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. 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!

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

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.

STARTERS

Sautéed Mussels | 16
Tender mussels sautéed with charred shishito peppers, red Fresno chilis, and 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
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 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
A 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 better. 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 Features
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 Features
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 Features
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