828-743-4135  Hours Mon-Sat 5-10p 

Menu

​​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

 Tortellini Salad

three cheese tortellini, pesto, truffle aioli, heirlooms, Jamón Serrano, burrata – 9

 Wrapped & Stuffed Quail

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

 Stuffed Piquillo Pepper

fire roasted sweet pepper, goat cheese, herbs, manchego, crab, basil pesto – 8 GF

 Loaded Napa Slaw

Napa cabbage chiffonade, applewood bacon, avocado, Clemson bleu – 8 GF

 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 - 11

 Smoked Pork Belly

brown sugar cured, white bbq, pickled apples, hoisin, apple puree, bacon jam, wilted greens – 14

Ricotta Semolina Balls

semolina dredge, lemon zest, sage brown butter, Clemson bleu, glass sage - 12

 Veggie Plate Du Jour

composed vegetable plate reimagined daily —12

 *Wagyu Sirloin

6 or 9 oz of American Kobe beef, warm horseradish cream– 19 / 28 GF

 Beet Salad

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

 Soup du jour

changes regularly – 6

Gnocchi with Bleu

homemade purple potato gnocchi, smoked bleu & cambozola mornay – 10

 *Sunburst Trout

Hendrick’s gin & cucumber cure, bacon jam, pepperoncini butter, confit potatoes, pea puree 11/ 18
 
*Tuna Crab Stack

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

 Deconstructed French Onion Soup

caramelized onion wontons, gruyere croutons – 7

 Charcuterie Plate

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

 *Lamb Lollies

New Zealand lamb, house rub, demi, 2 or 3 double cut chops - 16 / 24 GF

 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