Bar Menu

FLATBREAD - 10
Roasted GA Chicken, Hen of the Woods Mushrooms, Ricotta, Arugula

CHARCUTERIE BOARD
For Two - 14 -For Four - 17

Wild Boar Prosciutto, Benton's Country Ham, Springer Mountain Chicken Mousse, Pate Maison, Pickeled Vegetables & Lucky Monk Mustard

FRIED VA OYSTERS & CALAMARI- 11
Avocado Crèma, Charred Sweet Peppers

RIOJA BRAISED MEATBALLS - 8
Lamb, Pork & Beef, Cannizzaro Arrabbiata Sauce

 

HOUSEMADE SPREADS with CRUSTINI - 10

Choose 3-
Hummus, Pimento Cheese, Braised Leek & Parmesan, Smoked Salmon & Goat Cheese, Oven Roasted Tomato & Parmesan, Springer Mountain Chicken Mousse
Eucario's Daily Taco Bar Creation

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Food For Wine

Spreads - 7

Hummus
Oven Roasted Tomato & Parmesan
Pimento Cheese
Smoked Salmon & Goat Cheese
Braised Leek & Parmesan
Chicken Mousse

Charcuterie - 9

Palacios Chorizo
Benton’s Country Ham
Milano Salumi
Olli Wild Boar Salumi
Pâté Maison
Creminelli Truffle Salami

Olives - 6

Arbequina
Cerignota
Niçoise
Picholine
Spiced Olive Mix

Artisan Cheese - 9

Boxcarr Cottonbell, Cedar Grove, NC – Soft & Buttery, Cow’s Milk
Aged Cheddar, Ashe County, NC- Cow’s Milk, Extra Sharp, 6 Months
Chocolate Lab, Asheville, NC – Cow’s Milk, Stout Washed, Cocoa Nibs
Providence, Goat Lady Dairy, NC –Goat Milk, Semi Firm
Lindale Gouda, Goat Lady, NC – Pasteurized Cow’s Milk, 6 Month
Clemson Bleu Cheese, Clemson, SC– Cave Aged, Creamy Bleu

 

 



Blake Hartwick, Executive Chef