Burial Beer Forestry Camp

Choose from 12oz or 24oz - Joyce Farms whole Poulet Rouge chicken seasoned with preserved lemon, bay leaf, salt and black pepper

10oz wrapped in butcher paper - These house made terrines are the perfect opportunity for Forestry Camp chefs to be creative with our Whole Animal Butchering program by utilizing some of the more unique and specialized cuts such as the tenderloin, the secreto, and the hocks. We grind and hand chop these meats to mix with eggs, breadcrumbs, herbs, and spices to bake in a traditional terrine mold. Best served cold with mustard and pickles

Brining these whole trout in olive brine not only utilizes waste but takes advantage of a deliciously salty and unique flavor. Lightly smoking the whole fish makes taking home and reheating very simple, or lends itself to being enjoyed cold with a bagel and cream cheese

House Pickles from Culinary Gardener

A Spanish sausage recipe of our own using the finest smoked paprika, the best dried chilis and local Carolina Heritage Pork. Perfect as a meal of its own or as an addition to any rice or pasta dish

Meaty, smokey, and fatty. Our bacon is salted for a week before being smoked over local hardwoods such as oak, cherry, and maplewood. Sliced thick and don't forget to keep the drippings!

Brining our whole birds for 12 hours makes an already deliciously rich chicken ever better by pulling salt into the meat. Smoking these chickens whole to temperature makes taking them home a simple task

Brown Butter, Brown Sugar, Paw Paw

Choose from 12oz or 24oz - Joyce Farms whole Poulet Rouge chicken seasoned with preserved lemon, bay leaf, salt and black pepper

10oz wrapped in butcher paper - These house made terrines are the perfect opportunity for Forestry Camp chefs to be creative with our Whole Animal Butchering program by utilizing some of the more unique and specialized cuts such as the tenderloin, the secreto, and the hocks. We grind and hand chop these meats to mix with eggs, breadcrumbs, herbs, and spices to bake in a traditional terrine mold. Best served cold with mustard and pickles

Brining these whole trout in olive brine not only utilizes waste but takes advantage of a deliciously salty and unique flavor. Lightly smoking the whole fish makes taking home and reheating very simple, or lends itself to being enjoyed cold with a bagel and cream cheese

House Pickles from Culinary Gardener

A Spanish sausage recipe of our own using the finest smoked paprika, the best dried chilis and local Carolina Heritage Pork. Perfect as a meal of its own or as an addition to any rice or pasta dish

Meaty, smokey, and fatty. Our bacon is salted for a week before being smoked over local hardwoods such as oak, cherry, and maplewood. Sliced thick and don't forget to keep the drippings!

Brining our whole birds for 12 hours makes an already deliciously rich chicken ever better by pulling salt into the meat. Smoking these chickens whole to temperature makes taking them home a simple task

Brown Butter, Brown Sugar, Paw Paw

Skewered Cantabrian Anchovy, Gordal Olives, Pickled Peppers, Cucumber

Citrus, Herbs

OWL Baguette, Butter

Culinary Gardner Little Gems, Looking Glass Cheese, Strawberry Vinaigrette

Spotted Trotter Salami, Pork and Spent Pecan Terrine, Local Cheese, House Ferments and Pickles, Crostini, Mustard

Fried Potatoes, Roasted Garlic, Parsley

Culinary Gardener Romano Beans, Farm and Sparrow Lentils, Sea Fennel Salsa Verde

Roasted and Marinated Culinary Gardener Eggplant, Sweet Peppers, Cherry Tomatoes, and Gaining Ground Torpedo Onions, Smoked and Dried Aji Dulce

Sunburst Farms Trout, Chive, Caper Aioli

Crispy New Potatoes, Roasted Garlic, Parsley

1/2 Dozen "Masonboro Pearl" Oysters from Masonboro Sound NC, Lightly Pickled with Verjus and Shiso, Served on the Half Shell with Sea Fennel Flowers

Local's Seafood Red Rum, Garlic Fried Potatoes, Caper Aioli

Smoked Poulet Rouge Chicken, Olive Oil, Parsley, Preserved Lemon on a Baguette

Apple Brandy Farms Roast Beef, Horseradish Creme Fraiche, Charred Onions on House Made Challah Bread

Olive Oil Poached Bigeye Tuna, Culinary Gardener Lettuce, House Pickles, OWL Baguette

Carolina Heritage Farms Pork, Pickled Carrot, Peanuts, Cucumber, Cilantro Basil on OWL Baguette

Apple Brandy Beef Brisket, Miso Aioli, Radicchio, OWL Baguette

Joyce Farm's 1/2 Chicken, Charred Eggplant, Blistered Peppers, Olive

Culinary Gardener Dwarf Choi, Lobster and Shiitake Mushroom, Curry Leaf, Almond Romesco, Looking Glass Howard's Gap Cheese

Culinary Gardener Fresh Piperade, Delicata Squash, Pickled Sea Fennel

Carolina Heritage Farms Pork Chop, Culinary Gardener Fresh Borlotti Beans, Okra, Delicata Squash

28 day Dry Aged Ribeye Steak 28oz, Locally Foraged Lobster Mushrooms, Culinary Gardener Radicchio

French Broad Chocolate, Spent Cocoa Nibs, Guindilla Peppers

Roasted Pecan, Bourbon

Looking Glass Fromage, Fermented Grapes

Hibiscus Petals, Myoga Ginger, Pistachio, Cream and Citrus

Sponge Cake and a 4oz. Pour of Visuals Grenache

Pilsner / 5.5%

Foudre Aged Dark Lager / 5.0%

Pale Ale with Kudzu Flowers / 5.6% / Nebo, NC

India Pale Ale / 6.8%

Nitro Double India Pale Ale / 8.5%

Lagered Saison w/ Heritage Rice / 5.2% / Nebo, NC

Rustic Saison with Sumac / 5.2%

Keg-Conditioned Lambic Ale / 6.3% / Belgium

Stainless Aged Farmhouse Ale / 6.5% / Newcastle, Maine

Barrel-Aged Gose with Serviceberries / 5.5%

BA Mixed Culture Saison with Apricot Nectarine / 7.0% / Carmel-by-the-Sea, California

Coffee Porter / 6.5%

Barrel Aged Strong Ale / 13.9% / Chicago, Illinois

Imperial Stout with Maple, Roasted Pecans, Vanilla / 15% / Brewed by Burial Beer Co.

Hard Cider / 6% / Basque, Spain

Pilsner / 4.9% / Germany

Trappist Pale Ale / 6.9% / Belgium

Helles Lager / 5% / Newcastle, Maine

Sweet Stout with Lactose and Coffee / 6.5% / Miami, Florida

Amaro-Inspired Dark Ale with Orange Zest, Chamomile, Juniper, Black Peppercorns, Ginger Root, Peppermint, Anise, Lime Zest, Sparkling Water

Lunazul Blanco Tequila, Agave, Lime

Flor de Cana Aged Rum, Campari, Spanish Vermouth, aged in barrel for over 10 months

Beefeater Gin. Visuals Dry Vermouth, and Aperitivo Cappelletti

Wild Turkey Bourbon, Vanilla Infused Honey and Lemon

Luksusowa Vodka, Grapefruit, Spiced Pomegranate

Fernet Branca, Mexican Coca-Cola, Lemon

Prairie Organic Vodka, Spanish Chili, Tomato, Dried Shiitake, Tamari, Forestry Camp Spice Rub

Still Spring Water / Italy

Sparkling Mineral Water / Spain

Choose from 12oz or 24oz - Joyce Farms whole Poulet Rouge chicken seasoned with preserved lemon, bay leaf, salt and black pepper

10oz wrapped in butcher paper - These house made terrines are the perfect opportunity for Forestry Camp chefs to be creative with our Whole Animal Butchering program by utilizing some of the more unique and specialized cuts such as the tenderloin, the secreto, and the hocks. We grind and hand chop these meats to mix with eggs, breadcrumbs, herbs, and spices to bake in a traditional terrine mold. Best served cold with mustard and pickles

Brining these whole trout in olive brine not only utilizes waste but takes advantage of a deliciously salty and unique flavor. Lightly smoking the whole fish makes taking home and reheating very simple, or lends itself to being enjoyed cold with a bagel and cream cheese

House Pickles from Culinary Gardener

A Spanish sausage recipe of our own using the finest smoked paprika, the best dried chilis and local Carolina Heritage Pork. Perfect as a meal of its own or as an addition to any rice or pasta dish

Meaty, smokey, and fatty. Our bacon is salted for a week before being smoked over local hardwoods such as oak, cherry, and maplewood. Sliced thick and don't forget to keep the drippings!

Brining our whole birds for 12 hours makes an already deliciously rich chicken ever better by pulling salt into the meat. Smoking these chickens whole to temperature makes taking them home a simple task

Brown Butter, Brown Sugar, Paw Paw

Skewered Cantabrian Anchovy, Gordal Olives, Pickled Peppers, Cucumber

Citrus, Herbs

OWL Baguette, Butter

Culinary Gardner Little Gems, Looking Glass Cheese, Strawberry Vinaigrette

Spotted Trotter Salami, Pork and Spent Pecan Terrine, Local Cheese, House Ferments and Pickles, Crostini, Mustard

Fried Potatoes, Roasted Garlic, Parsley

Culinary Gardener Romano Beans, Farm and Sparrow Lentils, Sea Fennel Salsa Verde

Roasted and Marinated Culinary Gardener Eggplant, Sweet Peppers, Cherry Tomatoes, and Gaining Ground Torpedo Onions, Smoked and Dried Aji Dulce

Sunburst Farms Trout, Chive, Caper Aioli

Crispy New Potatoes, Roasted Garlic, Parsley

1/2 Dozen "Masonboro Pearl" Oysters from Masonboro Sound NC, Lightly Pickled with Verjus and Shiso, Served on the Half Shell with Sea Fennel Flowers

Local's Seafood Red Rum, Garlic Fried Potatoes, Caper Aioli

Smoked Poulet Rouge Chicken, Olive Oil, Parsley, Preserved Lemon on a Baguette

Apple Brandy Farms Roast Beef, Horseradish Creme Fraiche, Charred Onions on House Made Challah Bread

Olive Oil Poached Bigeye Tuna, Culinary Gardener Lettuce, House Pickles, OWL Baguette

Carolina Heritage Farms Pork, Pickled Carrot, Peanuts, Cucumber, Cilantro & Basil on OWL Baguette

Apple Brandy Beef Brisket, Miso Aioli, Radicchio, OWL Baguette

Joyce Farm's 1/2 Chicken, Charred Eggplant, Blistered Peppers, Olive

Culinary Gardener Dwarf Choi, Lobster and Shiitake Mushroom, Curry Leaf, Almond Romesco, Looking Glass Howard's Gap Cheese

Culinary Gardener Fresh Piperade, Delicata Squash, Pickled Sea Fennel

Carolina Heritage Farms Pork Chop, Culinary Gardener Fresh Borlotti Beans, Okra, Delicata Squash

28 day Dry Aged Ribeye Steak 28oz, Locally Foraged Lobster Mushrooms, Culinary Gardener Radicchio

French Broad Chocolate, Spent Cocoa Nibs, Guindilla Peppers

Roasted Pecan, Bourbon

Looking Glass Fromage, Fermented Grapes

Hibiscus Petals, Myoga Ginger, Pistachio, Cream and Citrus

Sponge Cake and a 4oz. Pour of Visuals Grenache

Pilsner / 5.5%

Foudre Aged Dark Lager / 5.0%

Pale Ale with Kudzu Flowers / 5.6% / Nebo, NC

India Pale Ale / 6.8%

Nitro Double India Pale Ale / 8.5%

Lagered Saison w/ Heritage Rice / 5.2% / Nebo, NC

Rustic Saison with Sumac / 5.2%

Keg-Conditioned Lambic Ale / 6.3% / Belgium

Stainless Aged Farmhouse Ale / 6.5% / Newcastle, Maine

Barrel-Aged Gose with Serviceberries / 5.5%

BA Mixed Culture Saison with Apricot & Nectarine / 7.0% / Carmel-by-the-Sea, California

Coffee Porter / 6.5%

Barrel Aged Strong Ale / 13.9% / Chicago, Illinois

Imperial Stout with Maple, Roasted Pecans, Vanilla / 15% / Brewed by Burial Beer Co.

Hard Cider / 6% / Basque, Spain

Pilsner / 4.9% / Germany

Trappist Pale Ale / 6.9% / Belgium

Helles Lager / 5% / Newcastle, Maine

Sweet Stout with Lactose and Coffee / 6.5% / Miami, Florida

Amaro-Inspired Dark Ale with Orange Zest, Chamomile, Juniper, Black Peppercorns, Ginger Root, Peppermint, Anise, Lime Zest, & Sparkling Water

Lunazul Blanco Tequila, Agave, Lime

Flor de Cana Aged Rum, Campari, Spanish Vermouth, aged in barrel for over 10 months

Beefeater Gin. Visuals Dry Vermouth, and Aperitivo Cappelletti

Wild Turkey Bourbon, Vanilla Infused Honey and Lemon

Luksusowa Vodka, Grapefruit, Spiced Pomegranate

Fernet Branca, Mexican Coca-Cola, Lemon

Prairie Organic Vodka, Spanish Chili, Tomato, Dried Shiitake, Tamari, Forestry Camp Spice Rub

Still Spring Water / Italy

Sparkling Mineral Water / Spain