Ingredient Driven, Comfort Food with an Edge.
       Rustic. Urban. Food.

No Reservations, Walk-in Only.

The harvest and season drives and varies our menu daily.  

Thursday Lunch, July 24th

Soup and Sandwich 

Rustic Tomato Basil

Local tomatoes, sweet spring onion, leeks, and basil.


Chilled Beet

Herbed crème fraiche


Beans & Greens

Local organic Shagbark Mill beans, lentils, grains, Clarfield Farm black kale, rich vegetable stock.


Griddled Cheese

Hand stretched fresh mozzarella and tomato marmalade on griddled brioche; served with a simple salad of local

greens and a cup of soup.


Roast Pork Tonnato

Chilled herb roasted pork loin on a Dan the Baker baguette with a leaf or two of Rock Dove Farm arugula and a

"tuna mayonnaise" of oil poached tuna, lemon, capers, and anchovy.


Fried Green Tomato BLT

Cornmeal dusted green tomatoes on thick slices of buttery grilled brioche with cherrywood double smoked bacon,

a fried local yard egg, ooo-eee! sauce, and local lettuces.


Skillet Burger

Bluescreek Farm pastured beef, ground just for us from bottom round, short rib, and brisket. Today's burger is

served on a griddled brioche roll with farmstead cheese, Skillet sauce, and local lettuce and tomatoes. Add a fried

local yard egg for $ 1 more, or cherrywood smoked bacon for $ 2 additional...


Picnic Chicken

Cold all natural fried chicken breast chopped and tossed in a tahini drerssing and served on a Dan the Baker

baquette with local tomatoes and lettuces.



Skillet Plates

Fried Green Tomatoes

Cornmeal dusted fried green tomatoes, lump peekytoe crab, kimchi aioli.


Mac & Green

Cavatappi, bechemel, Laurel Valley Gruyere, Middlefield goat cheddar, smoked collards, and buttered crumbs. 

Add pulled smoked Duroc pork shoulder in pepper vinegar for $ 4 more...


Goat Brats

Made from local pastured goat, pan seared and finished in a braise of coriander, ale, and garlic. Served with a new

crop potato salad and sour cherry mustard.