Served with whipped poppyseed butter, and sea salt.
Served with soft boiled eggs, NC lady Edison pork sausage, and quark cheese.
Served with Korean fried bird, mixed nuts, and cucumber salad.
Served with cheddar and jack cheese with tortilla chips.
Served with pickled mustard seed, and black garlic ranch.
Served with chicken spice, con queso, and jalapeno.
Served with blue cheese crumbles.
Served with house-made pastrami and sauerkraut, gruyere, fontina, Russian dressing, and toasted rye bread.
Served with beef hot dogs, charred Carolina shoe peg corn, Mahon DOP reserve 1-year cheese, cilantro, pickled jalapeno cabbage relish, and green onion aioli.
Served with fried NC lady Edison pig ears, scallion mayo, and red pepper coulis.
Served with oxtail mushroom jam, beef fat toast, caper berries, cipollini onions, and cured duck egg yolk.
Served with PEI, mussels with fries and pale ale herb cream.
Served with signature tavern burger, and local NC aged cheddar LTO.
Served with NC lady Edison pork lion stuffed pork belly, provolone, and broccolini.
Served with sliced roasted tri-tip, caramelized onions, Havarti cheese, dipped in au jus, and demi-glace.
Served with local brew battered local NC chicken, sage derby, and LTO black garlic ranch.
Served with caramelized onions, stilton blue cheese, NC heritage farms bacon, and LTO.
served with grilled beer-braised sausage, sauerkraut, and whole grain mustard.
Served with house-made pastrami and sour kraut, gruyere, and Russian dressing.
Served with house tartar sauce.
Served with house mixed greens, squash, tomatoes, crouton, egg, and citrus vinaigrette.
Served with avocado, carrot, peppadew, Gaeta olives, red onions, and scallion vinaigrette.
Served with caesar salad, sourdough crouton, creamy anchovy vinaigrette, and parmesan.
Served with sunny side duck egg and sauerkraut.
Served with local NC catfish, house fries, collards crisp, and malt vinegar aioli.
Served with braised oxtails and brisket, carrot, cipollini onions, yam mash, topped with potato rosti and sour cream.
Served with beer and butter roasted half chicken, hand-cut fries, and chicken jus.
Served with low countrey NC gold rice, house-made andouille, trinity, crawfish, and bourbon duck jus.
Served with beef cheeks, tri-tip, Matignon, green peas, Yukon mash with potato leek bisque and demi-glace.
Served with green curry, eggplant, forest mushroom, sweet potato, cipollini, and scallion rice.
Served with New York strip, hand-cut fries, and bordelaise aioli.