McEwen's
| S | M | T | W | T | F | S |
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31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
Lively Southern-Inspired American Dining
Ratings
Reviews
Photos
Menu
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Pepper Jack Cream Sauce
Honey Truffle Vinaigrette & Seasonal Compote
Black Pepper Mignonette & Sriracha Aioli
House-Made Flatbread, Olives, Capers, Tomatoes
Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers
Carrot Ginger Puree, Seaweed Salad, Roasted Cashews
Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil
House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli
Blue Cheese & Toasted Pecans
Maple Raspberry Dressing, Sweet Orange Ricotta & Herbs
Citrus Remoulade, Fresh Arugula
Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing
Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing
Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette
Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette
Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing
Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach
Roasted Garlic & Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini
Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens
Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus
Stone Ground Cheddar Grits, Spicy Collard Greens
Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus
Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus
Sweet Onion Marmalade, Bacon & Butternut Squash Risotto, Sauteed Spinach
Freshest Market Ingredients Available Creatively Prepared to Order
Chocolate & Caramel Sauce
Whipped Cream
Chef's Choice
Vanilla Bean
Chocolate Glaze & Vanilla Ice Cream
Cup or Bowl
16.00
grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing
grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing
house-made chicken salad on a bed of mixed greens, with choice of dressing
black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing
house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing
house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread
seasonal vegetables, parmesan aioli, provolone
red wine jus, horseradish, provolone, french roll
pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll
swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta
marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese
roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread
spiced beef brisket short rib, slaw & spicy mayo
miso & pecan glaze
spicy tomatillo sauce
kimchi slaw & sriracha aioli (also available as a sandwich)
house-made apple chutney
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Pepper Jack Cream Sauce
Honey Truffle Vinaigrette Seasonal Compote
Black Pepper Mignonette Sriracha Aioli
House-Made Flatbread, Olives, Capers, Tomatoes
Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers
Carrot Ginger Puree, Seaweed Salad, Roasted Cashews
Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil
House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli
Blue Cheese Toasted Pecans
Maple Raspberry Dressing, Sweet Orange Ricotta Herbs
Citrus Remoulade, Fresh Arugula
Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing
Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing
Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette
Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette
Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing
Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach
Roasted Garlic Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini
Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens
Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus
Stone Ground Cheddar Grits, Spicy Collard Greens
Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon Scallions, Grilled Asparagus
Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus
Sweet Onion Marmalade, Bacon Butternut Squash Risotto, Sauteed Spinach
Freshest Market Ingredients Available Creatively Prepared to Order
Chocolate Caramel Sauce
Whipped Cream
Chef's Choice
Vanilla Bean
Chocolate Glaze Vanilla Ice Cream
Cup or Bowl
16.00
grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing
grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing
house-made chicken salad on a bed of mixed greens, with choice of dressing
black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing
house-made chicken salad smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing
house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread
seasonal vegetables, parmesan aioli, provolone
red wine jus, horseradish, provolone, french roll
pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll
swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta
marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese
roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread
spiced beef brisket short rib, slaw spicy mayo
miso pecan glaze
spicy tomatillo sauce
kimchi slaw sriracha aioli (also available as a sandwich)
house-made apple chutney
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Pepper Jack Cream Sauce
Honey Truffle Vinaigrette & Seasonal Compote
Black Pepper Mignonette & Sriracha Aioli
House-Made Flatbread, Olives, Capers, Tomatoes
Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers
Carrot Ginger Puree, Seaweed Salad, Roasted Cashews
Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil
House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli
Blue Cheese & Toasted Pecans
Maple Raspberry Dressing, Sweet Orange Ricotta & Herbs
Citrus Remoulade, Fresh Arugula
Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing
Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing
Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette
Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette
Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing
Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach
Roasted Garlic & Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini
Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens
Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus
Stone Ground Cheddar Grits, Spicy Collard Greens
Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus
Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus
Sweet Onion Marmalade, Bacon & Butternut Squash Risotto, Sauteed Spinach
Freshest Market Ingredients Available Creatively Prepared to Order
Chocolate & Caramel Sauce
Whipped Cream
Chef's Choice
Vanilla Bean
Chocolate Glaze & Vanilla Ice Cream
Cup or Bowl
16.00
grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing
grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing
house-made chicken salad on a bed of mixed greens, with choice of dressing
black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing
house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing
house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread
seasonal vegetables, parmesan aioli, provolone
red wine jus, horseradish, provolone, french roll
pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll
swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta
marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese
roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread
spiced beef brisket short rib, slaw & spicy mayo
miso & pecan glaze
spicy tomatillo sauce
kimchi slaw & sriracha aioli (also available as a sandwich)
house-made apple chutney
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Cup or Bowl
16.00
grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing
grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing
house-made chicken salad on a bed of mixed greens, with choice of dressing
black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing
house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing
house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread
seasonal vegetables, parmesan aioli, provolone
red wine jus, horseradish, provolone, french roll
pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll
swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta
marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese
roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread
spiced beef brisket short rib, slaw & spicy mayo
miso & pecan glaze
spicy tomatillo sauce
kimchi slaw & sriracha aioli (also available as a sandwich)
house-made apple chutney
Pepper Jack Cream Sauce
Honey Truffle Vinaigrette & Seasonal Compote
Black Pepper Mignonette & Sriracha Aioli
House-Made Flatbread, Olives, Capers, Tomatoes
Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers
Wasabi Ponzu, Seaweed Salad, Fried Leeks
Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil
House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli
Blue Cheese & Toasted Pecans
Maple Raspberry Dressing, Whipped Citrus Cream & Herbs, Candied Walnuts
Poblano Avocado Coulis, Chili Oil
Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing
Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing
Mixed Greens, Dried Apricots, Candied Pecans, Basil, Feta, Blackberry Vinaigrette
Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette
Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing
Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach
Red Beans and Rice with Andouille, Sauteed Green Beans
Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens
Grilled Avocado Salsa Verde, Chili Lime Sweet Potatoes, Grilled Asparagus
Stone Ground Cheddar Grits, Spicy Collard Greens
Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus
Blueberry Poblano Glaze, Harissa Hash, Grilled Asparagus
Roasted Poblano Demi, Andouille and Pepperjack Risotto, Sauteed Spinach
Freshest Market Ingredients Available Creatively Prepared to Order
Chocolate & Caramel Sauce
Whipped Cream
Chef's Choice
Vanilla Bean
Chocolate Glaze & Vanilla Ice Cream
Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo
*GF Gorgonzola Cream Buffalo Sauce House-made chips
Danish Blue Manchego Port Cheddar *GF - no crackers
2 rolls Pepper Jack Cream BBQ sauce drizzle
Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size
Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread
4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side
5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette
*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits
2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread
*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth
*GF no crouton
Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz
*GF greens Cucumber Tomatoes Pickled red onion Red wine vin
Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton
Creole honey mustard Mac n cheese Greens Has an egg wash
*GF Mushroom marsala Reg mash Spin 20 minute dish min
Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices
*GF Creamy mushroom tomato sauce Cheddar grits Green bean
*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter
*GF Sorghum butter Pecan risotto Asparagus
Orange soy glaze Miso broth Shitake mushroom risotto Spin
Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle
*GF Ruby port demi glace Back and leek mash Asparagus
Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum
1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish
1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish
1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish
1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish
1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel
1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish
1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish
1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish
2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish
2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish
2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish
1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish
1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish
1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish
1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish
2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish
2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish
Pepper Jack Cream Sauce
Honey Truffle Vinaigrette & Seasonal Compote
Black Pepper Mignonette & Sriracha Aioli
House-Made Flatbread, Olives, Capers, Tomatoes
Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers
Wasabi Ponzu, Seaweed Salad, Fried Leeks
Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil
House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli
Blue Cheese & Toasted Pecans
Maple Raspberry Dressing, Whipped Citrus Cream & Herbs, Candied Walnuts
Poblano Avocado Coulis, Chili Oil
Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing
Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing
Mixed Greens, Dried Apricots, Candied Pecans, Basil, Feta, Blackberry Vinaigrette
Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette
Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing
Piccata Sauce, Delta Grind Cheddar Grits, Sauteed Spinach
Chilled Shrimp and Grilled Corn Salad, Sauteed Green Beans, Basmati Rice
Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens
Grilled Avocado Salsa Verde, Chili Lime Sweet Potatoes, Grilled Asparagus
Stone Ground Cheddar Grits, Spicy Collard Greens
Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus
Blueberry Poblano Glaze, Harissa Hash, Grilled Asparagus
Roasted Poblano Demi, Andouille and Pepperjack Risotto, Sauteed Spinach
Freshest Market Ingredients Available Creatively Prepared to Order
Chocolate & Caramel Sauce
Whipped Cream
Chef's Choice
Vanilla Bean
Chocolate Glaze & Vanilla Ice Cream
Chef's Choice
Cup or Bowl
grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing
grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing
house-made chicken salad on a bed of mixed greens, with choice of dressing
black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing
house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing
house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread
seasonal vegetables, parmesan aioli, provolone
red wine jus, horseradish, provolone, french roll
pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll
swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta
marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese
roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread
spiced beef brisket short rib, slaw & spicy mayo
miso & pecan glaze
spicy tomatillo sauce
kimchi slaw & sriracha aioli (also available as a sandwich)
house-made apple chutney
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