​​MENU


Duck Confit Egg Rolls
 Cabbage, Spring Veggies, Crispy Egg Wrapper, Blackened Blue Dipping Sauce
12


Parmesan Cauliflower Bites
Panko, Parmesan, Cauliflower Florets, Smoked Blue Cheese Dressing
7


Stuffed Avocado

Lump Crab, Cucumber, Mango, Spicy Mayo, Parmesan Reggiano (GF)
11


Lobster Salad

Curried knuckle and claw, Burrata, Cilantro truffle aioli, Balsamic (GF)

16


 Wrapped & Stuffed Quail
 Applewood Bacon, Goat Cheese, Quail Breast, Sweet Chili Bourbon Glaze (GF)
16


Stuffed Piquillo Pepper
Fire Roasted Sweet Pepper, Goat Cheese, Herbs, Manchego, Crab, Basil Pesto(GF)
8


Loaded Napa Slaw
Napa Cabbage Chiffonade, Applewood Bacon, Avocado, Clemson Blue  (GF)
8


Magic Mussels

Fat Tire, Baby Heirlooms, Bacon, Garlic, Basil Chiffonade, Smoked Pepper Butter, Crostini ​ (GFA)

7/12


Spinach Arugula Salad
Strawberries, Clemson Blue, Candied Pecans, Cucumber, Strawberry Vinaigrette (GF)

8


Shrimp and Corn Beignets
 Sweet Batter, Fresh Corn, Basil, Chipotle-Cilantro Aioli (GF)
11


Foie Gras "Empanadas"

Puff pastry, French brie, Fig preserves, White truffle aioli

11


Buttermilk Fried Porkbelly

Brown Sugar Cure, White BBQ, Hickory Smoke, White Bean - 
Roasted Garlic Puree​

14


Vegie Plate Du Jour

Composed Vegetable Plate Reimagined Daily

12


Wagyu Sirloin
6 or 9 oz of American Kobe Beef,  Warm Horseradish Cream
19
/ 28


Beet Salad
Roasted Candy Stripe Beets, Local Feta, Sautéed Spinach, Heirlooms, White Balsamic Vinaigrette(GF)
8


Soup Shots
 Four Flavors of Soup Du Jour  
6


Gnocchi With Blue
Homemade Purple Potato Gnocchi, Smoked Bleu & Cambozola Mornay
10


*Sunburst Trout Gujons
Chorizo Cornbread Salad, Apple Slaw, Smoked Tomato & Pepper Butter 
11 / 18


*Tuna Crab Stack
Blackened Tuna, Wakame, Avocado, Lump Crab, Spicy Mayo, Citrus Jasmine Rice(GF)
12
 / 19


Deconstructed French Onion Soup
Caramelized Onion Wontons, Gruyere Croutons

7


Charcuterie Plate
Arrangement of Various Cured Meats, Gourmet Cheeses, Garnishes, Crostini  (GFA)
9/16


*Lamb Lollies
New Zealand Lamb, House Rub, Demi, 2 or 3 Double Cut Chops  (GF)
16 / 24



Crab Cakes

Lump Crab Meat, Truffled Spinach, Chipolte - Cilantro Aioli

14


​Smoked Duck

 Cranberry Brine, Hickory Smoked Breast, Purple Fingerling Potato Puree, Framboise  (GF)

19



*consuming raw or uncooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness

GF - Gluten Free

GFA - Gluten Free Available


Executive Chef Jonathan Reid       Sous Chef Levi McCall




Menu

828-743-4135  Hours Mon-Sat 5-10p