Why Trillium
Tucked into the forested slopes of the Blue Ridge, the trillium flower emerges quietly each spring — a rare and protected native bloom with three simple petals, three leaves, and a presence so pure it almost disappears into the woods. It asks for nothing, offers quiet beauty, and reminds us that the best things in life grow slowly and with care.
We named our restaurant Trillium to honor that spirit. Just as the flower rises faithfully from the mountain floor, our menu celebrates what grows close to home — seasonal ingredients harvested in their prime, prepared with intention, and served without excess. It’s a philosophy rooted in the land itself: let the ingredients speak, let the plates remain simple, let nature do the heavy lifting.
There’s an old Appalachian belief that true hospitality is wordless — it lives in the warmth of a fire, the gift of a shared meal, the pause of a rocking chair. We carry that spirit forward in every dish. Fresh, humble, and heartfelt, our food is a quiet welcome — an invitation to slow down, gather, and savor what this land has to offer.
Like the trillium, it’s simple. And that’s the beauty.
Executive Chef
Executive Chef and Owner of Trillium, with over a decade of culinary experience, honed his craft at renowned establishments including The Biltmore and Luminosa.
The Food
Trillium serves vibrant farm-to-table cuisine crafted from the freshest locally sourced ingredients.
This menu is subject to change as we move closer to opening
Starters
Beets & Strawberries
$13.00Mountain mint pesto, tetra greens (gf, v)
Market Salad
$16.00Garden mix, peaches, burrata, house vinaigrette (gf)
Cornbread
$12.00Whipped buttermilk butter, blistered shishito peppers
Cheese Board
$18.00 - $21Three local cheeses, watermelon rind mostarda, pickled okra, house crackers Add fried bologna
Sides
Asparagus $14.00
Pickled hakurei turnips, space oil, spiced pepitas (gf)
Hominy Porridge $16.00
Crispy chicken skins, herbs, market tomatoes (gf)
Collard Greens $14.00
Tasso braised, confit ramp tips, chili crisp (gf)
Entrees
Chef’s Cut Steak (8 oz) * $35.00
Pomme purée, bordelaise sauce (Gf)
Roasted Half Chicken $28.00
Herb-brined, smashed heirloom potatoes, toasted hazelnuts, chicken jus (gf)
Braised Short Ribs $25.00
Butter beans, ramps, salsa verde, fermented cinnamon bark peppers (gf)
Bone-In Pork Chop (12 oz) * $30.00
Sorghum glaze, crispy pork rinds, bok choy (gf)
Fennel-Crusted Trout $32.00
Creamer pea succotash, preserved lemon, trout roe
Agnolotti $18.00
Green garlic, brown butter, shaved pecorino
Hoppin’ John $22.00
Veggie succotash, red peas, herbs, Carolina Gold rice (gf, v)
Dine with us!
Reserve your table at Trillium and experience fresh, farm-to-table dining at its finest.