Brunch, Lunch & Dinner

Brunch, Lunch & Dinner

Buttermilk Fried Chicken with Baked Macaroni & Cheese & Broccolini

MENU: Brunch Lunch Dinner

BRUNCH MENU

Served Sunday 10am to 2pm

Soup & Salads

Seasonal Soup – 5 cup l 8 bowl
Maple, Pecan, Grape

Poached Pear & Sweet Potato Salad – 12
Artisan Lettuce, Pickled Grapes, Blue Cheese, Candied Pecans, and Lemon Vinaigrette

Chopped Shrimp Salad – 15
Avocado, Bacon, Egg, Onion Jam

Iceberg Wedge – 12
Bacon, Blue Cheese, Wafers

Caesar Salad – 12
Romaine, Croûtes and Shaved Parmesan
Add Chicken – 3 l Salmon – 6 l Oysters – 6

Chicken Salad, Rosemary Dressing – 15
Celery, Carrot, Apple, Nuts, Grapes, Onion

*Fried Oyster Salad – 14
Radish, Pickled Onion, Red Leaf, Buttermilk & Honey Dressing

Fearrington Beet Salad – 10
Goat Cheese, Pecan, Watercress

 

Large Plates

Chef’s Sourdough Shingle Special – Market Price
Thick Cut Toast

Eggs Benedict – 14
House-Cured Salmon or Canadian Bacon, Hollandaise, Poached Eggs, Roasted Potatoes

The Granary Omelet – 15
Parisian Ham, Cremini Mushrooms, Goat Cheese, Baby Spinach, Caramelized Onions, Roasted Potatoes

The Granary Breakfast – 13
Two Eggs, Sausage, Bacon, Cheese Grits or Roasted Potatoes

Shrimp & Grits – 16
Andouille Sausage, Applewood Bacon, Tomatoes, Green Onions, Red Pepper, Soubise Cream Sauce

Twice-Baked Goat Cheese Soufflé – 15
With Roasted Beets, Spinach, Candied Pecans, Watercress

Vanilla French Toast – 13
Challah Bread, Blueberry Compote, Vanilla Anglaise

*The Granary BLT – 14
Applewood Bacon, Buttercrisp Lettuce, Sliced Tomato, Aioli

Ham & Swiss Croque Madame – 15
Challah Bread topped with a Sunny Side Egg, Green Salad

Cup & A Half – 14
Fried Oyster Po’Boy with Roasted Butternut Squash Soup & Side Salad

Fried Chicken & Bacon Waffles – 17
Maple & Vanilla Butter

 

Dessert

Lemon Panna Cotta with Blueberry Sorbet, Yogurt, Citrus Foam & Orange – 9

Homemade Apple Pie with Vanilla Ice Cream – 9

“Carrot Cake S’mores” Carrot Cake with Cream Cheese Frosting, Toasted Pecans, Cinnamon Graham Cracker & White Chocolate Fudge Sauce – 9

Pumpkin Cheesecake with Cranberry & Orange Ripple Ice Cream
Toasted Marshmallow, White Chocolate & Lace Tuile – 9

Poached Pear with Lime Sabayon
Shortbread, Caramel & Raspberry Sorbet – 9

Mini Beltie Ice Cream Sandwich – 7


LUNCH MENU

Small Plates & Salads

Salt & Pepper Calamari, Roasted Garlic Aioli – 13
Spicy Cocktail Sauce, Cucumber, Mint

Sweet Tea Chicken Wings – 8 (6 wings) 14 (12 wings)
Lemon BBQ Sauce, Blue Cheese

Smoked St Louis Ribs – 11
Sorghum Mustard

Trio Sliders – 13
Blue Cheese, Truffle/Parmesan, Cheddar/Bacon

Seasonal Soup – 5 cup l 8 bowl

Fearrington Beet Salad – 10
Goat Cheese, Pecan, Watercress

Fried Oyster Salad – 14
Radish, Red Leaf, Buttermilk & Honey Dressing

Iceberg Wedge – 12
Bacon, Blue Cheese, Wafers

Caesar Salad – 12
Romaine, Croûtes and Shaved Parmesan
Add Chicken – 3 l Salmon – 6 l Oysters – 6

Chicken Salad, Rosemary Dressing – 15
Celery, Carrot, Apple, Nuts, Grapes, Onion

Chopped Shrimp Salad – 15
Avocado, Bacon, Egg, Onion Jam

 

Burgers & Sandwiches
Served with fries or a green salad

Cup & A Half – 14
Fried Oyster Po’Boy with Roasted Butternut Squash Soup & Side Salad

*Granary Burger – 15
Lettuce, Tomato, Cheese, Onion Jam

*Bedford Burger – 17
Pimento Cheese, Fried Green Tomato, Bacon Jam

Granary BLT – 14
Bacon, Buttercrisp, Tomato , Wholewheat

Grilled Vegetable Sandwich – 13
Zucchini, Eggplant, Pepper, Pesto, Brie

Honey Roasted Housecured Bacon – 15
Fava Bean Hummus, Pickled Vegetables & Potato Wedges

 

Pasta & Risotto

Seasonal Bolognese – 20
Tomatoes, Parsley Pesto, Mini Zucchini, Sausage

Crab & Cauliflower Risotto – 22
Brie, Apples, Capers, Parmesan

 

Large Plates

Seasonal Salad – 16
Local Ingredients, Micro Greens, Artisanal Dressing

*Salmon Nicoise – 16
Olives, Beans, Potatoes, Egg, Herb Aioli

Shrimp & Grits – 17
Bacon, Sausage, Peppers, Soubise Creams

Mussels, White Wine & Garlic Cream – 18
Shallots, Herbs, French Fries

Twice Baked Goat Cheese Souffle – 15
Beets, Spinach, Watercress, Pecans

Grilled Asparagus with Poached Egg – 16
Asparagus, Quinoa, Mushrooms

Beer Battered Fish & Chips – 16
Peas, Coleslaw, Tartar Sauce

Fried Chicken with Ranch – 22
Baked Macaroni, Broccolini, Garlic Butter

 

Dessert

Lemon Panna Cotta with Blueberry Sorbet, Yogurt, Citrus Foam & Orange – 9

Homemade Apple Pie with Vanilla Ice Cream – 9

“Carrot Cake S’mores” Carrot Cake with Cream Cheese Frosting, Toasted Pecans, Cinnamon Graham Cracker & White Chocolate Fudge Sauce – 9

Pumpkin Cheesecake with Cranberry & Orange Ripple Ice Cream
Toasted Marshmallow, White Chocolate & Lace Tuile – 9

Poached Pear with Lime Sabayon
Shortbread, Caramel & Raspberry Sorbet – 9

Mini Beltie Ice Cream Sandwich – 7


DINNER MENU

Shared Plates & Salads

Salt & Pepper Calamari, Roasted Garlic Aioli – 13
Spicy Cocktail Sauce, Cucumber, Mint

Sweet Tea Chicken Wings – 8 (6 wings) 14 (12 wings)
Lemon BBQ Sauce, Blue Cheese

Skillet Cornbread (Made To Order) – 11
Chefs Choice

Smoked St Louis Ribs – 11
Sorghum Mustard

Trio Sliders – 13
Blue Cheese, Parmesan, Cheddar

Seasonal Soup – 5 cup l 8 bowl

Caesar Salad – 12
Romaine, Croûtes and Shaved Parmesan
Add Chicken – 3 l Salmon – 6 l Oysters – 6

Fearrington Beet Salad – 10
Goat Cheese, Pecan, Watercress

*Fried Oyster Salad – 14
Radish, Red Leaf, Buttermilk & Honey Dressing

 

Burgers & More
Burgers/sandwiches served with fries or a green salad

*Granary Burger – 15
Lettuce, Tomato, Cheese, Onion Jam

*Bedford Burger – 17
Pimento Cheese, Fried Green Tomato, Bacon Jam

Twice Baked Goat Cheese Souffle – 15
Beets, Spinach, Watercress, Pecans

Grilled Asparagus with Poached Egg – 16
Asparagus, Quinoa, Mushrooms

Shrimp & Grits – 17
Bacon, Sausage, Peppers, Soubise Creams

Mussels, White Wine & Garlic Cream – 18
Shallots, Herbs, French Fries

 

Pasta & Risotto

Crab Sausage with Apple & Vanilla – 24
Celery Root Risotto, Parmesan, Toasted Crumb

Seasonal Bolognese – 20
Tomatoes, Parsley Pesto, Mini Zucchini, Sausage

Housemade Linguini Chicken “Carbonara” with Crispy Egg – 23
Bacon Jam, Oyster Mushroom, Parmesan Supreme Sauce

 

Large Plates

*Seared Duck Breast with Pear & Rose Sauce – 30
Eggplant, Wheat Berries, Zucchini

Grilled Meatloaf – 20
Fingerlings, Red Cabbage, Red Wine Sauce

Roasted Salmon with Potato Salad & Herb Aioli – 26
Sugar Snap, Beet, Carrot Salad, Mini Zucchini

*Hanger Steak – 22
Asparagus, Fingerlings, Red Wine Sauce

Cornish Hen & Creamed Corn – 24
Sweet Peppers, Cornbread & Basil

Roasted Chicken with Chicken Confit Casserole – 25
Bacon, Peas, Honey Mustard

*Top Round Tenderloin with Onion Jam – 27
Smoked Tomato, Potato Fondant

Fried Chicken with Ranch – 22
Baked Macaroni, Broccolini, Garlic Butter

 

Dessert

Lemon Panna Cotta with Blueberry Sorbet, Yogurt, Citrus Foam & Orange – 9

Homemade Apple Pie with Vanilla Ice Cream – 9

“Carrot Cake S’mores” Carrot Cake with Cream Cheese Frosting, Toasted Pecans, Cinnamon Graham Cracker & White Chocolate Fudge Sauce – 9

Pumpkin Cheesecake with Cranberry & Orange Ripple Ice Cream
Toasted Marshmallow, White Chocolate & Lace Tuile – 9

Poached Pear with Lime Sabayon
Shortbread, Caramel & Raspberry Sorbet – 9

Mini Beltie Ice Cream Sandwich – 7