Dinner Menu
Download MenuAll 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
Intro
focaccia sets
whipped seasonal butter 1 • warm olives and olive oil V 2 • tomato chutney, dirt lover's sheep's cheese 7 • beef skewers 9 • lamb skewers 12
5
marinated olives, GF/V
10
deviled eggs, GF
trout roe . dill
9
blistered shishito peppers, GF
black garlic caesar dressing . parmesan . lemon
12
spiced pecans, GF/V
brown sugar . chile pepper
9
shrimp cocktail, GF
fresh horseradish . cocktail sauce . lemon
19
cheeses
buttermilk crackers . homemade preserves
16
Opening Acts
white bean hummus
crudité . crackers . smoked tomato chutney
15
applewood smoked drummies, GF
buttermilk blue cheese . choice buffalo, ancho bbq or dry rub
16
nicoise salad, GF
grilled ahi tuna* . confit potatoes . green beans . tomato . egg . dijon vinaigrette
28
garden herb salad, GF/V
radish . spiced pecans
15
grain bowl, GF/V
quinoa . chickpeas . smashed & marinated cucumber . roasted squash . cauliflower . green goddess
20
cobb salad, GF
benton's bacon . roasted garlic and herb dressing . soft boiled egg . stone fruit preserves
26
nola gumbo
carolina gold rice . duck confit . pork andouille
18/22
Headliners
wild acres grilled half chicken, GF
roasted garlic smashed baby potatoes . broccolini . carrots . jus
37
cauliflower steak, GF
lemon garlic labneh . tahini dressing . blackened chili oil
23
black bean burger
chipotle gouda . lettuce . tomato . onion . brioche bun . chipotle aioli
14
wagyu steak frites, GF
pink peppercorn crust . pink peppercorn sauce
39
blackened braised cabbage, V
legume purée . miso . southern furikake
22
fried chicken sandwich
red onions . ancho bbq . house pickles
14
seabass ratatouille, GF
eggplant . squash . tomato
37
squash raviolo
squash . mascarpone . brown butter . crispy sage
24
dakota cheeseburger*
american wagyu . comeback sauce . white american cheese
16
wild acres duck breast
sunchoke . farro . bitter greens . duck jus
34
smoked mushroom + tomato spaghetti
tomato . mushroom medley . spinach 20 • with braised short rib and veal jus supplement 42
sandwich add-ons
substitute gluten free bun 3 • add pimento cheese 3 • add bacon 4 • add fries 3 • add béarnaise* 3
Side Acts
steamed carolina gold rice, GF/V
7
white cheddar grits, GF
8
roasted garlic smashed potato, GF
6
ratatouille
8
french fries, GF/V*
béarnaise* . ketchup
10
Curtain Calls
earl grey lavender bread pudding
candied hazelnut powder . house-made vanilla ice cream
14
mississippi mud pie
triple chocolate . elle's irish cream mousse
14
apple tart, GF/V/DF
apple butter . cinnamon . coconut-vanilla ice cream
14
warm chocolate chip cookies
mixed chocolate
8
single scoop house made sorbet or ice cream
7
*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.
Dinner
Sun–Thu 5:30PM–CLOSE*
Fri–Sat 5:30PM–CLOSE*
*please refer to your ticket confirmation email for kitchen close times.
Bar
5:30PM–CLOSE*