Starters & Salads

Summer Sweet Corn Soup 9         
Chive Oil, Popped Sorghum

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

Blackened Watermelon Pork Belly  11   
SC Mustard BBQ Sauce, Chicharones

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


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

The Jasmine Salad  11
Heirloom Tomatoes, Cucumbers, Ricotta Salata, Arugula & Basil Pesto


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
Benton’s Country 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
Springer Mountain Chicken Mousse, Benton’s Country Ham, Pimento Cheese
Meadow Creek Appalachian 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 Cottonbell, Cedar Grove, NC- Cow's Milk, Soft & Buttery
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



American Red Snapper  25
Tagliolini, PEI Mussels, Saffron Aioli & Asparagus

*Roasted Duck 30
Dover Farms Grilled Potatoes & BBQ SC Peaches, Roasted Beet Coulis

Roasted Scallops  32
Toasted Anson Mills Farro, Arugula, Edamame, Salmarejo Sauce

Springer Mountain Chicken Breast 24
Anson Mills Rice Grits, Dover Farms Yellow Squash & Zucchini, Hen of the Woods Mushrooms, Citrus & Thyme Velouté

*NC Pork Tenderloin  28
Andouille Croquette, Fried Cabbage, Melted Leeks, Black Garlic Aioli

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