DINNER MENU
07 02 2020 2015
MEZZE TOMATO & PEACH SALAD V heirloom tomatoes,TN peaches, GRILLED JALAPENO POPPERS U EVOO croutons, flower petal vinaigrette 15 pimento cheese, bacon, ranch 6 GIFFORD'S B.L.T. "WHIZ CAULIFA" U Bobby John Henry pullman bread, cheesy S.E. Daugherty & Sons cauliflower lemon basil aioli 12 aleppo pepper, cripsy garlic 7 BUDWEISER BEER DOG DEVILED EGG POTATO SALAD Gifford's all beef hot dog, hoagie bun, red, white & blue potatoes, peppers & onions 13 pickled celery, mustard dressing 5 AVOCADO CRISPY RICE VU STEWY POLE BEANS UV Carolina Gold crispy rice, collards, S.E. Daugherty & Sons wax beans, peanuts, serrano chiles 16 stewed tomato, crispy garlic 6 + grilled steak 6 + shawarma chicken thigh 4
DIPS BEAR CREEK BURGER* Calabrian salsa, Gifford’s bacon, HUMMUS VU whipped feta, za’tots 16 bourbon smoked paprika, spicy sauce, pita 8 GRILLED BBQ CHICKEN U 1/2 chicken, Abita root beer sauce, WHIPPED FETA U zuchchini summer salad 22 fermented honey, black pepper, pita 8 BABY BACK RIBS U side of pita (2x) +2 half rack, dijon dry rub, cold bean salad, sliced veggies +1 yankee cornbread 24
Vvegan Ugluten free - Cross contamiation may occur; for Celiac or other allergies, please communicate with server
*THIS MENU MAY CONTAIN RAW OR UNDERCOOKED FOODS. CONSUMING RAW OR UNDERCOOKED MEAT OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE A MEDICAL CONDITION.
A HEALTHY HOSPITALITY CHARGE OF TWO PERCENT IS ADDED TO EVERY CHECK TO ALLOW US TO CONTINUE TO PROVIDE HEALTH INSURANCE AND BENEFITS TO OUR STAFF BRUNCH MENU SMALLER
07 04 2020 THE MED SALAD VU local lettuces, Sea Island Red peas, sweet pepper vin, hummus 10 + grilled steak 6
2015 +shawarma chicken thigh 4 +fried egg 2.5
WATERMELON SALAD VU black lime, serrano, herbs 10
HEIRLOOM TOMATO TOAST* Dozen Bakery sourdough, lemon basil aioli, herbs, urfa chile flake 12 MEZZE +fried egg 2.5 SUMMER FRUIT LARGER peaches & blueberries, ricotta, fermeted honey, crunchy almond dulcey 7 SUNBURST TROUT “LOX”* everything bagel, dilly cream cheese, BACON WRAPPED DATES U crispy capers, herbs 14 four pieces, parmesan 6 AVOCADO CRISPY RICE VU EVERYTHING BAGEL Carolina Gold crispy rice, collards, whipped feta 10 peanuts, serrano chiles 16 + grilled steak 6 DIPS +shawarma chicken thigh 4 +fried egg 2.5 HUMMUS VU bourbon smoked paprika, TATER TOT HASH* U spicy sauce, pita 8 Henosis mushrooms, sweet peppers, green garlic aioli, two sunny eggs 13 WHIPPED FETA U fermented honey, black pepper, pita 8 BEAR CREEK BURGER* Calabrian salsa, whipped feta 13 side of pita (2x) +2 +Gifford’s bacon 3 sliced veggies +1 +fried egg 2.5
Vvegan Ugluten free - Cross contamiation may occur; for Celiac or other allergies, please communicate with server
*THIS MENU MAY CONTAIN RAW OR UNDERCOOKED FOODS. CONSUMING RAW OR UNDERCOOKED MEAT OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE A MEDICAL CONDITION.
A HEALTHY HOSPITALITY CHARGE OF TWO PERCENT IS ADDED TO EVERY CHECK TO ALLOW US TO CONTINUE TO PROVIDE HEALTH INSURANCE AND BENEFITS TO OUR STAFF BUBBLES WHITE Dr. Pepper Syrup, Walnut Bitters Hickory Smoked Bourbon, Aperol, Highwire Amaro, PISTOL PETE'SSMOKINGGUN Dry Curacao,Dry Lemon, Soda Honeysuckle Limoncello, Syrup, Blueberry AMERICAN PIE Pineapple, Hibiscus, Orange, Ginger &CrossSmith Rum, ElDorado 12yr Rum, SIREN'S SONG ROSÉ BEER RED CERVEZA RADLER ROS DRY CIDER AZAL BRANCO MOSCATEL GALEGOBRANCO NEBBIOLO SYRAH |CARIGNAN GLERA UVA RARA +| CABERNET SAUVIGNON GRENACHE + NEBBIOLO MONTEPULCIANO MERLOT|CABERNET FRANC SYRAH PINOT NOIR UNKNOWN ZINFANDEL |CARIGNAN BLAUFRANKISCH FRIULANO |RIBOLLAGIALLA SCHEUREBE |HUXELREBE SAUVIGNON BLANC CHARDONNAY CHENIN BLANC É CIDER
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T.W. Pitchers
| Yee-Haw Brewing Co.
Corvezzo Corvezzo Winery |‘Terre 2018 di Italy |Prosecco, Marca’ | 10
Galil Mountain Winery |Upper Galilee, 2016 Israel 10 Brightwood Craft CiderBrightwood Craft (10oz)
Wölffer Estate (10 oz) (10 oz) Estate Wölffer
Figli Luigi Oddero |Barolo | Piedmont, 2014 Italy Germano |‘Rosanna’| |Barolo, Brut Ettore NV Classico Metodo Italy
Bichi |’Rosa’| Tecate, Mexico 2018
Birichino |‘Saint Georges’ California Coast, 2017 |Central
Domaine de Saje |Chateauneuf du Pape |Rhone Valley, France 2016
Castello diCastello Stefanago |Provincia dPavia |Lombardia, 2016 Italy Pascal Clement Pascal |Burgundy, France 2017
Quinta DaPalmirinha | Vinho Verde |Minnho, Portugal 2017
Little Frances |Clarksburg,Little California 2018
8
LaCalcinara di Sogni’ |’IICacciatore |Conero, 2017 Italy Weingut Pittnauer|Rose Konig| Burgenland, Austria 2019
Domaine Gueguen|Saint-Bris |Burgundy, France 2017 Les Tetes| 'Igny Ruse' |Rhone Rose Valley, France 2018 12
Sant Gall |Mallorca, Spain 2013 Las Jaras |’Old Jaras Las Vines’| Mendocino, California 2018
7
Teutonic Wine Co.| ‘Sprockets’| Willamette Valley, Oregon 2018
8
Chateau Chateau Tour Bayard |Montagne Saint Emilion, France 2015
UIVO |Duoro, Portugal 2018 Le Due Terre |Friuli |‘Sacrisassi’ Colli Orientali, 2013 Italy 8
vinegar and fruit shrub with sparkling water Luxardo, Prosecco Mezcal, Yellow Lemon, Chartruesse, PAROLO OAXACA Lemon, Egg White, Lavender Bitters Laird's Applejack, St. Germain, Honey, BUD SAVE AMERICA 1927 IPA ROMPO REDRYE ALE MUNICH DUNKEL CLASSIC SAISON or Apple Cider Mango choice SEASONAL GAZOZ 71
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| : TennesseeBrew Works Strawberry Lime, Blood Strawberry Orange Hibiscus 16 13 63 / / 95 95 14
52 | 13 64 |
Hollow Pointe Brewing / Blackberry Farm (10oz) Blackberry 12
56 56 / | 52 Jackalope Brewing 14 add / 48 5
10
Gin or Vodka 16
/ 10 64 50 12 12 64
15 / 42 7 40
85 85 /
/
48 48 / 60 90
+5 7 8
6 52 16 75 / 64 SC