Food tastes a little better when it’s grown in your home soil. Little Hen, a new Holly Springs farm-to-table restaurant, has been generating a big buzz by capitalizing on that notion.

We met with the eatery’s owners shortly before it opened to get a preview of the ever-changing menu, featured in the March/April issue.   

Little Hen serves Sunday brunch weekly from 10:30 a.m. to 3 p.m. Easter brunch will be an extra special spread this weekend. The tentative menu (subject to farm availability) is as follows:

ARUGULA & APPLE SALAD { shallot vinaigrette }    7.
CHEESE PLATE { honey : apple : pistachios : fig-walnut bread }    12.
CHARCUTERIE BOARD { petite herb : speck : soppresata : pickled vegetables : toast }    15.
FRENCH TOAST { apple-blueberry compote : whipped cream }    13.
SPINACH & MANCHEGO QUICHE   { arugula salad }    11.
BACON, KALE, & CHEDDAR QUICHE   { arugula salad }    12.
FARM EGG OMELET { local goat cheese : herbs : arugula salad }    13.
“BACON” AND EGGS { grits : poached farm eggs }     15.
BISCUITS & GRAVY { ground sausage : scrambled farm eggs }     11.
10 oz SIRLOIN { two fried eggs : crispy fingerlings }    23.
SIDES { farm egg 3. : biscuit 1. : salad 4. : crispy fingerlings 3. : fried chicken livers 6. : 10 oz. sirloin 15. }

Reservations are required, and seating is filling up quickly. Call (919) 363-0000 to reserve a spot.