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 local and in-season.
Gluten-Free, Vegan and Vegetarian Options Available
Proud to be a certified fresh on the menu partner for our range of locally sourced ingredients
Shishito Peppers, Calabrian Chili Sauce, Lemon, Fine Herbs
Avocado, Growing Greens Family Farm Radish, Wakame, Anson Mills Benne Seeds, Scallions, Sauce Samouraï, Togarashi, Shoyu Vinaigrette, Taro Chips
Shallots, Garlic, Pine Nuts, Bee Well Honey-Chili Glaze, Grated Howard’s Gap Cheese
Whipped Butter, Black Truffle Sea Salt
Grated Howard’s Gap Cheese, Sicilian Black Truffle Sea Salt, Aioli
Hickory Nut Gap Bacon, Creamed Corn, J Bo Ranch Grilled Okra, Red Pepper Jelly, Zhoug
Tyger River Farms “TR Mix”, Split Creek Farms Goat Cheese, Dukkah, Balsamic Grilled Onions, Benton’s Country Ham, Bee Well Honey-Cider Vinaigrette
Tendwell Farm Oraganic Romaine Lettuce, Rise Bakery Croutons, House Caesar Dressing, Grated Howard’s Gap Cheese, Lemon Zest
Salad additions
crispy chicken breast – 9
rainbow trout – 12
shrimp – 10
Rooting Down Farms Caraflex Cabbage, Red Onion and, Jalapeño Slaw, Aioli,
House Hokkaido Milk Bun, O&H Pickle, Fries
N.C. Wagyu Beef, Hoop Cheddar Pimento Cheese, Remoulade, House Hokkaido Milk Bun, Benton’s Bacon, Tendwell Farm Shredded Romaine, Vidalia Onions, SC Heirloom Tomato, O&H Pickle, Fries
Tendwell Farm Shredded Romaine, SC Heirloom Tomato, Lemon Zest, Remoulade, Swamp Rabbit Grocery Stecca Bread, O&H Pickle, Fries
Lentils, Currants, Marcona Almonds, Rooting Down Farms Carrots, Roasted Tomatoes, Chermoula, Za’atar
Sharon Hill Farm Chicken with a Tagine of Local Summer Vegetable Couscous
serves 2 guests, allow 25 minutes for preparation, not available as a half portion
Cast Iron Seared N.C. Beef, Moroccan Spiced Potato Cake, J Bo Ranch Grilled Okra, Salsa Verde
Hurricane Creek Grits, Coastal Shrimp, Benton’s Country Ham, House Kielbasa, Scallions, SC Heirloom Tomatoes, Creole Butter
House Made Pasta, SC Tomatoes, Tyger River Basil, Garlic, California Arbequina Olive Oil, Grated Howard’s Gap Cheese, Rise Bakery Garlic Baguette
Fig Jam, Bush N Vine Strawberry-Balsamic Coulis, Crushed Pistachios
Bee Well Honey Glaze, Lavendar Honey Ice Cream
Lime Zest, Growing Green Family Farms Mojito Mint
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
♦ 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.
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.
POLICIES:
Parties with over five guests must be on a single check. We apologize for any inconvenience.
All checks left open at the end of the night will be closed with a 20% gratuity.
For parties of six or more, a 20% gratuity will be automatically added to your bill.
Item availability and pricing subject to change.