DINING

Reservations and a deposit are required for this special holiday event.
A 22% gratuity will be added to all checks. All applicable taxes and fees apply.

Herb Crusted Roast Turkey with Cranberry Sauce
Hickory Smoked Ham with Brown Sugar Glaze

Southern Style Cornbread Dressing
Butter Pecan Crumble Sweet Potato Gratin
Herbed Mashed Potatoes & Turkey Pan Gravy
Creamy White Cheddar Mac & Cheese
Blistered Brussel Sprouts with Pecans & Cranberries
Roasted Roots & Winter Squash
Honey Glazed Baby Carrots
Traditional Green Bean Casserole
Roasted Corn Souffle
Harvest Salad with Fresh Berries, Walnuts & Herb Goat Cheese

Meemaw’s Deviled Eggs with Chow Chow
Marinated Olives
Gherkins
Pickled Okra
Broccoli Salad
Ambrosia Salad

Pumpkin Pie
Pecan Pie
Fresh Apple Crumble
Fresh Fruit Tarts
Chocolate Cream Pie

SIGNATURE DISHES

Two Eggs Any Style | 13
Eggs made to order with a choice of bacon or sausage, a side of root vegetable hash and a buttermilk biscuit.

Biscuits and Sausage Gravy | 14
Two large buttermilk biscuits with sausage gravy. Served with a side of root vegetable hash.

Smoked Trout & Tomato Grits | 13
Smoked Carolina trout, cheesy grits and tomato. Served with a buttermilk biscuit.

Country Fried Steak | 18
Country fried steak smothered in sausage gravy with two fried eggs, root vegetable hash and a buttermilk biscuit.

House-Made Hash | 14
House-made Pastrami, root vegetable hash and a fried egg.

Three Egg Omelet | 14
Three eggs made to order, with a choice of three ingredients: Onion, spinach, tomato, mushroom, green pepper, bacon, sausage and cheese. Served with root vegetable hash.

Trout Gravlax | 16
Carolina trout lox, everything bagel, lemon and herbed cream cheese. Served with a side of root vegetable hash.

Buttermilk Pancakes | 15
Two buttermilk pancakes with fresh, seasonal berries, whipped cream and a choice of bacon or sausage.

BEC | 14
Croissant, bacon, fried egg and local cheddar. Served with a side of root vegetable hash.

Stuffed French Toast | 15
Texas toast stuffed with spiced blueberry compote and lemon mascarpone or strawberry preserves and lavender cream cheese. Choice of bacon or sausage.

MOD

Muffin Of The Day | 4.75
Rotating selection of specialty muffins, baked fresh daily!

STARTERS

Shrimp Cocktail | 18
Chilled shrimp served with our signature zesty cocktail sauce, elegantly presented in a frosted ice bowl

Southern Gold Slices | 12
Farm-fresh green tomatoes, fried and served with red pepper honey and grits

Cheese Fondue | 18
Melted farmhouse cheeses blended with a splash of white wine and garlic, served piping hot with hearty bread chunks, roasted root vegetables, and crisp apples for dipping

Carolina Trout Cakes | 14
Hand-formed cakes of flaked local trout, cornmeal, herbs, and sweet peppers—pan-seared till golden brown and served with tangy remoulade and lemon pickles.

Charcuterie Board | 25
A generous spread of smoked and cured Southern meats, aged cheeses, pickled vegetables, house-made preserves, and crispy flatbread—perfect for sharing around the table

Trailhead Beef | 17
Paper-thin slices of seasoned beef dressed with truffle oil, wild arugula, pickled shallots, crispy capers, and shaved egg yolk, served with rustic toast points.

STARTERS FROM THE GARDEN

Tried & True Caesar Salad | 12
Crisp romaine hearts tossed in our house-made Caesar dressing, crowned with aged parmesan and rustic parmesan crisps.

Kill’t Spinach Salad | 12
Tender baby spinach and romaine, cherry tomatoes, sliced boiled eggs, and red onions, gently wilted with a warm smoky bacon dressing.

Golden Harvest Salad | 18
Sage-roasted golden beets on a bed of fresh mixed greens, paired with creamy burrata and wisps of shaved fennel.

Lemon Chicken & Rice Soup | 10
A kettle-simmered soup of tender chicken, hearty rice, and bright lemon whisked with egg for a rich, velvety finish.

SIGNATURE SUPPERS

Market Fish & Root Veggie Mash | 37
Pan-seared fresh fish served with a mash of seasonal root vegetables, sautéed quinoa, and
asparagus. Ask your server about today’s catch – it changes daily.

Peppercorn Filet | 44
Grilled filet topped with a creamy green peppercorn sauce. Served with herbed mashed
potatoes and braised collard greens with goat cheese.

Hunter’s Chicken | 34
Half de-boned chicken with bacon lardons, caramelized cippolini onions, and baby ‘bella
mushrooms, served with creamy cheesy grits and pan jus.

Campfire Baked Trout Pack | 32
Whole trout filet baked in a parchment pack with fresh-picked spring vegetables, herbs, green lentils, and a bright touch of citrus

Wild Mushroom & Stone-Harvest Risotto | 28
Hearty stone-harvest grains slowly cooked in white wine and butter with forest mushrooms, asparagus, and a blend of fragrant herbs

Grilled Bone-In Pork Chop | 34
Bone-in chop, grilled over an open flame with sweet potato pave, southern stewed green beans
and finished with a creamy sage beurre blanc.

DESSERTS

Smoked Sea Salt Beignets à la Mode | 15
Crisp & airy maple-glazed beignets, kissed with smoked sea salt and served alongside velvety salted caramel ice cream, topped with candied walnuts and fresh whipped cream.

Lavender Crème Brûlée | 12
Silky custard with a crackled sugar top, served alongside sweet macerated blueberries

Velvet Chocolate Dream | 12
Dive into the silky texture of rich chocolate cream, infused with Cacao Chocolate morsels, crowned with light whipped cream and adorned with milk chocolate shavings atop a buttery graham cracker crust

Smoked French Onion Soup  | 12
Slow-smoked, rich onion broth finished with garlic bread and melted Gruyère.

Skins Of The Day | 15
Crispy fried potato skins with chef’s daily-inspired toppings.

Stuffed Mushrooms | 11
Tender Baby ‘Bellas, filled with chef-inspired rotating stuffings.

Smoked Wings | 16
Six house-smoked wings, served with your choice of Plain, Korean Chili, or our signature ‘To Remember Sauce.

House-Made Pastrami Sandwich | 16
Slow-cured and house-smoked pastrami with Swiss, sauerkraut, and Dijon on artisan rye.

Salmon BLC Sliders | 17
Smoked salmon burger, crisp bacon, fresh lettuce, cucumber, and dilled Duke’s mayo on mini buns.

Breezy Burger | 17
Grilled 8oz patty layered with shredded lettuce, diced tomato, crispy frizzled onions, and charred scallion aioli on a toasted bun.

House-Made Wedge Fries | 8
Hand-cut and perfectly crisped Wedge Fries— simple, satisfying, and unmistakably Hazel’s. Served with chef’s special Colorado fry sauce.