D I N N E R   M E N U

  S A N D W I C H E S

~ served on toasted brioche ~ comes with choice of 1 side, substitute cornbread for $1

carolina pig   15
pulled pork | slaw| fried onions

mac & pork aka “the 420”   17
pulled pork|pepperoni mac & cheese|fried onions

pimento & belly   19

smoked pork belly | pimento cheese | pickled jalapeno | fried onions

the bct   19
prime brisket | cheddar | tomato | mayo | fried onions

pit beef   17

prime brisket | horseradish cream | fried onions

the cab   15

chicken breast | avocado | tomato | maple pepper bacon | blue cheese

S I D E S

smoked charro beans   (gf)   4

skin–on french fries   (gf    4

sweet potato mash   (gf)     4

slaw   (gf)   3

fresh collard greens   (gf)    5

pepperoni mac & cheese     5

texas toast      2

cornbread | brown sugar butter    3

F R O M   T H E   S M O K E R

                                                                      half lb                full lb

 p r i m e   b r i s k e t   (gf)                         18                       35

 b o n e l  e s s   s h o r t r i b s (gf)           24                       46

 p u l l e d   p o r k   (gf)                              12                       22

 p o r k    b e l l y  (gf)                                  18                       34

b o n e – i n   s h o r t   r i b   a.k.a.  “d i n o   b o n e” (gf)      38

s t. l o u i s   c u t   p o r k   r i b s   (gf)     ½ rack   18        full rack   35

c h i c k e n   b r e a s t   (gf)   joyce farms free range organic   12

m e a t   p l a t t e r   (gf)    42

prime brisket | pork ribs | pulled pork | chicken wings   

pickled onions | pickle chips | pickled jalapeno |

texas toast & choice of 2 sides, substitute cornbread for $1

S M A L L   P L A T E S

d a t e s (gf)     16

bacon wrapped jumbo turkish medjool dates |bruleed goat cheese | spiced walnuts | balsamic reduction | truffle oil        

b b q   b a o     18

korean bbq heritage pork belly | kimchee | pequin aioli | roasted peanut puree |

steamed bun        

p a k o r a   (gf)     13

golden fritters of chickpea | onions | leeks | potato puree | jalapeño-mint chutney |crema |roasted tomato puree        

s e a f o o d   d i p     16

house-smoked seafood | double gloucester cheddar | onion & pepper jam | crostinis    

c h i l i   c h e e s e   f r i e s  (gf)   17   

o c t o p u s   (gf)     25

marinated grilled spanish octopus | char siu pork belly | san marzano tomato |miso aioli | crispy potato | evoo        

s p i n a c h  &  a r t i c h o k e   d i p     18

marinated artichokes | fresh spinach sautee | australian feta | mozzarella | fontina |grilled crostinis    

k a n g a r o o     22

kangaroo carpaccio | huckleberry gastrique | shaved onion | crispy capers | australian feta |baked crostinis | evoo   

d u c k   32

southern fried duck confit | ancho-maple syrup | cornbread | citrus aioli | shaved pickles     

c h i c k e n   w i n g s   (gf)   14  

S O U P S

 t o m   k h a     (gf)     14

coconut- infused broth | wild shrimp | mushrooms | onions | red bell peppers | tomatoes  

c h i l i   c o n   c a r n e   (gf)   15

chopped prime brisket | cheddar | sour cream | green onions              

 S A L A D S

c a e s a r *     12

grilled romaine hearts | shaved pecorino romano | croutons        

c u b a n  (gf)     14

local tomatoes | shaved red onion | hot house cucumber | haas avocado | fresh mozzarella cheese | fried capers | herbed lemon vinaigrette        

c h o p p e d (gf )     14

boston lettuce | maple-peppercorn bacon | sweet red onion | toasted walnuts |bleu cheese | smoked tomato aioli | citrus-buttermilk dressing        

m e l o n (gf)     16

seasonal grilled melon | serrano ham | balsamic-cabernet poached pears | sheep’s milk cheese | toasted pine nuts | basil aioli |evoo        

a d d   t o   a n y   s a l a d                

wild caught shrimp     20                       

u-8 day boat diver scallops       40                      

 “#1” tuna       28                    

wild salmon     29                        

catch of the day      28

20oz brasstown dry-aged grass-fed beef   60                    

12oz bone-in kurabota pork rib chop   30

heritage smoked pork belly   18

L A R G E    P L A T E S

s h r i m p    a n d    g r i t s       37

wild caught shrimp | creole andouille sauce |atkinson stone-ground cheddar grits        

h u c k l e b e r r y   c a t c h*    (gf)      43

porcini dusted catch | brown butter herbed beurre blanc | roasted shiitake |parsley potato galette | huckleberry gastrique        

d y n a m i t e    s a l m o n *   (gf)     43

roasted wild salmon | yuzu aioli | roasted cauliflower | charred fennel |herbed leek coulis | peruvian peppers |shaved red onion | orange | citrus-pimento vinaigrette        

s c a l l o p s  &  s m o k e d   p o r k    b e l l y*    (gf)     56

pan-roasted u-8 day boat diver scallops | braised heritage pork belly | spiced black bean ragout | roasted chile aioli | goat’s milk crema |roasted maduros | tomato-avocado relish        

t o g o r a s h i    t u n a *     42

togarashi-seasoned and pan-seared “#1” tuna | lemongrass-chile-honey nage | grilled napa cabbage-citrus slaw | wasabi aioli | crispy kimchi sticky rice | crispy ginger        

p o r k    c h o p*   (gf)     41

kurabota heritage 12oz pork rib chop | mascarpone sweet potato |purple cabbage sauté | tart roasted apples | mustard-bacon lager sauce        

l a m b     65

colorado west slope roasted lamb rack | moroccan roasted potato | eggplant caponata |sauce verte | garlic toum | australian feta    

 s t e a k   p o u t i n e *     70

20oz brasstown dry-aged, grass-fed prime beef | skin-on fries | maple-pepper bacon |wisconsin cheddar cheese curds | green peppercorn gravy        

b o l o g n e s e     29

house-ground veal and pork simmered in san marzano tomato and herb ragu |fresh trulli organic tagliatelle pasta | pecorino-romano béchamel        

s h o r t    r i b s (gf)     44

braised boneless beef short ribs | smoked pan gravy |tart cherry agrodolce | smashed loaded potatoes | crispy brussel sprouts | chimichurri aioli