This event has wrapped—see who’s playing next on our event calendar.
This event has wrapped—see who’s playing next on our event calendar.
All of our produce, meat, poultry and fish come from farms, ranches and fisheries guided by principles of sustainability.
(gf: gluten-free, v: vegan)
Asher Larson, Executive Chef
purple barley, honey lime vinaigrette, soft egg
24
cabbage, puffed rice, parmesan, soft egg
21
fontina, cotija, chipotle crema, pico de gallo, prosciutto, inspired by Chef Jack Riebel
18
buttermilk blue cheese, choice buffalo, ancho bbq, dry rub
16
sweet corn, lima beans, peppers, basil
8
white cheddar, carolina gold rice, herbed garlic panko
10
smoked ricotta & goat cheese, fava beans, smoked carrots
26
veal ragu, basil, pickled ramps
28
buttermilk waffle, kimchi slaw, gochujang, mayo
39
¼ rack of ribs, ancho bbq, slaw, corn bread, pickles+potatoes
34
orange & bocarones compound butter, olives, farro, orange miso mushrooms
42
andouille sausage, sweet corn, inspired by Chef Remy Pettus
24
peach compote, baby mint, pecan crumble
13
shortbread cookie, whipped cream, lime zest
12
rotating seasonally, please ask your server
8
NOTE: Blackboard Menu is subject to change.
*These items are served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sun–Thu 5:30PM–CLOSE*
Fri–Sat 5:30PM–CLOSE*
*please refer to your ticket confirmation email for kitchen close times.
5:30PM—CLOSE*
