JALAPEÑO BASIL MARTINI 

Muddled Jalapeño & Basil, Stoli Vodka, Fresh Lemon, Simple Syrup  12

SAZERAC

Bulleit Rye, Absinthe Wash, Angostura Bitters, Lemon Peel  12

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GREEN TEA-NI

Rain Cucumber Vodka, Green Tea Simple, Fresh Lemon, Domaine De Canton Ginger Liqueur $14

LAVENDER PALOMA

Lunazul Blanco Tequila, Lavender Simple, Fresh Lime, Grapefruit, Orange Liqueur $14

BLOOD ORANGE MANHATTAN 

Wild Turkey Rye, Madeira Wine, Salerno Foam, Fresh Orange Zest  12

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SPICED YUZU SOUR 

Sailor Jerry's Spiced Rum, Yuzu Puree, Aloe Vera Juice, Fresh Lemon & Lime, Orange Liqueur $12

"PINK DRINK" SANGRIA

Sauvignon Blanc White Wine, Passion Fruit Puree, Guava juice, Fresh Lime, Orange Liqueur $12

BERRY MINT MULE

Absolut Blueberry Vodka, Blackberry Puree, Muddled Mint, Fresh Lime, Ginger Beer  $12

MIDWOOD ROSE

Pink Gin, St. Germain Liqueur,  Rose Simple Syrup, Fresh Lemon, Sparkling Rosé $14

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ON TAP

OLE MECKLENBURG BREWERY 6

Copper Amber Ale abv: 4.8%

Charlotte, North Carolina

CATAWBA BREWING CO. 6

White Zombie Witbier abv: 4.7%

Charlotte, North Carolina

SUGAR CREEK BREWING CO. 6

Sugar Creek Pale Ale abv: 5.2%

Charlotte, North Carolina

BIRDSONG BREWING CO. 6

Rewind Lager Pilsner abv: 4.0 %

Charlotte, North Carolina

LENNY BOY BREWING  8

Booty Call Double IPA abv:8.7%

Charlotte, North Carolina

LEGION BREWING  6

Juicy J American IPA abv:7.0%

Charlotte, North Carolina

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BOTTLES

BUD LIGHT 4

HIGHLAND GALIC ALE  5

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SHOCK TOP BELGIAN WHITE ALE  5

SWEET WATER 420 STRAIN G-13 IPA  6

STELLA ARTOIS PILSNER 5

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THE DUCK RABBIT MILK STOUT 5

CHARCUTERIE (GFO) 

Chef’s Choice of Imported Cured Meats and Cheeses, Fresh Fruit, Carrot Marmalade, Lavash 22

CAESAR  (GFO)

Artisan Romaine, Shaved Parmesan, Lavash 10

 Spanish White Anchovies +2

CRISPY BRUSSELS SPROUTS (GF/V)

Sweet Corn Velouté 11

*SESAME SEARED TUNA (GF)

Yellow Fin, Thai Basil Chili Aioli, Honey Wasabi, Agrodolce, Himalayan Salt Slab 18

MADRAS MUSSELS (GFO)

Leeks, Tomatoes, Coconut Curry Sauce, Toast Points, Saffron Aioli 21

BRIE BRULE (GF) 

                    Apricot Marmalade, Dried Fruit Compote, Sliced Red Delicious Apples 12

ICEBERG WEDGE (GFO)

Cherry Tomatoes, Gorgonzola, Smokehouse Bacon, Crispy Banana Peppers, Blue Cheese Dressing 11

 ROASTED BEET SALAD (GFO) 

               Arugula, Goat Cheese, Candied Walnuts, Craisins, Apple Cider Vinaigrette, Sliced Apples 16

BRAISED SHORT RIB

Fingerling potatoes and veggies with veil demi 22

SEAFOOD MAC & CHEESE

Shrimp, Lobster Tail, with Ciabatta 

Breadcrumbs 21

PAN SEARED GNOCCHI (V)

Wild Local Mushrooms, Baby Spinach

Reggiano Parmesan Béchamel 14

STUFFED PEPPADEWS (GF/V)

Goat Cheese, Aged Honey Balsamic 9

*GRILLED LAMB CHOPS (GF)

Sauteed Vegetables and Veal Demi 

2 @ 16 | 3 @ 22

CALAMARI 

With banana peppers. Served with Spicy Pomodoro sauce and Citrus Aioli 16

LAVENDER CHICKEN (GFO)

Banana Bread, Red Seedless Grapes, Walnuts Curry Cream 15

SWEDISH MEATBALLS 

Caramelized Onions, Sweet Red Wine Sauce, and Served with Grilled Toast Points 15

*PORK BELLY (GF)

Confit, Grilled Apples, Herb Goat Cheese, Carrot Marmalade, Balsamic Glaze 16

*SEA SCALLOPS (GF)

Pan Seared, Parsnip Puree, Basil Oil, Balsamic Glaze, Crispy Parsnip Chips 21

*SALMON SALAD

Mixed Greens with Diced Tomatoes, Cucumbers, Red Onions, Kalamata Olives, Feta Cheese, and Shoestring Potatoes with Balsamic Dressing 18

Entrees

*PAN SEARED SCOTTISH SALMON  

Saffron Couscous Primavera, Citrus Aioli,

Balsamic Reduction  29

*DUCK DOUBLET (GF)

Pan Seared Breast, Leg Confit, Over Mushroom Risotto, Orange Fig Glaze 36

VEGGIE RISSOTO (V/GF)

 Zucchini, Squash, Asparagus, Onions,

Red Pepper, Parmesan, Saffron 21

FRUTTA DI MARE

Little Neck Clams, Shrimp, PEI Mussels,

Lobster Tail White Wine, European Butter,

With linguini 30

*ALL-NATURAL FILET MIGNON (GF)

Gorgonzola Fingerling Potatoes, Grilled Asparagus,
Port Wine Demi  38

Brunch

Every Saturday + Sunday 10am-2:30pm

$27 Adults

$17 kids

Parking in the back of the restaurant

 (GF) Gluten Free, (GFO) Gluten Free Option Available, (V) Vegetarian

* These items are cooked to temperature per request.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

General Manager: Thomas Camps

 Executive Chef: Jose Maruri