DINING

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

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 | 10
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
Trout BLC Sliders | 17
smoked trout 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
French Dip Sandwich | 19
thinly sliced prime beef, caramelized onions, Swiss cheese, au jus on a hoagie roll

STARTERS

Sautéed Mussels | 18
tender mussels sautéed with charred shishito peppers, red Fresno chilis, garlic, finished with fragrant basil oil and served with warm crostini
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
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

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
Radish Salad | 14
a mix of assorted radishes, berries, and tomato layered with black and scarlet kale and peppery arugula, tossed in a honey–lime vinaigrette
Southern Gold Slices | 12
farm-fresh green tomatoes, fried and served with red pepper honey and grits
Smoked French Onion Soup | 10
slow-smoked, rich onion broth finished with garlic bread and melted Gruyère

SIGNATURE SUPPERS

Seared Scallops | 37
seared scallops caramelized to a golden crust, set over Moroccan couscous with bell peppers, snow peas, and preserved lemon, layered in a paprika–tomato broth and finished with basil oil and a Kalamata olive crumble.
Filet Mignon | 44
grilled filet mignon topped with horseradish–chive butter, served with whipped potatoes and creamed greens
Hunter’s Chicken | 34
half de-boned chicken with bacon lardons, cippolini onions, and mushrooms, served with crispy grits and a rice cake, finished in a rich savory pan jus.
Trout a la Plancha  | 32
crisp-skinned North Carolina trout paired with country ham, peas and carrots, served with lemon–caper brown butter and a drizzle of green onion oil.
Stone-Harvest Risotto | 28
a rustic blend of barley, farro, and rye berries with spring vegetables including squash, zucchini, asparagus, and heirloom tomato, finished with ramp purée, aged parmesan, and fresh herbs.
Grilled 16oz Pork Porterhouse | 38
bone-in chop, grilled over an open flame and served with fondant potatoes, honey-sambal glazed carrots and pan jus.

DESSERTS

S’mores Mousse Cake | 10
graham cracker crust with a thin snappy white chocolate layer, dark chocolate mousse, and milk chocolate ganache. Finished with toasted marshmallow fluff, chocolate shavings, and graham crumble
Vanilla Honey Lavender Creme Brulee | 10
silky vanilla bean custard infused with honey and delicate lavender, finished with a crisp, caramelized sugar crust
Flourless Chocolate Cake | 10
decadently rich flourless chocolate cake, dense and fudgy. Served with house-made vanilla bean whipped cream and seasonal berries. GF
Sweet Potato Maple Pecan Cheesecake | 10
creamy cheesecake with spiced sweet potato compote and maple cream cheese icing. Topped with candied pecans and powdered sugar
Whipped Strawberry Shortcake Tartlet | 10
vanilla almond tartlet shell, layered with almond frangipane, strawberry curd, and topped with whipped vanilla bean strawberry compote and sliced strawberries. 

Weekend Special Features

March – May 2026

Book Your Table Now

Thursday Feature
ENDLESS PASTA | $24.95
Savor a classic Italian 3-course feast! Start with a crisp side salad and warm garlic bread, then enjoy your choice of main dish: Polpette & Garlic Bread, Beef Bolognese with Penne, Shrimp & Vodka Sauce with Penne, or Spaghetti & Meatballs. Finish on a sweet note with a house-made dessert.

Friday Feature
SEAFOOD FEST | $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