Market and Moss serves contemporary American cuisine using the best seasonal ingredients we can find from local farmers, fishers, and purveyors, in addition to seasonal cocktails and wine. We think of Market and Moss as more than just a destination for food and drink — it’s a place to refresh, connect, and experience our community. We exist to create memorable experiences and will always do our best to bring you joy.

Exec Chef bio: Market and Moss Executive Chef Saca Monk has cooked in kitchens across the country – from San Diego, CA to Boulder, CO to Nashville, TN, gaining not only broad regional and technical experience, but also an appreciation for how food impacts both individuals and cultures. They are committed to sourcing locally, operating sustainably, and contributing to the progress of contemporary American cuisine, particularly in the South.

Dinner $40

ONE

  • Local Lettuces

    fresh pear. pickled fennel. feta. candied walnuts. tarragon-shallot vinaigrette Segura Viudas Brut Rose, Cava, Spain

  • Beets & Burrata

    alt roasted red & golden beets. dill. roasted carrot. vegetable ash. rye crumb Segura Viudas Brut Rose, Cava, Spain

TWO

  • Bouillabaisse:

    wild-caught NC shrimp. mussels. daily catch. saffron. grilled baguette Domaine Delsol Picpoul, Picpoul de Pinet, Languedoc, France

  • Pappardelle Bolognese:

    Pappardelle Bolognese house pasta. beef bolognese. bacon. pecorino Highway 12 Cabernet Sauvignon, Sonoma Valley, California

THREE

  • Chocolate Garden:

    chocolate semifreddo. pear-hibiscus jam. chocolate grahams. fresh herbs Tawny Port

  • Budino:

    cream. parsnip. caramel. house biscotti. Eden Heirloom Blend Ice Cider