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3 assorted types of meat and 3 assorted cheeses with olives, grapes, mustard, jelly, and crackers.
6 jumbo shrimp stuffed with jalapeno and white cheddar cheese, wrapped in hickory-smoked bacon and topped with sriracha butter and balsamic glaze.
Petite filet mignon sitting top fried green tomatoes battered with local, stone-ground cornmeal, stacked with pimento cheese and covered with a tomato jam and a balsamic glaze.
Jumbo lump crab cakes served with brown butter lemon aioli.
Black pepper and ginger encrusted yellowfin tuna seared in sesame oil and served with tempura oil, yellow onion, and ginger soy.
Our hummus plate includes several slices of pita bread with a trio of hummus (traditional, garlic and roasted red pepper) served with, carrots, celery, red peppers, cucumbers, and olives.
Half a pound of lightly breaded calamari deep-fried and served with cocktail sauce.
Sweet lobster meat simmered in a savory creamy base.
Fried goat cheese, fresh summer greens, toasted pecans, dried cranberries, red pepper coulis, and balsamic reduction.
Goat cheese and roasted beet salad on a bed of fresh summer greens with warm walnuts tossed in a lemon-basil vinaigrette.
Crispy iceberg lettuce covered with housemade peppercorn ranch dressing topped with diced heirloom tomatoes, bacon and blue cheese crumbles.
Mix of romaine leaves and baby greens tossed in our housemade Mediterranean dressing and topped with cherry heirloom tomatoes, cucumbers, and housemade croutons.
Grilled heart of romaine drizzled with caesar dressing topped with fresh Parmesan cheese and housemade croutons.
Center-cut tenderloin of certified USDA prime Angus Beef.
16 oz. tender, succulent usda-certified prime Angus bone-in ribeye.
14 oz. french bone-in pork chop topped with our Fiji apple chutney.
Half-rack of New Zealand lamb encrusted with fresh garlic and herbs served with a rosemary demi-glace.
Tender, buttery and moist 8 oz. sea bass filet with a flaky yet silky texture that melts in your mouth.
Yellowfin tuna steak encrusted with peppercorn and seared with a ginger soy sauce. Served rarely.
A center cut of USDA-certified prime Angus Beef filet mignon served with a healthy snow crab cluster.
4 golden-crusted, jumbo U/10 sea scallops seared to perfection.
Sauteed jumbo shrimp with red and green peppers, onions, tasso ham, and gravy served over South Carolina heirloom grits.
Butter-basted salmon, served with sweet potatoes puree, deep-fried brussels sproutsand Parmesan risotto.
Joyce farms all-natural chicken breast braised in capers, figs, and olives and served with Israeli couscous and sauteed vegetables.
Sauteed jumbo shrimp, scallops and mahi-mahi served over fettuccine pasta in a lobster cream sauce and with a deep-fried calamari garnish.
A bed of fettuccine noodles topped with a creamy Cajun sauce.
Housemade whipped peanut buttercream filling in an oreo crust and topped with chopped Reese's peanut butter cups.
Warm chocolate cake with a molten chocolate core topped with a scoop of our housemade vanilla semifreddo.
Two scoops of our chef's dessert specialty, vanilla bean semifreddo topped with your choice: chocolate or caramel syrup or seasonal berries.
Philadelphia-style cheesecake made with Philadelphia cream cheese and other fine ingredients topped with your choice: chocolate or caramel syrup or macerated berries.
Espresso-soaked ladyfingers layered with a flavored custard.
A classic Appalachian dessert with custard-soaked bread baked fresh and topped with our housemade semifreddo.
Vanilla bean semifreddo encased in a housemade dark chocolate brick drizzled with a warm chocolate sauce and topped with seasonal berries.
Fresh ground burger topped with crispy bacon and housemade pimento cheese.
Fresh ground burger topped with melted Gouda cheese, caramelized onions, bacon, fried egg, and roasted garlic aioli.
Fresh ground burger topped with melted white cheddar cheese, lettuce, tomato, red onion, and avocado.
Fresh ground burger topped with creamy peanut butter and jalapeno pepper jelly.
Fresh ground burger topped with melted white cheddar cheese, jalapenos, banana peppers, and red onions, then covered with our housemade firestarter sauce.
Flame-grilled Joyce farms chicken breast topped with white cheddar and bacon and smothered in your choice of honey mustard, BBQ, or ranch dressing, served on a brioche bun with lettuce, tomato, and red onion.
Menu for Bricks & Barrels provided by Allmenus.com
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