We started by sharing a soup of curried apple topped with crème fraîche. The flavor reminded us of autumn - it was warm, sweet, and spicy.
The menu has a nice selection of small and large plates that you can mix and match as appetizers or entrees. Kelly got the spaghetti squash with roast beets, goat cheese, corn, and arugula pesto.
My dish was the pecan crusted fried chicken smothered with a wild mushroom gravy and served with Yukon mashed potatoes and butter beans. Both dishes were delicious and the ingredients were really fresh.
To drink, I had a Foothills Rainbow Trout ESB from Winston-Salem, NC- it was nice.