chow Chow | Whiskey BBQ Sauce | 9

Roasted Vegetable Sandwich | Pimento Cheese | Aioli | 7

Dales Fish-n-Chips | Apple Slaw | Wood Touched Cavanaugh Potatoes | 12

Elemental B.L.T. | Benton’s Bacon | Thick Sliced Tomato | Basil Aioli | Lettuce | Pimento Cheese | 8

*Add Over-Easy Egg | 1.5

Farm Burger | Local Lettuces | Heirloom Tomato | House-made Spicy Dill Pickle | Aioli | Tomato | 10

Grown up Grilled Cheese | Oven Dried Tomato | Basil | Buttermilk Cheddar | Potato Soup | 7.5

Chef’s Burger Special | MKT

Choice of Sides: Lemon Touched Mixed Lettuces | Split Red Potatoes | Seasonal Cooked Greens

 

 

dinner

SMALL PLATES

Small Plates

Seafood Chowder | 7

South Carolina Clams | Atlantic Cod | Benton’s Bacon | Cruze Dairy

Farm Milk | White Wine | Celery | Onions

Warm Goat Cheese | 7

Foraged Mushrooms | Grilled Bread

Kale 2 Ways | 6

Root Vegetable Ribbons | Benne Seed Vinaigrette | Pecans

Lee and Gordon’s Lettuces | 7

Mesculin Mix | Lolla Rossa | Sorrel | Beets | Radish| Goat Cheese | Sherry Vinaigrette

Iceberg Wedge | 8

Lardons | Tomato | Bleu Cheese | Buttermilk Ranch Foam

Roasted Quail | 12

Stuffed with Buttermilk Biscuit | Pecans and Sorghum | Butternut Squash Puree | Sunchokes | Pea Tendrils | Cranberry Gastrique

 

From the Stone Hearth

Belle Chevre Flatbread | 8

Stone Fruit | Onion Marmalade | Dressed Arugula

Benton’s Bacon Marmalade Flatbread | 8

Maytag Blue Cheese | Arugula

Grilled Chicken Flatbread | 9

Basil Pesto | Marinated Tomato | Mozzarella

Bonte Farm’s Tomato Flatbread | 7

Mennonite Grown Tomatoes | Mozzarella | Red Sauce| Basil

Bonte Farms Vegetable Flatbread | 8

Marinated with Olive Oil and Fresh Herbs | Pimento Cheese

Foraged Mushroom Flatbread | 10

Onion Marmalade | Coppinger Cheese | Brussels Leaves | Georgia Olive Oil

 

Mains

Seared Chicken Breast | 21

Local Potato and Vegetable Hash | Collard and Beet Green Slaw | White Barbeque Sauce

Pickett’s Trout- Simply Grilled | 23

Sorghum Glazed Carrots with Spiced Pecans | Wilted Field Greens | Sourdough Panzanella | Pickled              Sugarbaby Watermelon Rind

Shroom and Grits | 19

Locally Foraged Mushroom Medley | Fall Mills Grits | Caramelized Onions | Roasted Peppers | White Wine and Lemon     Meunière Sauce

Braised Painted Hills Short Rib | 28

Falls Mill Grits | Charred Brussels Sprouts | Natural Pan Jus

Farmers’ Market Vegetable Plate | 19

Sauteed Brussels Sprouts | Beets | Spinach and Leek Cakes | Lentils | Sweet Potato Puree | Haricot Verts

Steak and Potatoes | 23

6oz Ribeye | Olive Oil Smashed Potatoes | Sauce Romesco | 62˚Egg

Vegetarian Campanelle | 16

Baked Campanelle | Bonte Farms Vegetables | Baby Greens |

Heirloom Tomatoes

Shrimp and Grits | 24

Carolina Shrimp | Creamy Grits | Bacon | Tomato | Poached Farm Egg

Pork Tomahawk Chop | 24

Sweet Potato Puree | Garlic Wilted Kale | Pickled Apple Conserve

sides

Braised Greens | 5

 Sweet Potato Puree | 5

Mac and Cheese | 7

Sorghum Glazed Carrots | 6

Potato and Vegetable Hash | 6

           Lentil and Root Vegetable Ragout | 6

Charred Brussels Sprouts

with Bacon Marmalade | 7

Tiny Green Beans | 6

 

 

SUNDAY BRUNCH

Elemental Benedict | 11

Two Poached Eggs | Country Ham | Greens | Buttermilk Biscuit | Hollandaise | Falls Mill Grits

Elemental Florentine | 10

Two Poached Eggs | Arugula | Tomatoes | Buttermilk Biscuit | Hollandaise | Falls Mill Grits

Wild Mushroom Omelet | 9

Forest Mushrooms | Noble Springs Dairy Chevre | Caramelized Onions | Arugula | Falls Mill Grits| Buttermilk Biscuit

P-B & J Omelet | 10

Pimento Cheese | Bacon Marmalade | Scallions | Jalapeño Crème | Falls Mill Grits| Buttermilk Biscuit

Pickett’s Trout Hash | 12

Pickett’s Farm Cured Trout | Red Potato Hash | Roasted Peppers | Dill Crème | Sunnyside up Egg

Red Potato and Veggie Hash | 9

Cabbage | Spring Vidalia | Roasted Red Peppers | Wild Arugula | Wild Mushrooms

Steak and Eggs | 14

Sequatchie Cove Pepper Steak | Marinated Tomatoes | Eggs Over Easy | Hollandaise | Falls Mill Grits

Callebaut Chocolate Pancakes | 10

Callebaut Dark and White Chocolate | Whipped Cream | Strawberry Syrup | Pecan Butter

Bananas Foster French Toast | 11

Neidlov’s Challah Bread | Bananas | Rum-Caramel Sauce

Farm Burger | 10

Grilled Sequatchie Cove Farms Beef | Basil Aioli | Lettuce | Tomato | Rosemary Potatoes

Scrambled Eggs | 6

2 Eggs Scrambled | Toast | Grits

Roasted Vegetable Sandwich | 8.5

Pimento Cheese | Basil Aioli | Niedlov’s Bun | Rosemary Potatoes

Sides

Grits | 3         Potatoes | 2        Bacon | 3        Two Eggs | 2.5         Buttermilk Biscuit | 1.5        Sausage | 3

 

Kids Menu

Pancake with Whipped Cream and Maple Syrup | 5

Scrambled Egg | Potatoes | Biscuit | 5