Mcewen's Memphis

1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish

1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish

1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish

1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish

1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel

1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish

1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish

1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish

2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish

2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish

2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish

1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish

1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish

1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish

1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish

2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish

2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish

Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo

*GF Gorgonzola Cream Buffalo Sauce House-made chips

Danish Blue Manchego Port Cheddar *GF - no crackers

2 rolls Pepper Jack Cream BBQ sauce drizzle

Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size

Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread

4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side

5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette

*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits

2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread

*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth

*GF no crouton

Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz

*GF greens Cucumber Tomatoes Pickled red onion Red wine vin

Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton

Creole honey mustard Mac n cheese Greens Has an egg wash

*GF Mushroom marsala Reg mash Spin 20 minute dish min

Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices

*GF Creamy mushroom tomato sauce Cheddar grits Green bean

*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter

*GF Sorghum butter Pecan risotto Asparagus

Orange soy glaze Miso broth Shitake mushroom risotto Spin

Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle

*GF Ruby port demi glace Back and leek mash Asparagus

Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum

1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish

1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish

1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish

1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish

1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel

1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish

1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish

1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish

2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish

2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish

2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish

1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish

1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish

1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish

1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish

2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish

2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish

Pepper Jack Cream Sauce

Honey Truffle Vinaigrette & Seasonal Compote

Black Pepper Mignonette & Sriracha Aioli

House-Made Flatbread, Olives, Capers, Tomatoes

Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers

Carrot Ginger Puree, Seaweed Salad, Roasted Cashews

Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil

House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli

Blue Cheese & Toasted Pecans

Maple Raspberry Dressing, Sweet Orange Ricotta & Herbs

Citrus Remoulade, Fresh Arugula

Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing

Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing

Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette

Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette

Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing

Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach

Roasted Garlic & Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini

Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens

Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus

Stone Ground Cheddar Grits, Spicy Collard Greens

Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus

Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus

Sweet Onion Marmalade, Bacon & Butternut Squash Risotto, Sauteed Spinach

Freshest Market Ingredients Available Creatively Prepared to Order

Chocolate & Caramel Sauce

Whipped Cream

Chef's Choice

Vanilla Bean

Chocolate Glaze & Vanilla Ice Cream

Cup or Bowl

16.00

grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing

grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing

house-made chicken salad on a bed of mixed greens, with choice of dressing

black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing

house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing

house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread

seasonal vegetables, parmesan aioli, provolone

red wine jus, horseradish, provolone, french roll

pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll

swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta

marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese

roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread

spiced beef brisket short rib, slaw & spicy mayo

miso & pecan glaze

spicy tomatillo sauce

kimchi slaw & sriracha aioli (also available as a sandwich)

house-made apple chutney

Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo

*GF Gorgonzola Cream Buffalo Sauce House-made chips

Danish Blue Manchego Port Cheddar *GF - no crackers

2 rolls Pepper Jack Cream BBQ sauce drizzle

Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size

Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread

4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side

5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette

*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits

2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread

*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth

*GF no crouton

Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz

*GF greens Cucumber Tomatoes Pickled red onion Red wine vin

Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton

Creole honey mustard Mac n cheese Greens Has an egg wash

*GF Mushroom marsala Reg mash Spin 20 minute dish min

Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices

*GF Creamy mushroom tomato sauce Cheddar grits Green bean

*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter

*GF Sorghum butter Pecan risotto Asparagus

Orange soy glaze Miso broth Shitake mushroom risotto Spin

Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle

*GF Ruby port demi glace Back and leek mash Asparagus

Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum

1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish

1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish

1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish

1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish

1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel

1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish

1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish

1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish

2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish

2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish

2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish

1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish

1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish

1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish

1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish

2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish

2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish

Pepper Jack Cream Sauce

Honey Truffle Vinaigrette Seasonal Compote

Black Pepper Mignonette Sriracha Aioli

House-Made Flatbread, Olives, Capers, Tomatoes

Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers

Carrot Ginger Puree, Seaweed Salad, Roasted Cashews

Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil

House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli

Blue Cheese Toasted Pecans

Maple Raspberry Dressing, Sweet Orange Ricotta Herbs

Citrus Remoulade, Fresh Arugula

Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing

Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing

Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette

Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette

Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing

Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach

Roasted Garlic Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini

Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens

Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus

Stone Ground Cheddar Grits, Spicy Collard Greens

Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon Scallions, Grilled Asparagus

Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus

Sweet Onion Marmalade, Bacon Butternut Squash Risotto, Sauteed Spinach

Freshest Market Ingredients Available Creatively Prepared to Order

Chocolate Caramel Sauce

Whipped Cream

Chef's Choice

Vanilla Bean

Chocolate Glaze Vanilla Ice Cream

Cup or Bowl

16.00

grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing

grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing

house-made chicken salad on a bed of mixed greens, with choice of dressing

black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing

house-made chicken salad smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing

house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread

seasonal vegetables, parmesan aioli, provolone

red wine jus, horseradish, provolone, french roll

pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll

swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta

marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese

roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread

spiced beef brisket short rib, slaw spicy mayo

miso pecan glaze

spicy tomatillo sauce

kimchi slaw sriracha aioli (also available as a sandwich)

house-made apple chutney

Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo

*GF Gorgonzola Cream Buffalo Sauce House-made chips

Danish Blue Manchego Port Cheddar *GF - no crackers

2 rolls Pepper Jack Cream BBQ sauce drizzle

Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size

Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread

4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side

5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette

*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits

2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread

*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth

*GF no crouton

Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz

*GF greens Cucumber Tomatoes Pickled red onion Red wine vin

Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton

Creole honey mustard Mac n cheese Greens Has an egg wash

*GF Mushroom marsala Reg mash Spin 20 minute dish min

Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices

*GF Creamy mushroom tomato sauce Cheddar grits Green bean

*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter

*GF Sorghum butter Pecan risotto Asparagus

Orange soy glaze Miso broth Shitake mushroom risotto Spin

Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle

*GF Ruby port demi glace Back and leek mash Asparagus

Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum

1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish

1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish

1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish

1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish

1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel

1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish

1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish

1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish

2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish

2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish

2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish

1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish

1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish

1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish

1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish

2 oz Xicaru Smoky Mezcal, 2 oz Pineapple Shrub, 1 oz Lime juice 2 oz Soda - Shake and strain on ice in McEwen's glass - finish with soda - grilled pineapple and lime garnish

2 oz Tito's, 0.5 oz Lime Juice, - Pour over rocks in copper mug - finish with ginger beer and a dash of angostura bitters - lime garnish

Pepper Jack Cream Sauce

Honey Truffle Vinaigrette & Seasonal Compote

Black Pepper Mignonette & Sriracha Aioli

House-Made Flatbread, Olives, Capers, Tomatoes

Pickled Vegetables, Candied Pecans, House BBQ, Creole Mustard, Club Crackers

Carrot Ginger Puree, Seaweed Salad, Roasted Cashews

Braised Beef Short Ribs, Parmesan Cream, Port Wine Reduction, Truffle Oil

House-Made Smoky Pimento Cheese, Apple Slaw, BBQ Aioli

Blue Cheese & Toasted Pecans

Maple Raspberry Dressing, Sweet Orange Ricotta & Herbs

Citrus Remoulade, Fresh Arugula

Applewood Smoked Bacon, Fresh Tomato, Pickled Onion, Bleu Cheese Dressing

Crisp Romaine Lettuce, Herb Croutons, Grana Padano, Classic Caesar Dressing

Mixed Greens, Dried Cherries, Candied Pecans, Basil, Feta, Blackberry Vinaigrette

Fresh Greens, Cucumbers, Tomatoes, Red Onions, Aged Red Wine Vinaigrette

Bonnie Blue Farm Goat Cheese, Arugula, Poached Pears, Pretzel Crumbles, Creamy Honey Orange Dressing

Orange Tamari Glaze, Miso Broth, Shitake Mushroom Risotto, Sauteed Spinach

Roasted Garlic & Crab Cream, Cashew and Swiss Polenta, Roasted Broccolini

Creole Honey Mustard, Macaroni and Cheese, Spicy Braised Collard Greens

Citrus Habanero Creme Fraiche, Blueberry Glazed Sweet Potatoes, Grilled Asparagus

Stone Ground Cheddar Grits, Spicy Collard Greens

Ruby Port Demi-Glace, Yukon Gold Mashed Potatoes with Crispy Bacon & Scallions, Grilled Asparagus

Porcini Demi-Glace, Roasted Horseradish Potato and Brussels Sprouts Hash, Grilled Asparagus

Sweet Onion Marmalade, Bacon & Butternut Squash Risotto, Sauteed Spinach

Freshest Market Ingredients Available Creatively Prepared to Order

Chocolate & Caramel Sauce

Whipped Cream

Chef's Choice

Vanilla Bean

Chocolate Glaze & Vanilla Ice Cream

Cup or Bowl

16.00

grilled chicken, avocado, tomato, smoked bacon, bell peppers, egg, shredded cheddar, chipotle ranch dressing

grilled chicken, napa cabbage, carrots, peppers, fresh herbs, peanuts, sesame ginger dressing

house-made chicken salad on a bed of mixed greens, with choice of dressing

black bean corn relish, red pepper creme fraiche, queso fresco, mixed greens, chipotle lime dressing

house-made chicken salad & smoked gouda pimento cheese, mixed greens, lavash crackers, choice of dressing

house-made chicken salad, fresh leaf lettuce, toasted wheat berry bread

seasonal vegetables, parmesan aioli, provolone

red wine jus, horseradish, provolone, french roll

pork loin, black forest ham, Swiss cheese, dill pickles, creole mustard, French roll

swiss cheese, roma tomatoes, bacon, basil aioli, toasted ciabatta

marinated Tilapia, flour tortillas, charred tomato salsa, cilantro lime sour cream, pepperjack cheese

roasted turkey, house-made pimento cheese, bacon, lettuce, tomato, toasted wheat berry bread

spiced beef brisket short rib, slaw & spicy mayo

miso & pecan glaze

spicy tomatillo sauce

kimchi slaw & sriracha aioli (also available as a sandwich)

house-made apple chutney

Honey Truffle Vin drizzle Peach Compote on side Lil greens garnish Wrapped in filo

*GF Gorgonzola Cream Buffalo Sauce House-made chips

Danish Blue Manchego Port Cheddar *GF - no crackers

2 rolls Pepper Jack Cream BBQ sauce drizzle

Local corn and pepper salsa Lemon Horseradish Cream 2-3 big slices depending on size

Purple Hull Pea House-made flatbread *Gf - no bread *Vegan - no bread

4 oz. Cracked pepper Worchester aioli 3 bacon cheddar tots Tots cannot be sold as a separate side

5-6 fried oysters Spicy Mustard Plum Sauce Champagne mignonette

*GF 4 jumbo shrimp Smoked Chili broth Cheddar grits

2 sliders arugula, pimento cheese, caramelized onion, cracked pepper aioli, little balsamic glaze *GF - no bread

*GF cheese grits, tomato, mushroom, roasted sweet onion, fried kale, house-made veg broth

*GF no crouton

Apple champagne vin Bonnie blue farm goat chz Grilled pears *GF sub crumbled goat chz

*GF greens Cucumber Tomatoes Pickled red onion Red wine vin

Applewood bacon Olive oil braised tomato Toasted pecan blue cheese dress *GF no crouton

Creole honey mustard Mac n cheese Greens Has an egg wash

*GF Mushroom marsala Reg mash Spin 20 minute dish min

Cheddar grits Greens Braised for 3 hours in its own juices w peppers onions and creole spices

*GF Creamy mushroom tomato sauce Cheddar grits Green bean

*GF Blue cheese butter Potato mushroom short rib hash Asparagus Can sub reg butter

*GF Sorghum butter Pecan risotto Asparagus

Orange soy glaze Miso broth Shitake mushroom risotto Spin

Blackened fish Heirloom tomato cream sauce Spinach Parm Paoperdelle egg noodle

*GF Ruby port demi glace Back and leek mash Asparagus

Local vegetables *can be gluten free *can be vegan Ask for dislikes 20 min ticket minimum

1.5 oz Weller, 0.75 oz Antica 0.75 oz Aperol, 1 dash angostura Bitters 1 dash peychaud bitters - stir and strain over big cube - twist orange ganish

1.5 oz Corozon Reposado, 0.5 oz Agave syrup 0.5 Luxardo Maraschino, 1 oz Grapefruit, 1 dashAngostura Bitters, 1 oz Lime, - Shake and strain into coupe - cherry garnish and lime wheel garnish

1.5 oz Wheatley, Basil, 0.5 oz Spicy agave Syrup, 0.5 oz Ruby Red Grapefruit Juice, 0.5 oz Lemon - slap the basil and muddle 1 slice cucumber - shake and pour over rocks - basil garnish

1.25 oz Rittenhouse Rye, 0.75 Averna Amaro, 1 dash Angostura Bitters, -stir and serve up in coupe - cherry garnish

1.5 oz Old Forrester 86, 0.75 oz Nux Alpina Walnut Liqueur, 2 big dash walnut Bitters, 0.75 oz Foro Sweet Vermouth - stir and serve up in coupe - candy walnut garnish or lemon peel

1.5 oz Elijah Craig Sm. Batch, 0.5 oz Orange Curacao, 1 oz Lemon, 1 oz Blackberry Puree, 0.75 Ginger Syrup -muddle mint - shake and strain on rocks - mint and lime wheel garnish

1.25 oz Beefeater, 0.75 Foro Sweet Vermouth, 2 oz Orange Juice, 1 dash angostura Bitters - shake and strain up in coupe - orange peel garnish

1.25 oz Russell's Reserve 10, 1 dash Bitters, 0.75 oz Foro Sweet Vermouth, - Stir and serve up in coupe - cherry garnish

2 oz Buffalo Trace, 0.75 oz Peach Puree, 0.5 oz Ginger Syrup, 0.85 oz Lemon, - Muddle Fresh Mint - shake and strain on rocks - mint garnish

2 oz Roku, 1 oz Lime Juice, 0.5 oz Ginger Syrup, 1.5 oz Soda - shake and strain on rocks in McEwen's glass -finish with soda - cucumber garnish

2 oz Blue Note Juke Joint, 1 oz old fashion syrup - muddle orange in rocks glass - add liquid and rocks - orange peel and cherry garnish

1 oz Marti Plata 1 oz Marti Dorado, 1 oz Pomegranate Syrup, 0.75 oz Lemon juice 0.75 oz Lime juice 1 oz Orange juice 1 oz Pineapple juice - shake and strain into McEwen's glass - grilled pineapple, cherry, and orange garnish

1 oz sazerac rye 1 oz raw simple - muddle two twisted lemon peels with 2 dash angostura, 2 dash peychauds, and 2 oz orange bitters - wash rocks glass with herbsaint or absinthe - rim glass with lemon peel inside and out - stir and strain in rocks glass up or on big cube - lemon peel garnish

1.25 oz High West DBL Rye, 0.75 Foro Amaro, 0.5 oz Lapsong Souchong Tea syrup - Stir and serve up in coupe - cherry and orange twist garnish

1.5 Crop Organic vodka 1 oz Pear Puree, 0.75 oz Lemon, 0.5 allspice dram - add 2 oz cava to a flute - shake and strain over cava - lemon peel garnish