Kitchen serves until 11pm · Sunday gospel brunch 11am – 2pm
Vegetarian + GF marked on every section
~ The kitchen ~

From the
kitchen, every day.

Most everything sourced within ninety minutes of the kitchen door. The menu shifts with the seasons, but the burger and the mac don't go anywhere. Vegetarian options on every section. We mark allergens at the bottom of every dish on the printed menu in the dining room.

To start Snacks + small things

House sourdough + cultured butter

Local Carolina Ground wheat, 36-hour sour, finished with sea salt.

$8

Beer cheese + pickled chiles

Sharp NC cheddar, brown ale, mustard. House crackers, pickled fresnos.

$11

Trout dip on rye toast

Smoked Sunburst trout, dill, lemon, capers. Half a board feeds two.

$14

Salt + vinegar fries

Hand-cut russets, double-fried in beef tallow. Malt vinegar aioli on the side.

$7

Pickle plate

Whatever is in the kitchen jars this week. Vegan. Currently: dilly beans, bread + butter cukes, pickled okra.

$8

Deviled farm eggs

Six halves. House mayo, malt vinegar, smoked paprika. Two of the eggs are bacon.

$10

Salads + bowls Lighter, all year

The wedge, but better

Quartered iceberg, hot honey buttermilk, smoked bacon, blue cheese, pickled onion. Cracker crumb on top.

$13

Roasted beet + chèvre

Three colors of beet, Three Graces chèvre, candied pecans, sherry vin. Vegetarian, GF.

$15

Grain bowl of the season

Farro, roasted root veg, kale, pickled apples, brown butter vin. Vegan as is.

$14

Mains Served until 11pm

Tavern smash burger

Two 3oz patties of Hickory Nut Gap chuck, american cheese, special sauce, sesame brioche. Fries on the side.

$17

Buttermilk fried chicken sandwich

Brined 24h, slaw, dill pickles, hot honey, soft potato roll. Spice up to fire-eater on request.

$16

Mushroom + black garlic bowl

Local maitake, foraged trumpets, kimchi rice, soft farm egg, scallion. Vegetarian, can be vegan.

$18

Hanger steak + frites

Hickory Nut Gap beef, chimichurri butter, watercress salad. Med-rare unless told otherwise.

$28

Trout almondine

Sunburst rainbow trout, brown butter, marcona almonds, lemon. Wild rice pilaf.

$24

Cast-iron mac + four cheeses

Crispy crumb top, smoked gruyère, white cheddar, parmigiano, fontina. Add bacon +$3, broccolini +$2.

$15

Tavern fish + chips

Crispy ale-battered cod, fries, malt-vinegar slaw, dill tartar. Friday + Saturday only.

$19

Sweet ending Made in the Your Business kitchen

Bourbon pecan pie

Slice of the day, made by Mim. Vanilla bean ice cream, +$3.

$9

Olive oil cake

Citrus glaze, lavender cream. Vegetarian, gluten-free.

$10

Brown butter chess pie

Single-slice pie, the way Devon's mother made it. Whipped cream, flaky salt.

$8

Affogato

Vanilla ice cream, hot Asheville Tea Co espresso, splash of Foundry bourbon. The closing-time order.

$11
~ Sundays only ~

GOSPEL BRUNCH. 11am to 2pm.

A different menu, a hot cup of coffee, and the Carolina Sisters singing from eleven sharp until everybody finishes their second mimosa. No reservations needed; bring the family.

To start Brunch only

Sweet potato biscuits + sorghum butter

Three to an order. Sorghum from Muddy Pond, TN.

$9

Pimento cheese toast

House pimento on grilled sourdough, candied jalapeño, scallions.

$11

Cast-iron skillet cornbread

Stone-ground meal, honey butter, flaky salt. Vegetarian.

$8

The plates Until 2pm

Country breakfast

Two farm eggs, smoked pork shoulder, grits, sourdough toast. Make it a fried bologna sandwich for $4 less.

$16

Trout + grits

Sunburst trout, stone-ground grits, soft egg, brown butter, chives.

$19

Buttermilk pancakes

Stack of three, sorghum syrup, salted whipped butter. Add bacon $4, blueberries $3.

$13

The hangover

Tavern smash burger with a fried egg, hash browns instead of fries. It works.

$18
~ Under twelve ~

FOR THE KIDS.

Kids eat a real meal, off a small plate, for less. We'll bring crayons and color-and-keep menus while you wait. Highchairs, please ask.

Burger + fries

Single 3oz patty, american cheese, soft bun. Fries.

$8

Chicken tenders

Three hand-breaded tenders, honey mustard or ranch.

$8

Mac + cheese

Cast-iron, no breadcrumb crust. Half-portion of the grown-up.

$7

Grilled cheese

Sharp NC cheddar, sourdough. Comes with apple slices.

$7
~ Where it comes from ~

OUR FARMERS.

We didn't write a manifesto. We just got tired of grocery-store boxes. Most of the menu lives within ninety minutes of the bar. The folks below are the ones whose names we know by heart.

Cattle on pasture

Hickory Nut Gap

— Fairview, NC · 18 mi

Pasture-raised beef and pork. Our burger blend is their chuck and short rib, ground twice that morning. They're the reason we don't change burger suppliers.

Trout farm

Sunburst Trout Farms

— Canton, NC · 22 mi

Spring-fed rainbow trout, three generations on the same creek. We get the trout dip smoke and the almondine fillets twice a week.

Mushrooms on log

Hidden Spring Mushrooms

— Marshall, NC · 28 mi

Maitake, lion's mane, foraged trumpets and chicken-of-the-woods. They drop boxes every Tuesday and Friday morning, before the kitchen opens.

Wheat field

Carolina Ground

— Hendersonville, NC · 24 mi

Stone-milled flour from regional grains. Our sourdough lives because of them. They mill on Tuesdays; the bread schedule shifted to match.

Sheep grazing

Three Graces Dairy

— Marshall, NC · 32 mi

Sheep and goat cheese aged on the farm. The chèvre on the beet salad has been the chèvre on the beet salad for nine years.

Kale rows

Gaining Ground Farm

— Leicester, NC · 16 mi

Our greens, our kale, the beets, the radishes, anything in the salad section that has dirt on it when it gets to the back door.

~ Eating different ~

ALLERGIES, PREFERENCES, KIDS.

Tell your server. We've fed gluten-free, dairy-free, vegan, low-sodium, sweet-and-sour-and-everything-else tables. The kitchen will accommodate. We list ingredients; we don't make a face.

Reserve a table →