Yay, Spring! Though it’s hard to complain about such a mild winter, we couldn’t be more delighted to see buds on trees and a huge upswing in the amount of locally grown produce now available. The longer days and warmer weather are another cause to celebrate, as we can now reopen our lovely patio during Brunch and on warm evenings.
Fittingly, our menus have been changing a mile a minute with all this wonderful new produce around! On the Food front, Chef Camp is working with a new pork farm, Heritage Farms, and their wonderful local product is appearing on our Signature Burger, and is center stage in our new French Broad Braised Pork Cheeks dish. Seasonal veggies include Sorrel, Asparagus, Leeks, Pak Choy and more.
Over in the Bar, the spring cocktail list is bursting with berries, ripe with citrus, and features the return of two of our most beloved creations: Zeus’ Backbone and the Spring Smile. Additionally, we’re excited to introduce the Mayan Spring: Strawberries & lemon, muddled in a splash of Licor 43, with Aztec Chocolate Bitters & Luksusowa Potato Vodka; served up. For chocolate lovers, this one is not to be missed!