Cocktails
JALAPEÑO BASIL MARTINI
Muddled Jalapeño & Basil, Stoli Vodka, Fresh Lemon, Simple Syrup 12
SAZERAC
Bulleit Rye, Absinthe Wash, Angostura Bitters, Lemon Peel 12
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
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
Beer
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
BOTTLES
BUD LIGHT 4
HIGHLAND GALIC ALE 5
SHOCK TOP BELGIAN WHITE ALE 5
SWEET WATER 420 STRAIN G-13 IPA 6
STELLA ARTOIS PILSNER 5
THE DUCK RABBIT MILK STOUT 5
Small Plates
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