Cocktails

JALAPEÑO BASIL MARTINI 

Muddled Jalapeño & Basil, Stoli Vodka, Fresh Lemon Juice, Simple Syrup 11

BISTRO SANGRIA

Apple Brandy, Peach Schnapps, Rosé Wine, Strawberries  & Oranges 11

DIRTY RABBIT 

Hendricks, Fresh Thyme Simple, Muddled Oranges, Fresh Lemon  11

LAS ROSAS

Kettle Botanical Grapefruit Rose, Chambord, Lemon, Rosé wine Float  11

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SAZERAC

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

RON RIVERA

Carolina Coconut Rum, Mango Purée, Muddled Mint, Fresh Lime 11

BLOOD ORANGE MANHATTAN 

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

SI GUEY 

Monte Alban Mezcal, Cayenne, Grapefruit Soda, Fresh Lime 11

STRAWBERRY MULE 

Stoli, Strawberry Purée, Fresh Lime, Rosemary bitters, Ginger Beer in a Copper Mug 11

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

BIRD SONG BREWING CO. 7

Dressed To Chill Blond Ale  abv: 5%

Charlotte, North Carolina

DEVILS BACKBONE BREWING CO. 7

Vienna Lager abv: 4.9%

Roseland, Virginia

LENNY BOY  BREWING CO. 7

Booty Call Dbl. IPA abv: 8.7%

Charlotte, North Carolina

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BOTTLES

BUD LIGHT 4

HIGHLAND GALIC ALE  5

BELL’S OBERON WHEAT ALE 6

LEINENKUGEL’S SUMMER SHANDY  5

SWEET WATER 420 STRAIN G-13 IPA  6

KRONENBOURG 1664 BLANC 5

STELLA ARTOIS PILSNER 5

LUCKY BUDDHA PALE LAGER 5

Small Plates

CHARCUTERIE (GFO) 

Chef’s Choice of Imported Cured Meats and Cheeses, Fresh Fruit, Carrot Marmalade, Lavash  17

CAESAR WEDGE (GFO)

Artisan Romaine, Shaved Parmesan,

Lavash 9 

Spanish White Anchovies +2

CRISPY BRUSSELS SPROUTS (GF/V)

Sweet Corn Velouté  9

*SEARED AHI TUNA (GFO)

Yellow Fin, Herb Salad, Sesame Seeds, Basil and  Wasabi Aioli, Himalayan Salt Slab 17

MADRAS MUSSELS (GFO)

Leeks, Tomatoes, Coconut Curry Sauce, Toast Points, Saffron Aioli 14

BRIE BRULE (GF) 

                    Apricot Marmalade, Dried Fruit Compote, Sliced Red Delicious Apples  11

BURRATA FRESCA (GF)

                    Vine Ripened Tomatoes, Baby Arugula, Strawberries, Almonds, Balsamic, Lavash 15

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SEAFOOD MAC & CHEESE

Blue Crab, Shrimp, Lobster Reduction, Ciabatta Breadcrumbs, Black Truffle Oil 16

PAN SEARED GNOCCHI (V)

Wild Local Mushrooms, Baby Spinach

Reggiano Parmesan Béchamel 13

STUFFED PEPPADEWS (GF/V)

Goat Cheese, Aged Honey Balsamic 9

*GRILLED LAMB CHOPS (GF)

Vegetable Skewer, Veal Demi 

2 @ 15 |  3 @ 20 | 4 @ 25

CRAB CAKES LA BON

Panko Crusted, Sliced Avocado, Baby Arugula, Agrodolce, Chipotle Aioli 16

LAVENDER CHICKEN 

Banana Bread, Red Seedless Grapes, Walnuts Curry Cream 13

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SHRIMP & CHORIZO

Israeli Couscous, White Wine, Garlic, European Butter, Toast Points  15

Entrees

*PAN SEARED SCOTTISH SALMON

Saffron Couscous Primavera, Citrus Aioli, Balsamic Reduction  27

*DUCK 3 WAYS (GF)

 Pan Seared Breast, Leg Confit, Fig & Wild Mushroom Risotto, Blueberry Duck Demi 34

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WILD MUSHROOM RAVIOLI (V)

Zucchini, Squash, Onions, 

Red Pepper, Pesto Cream 19

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 *ALL-NATURAL FILET MIGNON (GF)

Parmesan Fingerling Potatoes, Sautéed Baby Spinach, Port Wine Mushroom Demi 34

 (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: Miguel Cabeda

 Executive Chef: Kevin Samuel

Bistro Brunch

All you can eat. Choose up to 5 items at a time per table

$22 Adults

$12 kids

Kids 4 and under Eat free

Mixed Green Salad

Cucumber & Tomato Salad

Curried Cauliflower Florets

Asiago Cheese Grits

Red Velvet Waffles

Scrambled Eggs Or Poached

Crispy Hickory Bacon

Brioche French Toast

Eggs Benedict

Crispy Potato Peperonatta

Shrimp Mac And Cheese

Italian Sausage & Peppers

BBQ Beef Brisket

Rosemary Chicken over Basmati Rice

Freshly Baked Coconut Macaroons