Food Menu
Everything on our menu is made right in house, from hand-made pasta and more. Enjoy our unique, California/Mediterranean-inspired fare from a hyper-seasonal menu with dishes created from the freshest ingredients that are in-season.
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TONIGHT’S FRENCH BREAD PIZZA | 15
Rise Bakery Baguette, Chef Selected Toppings
S.C. HEIRLOOM TOMATOES (GF,VEG) | 15
Guerzoni Gold Series Balsamic Vinegar, California Arbequina Olive Oil, Siano Burrata, Our Garden Basil, Growing Geen Family Farm Frisée, Maldon Salt, Cracked Pepper
CASTELVETRANO OLIVES (GF, V) | 8
Tuscan Herbs, Orange Zest, Fennel Seed, Coriander Seed, Georgia Olive Farms Olive Oil
TYGER RIVER SMART FARM ”RIVER MIX” LETTUCE (GF,VEG) | 13
Pickled Wastonia Farms Strawberries, Goat Lady Dairy Chevre, Dukkah, Pistachio-Mint Dressing
GRILLED PORTUGUESE SARDINE TOAST | 18
Picholine Olive Tapenade, Heirloom Tomato Conserva, Lemon, Pickled Shallots, Fine Herbs, Rise Bakery Country Bread, Piment d’Espelette, Crème Fraiche
SASHIMI OF TROLL CAUGHT WEST COAST KING SALMON* | 22
Seaweed Salad, Radish, Oregon Coast Fresh Wasabi, Yakami Orchard White Soy
CRISPY CALAMARI | 16
Shishito Pepper, Calabrian Chili Sauce, Lemon, Fine Herbs
CRISPY BRUSSELS SPROUTS (VEG) | 14
Shallots, Garlic, Pine Nuts, Honey-Chili Glaze, Grana Padano
BLACK TRUFFLE SEA SALT FRIES (VEG) | 11
Grana Padano, Aioli
TAGLIATELLE (VEG) | 21
House Made Pasta, Chanterelle Mushrooms, Chardonnay Butter, Fine Herbs, Grana Padano
CAULIFLOWER STEAK (GF, V) | 19
Lentils, Currants, Marcona Almonds, Carrots, Roasted Tomatoes, Chermoula, Za’atar
SPICY TAIWANESE STYLE FRIED HALF CHICKEN (GF) | 20
Five Spice Ginger-Chili Sauce, Basil
TROLL CAUGHT WEST COAST KING SALMON (GF) | 26
Lemon, Fine Herbs, Pistou
BRASSTOWN CHEESEBURGER & FRENCH FRIES* | 21
American Cheese, Remoulade, House Made Hokkaido Milk Bun, Tyger River Smart Farm Lettuce, Heirloom Tomato, O&H Strong Pickle
CAST IRON BRASSTOWN N.C. BEEF RIBEYE* (GF) | 46
Grilled Ramp Butter, Persillade
New: Honey hARVEST bOARDS
Our chef-curated grazing experience featuring seasonal selections from our current menu, fresh accompaniments, and signature Oak & Honey touches. Each board showcases Chef Steven’s latest creations, allowing you to sample multiple menu highlights in one beautiful presentation
Options
Each board includes 3 Appetizers and 3 Entrees with Sides
♦ For The Hive (5′ board, serves 5-8 guests)
♦ For The Honeycomb (3′ board, serves 2-4 guests)
Enhance your experience with select bottle wines available for an additional fee. Ask your server for more details.
ADDITIONS
RISE BAKERY GRILLED BAGUETTE (VEG) | 8
Whipped Butter, Black Truffle Salt
BARBEE FARMS GREEN BEANS (GF, V) | 7
Garlic, Shallots, Grape Tomatoes
BARBEE FARMS ROASTED CORN (GF, VEG) | 7
Black Truffle Butter, Oregano, Cotija Cheese
POTATOES ALIGOT (VEG) | 7
Fontina Cheese, Crème Fraîche, Gaufrette
HICKORY BLUFF FARM GRILLED OKRA (GF,V) | 7
California Arbequina Olive Oil, Lemon Zest
CHANTERELLE MUSHROOMS (GF, VEG) | 10
Oak & Honey Fromage Blanc, Fried Shallots, Fine Herbs, Smoked Paprika Oil
Sweet Shareables
RASPBERRY ÉCLAIR | 9
Chocolate Icing, Raspberry Cream
DARK CHOCOLATE CRÈME BRÛLÉE (GF) | 9
Candied Orange Peel
WASTONIA FARMS PEACH HAND PIE | 9
Caramel Sauce, Bourbon-Vanilla Bean Ice Cream
GF – Gluten Free | V – Vegan | VEG – Vegetarian
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN CONDITIONS. PLEASE NOTIFY YOUR SERVER IF YOU HAVE FOOD ALLERGIES.
Please note: parties with over five guests must be on a single check. We apologize for any inconvenience.
Item availability and pricing subject to change.