Starters & Salads

Scotch Egg 10 - as seen on Chef Blake's episode of Beat Bobby Flay
Pimento Cheese, Black Garlic Aioli, Micro Radishes

Cherry Smoked Duck Breast 12  
Crispy Chevre, Mole Sauce

Foie Gras 15
Sorghum Braised Pear, Liquor 43 & Cacao Nib Pan Sauce

Wood Grilled Octopus 11
Charred Spring Scallions, Romesco Sauce, Georgia Olive Oil, Crème fraîche

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

Fried Lobster Tail  12    
Local NC Honey Soy Reduction, Mustard Aioli

Cream of Parsnip Soup 9
Quail Egg, Heritage Farms Crispy Ham, Chive Oil

The Magnolia Salad  11
Bibb Lettuce, Beets, Pickled Radishes, Goat Cheese, Marcona Almonds, Sherry Vinagrette

Charcuterie and Sharing for the Table

Housemade Spreads 7

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

Imported Olives 6 each

Gaeta
Cerignola
Niçoise
Castelvetrano
Spicy House Mix

Charcuterie 9 each

Palacios Chorizo
Surryano Ham
Edwards Lamb Ham
Pâté Maison
Milano Salumi

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
Edwards Lamb Ham, Surryano Ham, Pimento Cheese
Thomasville Tomme Cheese, Pickled Vegetables, Lusty Monk Mustard,
House Made Crustini

Local Artisan Cheeses 1-$8 2-$15 3-$22

Aged Cheddar, Ashe County, NC- Cow’s Milk, Extra Sharp, 6 Months
Boxcarr Campo, Cedar Grove, NC- Smoked Cow's Milk, Semi-Firm
Boxcarr Lissome, Cedar Grove, NC- Cow's Milk, Beer- Semi-Soft
Thomasville Tomme, Thomasville, GA – Grass Fed Raw Cow's Milk, Aged 1 Year
Clemson Bleu Cheese, Clemson, SC - Cave Aged, Creamy Bleu
Chocolate Lab, Fairview, NC- Cocoa Nibs Stout, Pastuerized Cow's Milk

 

Entrées

Roasted Scallops & Tile Fish 27 
Charleston Brown Rice, Swiss Chard, Spaghetti Squash, Charred Lemon & Caper Aioli

Pappardelle Pasta  25
Border Springs Braised Lamb, Snap Peas, Mint Pesto, Overnight Tomatoes, Shaved Thomasville Thom

Georgia Chicken Breast 24
Fried Green Tomatoes, Embered Cauliflower & Baby Carrots, Butternut Squash Puree

Chef's Vegetarian Creation 22
Your Server Has Details

Braised Short Rib  26
Fingerling Patatas Bravas, Sautéed Baby Arugula, Hen of the Woods Mushrooms, Cabernet Fondue

Heritage Farms Pork Chop  27
Anson Mills Jimmy Red Cornbread Pudding, Foie Gras Creamed Brussels Sprouts, 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 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