chorizo and hazelnut stuffed, seasonal collard style braised greens, farro risotto, apple jack hot honey

Grilled Quail

Crispy Fried Brussels Sprouts

sweet tea brined with Asian pears, pickled Moon Glow grapes, winter squash puree, chicken fired duck liver, fennel fronds, Cumberland sauce

Heritage Duck Breast

hoppin’ john, Carolina gold rice, red pepper jam, peppered scallions

Bone-In Pork Chop

pomegranate molasses, roasted fall vegetables, celery root and local turmeric puree, black walnut dukkah, pomegranate seeds, local greens

Salmon

Lusty Monk Mustard, seasonal jam, house-made pickles, crostini

Rotating Chef’s Board

braised boar belly, house made ricotta gnocchi, wild foraged mushrooms, goat mascarpone, cognac, ham hock demi, dressed frisee, pecorino, crispy skins

Wild Boar Gnocchi

6oz patty, american cheese, house dijonaise, house dill pickles, tomato, onion, butter lettuce, house frites

B&B Burger

confit quarter chicken, peppercorn gravy, biscuit, house chow chow

Fried Chicken

Mac-n-Cheese

mirin braised and grilled with black garlic, Dukes goat yogurt, root vegetable salad, smoked paprika oil, puffed Israeli cous cous, Johnny jump-ups

Grilled Octopus

Mac and Cheese

pickled yellow beets, roasted red beets, chioggia beet chips, whipped housemade ricotta, kumquat, watercress, fall citrus vinaigrette

Beet Salad

grilled endive wedge, fried capers, beer battered smelts, parmigiano reggiano, briciole

Grilled Endive Caesar

Fish Sticks

vichyssoise, ham hock demi, dehydrated salmon roe, chives

Scallop

Rock Hill oysters, Pernod, creamed spinach and wild nettles, parmigiana reggiano

Oysters Rockefeller

Bone Broth

Sliders

duck egg botarga, capers, bagna cauda aioli, Lusty Monk whole grain mustard, fresh baked bread

Filet Tartar

white stone grits, Sauternes, house grown and smoked ancho pepper, worcestershire, fresh herb

NOLA BBQ Prawns & Grits

crusty bread whipped smoked tallow and butter, beldi olive ‘salt’

Bread Service

Little gem wedges, confit heirloom tomato, crispy lardons, blue cheese crumbles, house-made buttermilk ranch dressing

Little Gem Wedge Salad

Grilled Cheese Sliders

Preheat your grill to medium heat. In a skillet, cook the chorizo until browned. Let it cool, then mix with chopped hazelnuts. Stuff the mixture into the quail and secure with toothpicks.

Stuff the Quail

Rub the stuffed quail with olive oil, salt, and black pepper. Grill for about 15-20 minutes, turning occasionally until cooked through.

Season and Grill

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until soft.

Sauté Vegetables

Add the collard greens, vegetable broth, apple cider vinegar, and red pepper flakes. Cover and simmer for 30-40 minutes until greens are tender.

Cook Collard Greens

In a pan, sauté onion in butter until translucent. Add farro and stir for a minute. Gradually add vegetable broth, one ladle at a time, stirring constantly until farro is tender, about 25-30 minutes.

Cook Farro

Stir in grated parmesan cheese, salt, and black pepper. Remove from heat.

Finish Risotto

In a small saucepan, combine honey, apple jack, and cayenne pepper. Warm over low heat until combined. Set aside.

Combine Ingredients

quail

chorizo sausage

hazelnuts, toasted and chopped

olive oil

salt

black pepper

collard greens, chopped

onion, diced

garlic, minced

vegetable broth

apple cider vinegar

red pepper flakes

farro

parmesan cheese, grated

butter

honey

apple jack

cayenne pepper

Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large bowl, combine the all-purpose flour, cornstarch, house spice rub, salt, and black pepper.

Make the Batter

Dredge the halved Brussels sprouts in the batter mixture, making sure they are evenly coated.

Coat the Brussels Sprouts

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Fry the coated Brussels sprouts in batches until golden brown and crispy, about 4-5 minutes per batch. Remove them with a slotted spoon and drain on paper towels.

Fry the Brussels Sprouts

In a small bowl, mix together the mayonnaise, lemon juice, and minced garlic until well combined.

Prepare the Lemon Aioli

Serve the crispy fried Brussels sprouts hot, accompanied by the lemon aioli for dipping.

Serve

Brussels sprouts

All-purpose flour

Cornstarch

House spice rub

Salt

Black pepper

Vegetable oil

Mayonnaise

Lemon juice

Garlic, minced

In a large bowl, mix sweet tea, water, salt, and sliced Asian pears. Submerge duck breasts in the brine and refrigerate for at least 4 hours, preferably overnight.

Brining the Duck

In a saucepan, combine vinegar, sugar, salt, and water. Bring to a boil, then pour over grapes in a jar. Let them sit for at least 2 hours in the refrigerator.

Pickling the Grapes

Roast the winter squash until tender. Scoop out the flesh and blend with butter, salt, pepper, and cream until smooth.

Preparing the Squash Puree

Soak the duck liver in buttermilk for 30 minutes. Dredge in a mixture of flour, cornmeal, salt, and pepper. Heat oil in a skillet and fry liver until golden brown.

Frying the Duck Liver

In a saucepan, combine red currant jelly, orange zest, red wine, mustard, and cinnamon. Simmer until slightly thickened.

Making the Cumberland Sauce

Remove duck breasts from brine and pat dry. Sear skin-side down in a hot skillet until crispy, then finish in the oven until medium-rare.

Cooking the Duck Breasts

On each plate, place a generous scoop of squash puree, sliced duck breast, topped with chicken-fried duck liver, pickled grapes, and a drizzle of Cumberland sauce. Garnish with fennel fronds.

Plating

Duck breasts

Sweet tea

Asian pears

Water

Rub the pork chops with olive oil, salt, black pepper, garlic powder, and fresh thyme. Let them marinate for at least 30 minutes.

Season the Pork Chops

Preheat a grill or skillet over medium-high heat. Cook the pork chops for 6-7 minutes on each side until they reach an internal temperature of 145°F. Let rest for 5 minutes before serving.

Cook the Pork Chops

In a large pot, combine black-eyed peas with chicken broth and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add in the diced onion, green bell pepper, garlic, rice, salt, and black pepper. Cook covered for an additional 20-25 minutes or until the rice is tender.

Cook Peas and Rice

In a saucepan, combine chopped red bell peppers, sugar, apple cider vinegar, and cayenne pepper. Bring to a boil, then reduce heat and simmer until thickened, about 20-30 minutes. Allow to cool before serving.

Make the Red Pepper Jam

In a small bowl, toss sliced scallions with olive oil and black pepper. Let sit for 10 minutes before serving.

Prepare the Scallions

Bone-in pork chops

Olive oil

Garlic powder

Fresh thyme

Black-eyed peas

Carolina gold rice

Onion, diced

Green bell pepper, diced

Chicken broth

Bay leaf

Red bell peppers, chopped

Sugar

Apple cider vinegar

Cayenne pepper

Scallions, sliced

Preheat your oven to 400°F (200°C). Chop the fall vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized.

Prepare the Fall Vegetables

Peel and chop the celery root into chunks. Boil in salted water until soft, about 15-20 minutes. Drain and blend with fresh turmeric and a splash of olive oil until smooth. Season with salt and pepper to taste.

Make the Celery Root Puree

In a skillet, heat a tablespoon of olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes on each side or until cooked to your preference.

Cook the Salmon

In a bowl, mix chopped black walnuts with a pinch of salt and some freshly ground spices (cumin, coriander, sesame seeds) to create a dukkah.

Prepare the Dukkah

On a plate, spread a generous amount of celery root puree. Top with roasted vegetables and place the salmon fillet on top. Drizzle pomegranate molasses over the salmon, sprinkle with dukkah, and garnish with pomegranate seeds and mixed greens.

Assemble the Dish

Salmon fillets

Pomegranate molasses

Fall vegetables (carrots, sweet potatoes, Brussels sprouts)

Celery root

Fresh turmeric root

Black walnuts, chopped

Pomegranate seeds

Mixed local greens (kale, arugula, spinach)

Salt and pepper

Slice the cucumbers into rounds and set aside.

Prepare the Pickles

In a saucepan, combine white vinegar, sugar, salt, garlic cloves, and fresh dill. Bring to a boil, stirring until sugar dissolves.

Make the Pickling Solution

Pour the hot pickling solution over the cucumber slices in a jar. Let cool to room temperature, then refrigerate for at least 2 hours.

Pickle the Cucumbers

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

Prepare the Crostini

Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown.

Toast the Crostini

On a large platter, arrange Lusty Monk Mustard, seasonal jam, house-made pickles, and crostini. Serve and enjoy!

Assemble the Chef's Board

Lusty Monk Mustard

Seasonal Jam (e.g., fig or berry)

Cucumbers (for pickles)

White Vinegar

Garlic Cloves (for pickles)

Fresh Dill (for pickles)

Baguette (for crostini)

Olive Oil

Braised the wild boar belly slowly for several hours in a mixture of water, salt, and seasoning until tender. Allow it to cool, then cut into bite-sized pieces.

Prepare the Wild Boar Belly

Boil the potatoes until soft, let them cool, and then mash. Mix the mashed potatoes with ricotta, egg, flour, salt, and pepper. Form into small dumplings.

Make the Ricotta Gnocchi

Bring a pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Gnocchi

Sauté the wild foraged mushrooms in a pan with a little oil until golden brown. Add cognac and let it reduce slightly.

Prepare the Wild Foraged Mushrooms

In a saucepan, simmer the ham hock with demi-glace until the flavors meld and the sauce thickens slightly.

Make the Ham Hock Demi

On a plate, place the gnocchi, top with braised boar belly, sautéed mushrooms, goat mascarpone, and demi-glace. Garnish with dressed frisee, shaved pecorino, and crispy skin.