Topsoil Restaurant

house baked sourdough campagne, sage beurre noisette butter

three regional selections, accoutrements, sourdough campagne add charcuterie +10

white miso, roasted garlic, tahini, crudité, house crackers

Smoked Salted Cod and Potato Brandade: smoked paprika olive oil crudité, house pickles, rye crackers 16

pickled green tomato sauce gribiche, Kingbird Pastures bean salad, house crackers

chili jam aioli, smoke roe, pickled myoga ginger

black bean char siu, nori-mushroom furikake, bonito

Forx Farm “Leyden” cream, pecan, oat

whipped Saino burrata, roasted ginger-pear dressing, shaved red onion, sunflower crunch

Tyrant Farm passionfruit ponzu, Common Ground Farm habanada pepper, asian pear, daikon, coriander oil

campagne, black pearl mushroom ragout, garlic, parsley, dill pollen

cider glazed plums, fennel, bacon, hazelnut, sage, cognac apple peppercorn sauce

South Carolina Swordfish, Ferres Farmacy confit spaghetti squash, butter bean succotash, basil pesto, Common Farm roasting pepper piperade, preserved lemon

sweet potato presse, Cap&Petal king trumpet mushroom confit, blistered pepper, leek, mushroom jus

braised cabbage, Feather Creek Farmstead hakurei turnip, brown butter apple, coffee-dusted onion, lavender cherry jus

brown butter candy roaster squash puree, braised collards, Marsh Hen Mill Carolina Gold rice grit salad

braised Flodder Fields pork, harissa butter, silver queen corn, oven dried Bradford Farm midnight roma tomato, garlic croutons, Meadow Creek Dairy “Appalachian” cheese

Feather Creek honey, preserved lemon, blackberry, orange blossom whip, fried pine nut

single origin milk chocolate, Leopard Forest Coffee Co. coffee and caramel ganache, cacao nib, hazelnut praline whip, crushed hazelnut dragee

white chocolate butterscotch, rum whipped cream, shortbread and ginger crumble

Sequatchie Cove Creamery “ Coppinger” mousse, butternut, ginger, apricot chutney, anise scented toasted brioche