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.
Tuesday: Babylonstoren SMV Bottles of Wine
DINE IN SPECIAL:
Babylonstoren Pinotage, Red and White Bottles of Wine available for $22
Wednesday: Babylonstoren Night
$2 off glasses of our house wine:
Babylonstoren, South Africa
Chardonnay & Cabernet Sauvignon
Thursday: Beer Night
$4 pints of select draft beers
30% off package beers
Friday: 30% off bottles of wine
All bottles of wine on list offered at 30% off
Saturdays: 50% off Wines
Select bottles of wines offered at 50% off regular price; selections vary weekly
Wine Dinner Events
Monthly Wine Dinner Dates*
Tuesday, April 4th - Babylonstoren Tasting, 6 wines, each paired with amuse bouche, $60 per person *not including tax or gratuity*