OPEN 7 DAYS A WEEK

PEI MUSSELS • 18

Tarbais Beans, House Italian Sausage, Leeks, Roasted Garlic, White Wine & Butter, Rustic Bread

CHARCUTERIE & CHEESE • 37

Selection of Meats and Cheeses, Mustard, Fig & Olive Tapenade, Caperberries, Pickles

MEDITERRANEAN BOARD • 32

Hummus, Citrus Olives, Whipped Feta, Cucumber, Pickled Onion, Spiced Yogurt, House Pita

ATHENA’S SALAD • 14

Local Greens, Katamala Olives, Whipped Feta, Cucumber Noodles, Blistered Tomatoes, Pepperoncini, Pickled Onion, Greek Dressing*

LAMB GYRO • 15

Shaved Lamb, Spiced Yogurt, Cucumber Noodles, Pickled Onion, Blistered Tomato,  Arugula, Three Graces Feta, Couscous Tabbouleh

D42 BURGER • 15

Two Seared Patties, Ashe County Cheddar, Smoked Bacon, Lusty Monk Aioli, House Pickles, Lettuce, Side of Fries

MAIALE • 17

Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella

HERB PESTO • 16

Summer Squash, Blistered Tomatoes, Mozzarella, Three Graces Feta, Arugula

 MALFALDINE RAGU • 21

House Made Pasta, Braised Short Rib & Heritage Pork Sugo, 30 Month Aged Parmesan Reggiano

GRILLED SUNBURST TROUT • 32

Romesco, Farro, Roasted Summer Squash, Gremolata

POACHED PEAR & YOGURT • 10

Orange Blossom Yogurt Mousse, Pine Nut Granola, Fennel Jam, Honey Lace Cookie

Zelda’s Vesper ◊ 16

Uncle Val’s Botanical Gin, House Vodka, Dill and Black Pepper Infused Dry Vermouth, House Pickle Juice

Extra dirty martini? Yes, please! This adventurous and savory vesper martini will have you craving more. The dill and black pepper-infused dry vermouth bring out the flavors in our house-made pickles. Uncle Val’s gin was the obvious choice due to its botanical and vegetal qualities. 

Created by: Jenna

HESTIA ◊ 18

Barrel Rested Chemist Gin, Campari, Averna, Amaro Nonino

A modern take on the ever classic Negroni. Hestia, Goddess of the hearth, will bring you warmth and protection. She will bring your cozy dreams to life with the warming Amaro Nonino’s caramel and allspice notes. Perfect for sipping under the autumn skies.

Created by: Tony

BINX ◊ 15 

Activated Charcoal Infused Titos, Creme de Cassis, Dry Curacao, Chambord, Chocolate Bitters

A dash of darkness and a sprinkle of fairy dust makes up this bewitching martini potion. Rich dark flavors with a hint of cocoa will put a spell on you…

Created by: Dani

DON’t burst my bubble  ◊ 16

Titos, Domaine De Canton, Pear Puree, Lemon, Spiced Apple Bitters, Smoke Bubble

Double double, toil and trouble, fire burn and cauldron bubble. Pop me, sip me, enjoy me by the fire. Just watch out for my ghostly shadows.

Created by: Jenna

DEVIL’S ISLAND ◊ 15

White Rum, Cream of Coconut, Heavy Cream, Grapefruit, Luxardo Juice

An island off the southern shores of Nova Scotia known for its shipwrecks and mysterious deaths, ghost sightings, and other paranormal histories, is the namesake for this creamy coconut concoction. With a hint of sultry luxardo it will send you to times of pirates and buccaneers. Stay sharp – or the island will draw you in too.

Created by: Dani

Blood Moon ◊ 17

Espolon Reposado, Mezcal, Blood Orange Puree, Lemon, Lime, Triple Sec, Lephroig Rinse

A dark billow of clouds part to reveal a lunar eclipse. The moon hangs heavy and red in the night sky. Blood moon is conjured up with tequila, blood orange, pomegranate, and citrus with hints of mezcal and scotch.

Created by: Sarah

UMBRA ◊ 16

Redemption Rye, Salignac Cognac, Averna Amaro, Sumac Chai, Honey Vanilla Syrup, Orange Bitters

Falling leaves and pumpkins fill us with autumnal nostalgia and longing for all things cozy. Umbra embodies this warmth accompanied by herbal aromatics and sumac chai spice. Married with rye whiskey, cognac, and amaro, Umbra is sippable and fireside-worthy.

Created by: Sarah

OBSCURED AUTUMN ◊ 18 

Fig and Sage Infused Japanese Whiskey, Pear Liqueur, Allspice Dram, Orange bitters

Sweet, spicy and boozy, just what you want on a brisk fall evening. This beautifully balanced libation will have you snuggled up and ready for a good book.

Created by: Jenna & Dani

SANDERSON SANGRIA ◊ 15

Dry Red Wine, AppleJack, Campari, Honey Syrup, Elemakule Tiki Bitters, Cardamom Bitters

When the thought of Sangria comes to mind, it is not always thought of in fall. This ode the Spanish classic brings to light the complexities of apples, oranges, and all things fall. The spice of the cardamom bitters and Tempranillo, balance out the sweetness that comes with many fall flavors, such as pumpkin spice and sweet, subtle honey.

Created by: Jenna

CRÉMANT DE LOIRE BRUT NV • 15/58

Clos de la Braderie | Loire Valley, France

Rosé BLEND • 12/54 (1l)

Grape Abduction | Podravje, Slovenia

Rosé OF GRENACHE • 13/50

Daou | Paso Robles, California

RED BLEND 2018 • 14/54

Chateau Musar, ‘Jeune’ | Bekaa Valley, Lebanon

cabernet sauvignon 2017 • 15/58

Le P’tit Paysan | Sam Benito County, California, US

Nebbiolo 2019 • 16/62

Guido Porro | Piedmont, Italy

Highland Clawhammer Oktoberfest

Catawba Tangerine Hazy DIPA

Sierra Nevada Pale Ale

Hi-Wire Lager

Sierra Nevada Hazy Little Thing IPA
Bold Rock N.C. Apple Cider
French Broad Brewery Kolsch
Pisgah Blueberry Wheat

Brevard Brewing Dunkel
Green Man Tart Berry

Michelob Ultra • 6

Stella Artois • 7

St. Pauli Girl (Non-Alcoholic) • 5

FARMERS SALAD • 13

Shaved Raw Vegetables, Avocado, Three Graces Goat Cheese, Spiced Pumpkin Seeds, Za’atar Vinaigrette

Add Chicken • 6    Add Scallops • 7

MEDITERRANEAN BOARD • 32

Hummus, Citrus Olives, Whipped Feta, Cucumber, Pickled Onion, Spiced Yogurt, House Pita

MAIALE • 17

Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella

HERB PESTO • 16

Roasted Summer Squash, Blistered Tomato, Mozzarella, Three Graces Feta, Baby Arugula