choose one of each from selections on back; each unless otherwise noted
63° egg, bacon, black garlic, basil, parmesan
summer squash, farrato verde, wild mushrooms
coriander cabbage, bacon brodo, pickled blueberries
mushrooms on toast, arugula, truffle oil, shaved parmesan
creamed corn, pickled vegetables
Byrd's Mill grit cake, boiled peanut hummus, kimchi slaw. Suggested wine pairing: '08 Schrock Welschriesling/Weissburgunder $9
polenta rustica, piquillo jam, red chile, cilantro
house made ricotta, beets, spring peas, baby carrots, radishes, toasted seeds, preserved lemon vinaigrette
citrus, parmesan crackers, chickpeas, creamy dressing
watermelon, white cucumbers, heirloom tomatoes, jalapeño, mint, cilantro, basil, green onion, lime - chile vinaigrette
grilled summer squash, succotash, marinated cherry tomatoes, okra fries, green tomato chow chow
olive oil - poached fingerling potatoes, castelvetrano olives, haricot verts, baby fennel, grilled leek salsa verde, breadcrumbs
baby carrots, house made gnocchi, wild mushrooms, arugula, sauce moutarde
charred onion spaetzle, smoked tomato cream
pomme purée, onion soubise, red wine jus
Honey Fried Chicken Skins
house made jam
pasteurized cow's milk, triple- cream with buttery & milky overtones with mushroom and grassy notes
pasteurized goat's milk; light and creamy with a fresh tang
raw cow's milk, cold-smoked for 16 hrs. over hazelnut shells, smooth, medium flavored blue with caramelized smoky notes
pasteurized cow's milk; roasted espresso hand-rubbed onto the rind; nutty, cheddar-meets-parmesan flavor with a roasty depth of coffee
raw sheep's milk cheese aged for 6 months with a salty, briny flavor
pasteurized cow's milk, semi-soft, washed rind, smear-ripened Italian cheese; has a strong aroma, yet mild flavor with a fruity tang
house smoked from NC trout; spreadable
house made from local pork; classic course-style with dried cherries
house made all-beef bologna, lightly grilled; served with shaved shallot & mustard
house made from local rabbit livers; smooth & mild texture & flavor
house made confit of local rabbit tenderloin; shredded & covered with thin layer of fat
vanilla panna cotta, bourbon bananas, caramelized white chocolate, banana bread wafer, chantilly. Suggested Pairing: House-infused peanut butter vodka and banana liqueur, cinnamon- honey syrup $10
cinnamon - rugelach dough, blueberry - lemon compote, cardamom ice cream, lemon zest. Suggested Pairing: Brachetto/Moscato d'Asti, Elio Perrone 'Bigaro' Italy $8
honey frozen yogurt, crispy basil meringue, watermelon rind preserves. Suggested Pairing: Spätlese Welschriesling, Heidi Schrock 2013 $9
hazelnut crème anglaise, chocolate ganache, graham cracker tuile. Suggested Pairing: Pedro Ximénez Sherry, Alvear Solera 1927 $9
ginger, cornmeal sablé, peach ice cream, candied mint. Suggested Pairing: Moscato d'Asti, Marenco 'Scarpona' Italy $8
each paired with Chef's Selection of Dessert Accompaniments
House-infused peanut butter vodka and banana liqueur, cinnamon - honey syrup
Bulleit Bourbon, Averna Amaro, espresso, vanilla simple syrup, dusted rim
Please refer to our Cocktail List for a complete list
parmesan crackers, chickpeas, creamy dressing. Suggested Wine Pairing: Gravina DOC, Botromagno 2013 Puglia, Italy
grilled summer squash, succotash, marinated tomatoes, okra fries, green tomato chow chow. Suggested Wine Pairing: Pinot Noir, Robin K 2012 Sonoma Coast, CA
charred onion spaetzle, smoked tomato cream. Suggested Wine Pairing: Tempranillo, Artadi 'Vineyard Selection' 2011 Rioja Alavesa, Spain
ginger, cornmeal sablé, peach ice cream, candied mint. Suggested Wine Pairing: Moscato d'Asti, Marenco 'Scarpona' 2013 Piedmont, Italy
notes of spiced apple and pear with fresh acidity
blend of Chardonnay, Pinot Noir and Chenin; delicate, persistent bubbles with flavors of grapefruit and blood orange
from a small, family owned domaine (dating back to 1885) that adheres to the TERRE VITIS approach which minimizes the use of artificial fertilizer and pesticides; 100% pure Sauvignon Blanc with a clean expression of minerality and fruit
inspired by his apprenticeships of winemaking in Northern Rhone, Wells Guthrie, sources cool climate Chardonnay grapes from Anderson Valley that produces a smooth, well-textured Chardonnay with gentle flavors of citrus and pear. In esscence, he captures texture in a bottle and it is sublime
Argentina's native flagship grape variety sourced from 30 to 60 year old vines at high elevations; light and refreshing with tones of jasmine and orange blossoms that is balanced with a zippy minerality
off-dry with floral & tangerine notes of deep concentrated flavor
intoxicating aromas & flavors of violets, black fruits, cherries and a spicy velvet finish; this winery uses a portion of proceeds to fund conservation for the endangered species of Mohua or Yellowhead bird that is native to New Zealand's South Island
not to be confused with Gamay of Beaujolais, Valdiguié (Val-de-ghee), is actually from Languedoc. Discovered by winemaker Chris Brockway east of Napa county & nearly forgotten, he farms this errant site biodynamically, uses very little sulpher & utilizes whole-cluster carbonic maceration to highlight the true nature of this 'crazy-good' varietal & it's terrior. Light to medium body, big floral nose, with black currants & an earthy finish
sourced from a single lot of Cabernet and numbered on the bottle, this Cab has notes of blackberry and currants with dark chocolate and cassis; velvety texture and smooth tannins
lip-smacking Bordeaux blend that offers juicy flavors of black currant, ripe brambly fruit and dark chocolate with subtle spice notes
native grape variety from Sicily; well-rounded with firm tannins and jammy ripe fruit that finishes with black spices
made from the ancient grape variety Arneis (circa 1478!), known as the "little rascal"; fragrant & vibrant with notes of green apple, grapefruit, lemon, white flowers & minerals
Ever had a wine from Slovenia? You are missing out! A classic Chardonnay with notes of cream, peaches, citrus and honey which has a lush mouthfeel that typical California Chardonnay wine drinkers will identify with. Simcic ferments his wine in barrel then passes through stainless steel, which gives the wine elegance and grace. A renegade winemaker challenging the status quo. Chin! Chin!
Located just 4 miles from the Pacific Ocean, Peay Vineyards makes world-class Pinot Noir that is aromatic and elegant. Aromas of black tea, dried leaves with tart strawberry & rhubarb lead to a palate of elegant cherry fruit framed by fine, silky tannins
From a family owned wine estate (3 generations) that practices a healthy respect to nature by farming chemical free, this limited production Rhone blend (Grenache, Syrah, Mouvedre) is rich and robust with powerful, yet sophisticated silky tannins
Compass Box Peat Monster Blended Malt Scotch, Solerno Blood Orange Liqueur, blood orange bitters
Kirk and Sweeney Aged Rum, lime juice, simple syrup, creole bitters
Bulleit Rye, St. Germain Elderflower Liqueur, orange, old fashioned bitters, housemade ginger syrup, soda
House - Infused Earl Grey Gin, fresh lemon juice, housemade honey - thyme drinking vinegar, soda
Seagram's Gin, fresh lemon juice, simple syrup, sparkling wine, gin soaked cranberries
House - Infused Bacon Bourbon, Blenheim's 'Not So Hot' Ginger Ale, pork rind garnish
Bourbon, smoked apple butter, lemon, seasonal beer
Kraken Black Spiced Rum, Stirring's GingerLiqueur, Blenheim's Ginger Ale, key lime bitters
Gin, half and half, egg white, lemon, orange flower water
Art in the Age Root Liqueur, root beer bitters, Highland's Oatmeal Porter
Russell Henry Gin, Salers Gentiane Liqueur, Dolin Dry Vermouth Buddha's Hand Citrus bitters
Bulleit Bourbon, Allspice Dram, maple syrup, black walnut bitters
Bulleit Bourbon, orange-coriander gastrique, bitters, muddled orange & cherry - served in Bulleit glass
Gin, St. Germain, Aperol, grapefruit juice
Grey Goose Pear Vodka, rosemary - juniper simple syrup, fresh lime juice
Añejo Tequila, Averna Amaro, Dry Curaçao, lemon, coffee pecan bitters
Rum, Luxardo Maraschino Liqueur, grapefruit juice, lime juice
Vodka, Crème de Violette, pineapple, lemon
Del Maquey 'Vida' Mezcal, Tequila, Yellow Chartreuse, St. Germain lime
Michter's Single Barrel Straight Rye/ housemade beer jam bourbon-cherry juice, orange bitters, bourbon soaked cherries
choose a flavor profile: sweet, sour, bitter or spicy and let us create a one-of-kind cocktail on the fly
'Trifecta IPA' Greenville, SC 6.9% ABV
Greenville, SC 4.5 % ABV
Asheville, NC 5.9% ABV
Mt. Pleasant, SC 5.0 % ABV
San Diego, CA 7.2% ABV
Beaufort, SC 4.7% ABV
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.