Starters & Salads

Butternut Squash Soup 9        
Goat Cheese, Crispy Shallots

Scotch Egg 10
Pimento Cheese, Black Garlic Aioli, Micro Radishes

Hudson Valley Foie Gras 18  
Cocoa Nibs, Rum Chocolate Sauce

PEI Mussels 12
Spanish Soffrito Sauce, Benton's Country Ham, Scallions Toasted Baquette

*Beef Tartar  19    
Sunny Side Up Quail Egg, Kalamata Olives, Clemson Bleu Cheese Mousse

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

Chilled Crab & Shrimp Cocktail 22
Jumbo Lump Crab Meat, Colossal Shrimp, Remoulade & Cocktail Sauce


The Azalea Salad  10
Bibb Lettuce, Applewood Smoked Bacon, Smoked NC Peanuts, Boiled Egg & Bleu Cheese Dressing

The Magnolia Salad  11
Shaved Asparagus, Mixed Greens, Marcona Almonds, Tartar Sauce, Lemon Vinaigrette


Charcuterie and Sharing for the Table

Housemade Spreads 7

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

Imported Olives 6 each

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



NC Grouper  28
Carolina Gold Rice, Julienned Pickled Vegetables, Microgreens, Lemon Parsley Butter

Braised Bison Short Ribs 27
Crispy Ashe County Cheese Curds, Brussels Sprouts, Parsnip Fondue

Roasted Scallops  32
Anson Mills Purple Pea Purée, Swiss Chard, Toasted Cumin Carrot Sauce, Popped Sorghum

Springer Mountain Chicken Breast 24
Yukon Gold Potato Risotto, Hen of the Woods Mushrooms & Snap Peas, Cabernet Fondue

Chef's Vegetarian Creation 22
Carolina Gold Rice, Hen of the Woods Mushrooms, Snap Peas, Toasted Cumin Carrot Sauce

*Heritage Farms Pork Chop  28
Grilled Jimmy Red Cornbread Wedge, Dover Farms Collard Greens, Cheerswine 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