Halcyon, Flavors from the Earth uptown has new menus, many named with chef Marc Jacksina's notable wry twist: There's "Quail Yea" ($22, stuffed with pimento cheese and served with "angeled egg"), and "Homage to Hominy" ($12, braised house-cured pork belly with stewed Anson Mills hominy and ham hock broth). There's also herbed gnocchi with tomatoes and foraged mushrooms ($18), a sharing plate that includes smoked ham hock terrine, lamb livermush, green tomato chow chow and more ($16), and a clam bake of Olde Salt clams with skillet potatoes, bacon and fried sage Worcestershire butter ($15), plus the "Phwah Burger," which pairs house-ground rib, chuck and ribeye with foie gras stuffed with a local farm egg and adds bacon, aioli and more (with truffled fries, $25, with greens, $26). Lunch/brunch notables: that lamb livermush in sliders (using housemade biscuits with Tabasco aioli) and chicken and sweet potato waffles. Expect more frequent menu changes, says the chef. At the Mint, 500 S. Tryon St.; 704-910-0865.