Bar Menu

Avocado Toasts - 10
Benton's Country Ham, Ricotta Salata

NC Cheese Charcuterie Plate - 15
Boxxcar Campo Triple Cream Cheese, Chocolate Lab Cheese,
Benton's Country Ham, Bread & Butter Pickles, House Made Crustini,
Lusty Monk Mustard

Geechie Blue Corn Grits Bowl - 12
Cannizzaro Arrabbiata Sauce, Charred Sweet Peppers

PEI Mussels - 12
Crispy Bacon, Garlic, Shallots, OMB Captain Jack Pilsner Broth,
Toasted Baguettes

Scotch Egg - 10 as seen on Chef Blake's Episode of Beat Bobby Flay
Black Bean Sauce, Pimento Cheese

*WOOD GRILLED CHURCH BURGER
Nightly Preparation.  Ask Your Server for Details.
House Cut Fries.

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
Pâté Maison
Creminelli Truffle Salami

Olives - 6

Gaeta
Cerignota
Niçoise
Castelvetrano
Spiced Olive Mix

Artisan Cheese - 9

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

 

 



Blake Hartwick, Executive Chef