Farmers Market Plate

Omg! This was by far the best food I had on my visit to Raleigh. This dish changes based on seasonal produce. This summer plate was made up of Covington sweet potato confit medallions served over sun-gold tomato, bi-color corn & butterbean succotash sautéed with Umaro "Bacon" and topped with a mixed herb chimichurri.

Another amazing dish from fiction kitchen! This farmers market plate was made up puff pastry mock chicken pot pie filled with savory gravy, local broccoli, carrots, onions, potatoes, and green peas served on a bed of garlic creamed local lacinato kale and spinach. It was seriously the best pot pie:) The pastry crust was buttery and flake and the filling was amazing. The creamed greens were great too. Such a great restaurant🌱 #veganisnotscary #veganpotpie