New Summer Menus

Summer has arrived and local produce is at its peak, and to celebrate the bounty of this delectable season, we’re rolling out new menus. Think berries, squash, cucumbers, mint, corn, peaches and arugula. The Summer Squash Salad, a recent evening special, was so tasty it is now being reinvented as a daytime vegetarian sandwich. Chef Camp’s put together a glorious couple of additions to the evening menu: The Junction Burger, featuring house ground local beef, homemade ketchup, mustard and pickles served up a with a different twist every day. Then there’s the Sweet Tea Brined Ashley Farms Fried Chicken served with Roasted Corn and Blackberry Salad. Southern comfort food at its finest… Can you say, ‘yum?’

In the bar, Sharon rolled out her fresh from the farmer’s market summer cocktail list last week, to the jubilation of regulars and newcomers alike. Early favorites include the Black Mariah, featuring bourbon muddled in blackberries with a splash of Chambord and citrus. It’s tall, dark and beautiful, and it packs a punch. The aptly named Sunny is another top pick. This one is a refreshing ode to summer, with lemon verbena, mint and heirloom cucumbers muddled in Hendrick’s Gin, served with a splash of citrus and soda. We have also introduced the Bar Blackboard - a specials board that will showcase a list of seasonal ingredients available behind the bar for your truly one-of-a-kind cocktail. Just tell Sharon the ingredients and the liquor and she’ll craft something just for you.

Take a peek at what we’ve got in store for you this summer! As always, ingredients are locally sourced whenever possible, and all meats are fully prepared in house and free from antibiotics and hormones. Better for you, better for the planet, and gosh darn tasty too!