Tessa Farm to Fork
Type of Food:
- Battleground Ave area near Wendover
Credit Cards Accepted:
The origin of the name Tessa means harvester or gatherer.
Mitchell Nicks is the executive chef of the restaurant and he has made an effort to partner with regional farms to bring ingredients to seasonal menus.
“We’ve built our menu from what they have,” Nicks says.
Farms such as Peacehaven, Smith, Fogwood, Wild Persimmon and Massey Creek provide fresh greens and produce and eggs.
“We have a producer, AB Vannoy Hams in West Jefferson, that we get country ham and prosciutto from,” Nicks says. “It’s air-dried and it’s just fantastic.”
Cream comes from a dairy in Snow Camp. Rolls are made from North Carolina-grown wheat, ground to order. Regionally raised beef is dry-aged in the restaurant. Seafood comes from North Carolina day-boat operations.
Some of the restaurant’s herbs come from a small garden on the restaurant’s property.
Dinner entrees include items such as fried free-range chicken ($18 for half a chicken), 28 Hour Short Ribs ($24), Black Grouper ($28), pork tenderloin ($13), smoked trout and potato brandade ($12), and coastal shrimp served with Old Mill of Guilford grits ($16).
Several items, like smoked Carolina Trout ($9), Brunswick Stew ($8) and Goat Lady Chevre Souffle ($9) are part of a shared plate menu.
Lunch offers items like German Johnson Tomato Tart ($10), Tagliatelle Bolognese ($10), Carolina Flounder ($10) and Brunswick Stew ($8).
Lunch sandwiches include Cuban ($10), Smoked Turkey ($10) and Half-Pound Cheeseburger ($11).
Lunch salad options include Caprese ($9), Caesar ($8), and Chicken, Artichoke, Tomato and Mozzarella ($10).
Daily soups are offered.
The restaurant offers an extensive wine list and many of the restaurant’s beers are from North Carolina breweries.