12 oz. Flame Grilled Grassfed Beef, Parmesan Garlic Fries, Maître D' Butter

Grilled Ribeye

Crispy Fried Chicken Thigh, Hot Honey Glaze, Shredded Iceberg Lettuce, House Pickles, Buttermilk Ranch

Spicy Fried Chicken Sandwich

Cheddar Mornay, Shredded Cheddar, Bacon, Scallions, Buttermilk Ranch

Loaded Handcut Fries or Tots

Cast-Iron Pimento Cheese

Pasta Shells, Cheddar Mornay, Shredded Cheddar, Panko, Scallions

Bacon Mac N' Cheese

Skillet Cornbread

Flourless Chocolate Torte

Carrot Cake

Harissa Base, Spiced Lamb, Feta, Mozzarella, Pickled Red Onion, Mint

Lamb Sausage Pizza

Creamed Spinach

Hush Puppies

Marinara Base, Shredded & Fresh Mozzarella, Sliced Roma Tomatoes, Fresh Basil

Margherita Pizza

Pesto Base, Prosciutto, Farm Fresh Egg, Mozzarella, Arugula

Tuscan Farmer Pizza

Pesto Base, House Mushroom Trio, Mozzarella, Shaved Parmesan, Arugula, Truffle Oil

Wild Mushrooms Pizza

Cream Cheese Filling, Gluten Free Crust, Whipped Cream

Peach Tart

Two 1/4 lb. Flame Grilled Local Beef Patties, Aged Cheddar, Mixed Greens, Tomato, Red Onions, House Pickles

Angus Burger

Butterbean, Corn, & Red Pepper Succotash, Saffron Sundried Tomato Aioli

Patagonian Salmon

Black Bean Falafel Patty, Avocado, Mixed Greens, Tomato, Red Onion, House Pickles, Chipotle Lime Aioli

House Black Bean Burger

Artisan Lettuce, Red Quinoa, Avocado, Feta, Garbanzo Beans, Radishes, Cucumbers, Tomatoes, Red Onions, Peppers, House Vinaigrette

Quinoa Salad

Two 1/4 lb. Flame Grilled House Made Lamb Patties, Smoked Gouda, Arugula, Tomato, Cucumber, Kalamata Olives, Harissa, Tzatziki

Lamb Cheeseburger

Garlic, Cream Cheese, Parmesan, Toasted Pita Points

Spinach & Artichoke Dip

White Wine Butter Broth, Tomatoes, Cajun Spice, Old Mill of Guilford Grits

Shrimp & Grits

Marinated Beets

Grilled Wings

Take the ribeye steak out of the fridge and let it come to room temperature for about 30 minutes. Season both sides with salt and black pepper.

Prepare the Steak

Preheat your grill to high heat. Brush the grates with olive oil to prevent sticking.

Preheat the Grill

Place the ribeye steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes.

Grill the Steak

Wash and cut the russet potatoes into fries. Soak in cold water for 30 minutes, then drain and pat dry.

Cut the Potatoes

Preheat the oven to 425°F (220°C). Toss the fries with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and bake for 25-30 minutes until golden and crispy.

Bake the Fries

Remove fries from the oven and immediately toss with grated Parmesan cheese while hot.

Add Parmesan

In a bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, and salt. Mix until well combined.

Mix the Ingredients

Transfer the butter mixture onto a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until solid.

Chill the Butter

Grassfed Ribeye Steak

Salt

Black Pepper

Olive Oil

Russet Potatoes

Garlic Powder

Parmesan Cheese, grated

Unsalted Butter, softened

Garlic, minced

Fresh Parsley, chopped

Lemon Juice

In a large bowl, combine buttermilk and hot sauce. Add chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.

Prepare the Breading

In a large frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove chicken from the marinade, shaking off excess. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Bread the Chicken

Carefully place chicken thighs in the hot oil, frying in batches if necessary to avoid overcrowding. Cook for 6-8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Fry the Chicken

On the bottom half of each burger bun, spread buttermilk ranch dressing. Place a piece of fried chicken on top, drizzle with hot honey, and add shredded iceberg lettuce and house pickles. Top with the other half of the bun.

Assemble the Sandwich

Serve the sandwiches immediately while hot and crispy.

Serve

Chicken thighs

Buttermilk

Hot sauce

All-purpose flour

Cornstarch

Paprika

Garlic powder

Onion powder

Black pepper

Vegetable oil

Hot honey

Iceberg lettuce

House pickles

Buttermilk ranch dressing

Burger buns

Wash and cut the russet potatoes into fries or use pre-made tater tots. Rinse and soak in cold water for at least 30 minutes. Drain and pat dry.

Prepare the Fries or Tots

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, seasoning with salt.

Fry the Potatoes

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, stirring continuously until thickened. Stir in shredded cheddar, mustard powder, and black pepper until smooth.

Make the Cheddar Mornay Sauce

In a bowl, whisk together buttermilk, mayonnaise, garlic powder, dried dill, salt, and black pepper until smooth. Adjust seasoning to taste.

Make the Buttermilk Ranch

On a serving platter, layer the fried potatoes or tots. Pour the cheddar mornay sauce over the top, followed by shredded cheddar, crumbled bacon, and sliced scallions. Serve with buttermilk ranch on the side.

Assemble the Loaded Fries or Tots

Russet potatoes

In a mixing bowl, combine the sharp cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Transfer the mixture to a preheated cast-iron skillet, spreading it evenly.

Transfer to Cast-Iron Skillet

Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until the top is golden and bubbly.

Bake

Sharp Cheddar Cheese

Cream Cheese

Mayonnaise

Pimentos

Onion Powder

Cayenne Pepper

In a large pot, bring salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet, chop into pieces, and set aside. Leave the bacon fat in the skillet.

Cook the Bacon

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until light golden. Slowly whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes.

Make the Mornay Sauce

Remove the skillet from heat and stir in the shredded cheddar cheese until melted. Season with salt and black pepper to taste.

Add Cheese and Seasonings

Add the cooked pasta shells and chopped bacon to the cheese sauce, stirring until well combined.

Combine Ingredients

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a baking dish.

Prepare for Baking

Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.

Top with Panko

Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy.

Remove from the oven, sprinkle chopped scallions on top, and serve hot.

Garnish and Serve

Pasta Shells

Bacon

Butter

All-Purpose Flour

Milk

Shredded Cheddar Cheese

Panko Breadcrumbs

Scallions

Preheat your cast-iron skillet over medium heat and add 2 tablespoons of butter to melt.

Preheat the Skillet

In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar.

Mix Dry Ingredients

In another bowl, whisk together milk, eggs, and the melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the preheated skillet, spread evenly, and cook for about 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cook the Cornbread

In a small bowl, combine softened unsalted butter, maple syrup, bourbon, and cinnamon. Mix until well combined and creamy.

Prepare the Butter

Serve the cornbread warm with generous dollops of the maple-bourbon butter on top.

cornmeal

all-purpose flour

baking powder

salt

sugar

milk

eggs

butter

unsalted butter

maple syrup

bourbon

cinnamon

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. In a double boiler, melt the bittersweet chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a large bowl, whisk together the granulated sugar, eggs, vanilla extract, and a pinch of salt until well combined. Gradually stir in the melted chocolate mixture until fully incorporated.

Mix Ingredients

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the center is set. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Bake the Torte

In a blender, combine fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.

Blend Ingredients

Strain the mixture through a fine mesh sieve to remove the seeds. Set aside.

Strain the Coulis

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

Whip the Cream

Bittersweet chocolate

Unsalted butter

Granulated sugar

Large eggs

Vanilla extract

Fresh raspberries

Lemon juice

Heavy whipping cream

Powdered sugar

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

In another bowl, whisk together the vegetable oil and eggs until well combined.

Gradually add the wet mixture to the dry mixture, stirring until just combined. Do not overmix.

Fold in the grated carrots and chopped pecans until evenly distributed.

Add Carrots and Pecans

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.