Our burgers are made with a 1/2 pound of angus beef. All burgers and handhelds are served with a pickle spear and choice of fries, sliced apple, or fresh fruit.
Please ask your server about our gluten-friendly options.
Porcini & Truffled Smashed Burger
Grilled & cooked to order, sautéed caramelized onion and mushroom, porcini & black truffle aioli, swiss cheese, bacon and bun serve with warm signature bun.
Chipotle Avocado Burger
Chargrilled cooked to your liking, cheddar jack cheese, sliced avocado, red onion, lettuce & chipotle ranch aioli on a warm signature bun.
Black Bean & Guacamole Burger
A homemade black bean patty with sliced red onion, guacamole, tomatoes, flash local leaves, with chipotle ranch sauce on a warm signature bun.
French Onion Steak Sandwich
Grilled sirloin, caramelized onion, thyme au jus, arugula, roasted okra tomato, melted onion and fontina goat gruyère cheese blend on ciabatta square.
Shrimp & Quinoa Ocean Wrap
Grilled shrimp, quinoa, avocado, lettuce, onion, tomato, sprouts & aioli in a whole wheat tortilla. Served with choice of side & ranch.
Avocado BLT
A simple classic. Applewood-smoked bacon, avocado, lettuce & ripe tomato on artisan toast served with mayo.
Five-Cheese Chicken Pesto Sandwich
Grilled herb chicken breast, house cheese blend of fontina, swiss, gouda, cheddar and red pepper goat, fresh tomato and red roasted pesto. Dressed on herb wheat bread, pickle spear and fries.
Crab Cake Sandwich
Grilled lump crab cake, sliced tomato, swiss cheese & lettuce, topped with remoulade sauce and served on a warm signature bun.
Sweet & Spicy Glazed Chicken
Fried chicken breast glazed in our homemade maple & cholula sauce, topped with smoked bacon, american cheese, sliced red onion, lettuce & pickle. served on warm signature bun.
Charleston Shrimp & Grits
Sautéed shrimp, mushrooms, scallions over cheddar-jack cheese, stone-ground grits and topped with house recipe onions, crispy bacon & honey sauce with herb garlic toast.
Blue Ridge Salmon
Grilled salmon glazed with a house-made blueberry maple reduction,served a top sautéed spinach and broccolini over creamy goat cheese stone-ground grits. Garnished with crispy pulled onions and microgreens.

