DINING

Saturday, February 14th

5:00pm – 8:00pm | 6-Course Dinner Menu

This Sweetheart 6-Course Dinner is available for $149 per couple*.
Reservations are required for this special event.

Book Your Table Now

Valentine’s Menu
Course 1 – Chilled Lobster Parfait
vanilla butter-poached lobster, lemon crème fraiche, herbs, caviar
Course 2 – Smoked Scallop Crudo
tempura haricot vert, grapefruit, orange, citrus jus
Course 3 – Venison Lolli-Chop
cherry, sumac, Hasselback potatoes
Course 4 – Filet Mignon
whipped mashed potatoes, greens, Blackberry and Bay demi-glace
Course 5 – Pork Tenderloin Medallions
spiced apples, smoked apple butter, chow-chow
Course 6 – Dessert Menagerie

*A 22% gratuity will be added to all checks. Applicable taxes and fees apply.

On February 14th, Hazel’s will be offering the Special Sweetheart 6-Course Menu exclusively. The regular dinner menu and weekend features will not be available.

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 and 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 cheese, 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 with choice of bacon or sausage

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

SIDES
Root Vegetable Hash | 6
Bacon | 4
Sausage | 5
Everything Bagel w/ Cream Cheese | 6
Buttermilk Biscuit | 2
Croissant | 3
Cheesy Grits | 5
Fresh Fruit Bowl | 2.5
One Egg | 2
Two Eggs | 4
Pancake | 3

Smoked French Onion Soup | 12
slow-smoked, rich onion broth finished with garlic bread and melted Gruyère cheese
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 cheese, sauerkraut, and Dijon mustard 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

STARTERS

Sautéed Mussels | 16
tender mussels sautéed with charred shishito peppers, red Fresno chilis, garlic, finished with fragrant basil oil and served with warm crostini
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
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 Salad | 12
mixed greens and romaine, cherry tomatoes, sliced boiled eggs, and red onions, gently wilted with a warm smoky bacon dressing
Golden Harvest Salad | 18
mixed greens layered with red and gold beets, crisp red onion, candied nuts, and creamy goat cheese, finished with a bright Green Goddess dressing
Ham & White Bean Soup | 10
kettle-simmered soup of smoky ham, creamy white beans, and aromatic vegetables, slow-cooked for a rustic, soothing 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 green peppercorn compound butter, served with herbed mashed potatoes and asparagus
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 16oz Pork Porterhouse | 38
bone-in chop, grilled over an open flame with pecan crumble sweet potato pave, green bean casserole, and chow-chow

DESSERTS

Fresh Apple Crisp | 10
warm cinnamon-spiced apples baked beneath a buttery oat crumble, topped with salted ice cream, caramel and whipped cream
Velvet Chocolate Dream | 12
rich chocolate cream, infused with Cacao Chocolate morsels, crowned with light whipped cream and adorned with milk chocolate shavings atop a crunchy graham cracker crust

Weekend Special Features

January, February & March 2026

Book Your Table Now

Thursday Feature
ENDLESS PASTA | $24.95
Cozy up with a classic Italian 3-course feast! Start with a crisp side salad and warm garlic bread, then dig into unlimited bowls of your favorite hearty pasta. Save room for one of our house-made desserts—because Chef Kyle’s crafted desserts are non-negotiable!

Friday Feature
SEAFOOD SHUCKING PARTY | $89 
This offerings starts with our unlimited house-made clam chowder, then enjoy a continuously served selection of shrimp, clams, mussels, and snow crab legs. The experience is rounded out with red potatoes, savory sausage, corn cobettes, warm rolls, and seasonal chef-driven accompaniments.
This all-you-can-eat seafood experience is thoughtfully curated with a low-waste philosophy. Guests are invited to enjoy each offering as presented, helping us maintain the highest quality while minimizing waste. Dining is enjoyed within a designated reservation window to ensure a seamless experience for all.

Saturday Feature
SMOKED PRIME RIB | $55
Go big with a 10 oz smoked prime rib, slow-cooked and incredibly tender. Served with a loaded baked potato, grilled seasonal veggies, rich au jus, and bold horseradish cream—weekend perfection.

*Applicable taxes and fees apply. Limited time and menu items subject to change without notice