Local Artisan Cheeses - 9 each

Aged Cheddar, Ashe County, NC- Cow’s Milk, Extra Sharp, 6 Months
Boxcarr Campo, Cedar Grove, NC- Triple Cream, Beer Rind
Meadow Creek Dairy Grayson, Virginia Highlands - Semi-Soft, Aged Over 60 Days
Clemson Bleu Cheese, Clemson, SC - Cave Aged, Creamy Bleu
Kentucky Rose, Bowling Green, KY - Farmhouse Style, Firm & Aged

Housemade Spreads 7

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

Imported Olives 6 each

Spicy House Mix of Gaeta, Cerignola, Niçoise

Charcuterie 9 each

Benton’s Country Ham, San Giuseppe Chorizo
Pâté Maison, Cheshire Milano Salumi, Duck Salumi

Mediterranean Cheese & Charcuterie Board Two 15 or Four 25
Pâté Maison, Cheshire Milano Salumi, Oven Roasted Tomato and Parmesan, Manchego Cheese, Farmstead Brie, Niçoise Olives,
Dijon Mustard,House Made Crustini

Southern Cheese & Charcuterie Board Two 15 or Four 25
Duck Salumi, Benton’s Country Ham, Pimento Cheese, Meadow Creek Dairy Grayson Pickled Vegetables, Lusty Monk Mustard, House Made Crustini


 

Starters & Salads

Smoked Brisket & Scallop 12
Street Corn, Campo Fondue, Bourbon BBQ Sauce

Cherry Smoked Duck Breast 12  
Crispy Chevre, Mole Sauce

Foie Gras 17
Sorghum Braised Pear, Vanilla Liquor & Cacao Nib Pan Sauce

Wood Grilled Octopus 11
Romesco Sauce, Georgia Olive Oil. Crème Frâiche, Sea Salt

Warm Burrata  11    
White Anchovies, Shaved Perigord Truffles, Pea Tendrills, Ahi Amarillo Sauce

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

Warm Siano Burrata 11
White Anchovies, Grilled Baguette, Pea Tendrills, Ahi Amarillo Sauce

Maitake Soup 9
Quail Egg, Heritage Farms Crispy Ham, Chive Oil

Magnolia Salad  10
Bibb Lettuce, Beets, Spring Strawberries, Goat Feta, Marcona Almonds, Ran-Lew Buttermilk Dill Dressing

Entrées

Alaskan Halibut 28 
Charleston Brown Rice, Preserved Tomatoes, Asparagus & Spinach Salad, Spring Scallion Compound Butter, Smoked Almonds

Foggy Mountain Bucatini Pasta   25
Border Springs Braised Lamb, Snap Peas, Mint Pesto, Overnight Tomatoes, Shaved Kentucky Rose Cheese

Georgia Chicken Breast 24
Pan Roasted or Fried, Baked Pimento Macaroni & Cheese, Quick Collards, Honey & Thyme Drizzle

Chef's Vegetarian Creation 22
Your Server Has Details

Wood Grilled Venison Loin  27
Fingerling Potatoes, Sautéed Baby Arugula, Hen of the Woods Mushrooms, Blackberry Gastrique

Heritage Farms Pork Chop  27
Smoked Anson Mills Cornbread Wedge, Sautéed Brussels Sprouts & Benton’s Bacon, Western BBQ Sauce

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

Dry Aged 12oz Kansas City Strip Steak 42
Dry Aged 12oz Ribeye 44

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

Add a 6oz Fried Lobster Tail for 19

 

                                                                                

Topo Organic Spirits – Chapel Hill, NC
Anson Mills – Columbia, SC
Red Clay Ciderworks – Charlotte, NC
Benton’s Ham – Madisonville, TN
Olde Mecklenburg Brewery – Charlotte, NC
Ran-Lew Dairy – Snow Camp, NC
The Duck Rabbit – Farmville, NC
Springer Mountain Chicken, GA
Lenny Boy Brewing Company – Charlotte, NC
Foggy Mountain Pasta, Boone, NC
Noda Brewing Company – Charlotte, NC
Middle Ground Farms – Charlotte, NC
Triple C Brewery – Charlotte, NC
Heritage Farms – Goldsboro, NC
Cannizzaro Sauces – Charlotte, NC
Siano Premium Mozzarella – Charlotte, NC

 

 



Blake Hartwick, Executive Chef