CASUAL FARE

Fried Mesquite Shrimp

Fried Mesquite-dusted shrimp served with a tomato horseradish dipping sauce.
Five pieces ~ 9 ~     Nine pieces ~ 13 ~
Shrimp can be grilled and served with a mango ginger sauce.

Bob’s Jumbo Chicken Wings

Calamari

Lightly breaded and fried calamari with roasted tomato and garlic aioli dipping sauce.
Half order ~ 8 ~     Full order ~ 14 ~

Cheese and Seasonal Fruit Plate

Assorted cheeses and fresh fruit served with honey mustard, sliced bread and crackers.
~ 10 ~

Vegan option of fresh fruit and vegetable sticks with hummus.

Blue Ridge Fish and Chips

Cornmeal-crusted Carolina trout, fried and served with sweet potato fries,
bacon Napa cabbage slaw and tartar sauce.
~ 16 ~

Cajun Fried Oysters

Cajun cornmeal-fried oysters served with a tomato horseradish sauce.
Plate of Four ~ 8 ~     Plate of Seven ~ 13 ~

Bob’s Burgers

Eight-ounce Angus beef grilled and accompanied by choice of cheddar, Swiss, bleu or Jack cheese, caramelized onions, pickles, lettuce and our own artisanal ketchup made with
Carolina tomatoes.Served on your choice of a house-made white or whole wheat bun
with your choice of fries or fruit.
~ 12 ~

Black Bean Veggie Burger

Grilled, seasoned black bean patty served on a whole wheat bun
with a choice of fries or fruit.
~ 11 ~
Bun and cheese may be substituted with roasted onions, mushrooms,
sliced tomatoes, lettuce and sprouted grain tortilla chips.

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ENTRÉES

Nightly selection of fresh, homemade seasonal vegetables

Chicken Abaliene

Pesto-rubbed boneless breast of chicken stuffed with feta cheese, basil, prosciutto
and artichoke hearts and finished with pan gravy.
~ 18 ~

Cabernet Pork Loin

Pork loin filet marinated in apple juice, garlic and Chardonnay, grilled and finished
with a topping of smoked cheddar cheese, bacon, tomato and a Cabernet-coffee sauce.
~ 19 ~

Angus Ribeye

Twelve-ounce Angus beef ribeye steak, grilled and served with onions, mushrooms
and bacon bourbon butter.
~ 28 ~

Angus Beef Filet

Gorgonzola-encrusted Angus beef filet, grilled and served with a port wine demi sauce
and crispy fried onions.
Eight ounce ~ 33 ~     With 3 garlic caper butter shrimp ~ add 9 ~

Bison Ribeye Steak

North Carolina-raised bison ribeye, rubbed with cracked black pepper and mustard,
grilled and served with a port wine sauce and crispy fried onions.
Ten ounce ~ 35 ~

Roasted Carolina Quail

Roasted Carolina quail stuffed with mushroom duxcelle of shallots, brandy and cream
and dressed with a cranberry-infused demi sauce.
One quail ~ 19 ~     Two quail ~ 24 ~

Blackened Duck Breast

Blackened duck breast served with a sundried tomato marsala gravy.
~ 26 ~ 

Baby Back Ribs

Marinated in apple cider, Chardonnay and our 12-spice blend, and slow-roasted in the smoker to produce tender, fall-off-the-bone pork. Served with apple-Chardonnay barbecue sauce and bacon Napa cabbage slaw and potatoes.
Full rack ~ 26 ~     Half rack ~ 16 ~

Marinated Portabello Mushroom

Sauteed portabello mushroom topped with fresh tomatoes, kalamata olives, capers and mozzarella cheese.
~ 18 ~

Bourbon Chicken

Pan-fried bourbon-glazed chicken breast covered with sauteed onions, mushrooms and melted goat cheese.
~ 20 ~

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SEAFOOD ENTRÉES

Grilled Salmon

Wild caught salmon grilled with a lemon-basil olive oil and served with a shrimp
and red grape sofrito.
~ 22 ~

Atlantic Sea Scallops

Pan-seared sea scallops and grilled vegetables served over penne pasta with a

pesto cream sauce.
~ 21 ~

Crayfish Crepes

Beer and chive crepe filled with crayfish tail, spinach and marscarpone cheese.

Finished with buerre blanc.
~ 18 ~

Chef’s Trout Special

~ Market Price ~

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SALADS

House Salad

Locally raised seasonal greens garnished with carrots, olives, red onions,
golden beets, grape tomatoes and sugared walnuts.
Side salad ~ 6 ~     Dinner entree ~ 10 ~     With roasted tempeh ~ add 3 ~

Spinach Salad

Locally raised baby spinach and arugula topped with artichoke hearts,
roasted red peppers, avocado and a wedge of fresh mozzarella.
Side Salad ~ 8 ~     Dinner entree ~ 12 ~     With roasted tempeh ~ add 3 ~

Caesar Salad

Crisp Romaine lettuce with grape tomatoes and croutons.
Small ~ 6 ~     Large ~ 8 ~
With grilled hormone-free chicken breast ~ add 5 ~
With lemon and basil-grilled Scottish salmon ~ add 6 ~
With grilled vegetables, avocado and black beans, served
with sweet roasted red pepper vinaigrette ~ add 5 ~

All of our salad dressings are prepared in house: Sweet Roasted Red Pepper Vinaigrette,
Creamy Ranch, Chunky Bleu Cheese, Pesto Goat Cheese, Avocado Lime,
Blueberry Pomegranate, Ginger Mango, Caesar, Miso Vinaigrette

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CHEF’S TABLE

Interact with Chef Michael Barbato as he personally selects a menu of market-fresh seasonal creations ideal for sharing. Reservations must be made 24-hours in advance
and require a minimum of 4 guests.
Four courses ~ $42 per person ~     Wine sampling ~ 16 per person ~
Five courses ~ $49 per person ~     Wine sampling ~ 20 per person ~

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Ask your server for details about our wellness options.

prepared without glutinous ingredients
 prepared without dairy
prepared without animal product