Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu from Our Emerging Chefs of the High-Country Featuring Chef Ethan Krauss

$42

Course One

Arugula and Strawberry Salad

Fresh arugula served with sliced strawberries, spiced pecans, prosciutto and crumbled goat cheese. Finished with extra virgin olive oil and balsamic reduction

Course Two

Chargrilled Elk Medallion 

Arugula infused mushroom risotto, cabernet veal demi glace, romano cheese and red wine reduction

Course Three

Strawberry Cheesecake Tartlet 

Strawberry cheesecake tartlet with fruit coulis, whipped cream, and fresh strawberries

Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu from Our Emerging Chefs of the High-Country Featuring Rowan Woolard!

$40

Course One

Hoecakes 

Hoecakes with honey butter, green onion and Watauga Country ham prosciutto

Course Two

Country Fried Ribeye 

Country fried ribeye cap steak with smashed potatoes, sawmill gravy, sautéed spring peas and pea tendrils

Course Three

Lemon Curd Tartlet 

Lemon curd tartlet with powdered sugar and korean micro mint

Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu from Our Emerging Chefs of the High-Country Featuring Chef Gabriel Dula!

$40

Course One

Sorrel Salad

Sorrel, prosciutto, burrata, bruschetta, balsamic reduction, and crusty bread

Course Two

Southern Breaded Trout

Breaded trout with Dirty Rice, mushrooms, red pepper coulis, grilled lemon and microgreens

Course Three

Lemon Crème Crêpe 

Crêpe with lemon crème filling, topped with lemon zest, micro mint, candied pecans, powdered sugar and honey

Wednesday Tasting Menu

Sneak Peek of Tonight's 3-Course Tasting Menu from Our Emerging Chefs of the High-Country Featuring Chef Terrence Heyboer.

$38

Course One

Marinated and Sautéed Calamari

Pea Flower toast points with sea grapes, sliced red onions, and lemon-sumac dressed baby spinach

Course Two

Soft Shell Crab 

Old Bay tempura battered soft shell crab with NC Middlins Dirty Rice with Tasso ham, roasted red pepper coulis, charred lemon and local pea tendrils 

Course Three

Blueberry “No Bake” Cheesecake Tartlet

Sweet butter tart shell, blueberry cheesecake filling, mixed berry coulis, caramel, fresh local micro mint 

Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu will Feature Chef Ethan Krauss, Chef Terrence Heyboer, and Chef Sam Ratchford. We will have gluten free options available.

$40

Course One

Chef Ethan Krauss

Truffle Ravioli

Truffle ricotta and black garlic filled ravioli, pecan brown butter sauce, shaved romano and fresh perigold truffle topped with microgreens 

Course Two

Chef Terrence Heyboer

Old Bay Tempura Soft Shell Crab 

Ramblin Poppy “dirty couscous” with mirepoix, pimiento peppers, roasted red pepper coulis, charred lemon and pea tendrils

Course Three

Chef Sam Ratchford

Dark Chocolate Mousse 

Chocolate cup, chocolate dipped dried orange, bruleéd marshmallow, caramel sauce, and fruit coulis

Wednesday Tasting Menu

Tonight's Up and Coming Chef's 3-Course Tasting Menu by Chef Terrence Heyboer!

$40

Course One

Brisket Steam Buns

Western North Carolina BBQ sauce and sliced brisket, sweet onion and poppy slaw, topped with local red amaranth microgreens 

Course Two

Pan Seared Duck Breast

Farro succotash, English pea puree, with a coffee cherry demi glace and pickled granny smith apple, finished with 

local beet microgreens 

Course Three

Housemade Chocolate Mousse 

Chocolate ganache and whipped cream, fresh blueberries and a mixed berry coulis

Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu will Feature Three of Our Emerging Chefs of the High Country - Chef Ethan Krauss, Chef Terrence Heyboer, and Chef Gabe Dula! We will have gluten free and vegetarian alternatives. 

$42

Course One prepared by Chef Ethan Krauss

Black Garlic and Truffle Ravioli 

House made ravioli with pecan brown butter, goat cheese, perigold truffle and micro leeks.

Course Two prepared by Chef Terrence Heyboer

Lamb Cheek

House braised lamb cheeks served with a creamy local oyster mushroom and herb couscous risotto. Finished with a cabernet lamb demi glace, crumbled feta, beet gastrique, and local microgreens. 

Course Three prepared by Chef Gabe Dula

Blood Orange Cheesecake 

No bake blood orange cheesecake tartlet, blood orange coulis, chocolate shavings, and a chocolate dipped orange.

Wednesday Tasting Menu

Tonight's 3-Course Tasting Menu Featuring Chef Sam Ratchford. 

$39

Course One 

Bao Bun

Marinated grilled beef ribeye cap bulgogi bao buns with spicy cucumber, cilantro, gochujang aioli topped with seaweed salad. 

Course Two 

Truffle Pasta

Bucatini pasta tossed in a white wine truffle cream sauce with local oyster mushrooms, peas, Watauga County ham prosciutto, shaved romano and perigold truffle. 

Course Three 

Golden Beet Tartlet  

Golden beet cheesecake tartlet, whipped cream, fruit coulis, candied pecans, blueberry and mint leaf. 

Wednesday: Three Course Tasting Menu

Sneak Peek of Tonight's 3-Course Tasting Menu from Our Emerging Chefs of the High-Country Featuring Chef Gabriel Dula. 

$38

Course One 

Scallion Pancake  

Finished with tamari egg, pork floss, hoisin glaze and microgreens. 

Course Two 

Grilled Pan Seared Salmon 

Dressed with miso honey glaze and chili oil over mushroom rice congee, pickled apple, furikake crackling and microgreens. 

Course Three 

Golden Beet Goat Cheese Tartlet 

Finished with black tea cream, blueberry coulis, cocoa nibs, topped with mint leaf.