Fresh greens, vegetables, cheese, bacon, and croutons. available with proteins.

Fresh, crisp romaine lettuce, croutons, tangy Caesar dressing.

Oven roasted turkey breast, sliced thin and piled high on Rock Cliff Farm Sourdough bread, with bacon, tomato, lettuce, cheddar cheese, and sun-dried tomato mayo.

Thin sliced ribeye steak and melted provolone cheese, on a toasted hoagie – served with savory beef au jus.

Warm, melty Fontina, Provolone, and American cheese, on Rock Cliff Farm Sourdough.

Blackened, grilled chicken breast, with sliced avocado, fresh pico de gallo, lettuce, and garlic aioli on toasted brioche.

Two thin and crispy ground chuck patties, topped with caramelized onions, American cheese, and signature smash sauce.

Juicy, half pound fresh ground chuck burger, cooked to guest’s specification, served on a crisp romaine disc, with spicy jalapeño spread, pepper jack cheese, candied bacon, and apple brandy onion jam.

Dijon and seasoned pecan crusted, baked 6 oz salmon filet, garnished with maître d’hotel butter – served with two sides.

Mixed fresh herb rubbed airline chicken, roasted with a sweet and savory bourbon glaze – served with two sides.

12 oz dry aged pork ribeye chop, chargrilled, with a Carolina gold inspired maple glaze – served with two sides.

Two slow cooked braised beef short ribs, dressed with a red wine, vegetable purée reduction – served with two sides.

A grilled blend of squash, onions, peppers, carrots, and tomatoes, tossed in a beurre blanc, white wine reduction. Served with a crostini. Available with proteins.

8 oz USDA Choice beef tenderloin filet, grilled, basted with maître d’hotel butter – served with two sides.

14 oz USDA Choice center-cut ribeye, grilled, topped with melted bleu cheese butter – served with two sides.