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
Barnwell Orchards Apples, Candied Walnuts, Balsamic Grilled Onions, Clemson Blue Cheese Dressing
Tuscan Herbs, Orange Zest, Fennel Seed, Coriander Seed, Georgia Olive Farms Olive Oil
Hurricane Creek Farms “Trucker’s Favorite” Stone Ground Grits; Allan Benton’s Country Ham Butter, Scallions, Creole Spice
Fennel, Spotted Trotter Nduja, Shallot, Garlic, San Marzano Tomato Brodetto, Aioli
Barbee Farms Shishito Peppers, Calabrian Chili Sauce, Lemon, Fine Herbs
Moraccan Couscous, Apricots, Preserved Lemon, Labneh, Toasted Carolina Sea Island Benne Seeds, Mint
Shallots, Garlic, Pine Nuts, Honey-Chili Glaze, Grated Howard’s Gap Cheese
Grated Howard’s Gap Cheese, Aioli
Rosebank Farms Candy Roaster Squash Purée, Fennel-Fine Herb Slaw, Beurre Monté
Lentils, Currants, Marcona Almonds, Carrots, Roasted Tomatoes, Chermoula, Za’atar
Tamari-Garlic Sauce, Scallions, Pickled Daikon, Toasted Carolina Sea Island Benne Seeds
Lemon, Fine Herbs, Salsa Verde
Salmoriglio, Bulls Bay Smoked Sea Salt
Handmade Storey Farms Egg Pasta, Brasstown Beef Bolognese, Grated Howard’s Gap Cheese
Forx Farm Brie, Remoulade, House Made Hokkaido Milk Bun, Allan Benton’s Bacon, Caramelized Onions, O&H Strong Pickle
Whipped Butter, Black Truffle Sea Salt
Split Creek Farms Feta, Lemon, California Arbequina Olive Oil
Labneh, Bee Well Honey Butter, Dukkah
Black Truffle Butter, Forx Farm Parmesan
Garlic, Shallots, California Reserve Arbequina Olive Oil
Allan Benton’s Bacon, Caraway, Apple Cider Vinegar, Apple Butter
Kaffir Lime Anglaise
Candied Orange Peel
Baking Spices, Cinnamon Sugar, Churro Ice Cream
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.
