trio of carolina bison tartare, pastrami cold smoked trout, and estate confit egg yolk with brown butter aioli, 80 acre farms micro lettuce, pickled red onion and mustard seed, on Torpedo cracked rye

brewery garden lettuce, kt’s apples, pickled red onion, heritage farms bacon, asher blue cheese, pecans, Porter mustard vinaigrette

roasted beets, citrus, frisee, fennel, pistachio, citrus vinaigrette

smiling hara tempeh, brewery garden sweet potatoes, broccoli, bell pepper, carolina plantation rice

goat lady dairy - sandy creek, looking glass creamery - green river blue, chapel hill creamery - hickory grove, beer jam, hopped nuts, house made baguette

root vegetables, kale, apple chutney, cilantro-coconut milk sauce

siano burrata, local kale, arugula, onion balsamic dressing, croutons

chicken liver mousse, estate egg custard, Porter spicy brown mustard, agrodolce onions, crostini

thrice-cooked fries, duck confit, aged cheddar, hot sauce aioli, Pale Ale raspberry mustard, cascade hop salt

grass-fed + pasture raised brasstown beef, kenny’s Pale Ale jack cheese, 80 acre lettuce, bacon marmalade, cornichon aioli, hoppy pickle, house bun ~add an extra patty 5 ~add bacon 2

Sierraveza braised heritage farms pork belly, pinto and black beans, carrot serrano sauce, mojo

Pale Ale chile braised short rib, roasted roots, rosemary yogurt, arbol chile oil

Pale Ale stewed joyce farms rabbit, carrot, daikon, local potatoes, shiitakes, lemon-caper crème fraiche

soppressata, house made italian sausage, mozzarella, san marzano tomato sauce

Torpedo buffalo sauce, roasted cauliflower, red onion, mozzarella, asher blue cheese

kt orchard apples, wayco ham, Oktoberfest caramelized onions, fontina, pecorino romano

bavarian pretzel, sharp cheddar, Hop Hunter, pimentos

herbed cornmeal spoon bread, wayco ham, lemon peppercorn butter

heritage farms pork, seasonal ale, kraut, stout mustard, forx farm aged gouda, scallions, Torpedo cracked rye

fried in duck fat, calvander cheese, parsley, cascade hop salt, Kellerweis peppercorn aioli

• Torpedo hot sauce, blue cheese, celery
• Tropical Torpedo pineapple glaze, jalapeno crema, pickled pineapple, scallions

8 oz bison sirloin, brewery garden herb chimichurri, charred onion soubise, heirloom carrots

skordalia puree, frisee, fennel, nduja vinaigrette

sesame Kellerweis crepe, soy beurre noir, chili crisp, scallion

spiced pepitas, sumac

local and estate winter greens, pickled estate chiles

fried in duck fat, cascade hop salt

crooked creek milled grits, aged white cheddar

• seasonal vegetables
• french fries
• fresh fruit

buttermilk pink peppercorn ice cream, warm toffee sauce, toffee crunch

milk chocolate whipped ganache, hazelnut crunch, Stout hazelnut anglaise

crisp puff pastry, Fantastic Haze marinated grapefruit, rosemary shortbread

caramelized white chocolate & walnut streusel, candied walnuts, tart sugared

choice of: scoop of the day, sorbet or vanilla

Aromas of ripe fruit, floral and spice dominate the nose. The combination of citrus, white peach, and apple flavors are balanced by a bit of subtle oak spice and bright acid.

Aromas of grapefruit, white nectarine, dry lemon thyme, honey crisp apples and a hint of lemon zest. There is a slight flint element that comingles with stone fruit and dry herb.

Fragrant, with notes of citrus, honey, and fresh flowers. Vibrant on the palate, with crisp acidity and a light, refreshing finish.

Fruity with bright, crisp, apple overtones. Balanced acidity, smooth finish.

Elegant and refreshing with a  subtle, fruit-forward bouquet followed by layers of delicate berry flavors.

Bright strawberry and cranberry aromas are duplicated on the palate, with a touch of spice and earthy notes on the finish.  Silky tannins and balanced acids combine seamlessly to produce a luxurious mouthfeel.

Distinctive notes of cocoa powder, juicy fruit and complex tannins, balanced by rich aromatics, deep intensity and a bright pop of boysenberry.

Bask in the bubbly fruit flavors of this exclusive sparkling wine, crafted in the traditional méthode champenoise. The secondary fermentation process balances the acidity and highlights the notes of lemon, apple, and pear.

Rich and robust, The Hunt Sonoma County Bordeaux-style wine is a harmonious blend of 44% Cabernet Sauvignon, 30% Merlot, and 26% Cabernet Franc, handcrafted by our winemakers. Barrel aged in French and American oak barrels for 18 months creates layered, velvety tannins that linger on the palate.

• Jasmine Green
• Chamomile
• Ginger
• Earl Grey

Premium handmade artisan sodas locally bottled in Waynesville, NC (Just 20 miles up the road!)

pretzel bites

Southern Gothic Poached, Sauerkraut, Stout Mustard, House Made Bun

house made baguette

House Kimchi, Citra Hopped Crema Choice of Protein: ~Brasstown Beef Short Rib
~Heritage Farm Pork Belly
~Chili Rubbed Smiling Hara Tempeh

white cheddar, scallions

house made bun