Small plates and shared boards, designed to live alongside our wines and house-made chocolate.
Three cured meats from the Triangle’s finest — typically prosciutto di Parma, soppressata, and a chef’s selection — with grain mustard, cornichons, fig jam, and grilled bread.
Three rotating cheeses spanning soft, semi-firm, and aged — with fresh and dried fruit, marcona almonds, local honeycomb, and crisp baguette.
A whole wheel of brie wrapped in golden puff pastry, baked until molten. Served with fig jam, candied pecans, and grilled bread for dipping.
Five-year aged Dutch gouda, butterscotch-rich and crystalline, paired with three of our house bonbons selected to bridge the salt and caramel notes.
Castelvetrano and kalamata olives warmed in olive oil with citrus zest, fennel, and chili. Served alongside marcona almonds with rosemary and smoked salt.
House-made chickpea hummus folded with toasted cacao nibs, cumin, and smoked paprika. Finished with cacao-infused olive oil, warm pita, and a piece of dark chocolate to close.
Pair anything on this menu with our wine, fortified, or spirits program — your server is happy to guide you. · Allergens? Please let us know.
A slow Sunday menu — bagels, tartines, and a few sweet things to end on.
Toasted everything bagel, whipped dill cream cheese, smoked salmon, capers, red onion, and pickled cucumber.
Your choice of bagel — plain, everything, or sesame — with whipped cream cheese, served with fresh fruit on the side.
Toasted sourdough, lemon crème fraîche, smoked salmon, capers, dill, and pickled red onion. Finished with microgreens.
Smashed avocado on grilled sourdough with chili crisp, sesame seeds, pickled radish, and a squeeze of lemon.
Warm buttery croissant with sliced roast turkey, brie, fig jam, and arugula. Pressed until the brie just begins to melt.
Warm croissant with prosciutto di Parma, soft-ripened brie, peppery arugula, and a whisper of honey.
Three rotating cheeses including a warm wedge of brie, with seasonal fresh fruit, fig jam, marcona almonds, and grilled bread.
Greek yogurt layered with house-made oven-toasted granola, seasonal fruit, local honey, and a sprig of mint.
Warm brioche filled with our 70% dark chocolate, dusted with powdered sugar. The croissant’s richer cousin.
Fresh strawberries hand-dipped in our tempered dark and milk chocolates. Three pieces, plated with a drizzle of cacao oil.
Brunch pairs beautifully with mimosas, sparkling wine, or our Cacao Hot Chocolate — ask your server. · Allergens? Please let us know.