Crispy buttermilk battered North Carolina shrimp tossed with Rockford's signature Texas Pete sauce and served with homemade bleu cheese dressing.

Deviled egg spead served atop toasted neomonde baquette-deviled egg blend changes often.

Flash fried Brussels sprouts tossed in a brown sugar cider glaze and pickled green apples-served with our house creole citrus vinaigrette.

House made spicy pimento cheese made with ashe county cheddar and habanero cheddar cheeses accompanied with dill pickles and toast points made of neomonde marbled rye.

Orecchiette pasta baked blended with Gruyere and cheddar cheeses, baked in a cast iron skillet, topped with herbed-gratin and green onion.

Crisp romaine, cherry tomatoes, crispy North Carolina bacon, bleu cheese and drizzled with an aged balsamic glaze.

Locally sourced bibb lettuce tossed with house made Caesar dressing, chunky herb croutons and shaved Parmesan.

8 oz. Angus beef topped with our pimento cheese, bibb lettuce, tomato, pickles and crispy tobasco onions served between neomonde brioche bun and served with hand cut fries. Substitute beyond meat patty and vegan pepper jack cheese for no additional charge.

2 pieces tacos beyond meat sausage crumbled and seasoned with our house blend of blackening seasons, vegan pepper jack, pickled onions, sliced radish, fresh cilantro and vegan sour ''cream''.

2 pieces of 14-hour slow cooked short ribs, Ashe county habanero cheddar, chipotle aioli, pickled onions, sliced radish, fresh cilantro and sour cream.

Traditional Southern-style meatloaf blended with bell peppers, onions and topped with a tomato gravy and served smoky beer braised collards, mashed potatoes and crispy tobasco onions.

Grilled Heritage Farm's pork belly, fresh bibb lettuce, sliced tomato, and Duke's mayo sandwiched inside a Neomonde brioche bun.

Crispy local sweet potato dumplings mixed with spicy North Carolina pork, fennel, onions, snow peas, basil and Parmesan- glazed with a sweet vermouth glaze.

Leg and thigh 1/4 herb roasted chicken, creamy potato puree, sauteed spinach- finished with garlic jus.

8 oz. heritage farm's pork chop served with grilled onion soubise, zucchini- finished warm tomato relish.

2 pieces 4 oz. Angus beef petite chateau medallions, roasted garlic-herb butter, creamy potato puree, sauteed snow peas- finished with a carnet glaze.

Pan cooked Canadian Atlantic salmon, perfectly seasoned and accompanied with olive oil herb polenta, shaved fennel - finshed with a creole mustard vinaigrette.

Our signature Southern style bread pudding made with our neomonde brioche buns, diced pecans and made-to-order bourbon-caramel sauce and whipped cream. Please allow additional preparation time for this dessert.

Decadent blend of semi-dark chocolate and amarena cherries blended into a rich French silk mousse and topped with whipped cream.