Ricotta Gnocchi 14

roasted tetsu squash, fennel, sage butter

Spanish Octopus* 18

watercress, arugula, mizuna, ginger, quinoa, Génoise

Crispy Sweet Potato 14

persimmon, scallion, ginger, radicchio, daikon

Lamb Rack* 48

puntarelle, turnip, parsnip puree

Prime Ribeye* 50

watercress, arugula, mushroom, half-glaze, herb butter

Breadsticks 8

house-made, sesame seed, butter & Theros olive oil

Cheddar Biscuits 8

sundried tomato compound butter

Pumpkin Tiramisu 11

spice cake, pumpkin mascarpone mousse, hazelnut brittle, Bailey’s anglaise, milk crisps

Black Forest Cake 11

vanilla buttercream, cherry jam, almond meringue, fennel streusel (VEGAN)

Barbera 12

Ercole / Barbera del Montferrato DOC, Italy 2020

Pinot Noir 16

Ken Wright / Willamette Valley, Oregon 2021

Cabernet Sauvignon 17

Route Stock / Napa Valley, California 2020

Garnacha / Cariñena 18

La Cartuja / Priorat, Spain 2018

Rhone Blend 11

Domaine de Piaugier / Rhone Valley, France 2020

Tempranillo 12

Lan, Crianza, Rioja, Spain 2018

Bordeaux 25

Chateaux Lassegue, Grand Cru, Saint Emilion, France 2018

Chardonnay 90

Louis Michel & Fils Grand Cru Vaudesir / Chablis France 2015

Corvina Blend 90

Tedeschi Amarone / Veneto, Italy 2012

Champagne 114

Bollinger Special Cute / Ay, Champagne NV

Champagne Rosè 150

Billecart-Salmon / Mareuil-su-Ay, France NV

Champagne Grand Cru 325

Billecart-Salmon Blanc de Blancs / Mareuil-sur-Ay, France NV

Champagne 555

Roederer ‘Cristal’ / Reims, France 2009

Pinot Noir Rosè 75

Domaine Gueneau ‘Chavignolet’ / Sancerre, France 2020

Sauvignon Blanc 130

Crescere / Russian River Valley, California 2017

Chardonnay 150

Matthiasson Michael Mara Vineyard / Sonoma Coast, California 2014

Chardonnay 165

Shafer Red Shoulder Ranch / Carneros, California 2017

Puligny-Montrachet 175

Jean-Luc Joillot ‘Les Trezin’ / Burgundy, France 2015

Chardonnay 180

Sea Smoke Single Vineyard / Santa Rita Hills, California 2019

Pinot Noir 190

Sea Smoke ‘Ten’ / Santa Rita Hills, California 2019

Tannat 195

Château Montus “Cuvèe Prestige” / Madiran, France 2009

Cabernet Sauvignon   200

Rudd ‘Crossroads’, Oakville, California 2016

Rhone Blend 210

Domaine du Vieux Telegraphe Chateauneuf-du-Pape 2019

Cabernet Blend 220

Figgins Estate / Walla Walla, Washington 2014

Syrah 225

Cayuse ‘Cailloux’ / Walla Walla, Washington 2017

Pinot Noir 230

Kosta Browne / Sonoma Coast, California 2015

Pinot Noir 230

Kosta Browne / Russian River Valley, California 2015

Sangiovese 240

Gianni Brunelli Brunello di Montalcino Riserva / Tuscany, Italy 2004

Tempranillo 275

La Rioja Alta Gran Reserva / Rioja, Spain 2004

Pinot Noir 330

Crescere Platt / Sonoma Coast, California 2018

Pinot Noir 375

J. Coudray-Bizot 1er Cru ‘La Croix Rameau’ / Vosne-Romanee, France 2012

Cabernet Blend 387

Quintessa, Napa Valley, California 2013

Rhone Blend 425

Paul Jaboulet ‘La Chapelle Hermitage’ / Crozes Hermitage, France 2013

Super Tuscan 475

Sassacaia / Bolgheri, Italy 2011, 2012, 2013

Cabernet Sauvignon 500

Dalla Valle / Napa Valley, California 2016

Cabernet Blend 531

Joseph Phelps “Insignia”, Napa Valley, California 2014

Cabernet 662

Mayacamas / Napa Valley, California 1993

Tempranillo 725

Vega Sicilia “Unico” / Ribera del Duero, Spain 2006

Cabernet Blend 872

Opus One, Napa Calley, California 2010

Cabernet Blend 872

Opus One, Napa Calley, California 2010

Cousin Eddy’s Hot Toddy 15

1792 Small Batch Bourbon, Averna amaro, cinnamon simple syrup, lemon juice, cinnamon-bourbon infused whipped cream topping

A fun take on a classic hot toddy, just like Clark Griswald’s cousin “Eddy”. 1792 Small Batch Bourbon keeps you warm while the nutty, citric notes of the Amaro keeps the drink bright and well-balanced. Bourbon-Cinnamon infused whip topping reminds you of the holiday season.

The base of this cocktail is a smooth French Peppermint Liqueur married with a light Caribbean Rum. add a little lime juice and you have a holiday mojito. The star of this show is the dried sorrel flower (traditionally only available from the Caribbean around the holiday time), and ginger infused ice cubes. Not only does the infused ice cubes give off a beautiful pink to purple color change in the cocktail, it also adds floral notes and ginger flavor making each sip different from the last.

Chai Old Fashioned 16

Woodford Reserve bourbon, chai simple syrup, chai bitters, luxardo cherry and orange peel garnish

Nothing says holidays like chai spices and bourbon whiskey. This cocktail blends the two together to give you a truly unique Holiday old fashioned. The spices in the Chai infused simple syrup blends perfectly with the spices naturally found in the Woodford Reserve Bourbon.

Mull It Over 14

Redemption rye, lemon juice, simple syrup, egg white, in-house mulled wine

Are you a leaf chaser? This drink is a perfect end to a long day of driving the Blue Ridge Parkway and taking in the incredible fall foliage! A vibrant magenta and yellow hue, this is our Autumn rendition of a New York Sour. The Redemption rye whiskey is balanced with the sweet acidity of the sour mix and topped with our house-made mulled wine that is bursting with flavors of Fall, such as orange peel, star anise, fennel, nutmeg, clove, allspice, and vanilla.

Sweater Weather 14

spiced rum, all spice dram, pineapple juice, cinnamon simple syrup, coconut milk, pinch of cinnamon

An ode to those who wish their summer beach vacay didn’t have to end! Our Autumn-inspired daiquiri will help ease your transition into Fall.  A pineapple-forward cocktail with coconut milk, cinnamon flavored base, and a warm boozy kick of Allspice Drambuie and spiced rum will have you happily reaching for your favorite sweater!

Curry Conundrum 15

gin, lemon juice, pink pepper infused honey simple syrup, Spicewalla curry, black pepper, honeycomb garnish

A true rollercoaster of flavor and a unique play on a Bee’s Knees. Evenly balanced with citrus, pepper, and honey this cocktail is both sweet and spicy at the same time. The Spicewalla curry powder and cracked black pepper add a down-to-earth element, allowing the botanical flavors of the gin to shine through.

upgrade to a local spirit with Chemist Gin  | 18

Rustic Revolver 14

Knob Creek rye, Kahlua, apple brandy, Appalachian fernet, absinthe roasted orange peel garnish

Take a hike on the Appalachian trail and watch summer turn to Autumn. A warming rye-based cocktail, with rich Kahlua and apple brandy notes, grounded with Appalachian Fernet that blends the cocktail together and keeps it down to Earth with its bitter-sweet, hibiscus flavor. The absinthe roasted orange peel garnish is the star of the show! 

Smokey Apple Harvest 17

Mezcal, apple brandy, maple syrup infused apple cider, dehydrated apple ring garnish

Picture it… drinking apple cider by an open campfire under a Blue Ridge Mountain sky. This smoke-infused cocktail is sure to transport you there! An aromatic experience of natural smoke flavor from Mezcal and a hint of warm apple pie with the apple brandy and maple syrup-infused apple cider.