Starters & Salads

Vichyssoise 9         
Chilled Potato Soup with Popped Sorghum, Chives

Scotch Egg 10
Pimento Cheese, Black Garlic Aioli, Micro Radishes

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

*Tuna Carpaccio 12
Avocado, Summer Radishes, Pak Choi, Romesco Sauce

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


Charcuterie and Sharing for the Table

Housemade Spreads 7

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

Imported Olives 6

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



Linguini  25
Bouillabaisse, American Red Snapper, Mussels

Quick Seared Yellow Fin Tuna Salad 28
Watercress, Edamame, Yuzu & Toasted Sesame Vinaigrette, Crispy Wontons

Roasted Duck*  30
Anson Mills Blue Corn Grits, Grilled BBQ SC Peaches, Sautéed Rogue Farms Pak Choi, Blackberry & Lavender Gastrique

NC Grouper 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
Roasted Dover Farms Petite Potatoes, Grilled Heirloom Zucchini "Pappardelle", 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