Starters & Salads

Scotch Egg 10 - as seen on Chef Blake's episode of Beat Bobby Flay
Pimento Cheese, Black Garlic Aioli, Micro Radishes

Geechie Blue Corn Grits Bowl 12  
Smoked Duck, Black Garlic, Melted Leeks, Tomato Confit

PEI Mussels 12
Crispy Bacon, Garlic, Shallots, OMB Captain Jack Pilsner Broth, Toasted Baguette

Wood Grilled Octopus 11
Hen of the Woods Mushrooms, Georgia Olive Oil, Ahi Amarillo Sauce

*Snake River Wagyu Beef Carpaccio  12    
Sunny Side Up Quail Egg, Kalamata Olives, Clemson Bleu Cheese Mousse, Potato Chips

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

She Crab Soup 9
Sherry Cream, Chives

The Magnolia Salad  11
Bibb Lettuce, Beets, Pickled Radishes, Goat Cheese, Marcona Almonds, Sherry Vinagrette

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



Seared Ahi Tuna  30 
Rainbow Chard, Butternut Squash, Wasabi Cream Toasted Nori

Pan Seared Scallops  30
Spaghetti Squash, Parsnip Purée, Asheville Miso Aioli 

Springer Mountain Chicken Breast 24
Papardelle Pasta, Cauliflower Bolognese, Snipped Green Beans, Hen of the Woods Mushrooms

Chef's Vegetarian Creation 22
Ask Your Server for Tonight's Preparation

Braised Short Rib  26
Fingerling Patatas Bravas, Sorghum Glased Brussels Sprouts, Cabernet Fondue

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