Our Menu

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Romaine, Kale, red radish, roasted corn, chickpeas, feta, bacon, avocado slices & shaved fennel in our house Cajun dressing

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, creamed corn, and carrots topped with cheddar and green onion

Black Forest ham and Brie with choice of egg and one side

Chickpea Hummus on sliced Texas toast with Avocado, arugula, cherry tomatoes & radishes. Add egg of choice ($1) and served with one side

8 oz. Certified Angus Beef with lettuce, tomatoes and Brie. Add egg (1) or bacon (2)

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Shaved prime rib topped with a sharp cheddar fondue and horseradish aioli on sliced brioche

Crispy Shrimp, toasted French baguette, lettuce, tomatoes, pickles & Sriracha aioli served with fries

Choice of 3: Chicken Salad, Shrimp Salad, Tuna Salad, Pasta Salad, Potato Salad, House Salad or Caesar Salad

Prosciutto and melon, finished in a balsamic demi-glace

Poached shrimp, avocado, lemon and cocktail sauce

Sliced brioche French toast, Chef's creation. Served with bacon and fresh fruit

Buttermilk pancakes, Chef's creation of the day. Served with bacon or sausage and choice of egg

Fried chicken with citrus gravy, mashed potatoes and haricot verts

Our signature shrimp and pepper jack grits with Tasso gravy, topped with crispy onions

Canadian bacon, English muffin, poached egg and hollandaise

Jumbo lump crab cakes, roasted potatoes or pepper jack grits, wilted arugula and hollandaise

Crunchy Tortilla with refried pinto beans, chorizo & bell pepper sauté', poached eggs, Fresh Pico de Gallo & green onion.

Puff Pastry, tomatoes, a two cheese blend, basil, green onion & egg custard. Finished with a micro salad & balsamic.

Breakfast potatoes & sausage, pepper jack cheese, bell pepper & green onions. Served with toast, chimichurri & choice of eggs

Two 4oz Filets, breakfast potatoes & roasted vegetables. Served with fruit, buttermilk biscuits & chimichurri

Smoked Salmon on an everything bagel with whipped goat & cream cheese, dill, pickled red onions & crispy capers. Served with fruit and choice of side. Add choice of eggs.

Split Creek Farm goat cheese and a three pepper jelly

Paired with a Sriracha aioli

Chef's daily Special

Prosciutto & grape tomatoes finished with Fried Capers

Chicken Skewers with a Thai peanut sauce & pineapple relish

Grilled chicken & Clemson Blue cheese with Naan points

Yellow fin poke' tuna, crispy wontons, serrano slices, nori strips, cilantro, creamy truffle oil, scallions & sriracha aioli finished with Aloha sauce

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Romaine, kale, red radish, roasted corn, chickpeas, feta, bacon, avocado slices with our Cajun house dressing

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, creamed corn, and carrots topped with cheddar and green onion

Sliced brioche, fresh avocado, watercress, red radish, heirloom tomato, bacon, and melted Havarti. Served with egg of choice and one side

8 oz. Certified Angus Beef with lettuce, tomatoes and Brie. Add egg ($1) or bacon ($2)

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Shaved prime rib topped with a sharp cheddar fondue and horseradish aioli on sliced brioche

Served with arugula and heirloom tomatoes on Texas toast

Nueske's bacon, pimento cheese and a fried green tomato

Tuna salad, watercress, heirloom tomatoes, topped with melted Havarti served on open-faced English muffin

Rye bread finished with Thousand Island dressing, sliced corn beef brisket and sauerkraut

Argentinian sausage on a baguette with arugula, asiago, grape tomatoes & bell peppers finished with chimichurri.

Pick 2- Salad, soup, half sandwich

Pan fried steak, Parmesan, arugula and grape tomato salad. Served with an over-easy egg and potato frites, all finished with chimichurri and served on sliced brioche

Creamy Pesto, shrimp, roasted red pepper, grape tomato, roasted onions, bacon, zucchini squash & cavatappi pasta

Grilled Chicken stuffed with prosciutto & Havarti cheese. Served with mashed potatoes, grilled asparagus & finished in a Lemon basil butter.

Pan-seared blackened Salmon over a parsnip puree, snow peas, carrots, finished in a ginger & sesame oil vinaigrette

Traditional meat puff pastry served with chimichurri

Herbs, garlic, butter and parmesan cheese

8 oz. of Nueske Bacon finished with traditional chimichurri

Served with a Sriracha aioli

Ahi tuna, sweet Thai chili, soy glaze, avocado salad & crispy wontons

2 oz. A-grade Wagyu beef served with toast points, quail egg & truffle aioli

East Coast and West Coast: Half-dozen or a dozen. Champagne mignonette, fresh horseradish and cocktail sauce

Half-dozen oysters with sun-dried tomatoes, bacon, spinach, shallots, and asiago cheese finished with breadcrumbs and traditional hollandaise

Select three appetizers

savory Duck foie gras served over toast points with a roasted corn and okra relish. Finished with a sweet balsamic glaze.

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Chopped baby Romaine, Crispy pancetta, cherry tomatoes, Parmesan crisps, Cajun sourdough croutons

Romaine, kale, red radish, roasted corn, chickpeas, feta, bacon, avocado crema & shaved fennel with our Cajun house dressing

Roasted beets, watercress, cherry tomatoes, red onion, feta & almonds finished in an herb vinaigrette

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, cheddar & green onions

Ravioli stuffed with sautéed mushrooms, roasted red peppers, caramelized onions, & mozzarella cheese. Finished off with pancetta, grilled chicken, shrimp & gratinata sauce

Mashed potatoes & green bean ragu finished with a honey rosemary bourbon sauce & gremolata

Candied butternut squash, butter-poached lump crab & crispy kale, served with pomegranate seeds, citrus brown butter & chive creme fraiche

Bone-in pork chop served with creamy mac & cheese, crispy Brussel sprouts & finished in a horseradish crema

Timberock duck, bacon confit fingerling potatoes & roasted baby carrots finished in a grape gastrique

Wilted spinach, charred green onion and parmesan risotto, finished with a lobster sherry butter

Roasted cauliflower, mushrooms, cherry tomatoes & onion confit sauté, finished in a bourbon sauce

Frenched Teres Major with roasted potatoes & grilled broccolini finished with a truffle demi-glaze

Lobster, shrimp, bay scallops & mussels with linguini, sundried tomatoes, lemon, spinach & ricotta

Sesame-encrusted tuna with crispy mushroom & mozzarella raviolis, sauteed artichoke hearts & finished in a tomato gastrique

Chef's daily Inspirations

Sous vide mushroom stalks, scallion & toasted sesame seeds

Caramelized onions, mushrooms, carrots, & seasonal vegetables

Marinated jicama, orange Supremes, serrano peppers, onion, cilantro, & pomegranate seeds

Pan-seared eggplant steak with crispy fingerling potatoes & grilled asparagus. Finished with chimichurri

Roasted beets, chickpeas, puffed barley, butternut squash, sliced avocado, & crispy kale. Finished with vegan ranch

Chickpea & corn croquette with pan-roasted broccolini, mushrooms, & cherry tomatoes. Served with crispy kale & vegan ranch

Shaved butternut squash, shallots, garlic, broccolini, mushroom, & diced tomatoes tossed in a white wine vegan butter sauce. Finished with Cajun almonds