Starters & Salads

She Crab Soup 9         
Lump Crab Meat, Sherry Cream

Fried Green Tomatoes 9
Pimento Cheese, Chive Creme Fraiche, Pickled Onions, Romesco Sauce

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

Hickory Grilled Smoked Beef Brisket  11  
Toasted Benne Seeds, Alabama White BBQ Sauce, Chow Chow

PEI Mussels
Chorizo, Cannizzaro Arrabbiata Sauce, Toasted Baguette

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

The Azalea Salad  10
Baby Kale, Applewood Smoked Bacon, Smoked NC Peanuts, Boiled Egg & Clemson Bleu Cheese Dressing

The Magnolia Salad  10
Arugula, Sliced Baby Beets, Goat Feta, Cucumber, Red Onions, Sherry Vinaigrette

The Jasmine Salad  10
Skyphos Lettuce, Dilly Beans, Heirloom Tomatoes, 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

Arbequina
Cerignola
Niçoise
Picholine
Spicy House Mix

Charcuterie 9

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

Mediterranean Inspired Cheese & Charcuterie Board Two 13 or Four 22
Pâté Maison, Palacios Chorizo, 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
Goat Lady Providence Semi Firm Goat 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,
Charleston Battery Park, SCFarmstead Brie
Providence, Goat Lady, NCGoat’s Milk, Semi Firm,
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
Duck Confit, Asparagus, Roasted Cauliflower, Blistered Tomatoes, White Truffle Cream

Wood Roasted Venison Loin 29
Anson Mills Grits, Sauteed Kale, Fried Garlic, Blackberry & Lavender Gastrique

Seared Ahi Tuna
Charleston Gold Brown Fried Rice, Asheville Miso & Pak Choi

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

Braised Short Rib 30
Pomme Frites, Cabernet Fondue, Roasted Green Beans

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

Wagyu Chateaubriand
6oz- 37  8oz- 39  10oz- 41

Add a 6oz Fried Lobster Tail for 19

 

                                                                                

Mills Family Farms – Mooresville, NC
ColdWater Creek Farm - Gold Hill, NC
Topo Organic Spirits – Chapel Hill, NC    
Anson Mills – Columbia, SC
Shelton Vineyards – Dobson, NC    
Dover Vineyards – Concord, NC
Olde Mecklenburg Brewery – Charlotte, NC    
Miso 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