Our philosophy is pretty simple; use as many local and seasonal ingredients to offer the best food we can. This is reflected in our daily specials and soups as well as our regular menus. Offering 3 meals a day meets its own challenges, but i enjoy the creative process. It keeps me thinking and changing to meet demands; I like that.
When we got our wine license back in July 2016, it was important to me to support locally and as many independents as I can. Our Hawk Knob Ciders are out of Lewisburg. It doesn’t get much more local than that. Winchester Malice is another great choice. We try to stay as local as possible, again, helping as many people around us as we can. We are always asking people for suggestions, and they are always happy to oblige
I think what people love most about our desserts are that they are all homemade. That’s an art that has somehow fallen to the wayside these days. We have 4 staple desserts on the menu at all times (of course, unless we are sold out..) the Mixed Berry Cobbler, Bread Pudding (made with day old muffins and cinnamon rolls), Homemade Brownies and our famous Ultimate Carrot Cake. Seasonally, I’ll make my Great Grandma Ruth’s Apple Pie and others as well. And I have to give a shout out to our huge homemade cookies!!