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.