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Scratch Kitchen & Taproom
Fried pickled okra stuffed with creamed Feta and candied bacon. Served with scratch-made ranch.
Tempura shrimp, krab. Crispy rice patty, mirin-soy glaze, firecracker sauce, avocado and cucumber.
Fried pickled okra stuffed with creamed Feta and candied bacon. Served with scratch-made ranch.
Coconut-coated fried green tomatoes with layers of red pepper jam and coconut-scallion cream.
Served in a cast-iron skillet with whipped honey butter.
Gluten-sensitive. Served with house-smoked sea salt, tossed in sesame oil.
Gluten-sensitive. Spicy ahi tuna' with avocado, cucumberand wakame over a seared sushi rice patty with edamame and a fried green tomato. Topped with wasabi-miso crema and mirin-soy glaze.
House-smoked pork, napa cabbage carolina slaw with sriracha orange ginger aioli.
Bourbon raw sugar fresh orange bitters Bordeaux cherry.
NC moonshine scratch-made ginger beer fresh mint lime.
Smoked salt rim candied bacon fresh lime olive smoked tomato.
Happy place golden lager house lemonade fresh mint.
Blueberry moonshine house sour mix amber honey lemon swizzle stick.
Gluten-sensitive. Seared ahi tuna," romaine lettuce, Cotija cheese, rice croutons and sesame-ginger caesar dressing.
Gluten-sensitive. Steak, caramelized Asian pear, pickled beets, bleu cheeseand mixed greens tossed in a pomegranate and tamarind vinaigrette.
Smoked pork, roasted corn, smoked grape tomatoes, Cotija cheese, pickled ginger, mixed greens and wonton chips with house b8y-ranch dressing.
Gluten-sensitive. Pickled beets, fresh strawberries, creamed Feta, walnuts, endive and arugula tossed in a lemon-poppy seed dressing.
Gluten-sensitive. Mixed greens with marinated red onion, cucumber, carrots and smoked cherry tomatoes with scratch-made roasted garlic-balsamic vinaigrette.
Spinach, candied walnuts, marinated red onion, slow-smoked tomatoes, creamed Feta fritters, boiled egg and warm candied bacon-ginger dressing.
Bottle product.
Rainbow quinoa with snap peas, red cabbage, collard green kimchi, avocado, chickpeas, seared tofu and cilantro-lime spiced aioli.
Bacon, black-eyed peas and classic potato salad topped with carolina slaw, pulled pork, fried pickled okra with corn fritters and cheerwine-korean Barbeque sauce.
Gluten-sensitive. Seared rice bowl with shaved and marinated ribeye steak, fresh spinach, carrots, grilled green onions, pickled red onions, cucumbers and over-easy egg. Served with spicy bim sauce.
House-smoked pulled pork, traditional Vietnamese pickled vegetables, cucumber, fresh cilantro and sriracha orange-ginger aioli. Served on a stick boy brioche bun.
Shaved and marinated ribeye steak, collard green kimchi and Swiss cheese and house thousand island dressing. Served on stick boy rye.
Fried shrimp with carolina slaw on a hoagie bun with red pepper remoulade and grilled green tomato.
Tempura shrimp and spicy stone-ground cheese grits with a miso ginger-garlic sauce.
Gluten-sensitive. Seared ribeye (Cooked to order) with caramelized onion butter, fingerling potatoesand sauteed bacon collard greens, served with sake-Worcestershire au jus.
Gluten-sensitive. Crispy cauliflower florets topped with sesame seeds tossed in a sweet and tangy Hunan-style sauce. Served over sticky rice and topped with fresh scallions.
Fried haddock, carolina slaw, hand-cut fries, edamame puree and malt vinegar aioli.
Gluten-sensitive. Pan-seared salmon (cooked to order) over a mushroom and edamame sticky rice risotto with fried collard greens, garnished with a mirin-soy glaze.
Gluten-sensitive. Lemon-rosemary half chicken deboned and seared in cast iron with butternut squash and caramelized brussels sprouts.
Gluten-sensitive. Char-grilled chop with Asian pear fennel chutney, root veggie puree sauteed with bacon collard greens.
Cooked to order. Black forest ham, thymeand red onion mayo, N.C.. Hoop cheese, candied bacon, fried egg, shoestring potatoesand fried green tomato.
Cooked to order. Scratch-made red pepper jam, creamed Feta, onion strawsand spicy Korean mayo.
Cooked to order. House-smoked pulled pork and white Cheddar, Barbeque aioli, crispy onion straws and scratch-made bandb pickles.
Cooked to order. Seared ramen noodles, fried egg, pickled ginger, scallion slaw, spicy Korean mayo.
Fried truffle mac and cheese with candied bacon, arugulaand roasted garlic-truffle aioli.
Cooked to order. Fresh tomato, pickled onionand shredded lettuce.
Cooked to oreder. Worcestershire cheese sauce, Bleu cheese, candied bacon and sauteed mushrooms.
Creamy N.C. Hoop cheese blend topped with crunchy panko breadcrumbs.
Slow-smoked pork on smoked Cheddar mac and cheese with fried onions and Cheerwine-Korean Barbeque sauce.
Poached lobster over truffled mac and cheese.
Shaved and marinated ribeye steak, Bleu and Monterey Jack cheese, caramelized mushrooms and onions and candied bacon bits.
Gluten-sensitive.
Gluten-sensitive.
Gluten-sensitive.
Gluten-sensitive.
Gluten-sensitive.
Gluten-sensitive.
Gluten-sensitive.
Chocolate mousse with a graham cracker tuile, chocolate truffle and chocolate-dipped marshmallow.
A sweet, fruity treat with layers of pound cake, pomegranate vanilla custard, strawberry-rhubarb compote and whipped cream.
Creamy and classic custard with a caramelized-sugar crust.
Menu for Scratch Kitchen & Taproom provided by Allmenus.com
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