The menu at Four Square changes every month to reflect our commitment to bringing diners the freshest and most seasonal products available. We rely heavily on local farmers and purveyors to bring us the region’s best, from vegetables and grains to seafood and game. Farmers like Tom Jackson out in Godwin bring us asparagus, baby leeks, radishes, snow peas, strawberries and blueberries in the spring, heirloom tomatoes, peaches, beets, beans and greens in the summer and sweet potatoes, apples, honey and apple cider in the fall. Bill Dow, whose farm is in Chatham County, brings us the most amazing array of lettuces. Our seafood purveyors scour the North Carolina waters for oysters, crab, shrimp and snapper, and we look to South Carolina for squab, quail and poussin. In addition, Chef Ingram heads to the Carrboro Farmer’s Market every Saturday morning from March through October to pick up some of the best organic produce around, as well as goat cheese from local cheesemaker Celebrity Dairy.
Great cooking starts with great ingredients, and they need not be expensive, unusual or hard to find. Chef Ingram believes in taking what is seasonally available and letting these ingredients speak for themselves. For a dish to make it from the kitchen to the dining room at Four Square it must be perfectly cooked, properly seasoned, garnished with flavorful vegetables and starches that provide tasteful, textural and colorful contrast, a sauce that highlights the dish without masking or overpowering the flavors of the other components, and has visual appeal without appearing overly “arranged”.

We have a passion for food at Four Square, and we hope you sense it when you dine with us. Food nourishes both body and soul, it comforts, it titillates and it engages four of the five senses. It has history and it brings people together. What could be better?