Starters
pimento cheese dip – 8
warm pimento cheese – caramelized onions – crusty bread
fried artichokes – 9
marinated artichoke hearts – herb aioli – parmesan
BBQ pork wings – 11
smoked and fried pork – BBQ glazed – spicy peanuts
r & b meat and cheese plate – 14
house pickles – beer mustard – infused sorghum – fruits
barrel pickles – 7
fried pickles – green tomato / jalapeno ranch
fried brussel sprouts – 7
balsamic reduction – bacon – goat cheese
falafel – 7
black eyed pea and herb falafel bites – spicy aioli – pickled veg
smoked trout deviled eggs (3) – 4
Soups + Salads
add protein: chicken salad – 4, grilled chicken – 4, shrimp – 6, *steak – 7, trout – 7
dressings: ranch, blue cheese, thousand island, house sorghum vinaigrette, lemon vinaigrette, honey mustard
tomato basil soup – bowl 8, cup 4
market soup – bowl 10, cup 5
caesar – full 10, half 6 + anchovy 1
chopped romaine – garlic croutons – parmesan cheese
the root bleu – 10
baby iceberg – tomatoes – bacon – red onion – bleu cheese – choice of dressing
arugula salad – full 10, half 6
goat cheese – toasted almonds – strawberries – avocados – fried shallots
house mixed green salad – full 9, half 5
greens – chefs choice of seasonal vegetables – choice of dressing
Southern Provisions
shrimp & grits – 20
smoked grits – house sausage – cream sauce – parmesan
North Carolina trout with brown butter – 22
pecan crusted – tomato- zucchini – squash – brown butter
chicken tenders + fries – 13
five hand-cut tenders with fries & honey mustard
*classic burger on brioche – 12
8oz grilled burger – L.T.O.P. – add cheese 1 – add bacon 2
bourbon glazed short rib – 20
smoked gouda grits – pickled peppers
seasonal pasta – 19
summer pasta fettuccine noodles – basil – mozzarella – kalamata olives – baby tomatoes – lemon juice – lemon zest
*steak & fries – 19
8 oz flat iron steak – hand cut fries
*barrel filet mignon – 29
8oz filet – mashed potatoes – seasonal vegetables
gouda chicken roulade – 22
gouda and bacon stuffed chicken breasts – mashed potatoes – asparagus – mushroom cream sauce
P.E.I. mussels – 18
butter – garlic – white wine – french bread
braised lamb shank – 29
rosemary – garlic herb mashed potatoes – red wine reduction
trout nicoise – 17
orange marinated trout – picked veg- new potatoes – grilled asparagus – olive spread – tomato- pimento nut – lemon vinaigrette
vegan bowl – 13
quinoa – arugula – grilled portobello- pickled veg – grilled asparagus – pimento nut spread – olive spread – lemon vinaigrette
Sides
mashed potatoes – 5
gouda grits – 5
seasonal vegetables – 5
collard greens – 5
baked potato – 6
asparagus – 5
Desserts
peanut butter cookie sundae – 6
gluten free peanut butter cookie – chocolate gelato
chess pie – 7
southern chess pie – bourbon salted caramel candied pecans – buttermilk whip
barrel cheese cake – 7
seasonal toppings
banana trifle – 7
banana cake – pudding – bananas – whipped cream
strawberry rose cream – 7
strawberries – rose cookie – whipped sour cream
cheerwine cake – 6
cheerwine soda cake – whipped cream – fireball garnish
Kids Menu
*Served With Choice of Hand Cut Fries or Fruit
Chicken Tenders – 5, Grilled Cheese -5, Kids Burger 5 (+ cheese -.50), Pasta with Red, White or Butter Sauce – 5
