Eight + Sand Kitchen

Vegetarian. Arugula, citrus poached beets, clementine, goat lady dairy goat cheese, pistachios, Dijon vinaigrette.

Mixed greens, red cabbage, carrots, bean sprouts, snow peas, crispy wontons, seed salsa contains nuts, NC free range chicken, toasted sesame miso dressing.

Vegan. Romaine, kale, tri-color quinoa, sweet potato, pickled onion, charred brussel sprouts, roasted cauliflower, toasted sunflower seeds, vegan green goddess dressing.

Vegetarian. Romaine, kale, roasted corn, avocado, housemade croutons, cotija cheese, Cajun Caesar dressing.

Vegetarian. Arugula, feta, Kalamata olives, red onion, tomato, cucumber, crunchy Za’atar chickpeas, lemon tahini dressing.

Romaine, locally sourced hickory bacon, blue cheese, red onion, tomato, roasted corn, avocado, hard boiled egg, croutons and ranch dressing.

Italian proscuitto di parma, local capocollo ham, calabrese salami, provolone, pepper relish, Duke’s mayo, lettuce, tomato and ciabatta. Served with pickle.

Roasted turkey, signature bacon, provolone, smokey chipotle aioli, romaine, tomato, red onion on house wonder sourdough. Served with pickle.

Pasture raised local chicken breast, smashed avocado, provolone and muenster cheese, herb aioli, grilled country sourdough. Served with pickle.

Fried NC free range chicken, red cabbage slaw, pickled onions, honey, Duke's mayo, pickle, toasted brioche roll. Served with pickle.

Pasture raised local beef cured in house for 14 days, Golden’s mustard, Swiss, fresh slaw and griddle toasted rye. Served with pickle.

Hickory nut gap farm pork belly, pickled daikon and carrot, cilantro, cucumber, jalapeno, sambal aioli and ciabatta. Served with pickle.

House cured, slow cooked, thinly sliced Italian pork roast, sharp provolone, salsa verde, charred broccoli rabe and ciabatta. Served with pickle.

Vegetarian. Marinated tomatoes, siano fresh mozzarella, pistachio pesto, balsamic glaze, fresh arugula and grilled ciabatta. Served with pickle.

Vegan. Housemade seitan in hoisin glaze, pickled daikon and carrot, cucumber, jalapeno, cilantro, vegan sambal aioli, ciabatta. Served with pickle.

Vegan. Housemade savory marinated seitan, scratch made velvety cheese spread, sautéed onions and peppers, ciabatta. Served with pickle.

Crispy potato chunks.

Please contact the merchant for soda flavor.

Please contact the merchant for juice flavor.

Free-range soft scrambled eggs, chives, Ashe county cheddar, avocado aioli, warm brioche roll.

Choose between local hickory bacon or Neese’s sausage, over-medium free-range egg, Ashe county cheddar, avocado aioli, warm brioche roll.

Vegetarian. Potato crunks, over- medium free-range egg, avocado, sautéed kale, caramelized onions, and peppers, parsley pesto.

Vegetarian. Spiced tomato sauce with roasted onion, garlic, kale, and chick peas, two over-medium free-range eggs, feta, parsley, a slice of country sourdough toast.

Vegan. Green goddess spread, sliced avocado, arugula, everything bagel seasoning, sliced country sourdough.

Vegetarian. Fresh ricotta made in house from local milk, seasonal housemade jam, thick-sliced wonder sourdough.

Cream cheese, cured, and cold smoked salmon, red onion, capers, seeded sourdough.

Vegan. Natural non-GMO peanut butter, sea salt, naturally leavened wonder slice, and your choice of housemade jam, honey, or Nutella.