Starters & Salads

She Crab Soup 9         
Lump Crab Meat, Sherry Cream

Fried Green Tomatoes 9
Pickled Shrimp, Avacado Crema

*Wagyu Steak Tartare 11 
Clemson Bleu Cheese Mousse, Fried Capers, Mirco Radish

BBQ Pork Belly  12  
Quail Egg, Petite Mustard Greens, Popped Sorghum

PEI Mussels
Chorizo, Cannizzaro Arrabbiata Sauce, Toasted Baguette

Fried Lobster Tail  19    
Local NC Honey Soy Reduction, Mustard Aioli

The Azalea Salad  10
Rogue Farms Salanova Lettuce, Applewood Smoked Bacon, Smoked NC Peanuts, Boiled Egg & Clemson Bleu Cheese Dressing

The Magnolia Salad  10
Spring Strawberries, Baby Arugula, Chevre, Toasted Mustard Seed Vinaigrette

The Jasmine Salad  10
Skyphos Lettuce, Dilly Beans, Radishes, Cornbread Croutons, Ran-Lew Buttermilk Ranch

 

 

Charcuterie and Sharing for the Table

Housemade Spreads 7

Hummus
Pimento Cheese
*Smoked Salmon & Local Goat Cheese
Oven Roasted Tomato and Parmesan
Braised Leek and Parmesan
Springer Mountain Chicken Mousse

Imported Olives 6

Gaeta
Cerignola
Niçoise
Castelvetrano
Spicy House Mix

Charcuterie 9

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

Mediterranean Inspired Cheese & Charcuterie Board Two 13 or Four 22
Pâté Maison, Cheshire Milano Salumi, Oven Roasted Tomato and Parmesan, Manchego Cheese, Farmstead Brie, Niçoise Olives,
Dijon Mustard,House Made Crustini

Southern Inspired Cheese & Charcuterie Board Two 13 or Four 22
Springer Mountain Chicken Mousse, Benton’s Country Ham, Pimento Cheese
Meadow Creek Appalachian Cheese, Pickled Vegetables, Lusty Monk Mustard,
House Made Crustini

Local Artisan Cheeses 9

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

 

Entrées

Pappardelle Pasta  24
Seared Scallops, Asparagus, Roasted Cauliflower, Blistered Tomatoes, White Truffle Cream

Roasted Duck*  
Anson Mills Blue Corn Grits, Sautéed Kale, Fried Garlic, Blackberry & Lavender Gastrique

Alaskan Halibut 31
Saffron Aioli, Anson Mills Carolina Gold Rice, Watercress Greens, Chorizo Foam

Springer Mountain Airline Chicken Breast  24
Parsley Risotto, Roasted Hen of the Woods Mushrooms, Brussels Sprouts, Sage Velouté

Wild Boar 32
Sea Island Red Pea Puree, Pak Choi, Thyme Jus

The Fried Lobster Tail  39
Whipped Potatoes, Market Vegetables, Local NC Honey-Soy Reduction, Mustard Aioli

Steaks from Our Wood Fired Brick Oven

Comes with Embered Asparagus & Cast Iron Hash Browns

Domestic Veal Chop  35
Dry Aged 12oz Kansas City Strip Steak 38
Dry Aged 12oz Ribeye 41

Center Cut Angus Filet Mignon
6oz- 37  8oz- 39  10oz- 41

Add a 6oz Fried Lobster Tail for 19

 

                                                                                

Topo Organic Spirits – Chapel Hill, NC    
Anson Mills – Columbia, SC
Shelton Vineyards – Dobson, NC    
Dover Vineyards – Concord, NC
Olde Mecklenburg Brewery – Charlotte, NC    M
iso Masters - Asheville, NC
The Duck Rabbit – Farmville, NC    
Feba Farms – Stanley, NC
Lenny Boy Brewing Company – Charlotte, NC                                       
Tim Griner’s Seafood Co. - Charlotte, NC
Noda Brewing Company – Charlotte, NC    
Rogue Farms – Charlotte, NC 
Triple C Brewery – Charlotte, NC     
Cannizzaro Sauces – Charlotte, NC

 

 



Blake Hartwick, Executive Chef