828-743-4135  

Table 64 Menu

Open Monday -  Saturday 5-10 PM
​Call for reservations for parties of  5 or more

​​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

tuna tar tar, cucumber, mango, spicy mayo, parmesan reggiano -11 GF

Asparagus Pea Salad

shaved asparagus, spring peas, asparagus & pea pesto, arugula, heirlooms, crispy cheese – 10

 Wrapped & Stuffed Quail

applewood bacon, goat cheese, quail breast, sweet chili bourbon glaze – 16 GF

Venison Tartare  

New Zealand Cervena red deer, bone marrow aioli, crostini, dijon, capers   – 16 GFA

Lasagna Roulade

lamb shoulder, spinach, mushrooms, ricotta, parmesan, Indian spices, roasted garlic herb sauce – 16   

 Magic Mussels

fat tire, baby heirlooms, bacon, garlic, basil chiffonade, smoked pepper butter, crostini – 7/12 GF
 

Spinach Arugula Salad

strawberries, Clemson blue, candied pecans, cucumber, strawberry vinaigrette – 8 GF

 * Shrimp and Corn Beignets

sweet batter, fresh corn, basil, chipotle - cilantro aioli - 11

Foie Gras “Empanadas”

puff pastry, French brie, fig preserves, white truffle aioli - 13

 Smoked Pork Belly

brown sugar cured, white bbq, pickled apples, hoisin, apple puree, bacon jam, wilted greens – 15 G

Caesar Salad Croquettes

reggiano, bechamel, chicken thigh, Caesar dressing, romaine garnish - 12    
 
Veggie Plate Du Jour

composed vegetable plate reimagined daily —14

*Wagyu Sirloin  

8oz of American Kobe beef, warm horseradish cream– 26 G

Beet Salad

roasted beets, feta, sautéed spinach, heirlooms, white balsamic vinaigrette – 8 G

Soup du jour
changes regularly – 6

Gnocchi with Bleu

homemade roasted garlic gnocchi, smoked bleu & cambozola mornay – 10

*Sunburst Trout

orange saffron butter, smoked tomato jasmine rice, ginger, pear and vanilla compote 11/ 18 G

*Tuna Crab Stack 

  blackened tuna, wakame, avocado, lump crab, house ponzu, kimchi – 12 / 19 G

Deconstructed French Onion Soup

caramelized onion wontons, gruyere croutons – 7

Charcuterie Plate

arrangement of various meats, gourmet cheeses, garnishes, crostini  – 9/16 GFA

*Lamb Lollies  

Australian lamb, house rub, demi, 2 or 3 double cut chops - 19 / 28 G

Crab Cakes

truffled spinach, cilantro - chipotle aioli, lump crab - 14
  

*consuming raw, or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness
GF is abbreviation for gluten free
Executive Chef Jonathan Reid Sous Chef Levi McCall