Brown butter Suntory Toki Whisky, calvados, vermouth, champagne gomme, bitters

Noisette Manhattan

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

House BBQ rub or seared local trout, brussels slaw with almonds. Served with choice of two sides

Rub the trout fillets with olive oil and sprinkle the house BBQ rub evenly over both sides.

Season the Trout

Heat a skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

Sear the Trout

Remove from heat and serve with lemon wedges on the side.

Serve

In a large bowl, mix the shredded Brussels sprouts, carrots, and sliced almonds.

Combine Ingredients

In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and black pepper.

Prepare Dressing

Pour the dressing over the vegetable mixture and toss until well combined. Let it sit for 10 minutes before serving to let the flavors meld.

Toss the Slaw

Local trout fillets

Olive oil

House BBQ rub

Lemon wedges

Brussels sprouts, shredded

Carrots, shredded

Almonds, sliced

Apple cider vinegar

Honey

Salt

Black pepper

Sunburst Trout

Texas Pete honey hot sauce, peanuts, feta

Crispy Brussels Sprouts

Crispy chickpea cakes, house made hummus spread, shaved vegetable salad, roasted red pepper coulis

Panisse

Keto Bowl: Chorizo, spinach, mushroom, feta sauté, 3 eggs any style, grilled avocado, served with potatoes or cheese grits. Southern Scramble Bowl: Pimento cheese, bacon, onion, tomato, three eggs* potatoes or Biltmore Dairy Farms® Golden Blaze Cheddar cheese grits. Vegan/Veggie Bowl: Sweet potatoes, veggie sausage, mushroom, onion, peppers, spinach, sprouts and a grilled avocado. Add egg*

Breakfast Bowls

Sides

Served with potatoes or Biltmore Dairy Farms® Golden Blaze Cheddar cheese grits. Traditional: Two poached eggs and Virginia ham over English muffin topped with house made hollandaise. Portobella Spinach: Two poached eggs and portobella mushroom, spinach, tomato and cream cheese over English muffin topped with house made hollandaise. Smoked Salmon*: Two poached eggs and smoked salmon over English muffin topped with house made hollandaise. Crab Cake*: Two poached eggs, hollandaise, Lusty Monk remoulade, English muffin.

Bennies

Local spring mix, balsamic glaze, Vidalia onion vinaigrette

Fried Green Tomatoes with Pimento Cheese

Make Sunburst Trout Recipe in just 30m. House BBQ rub or seared local trout, brussels slaw with almonds. Served with choice of two sides

Sunburst Trout Recipe

Ingredients

Trout

Brussels Slaw

Method

Prepare the Trout