We create daily specials using local and seasonal ingredients from neighboring farms including our very own.
TODAY’S LUNCH & DINNER SPECIALS
SERVED TUE - WED 5-9PM • THUR - FRI 11am - 9pm • SAT 10am-9pm
Wednesday June 26th
Steak and Cheese
our farm’s grass-fed steak on top Chicken Bridge Bakery flatbread with mayo, onions, Haw River Mushroom’s oyster mushrooms and Swiss cheese.
$9 for 5
Parmesan Crusted Turkey Fingers
ground turkey & parmesan rolled in Chicken Bridge Bakery bread crumbs & served with a buttermilk pesto dipping sauce.
Local Vegetable Curry
Dinner Bell farms collards, carrots & turnips, NC beets over rice topped with pickled chard stems & cilantro
Italian Sausage Sandwich
pesto buttermilk sauce, NC tomatoes, pickled red onion on a Chicken Bridge Bakery hoagie roll served with one side.
12oz New York Strip Steak
our farms grass fed buttermilk marinated steak, served with sauteed squash & local potato salad.
Chimichurri Steak Nachos
Cheddar cheese, black beans, local garlic scape chimichurri steak, pico de gallo, cilantro and lime
Served Sunday 10am-2pm
Sunday June 9th
Blueberry French Toast
made with Chicken Bridge Bakery bread, topped with a fruit compote & whipped cream. Served with sausage patties and 2 eggs.
Steak & Eggs
our farm's ribeye steak with 2 eggs any style, toast or biscuit, & a side of your choice
Chorizo & Cheddar Grit Cake
with cilantro & lime cream sauce, our farm’s pan seared chicken breast, & 2 sunny eggs
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All your major food groups in one plate of nachos! Reverence Farm’s passionately pastured chimichurri steak with cheddar cheese, black beans, pico de gallo, cilantro and lime. Power plate?
Vegan vegetable curry! (Yup, you read that right, VEGAN!). Collards, carrots, turnips and beets! Topped with pickled card stems and cilantro!
For a pasta bowl this dish tastes so light! Fusilli pasta with a house-made pesto using Boywood Farm’s basil, tossed with Haw River Mushroom’s shiitake mushrooms, tomatoes and Parmesan cheese.
Passionately pastured lamb from our farm is an amazing treat. With a house-made garlic scape and herb blend marinade, served over squash, kale and lentils with a balsamic reduction and rosemary olive oil drizzle this plate will please any palate.