A P P E T I Z E R S

O U R P I M E N T O C H E E S E // 1 0toasted baguette

G O AT C H E E S E A N D R O A S T E D G A R L I C // 1 1grilled pita, tomato chutney

C H A R C U T E R I E B O A R D // 1 7house marmalada, organic honey, toast points

C R I S P Y F R I E D O K R A // 1 0jalapeño-cilantro crema, pickled red onions

S A U T É E D G N O C C H I // 1 2harmony ridge farms spicy italian sausage,roasted roma tomatoes, ricotta, almond & basil pesto

L U M P C R A B C A K E // 1 4roasted pecan remoulade

S E A R E D R A R E A H I T U N A * // 1 2ponzu, ginger, wasabi aioli, seaweed salad

N E W O R L E A N S S T Y L E S H R I M P // 1 3cajun beurre blanc, baguette

L O W C O U N T R Y C R A B D I P // 1 5jumbo lump crab, warmed with a rich blendof parmesan and jack cheeses

T H A I P E A N U T C A L A M A R I // 1 2calamari fillet strips, wasabi aioli

S A L A D S

C L A S S I C C A E S A R // 8crisp romaine, sourdough croutons,shredded parmesan

G ’ S H O U S E // 8mixed greens, goat cheese, apples,caramelized onions, candied walnuts,balsamic vinaigrette

T H E W E D G E // 8applewood smoked bacon, red onion,cherry tomatoes, maytag blue cheese

W H E R E E V E R Y B O D Y K N O W S Y O U R N I C K N A M E

*These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.` 20 % gratuity will be added to parties of 8 or more

E N T R É E S

H E A R T O F R I B E Y E A U P O I V R E * // 3 5southern mashed potatoes, asparagus

8 o z . F I L E T M I G N O N * // 3 8southern mashed potatoes, asparagus,roasted mushroom demi glace

K C S T R I P * // 4 0hand-cut french fries, garlic butter

B R O I L E D L A M B R A C K // 3 7fregula & local vegetable gratin,grilled lemon & mint agrodolce, aged feta

B R A I S E D B O N E L E S S B E E F S H O R T R I B // 2 9citrus braised, mushroom risotto, local vegetables

D R E S S L E R ’ S C H E E S E B U R G E R // 1 6Vermont cheddar, caramelized onions, lettuce, tomato,hand-cut french fries

L E B A N E S E C H I C K E N S K E W E R // 2 2hummus, pita, turmeric rice,tomato & garlic , garlic toum

N C S H R I M P & G R I T S // 2 6shrimp, crab, andouille sausage, cajun beurre blanc

P A N S E A R E D S A L M O N // 3 0tabouli w/ farro, tomato & cucumber salad,honey-tahini vinaigrette

T H E H A L I B U T // 3 7lump crab, roasted red peppers, spinach,potato cake, sun dried tomato beurre blanc

S E A R E D N C F L O U N D E R // 3 2littleneck clams, roasted Waxhaw tomato &parmesan risotto

M A R Y L A N D L U M P C R A B C A K E S // 2 8two pan sauteed jumbo lump crab cakes,roasted pecan remoulade

N C S H R I M P & C L A M L I N G U I N I // 2 5applewood smoked bacon, spinach, parmesan cream

S I D E S

R O A S T E D C H A N T R E L L E M U S H R O O M S // 1 2a touch of herbs, mậitre d’ butter

M A C & C H E E S E // 7

S O U T H E R N M A S H E D P O TAT O E S // 5

G R I L L E D A S P A R A G U S // 6

H O U S E C U T F R E N C H F R I E S // 6

S A U T É E D B R O C C O L I N I // 6

B E L I K E F A M I L Y

Our roots are firmly established in the Carolinas. We are family-owned and family-run, and we strive to work

with those who can say the same. Our restaurants are inspired by the seasons and by the ever-evolving traditions

that make up Southern cuisine. Most of all, they are inspired by our guests.

-Jon Dressler

M E T R O P O L I TA N O . F . // 1 5K N O B C R E E K S I N G L E B A R R E L , L I C O R 4 3 , B L E N D E D B I T T E R S

S A S S Y G I N G E R // 1 3P I K E S V I L L E R Y E , D O M A I N E D E C A N T O N ,P I E R R E F E R R A N D D R Y C U R A C A O , S A S A F R A S & S U R G H U M B I T T E R S

M A N G O E X P R E S S // 1 5“ R A R E R O O T S ” E L T E S O R O R E P O S A D O ,M A N G O - J A L A P E N O S Y R U P , G R A N D M A R N I E R

R O S Y CO M P L E X I O N // 1 1T I T O ’ S , C A P P E L E T T I , R O S E S Y R U P ,C R A N B E R R Y , B U B B L E S

G O L D E N M O N K E Y // 1 2M O N K E Y S H O U L D E R B L E N D E D S C O T C H ,M O N T E N E G R O , L E M O N O L E O , C H O C O L A T E B I T T E R S

R X 2 0 2 0 // 1 2L A R C E N Y B O U R B O N , D I S A R O N N OA M A R E T T O , L E M O N O L E O , L I M E , M A L B E C

M E L O N P AT C H // 1 3L U N A Z U L B I A N C O T E Q U I L A , S O L E R N O ,W A T E R M E L O N S Y R U P , L I M E B I T T E R S

H U R R I C A N E S E A S O N // 1 4P L A N T A T I O N P I N E A P P L E , D O N Q S I LV E R ,G O S L I N G S B L A C K S E A L , O R A N G E ,P I N E A P P L E - C O C O N U T S Y R U P

S E C R E T G A R D E N // 1 5S U T L E R ’ S G I N , D O M A I N E D E C A N T O N ,Y E L L O W C H A R T R E U S E , T A R R A G O N S Y R U P ,G R A P E F R U I T B I T T E R S

O U R C O C K T A I L ST H E A M E R I C A N O // 9C A M P A R I , D O L I N R O U G E ,S O D A

T H E M A N H AT TA N // 1 3R I T T E N H O U S E R Y E , C A R P A N O A N T I C A F O R M U L A , A N G O S T U R A , A M A R E N A C H E R R Y

T H E S I D E C A R // 1 2H E N N E S S Y V S , C O I N T R E A U ,F R E S H L E M O N

T H E L A S T W O R D // 1 5T A N Q U E R A Y G I N , G R E E N C H A R T R E U S E , L U X A R D O M A R A S C H I N O , L I M E

T H E B O U L E VA R D I E R // 1 2R I T T E N H O U S E R Y E , C A M P A R I ,C A R P A N O A N T I C A F O R M U L A ,E X P R E S S E D O R A N G E

T H E V E S P E R // 1 3B E E F E A T E R G I N , K E T E L O N E ,L I L L E T B L A N C

T H E “ C H A M P AG N E ” CO C K TA I L // 1 0H E N N E S S Y V S , A N G O S T U R A B I T T E R S ,S U G A R C U B E

T H E M O S COW M U L E // 1 0D E E P E D D Y , L I M E , J O J O ’ S G I N G E R B E E R

T H E C L A S S I C S

D R A U G H T

S P I R I T F R E E

P A R L AY V O L . 1 // 1 0R Y E L A G E RA N A M O R A R T I S C O L L A B O R A T I O N

R E T U R N O F T H E D E V I L ’ S DA M S O N // 1 0B R E T T S A I S O NS A L U D C E R V E C E R I A

CO P P E R A L E / / 8A L T - B I E R

O L D E M E C K L E N B U R G B R E W E R Y

3 C / / 6I P AT R I P L E C B R E W I N G

C A P TA I N J A C K // 8P I L S N E RO L D E M E C K L E N B U R G B R E W E R Y

D E V I L ’ S B A C K B O N E / / 6V I E N N A L A G E R

H I B I S C U S TO N I C // 5S T R AW B E R RY L E M O N CO O L E R // 5

J O J O ’ S F R U I T Y P U N C H // 5

S P A R K L I N GB Y T H E G L A S S

W I N E

J . L A U R E N S L A R O S É N O . 7 // 9G S M R O S ÉF R A N C E , L A N G U E D O C - R O U S S I L L O N

C A ’ F U R L A N // 9P R O S E C C OI T A L Y , V E N E T O

B O H I G A S “ B R U T R E S E R VA ” C AVA // 1 0M A C A B E O , X A R E L L O , P A R E L L A D AS P A I N , P É N E D E S

W H I T EB Y T H E G L A S S

VA L DA D I G E // 92 0 1 8 P I N O T G R I G I OI T A L Y , T R E N T I N O - A L T O A D I G E

E L K CO V E // 1 12 0 1 7 P I N O T G R I SO R E G O N , W I L L A M E T T E V A L L E Y

Z O L O “ S I G N AT U R E W H I T E ” // 1 0N V W H I T E B L E N DA R G E N T I N A , M E N D O Z A

WA I R U R I V E R // 1 02 0 1 8 S A U V I G N O N B L A N CN E W Z E A L A N D , M A R L B O R O U G H

H O N I G // 1 22 0 1 8 S A U V I G N O N B L A N CC A L I F O R N I A , N A P A V A L L E Y

J . P R Ü M ‘ E S S E N C E ’ // 1 12 0 1 7 R I E S L I N GG E R M A N Y , M O S E L

CO N U N D R U M // 1 22 0 1 7 W H I T E B L E N DC A L I F O R N I A , N A P A V A L L E Y , R U T H E R F O R D

C H ÂT E A U L A F R E Y N E L L E // 1 02 0 1 7 SAUV. BLANC, SÉMILLON, MUSCADELLEF R A N C E , B O R D E A U X

A L I A S // 1 02 0 1 8 C H A R D O N N A YC A L I F O R N I A

C A M B R I A ‘ K AT H E R I N E ’ S V I N E YA R D ’ // 1 32 0 1 8 C H A R D O N N A YC A L I F O R N I A , S A N T A M A R I A V A L L E Y

J O R DA N // 1 62 0 1 7 C H A R D O N N A YC A L I F O R N I A , S O N O M A , R U S S I A N R I V E R V A L L E Y

R O S ÉB Y T H E G L A S S

A I X / / 1 02 0 1 9 G R E N A C H E , S Y R A H , C I N S A U L TF R A N C E , P R O V E N C E

F U L L B O T T L E L I S TS C A N H E R E

R E DB Y T H E G L A S S

M E I O M I // 1 22 0 1 7 P I N O T N O I RC A L L I F O R N I A

K E N W R I G H T C E L L A R S / / 1 42 0 1 7 P I N O T N O I RO R E G O N , W I L L A M E T T E V A L L E Y

D R O U H I N R O S E R O C K // 1 62 0 1 7 P I N O T N O I RO R E G O N , E O L A - A M I T Y H I L L S D R U M H E L L E R // 1 02 0 1 5 C A B E R N E T S A U V I G N O NW A S H I N G T O N , C O L U M B I A V A L L E Y

T E X T B O O K // 1 62 0 1 6 C A B E R N E T S A U V I G N O NC A L I F O R N I A , N A P A V A L L E Y

E L I Z A B E T H S P E N C E R // 2 52 0 1 6 C A B E R N E T S A U V I G N O NC A L I F O R N I A , N A P A V A L L E Y

A C U M E N ‘ M O U N TA I N S I D E ’ // 3 02 0 1 6 C A B E R N E T S A U V I G N O NC A L I F O R N I A , N A P A V A L L E Y

L A C R O I X // 1 22 0 1 6 B O R D E A U X S U P É R I E U RF R A N C E , B O R D E A U X

VA L S O T I L L O ‘ F I N C A B U E N AV I S TA ’ // 1 12 0 1 6 T E M P R A N I L L OS P A I N , R I B E R A D E L D U E R O

TRIG POINT ‘DIAMOND DUST VINEYARD’ // 132 0 1 7 M E R L O TC A L I F O R N I A , A L E X A N D E R V A L L E Y

D O M A I N E D E S O L I T U D E / / 1 22 0 1 6 C Ô T E S D U R H Ô N EF R A N C E , R H Ô N E V A L L E Y

A N D R E W M U R R AY " TO U S L E S J O U R S " / / 1 22 0 1 6 S Y R A HC A L I F O R N I A , C E N T R A L C O A S T

TA C H O / / 92 0 1 8 M A L B E CA R G E N T I N A , M E N D O Z A , V A L L E D E U C O

K L I N K E R B R I C K ‘ O L D V I N E ’ / / 1 4 2 0 1 6 O L D V I N E Z I N F A N D E LC A L I F O R N I A , L O D I