Mild, fragrant chilies accompanied by Parilla Pistou & Ashe County Romano
Cabarrus, Gaston, and Ashe Counties
Romanesca Marrow, Sweet Potato Leaves, Potato Fondant, Citrus Nage, and Herb Gremolata
Outer Banks, Gaston, & Cleveland Counties
Lemon Black Pepper Pasta, Perfume Chilies, Baby Spinach, and Herb Butter
Arugula, Whipped Feta, and Habanada Sauce
Flash-fried Calamari with Fresh Herbs, Benne Seeds, Black Lime, and Smoked Chili Aioli
Canestri Shell Pasta with Sweet Peppers, Kale, House Ricotta, and Ham Broth
Seasonal Preparation of the Vegetable Plate with Butternut Squash Puree, The Chef's Farmer's Turnips, Radishes, and Greens.
Fettuccine Noodles, Mushroom Sauce, and Chanterelles
Farm & Sparrow Cracked Farro Risotto & The Chef's Farmer's Turnips
French Almond Cake, Berry Compote, and Almond Chantilly Cream
Seared Carolina Black Bass, Grilled Shrimp, Blanched Purple Sweet Potatoes, and shaved Radishes with Cornbread Chowder
Boy and Girl Farm Baby Carrots blanched, charred, and caramelized, garnished with beet tartare, yellow raw beets, and carrot and beet purees.
Speck Ham, Mozzarella, Peaches, Tomatoes, Onions, Basil, and Balsamic.
Yellow and green cucumbers from Dogwood Meadows Farm served with Tomato Basil Chutney, Fresh Basil, Pickled Veggies, and Lime Fried Rice.
Seared Mahi with Mango Salsa, Corn Pureed, and Shaved Jalapenos.
Local Figs and Pastry Cream
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Photography by Remy Thurston and Nathan Sage