Restaurant Week Menu January 29-February 2
$45 per person
A portion of each dinner will benefit The Blue Ridge Area Food Bank
APPETIZERS
FRIED GREEN TOMATOES
whipped pimento cheese, baby arugula, sweet onion jam, balsamic redux, basil oil | GF
CAJUN CRAWFISH "CAESAR"
crisp romaine, pickled red onion, cherry tomatoes, fried crawfish tails, parmesan, lemon-caper vinaigrette | GF, DF* (vegan version available)
HOUSE SMOKED BABY BACK RIBS
johnny cake, sweet corn puree, roasted corn-arugula salad, spicy honey bbq sauce | GF
MAINS
BRAISED BONELESS SHORT RIBS
mama's baked beans, southern slaw, bourbon bbq glaze, jalapeno-cheddar corn muffins | GF
BLACKENED WILD CAUGHT CATFISH
popcorn crawfish tails, creole rice pilaf, garlic green beans, creole mustard cream sauce | GF
BUTTERMILK FRIED CHICKEN LEG QUARTER
garlic mashed potatoes, braised collard greens, hot honey drizzle
CAJUN SPICED BLACKEYED PEA FALAFEL
basmati rice, marinated cucumber salad, vegan garlic-lemon aioli | GF, V
DESSERT
CLASSIC BANANA PUDDING
house made vanilla pudding, vanilla wafers, fresh bananas, whipped cream, salted caramel served in a mason jar
VEGAN PEANUT BUTTER BROWNIE SUNDAE
gf-vegan chocolate peanut butter brownie, coconut milk-vanilla ice cream, hot fudge sauce | GF, V
EXTRAS
BAKED MAC & CHEESE | 11
three cheese cream sauce tossed with elbow macaroni, topped with garlic-olive oil bread crumbs
SMOKED SPICY WINGS | 13
five house smoked wings, grapefruit-tequila bbq sauce, southern coleslaw, side of ranch | GF
CRISPY BRUSSELS SPROUTS | 8
honey-chipotle vinaigrette | GF
CORNMEAL FRIED OKRA | 8
classic remoulade, crystal hot sauce drizzle | GF
BISCUIT BASKET | 9
five house-made buttermilk biscuits, local honey butter, house made pepper jelly, old fashioned apple butter