Menu
Dinner
Small Plates
| ROASTED BONE MARROW baby arugula, red onion marmalade, crostini |
12 |
| WEDGE SALAD Cabin Branch little gem lettuce, bacon lardons, cornbread croutons, pickled red onions, deviled egg, housemade blue cheese dressing |
11 |
| HERITAGE CHESHIRE PORK BELLY chili rubbed belly, Congaree Milling hominy, crispy tortillas, cilantro, lime, radish, ancho chili broth |
16 |
| SPRING SALAD Watsonia Farm asparagus and strawberries, FGF red mustards, lemon citronette, basil buttermilk, cornbread crumbs |
9 |
| PEI MUSSELS smokey tomato-harissa broth, Spanish olives, preserved lemon aioli, grilled baguette |
14 |
| HOUSE–MADE CHARCUTERIE crostini, River Rat beer mustard |
15 |
| DAY BOAT SCALLOPS local vegetable succotash, fava bean puree, country ham broth |
17 |
| C.A.B. TENDERLOIN TARTARE chef’s daily preparation |
MKT |
Entrees
| PAN SEARED MARKET CATCH chef’s daily preparation |
MKT |
| SPRINGER MTN FARMS TANDOORI CHICKEN smoked leg and thigh, sous vide breast, biryani style rice,red onion pakora, Cabin Branch carrot chutney, cucumber raita |
23 |
| TALEGGIO CAPPELLETTI morels, sugar snaps, radish, spring pea brodo, cured duck egg yolk |
22 |
| SMOKED CAROLINA HERITAGE PORK CHOP pumpernickel spaetzel, City Roots turnips, bacon-mustard red cabbage, sour cherry jus |
31 |
| BRAISED LAMB SHANK wilted local greens, ricotta gnudi, grilled asparagus and spring onions, spring pea and pistachio pesto |
28 |
| COFFEE RUBBED C.A.B. FLAT IRON STEAK cheddar-cauliflower puree, smoked leeks, crispy quinoa, vincotto |
28 |
| 14OZ C.A.B. RIBEYE thyme brown butter, choice of side |
35 |
| 8OZ C.A.B. FILET MIGNON duck fat confit fingerlings, grilled baby bok choy, red wine demiglace |
44 |
Sides
| TRUFFLE FRITES shaved Grana Padano |
7 |
| YUKON GOLD MASHED POTATOES | 6 |
| CONGAREE MILLING CO. ROASTED WHITE GRITS | 7 |
| CHEF’S DAILY SELECTION | MKT |
Dessert
After Dinner Drinks
| BROADBENT “MALMSEY” 10 YEAR MADEIRA | 11 |
| CHATEAU ST. VINCENT SAUTERNES ’09 | 10 |
| CROFT RUBY PORT | 7 |
| TAYLOR FLADGATE 10 YEAR TAWNY | 12 |
| TAYLOR FLADGATE 20 YEAR TAWNY | 15 |
| CORDERO DI MONTEZEMOLO BAROLO CHINATO | 12 |
| HOUSEMADE IRISH CREAM | 8 |
| EVERYTHING NICE Copper Horse HOT vodka, turbinado sugar, passion fruit | 10 |
| SWEET CAROLINA Bubbly, elderflower liquer, orange bitters, sugar | 10 |
| THE MAN IN THE YELLOW HAT Bacardi 8 & Muddy River Coconut rums, cigar bitters, crème de banana, hazelnut liqueur | 11 |
Desserts
| CHOCOLATE TORTE white chocolate cake, raspberry, dark chocolate, sour whipped cream, vanilla tuile |
8 |
| CORN PANNA COTTA rye whiskey caramel, maple brown sugar tuile, corn pops |
8 |
| BUTTERSCOTCH BREAD PUDDING Bourbon apples, smoked cinnamon ice cream, salted caramel corn |
8 |
| STRAWBERRY SHORTCAKE Local goat milk panna cotta, strawberry coulis, roasted watsonia strawberries, blue cornmeal shortcakes, pistachio whipped crème fraiche |
8 |
| HOUSEMADE SORBETS chef selections |
6 |
| HOUSEMADE ICE CREAMS chef selections |
6 |
| FLIGHT selection of three ice cream or sorbet flavors |
8 |
| ARTISANAL CHEESE BOARD assortment of domestic cheeses, whole grain mustard, seasonal mostarda, sliced baguette |
15 |
Lunch
Starters
| HOUSE – MADE SOUP daily preparation |
8 |
| SRIRACHA FRIES sriracha aioli, chives, house bacon |
7 |
| ROASTED RED PEPPER PIMENTO CHEESE Nueske’s bacon, chives, grilled bread |
8 |
Half & Half
| SOUP OR SALAD & HALF SANDWICH | |
| select from the following options: | |
| - GRILLED PORTABELLO | 10 |
| - WHITE TRUFFLE GRILLED CHEESE | 10 |
| - HOUSE SMOKED PULLED PORK | 10 |
| - CUP OF SOUP AND SIDE SALAD | 11 |
Salads
| BULGARIAN FETA SALAD Freshly Grown Farms lettuce, roasted red peppers, crumbled walnuts, pickled red onions, sorghum-lime vinaigrette |
11 |
| CAESAR SALAD Freshly Grown Farms greens, shaved Grana Padano, hand torn croutons, classic dressing |
8 |
| COBB SALAD daily preparation |
13 |
| Additions to Salads | |
| - GRILLED FLAT IRON STEAK | 11 |
| - CHEF’S MARKET CATCH | 10 |
Lunch Entrees
| CHICKEN AND MUSHROOM POT PIE local mushrooms, herbed chicken, buttered crust, simple salad |
13 |
| STEAK & FRITES 8 oz. grilled C.A.B flatiron steak, truffle frites, blue cheese cream |
19 |
| CHEF’S MARKET CATCH daily preparation |
17 |
| TACOS daily preparation |
12 |
Sandwiches
| WHITE TRUFFLE GRILLED CHEESE brioche, white cheddar, fontina, mascarpone |
12 |
| C.A.B BAVETTE STEAK brioche, chimichurri rojo, pickled red onions |
16 |
| HOUSE SMOKED PULLED PORK brioche, house pickles, black pepper-vinegar sauce, green apple and purple cabbage slaw |
10 |
| GRILLED MARINATED PORTABELLO brioche, herb cheese spread, roasted red pepper, City Roots micro-greens |
12 |
Dessert
| ICE CREAM chef’s selections |
6 |
| SORBET chef’s selections |
6 |
| BUTTERSCOTCH BREAD PUDDING macerated strawberries, smoked cinnamon ice cream, salted caramel corn |
8 |
| ICE CREAM SANDWICH daily preparation |
8 |
Brunch
Starters
| CITRUS RICOTTA FRITTERS house buttermilk ricotta, honey |
5 |
| ROASTED RED PEPPER PIMENTO CHEESE Neuske’s bacon, chives, toasted baguette |
9 |
| HOUSEMADE PASTRY BOARD chef’s selection of daily pastries, sorghum butter |
11 |
| WEDGE SALAD little gems, lardons, pickled onions, cornbread croutons, bleu cheese dressing |
10 |
| BISCUIT AND GRAVY buttermilk biscuits, white pepper gravy |
6 |
| DEVILISH EGGS pickled eggs, traditional filling |
7 |
| EGGS IN PURGATORY spicy tomato sauce, crumbled feta, 64-degree Timberrock Farms eggs, toasted baguette |
9 |
Cocktails
| TOOL BOX Grapefruit-infused vodka, grapefruit bitters, peach schnapps, orange juice. “Not just a screwdriver, this has all the tools to get your Sunday started” |
6 |
| THE PERFECT BLOODY Copper Horse HOT & cucumber-infused vodkas, OT bloody mary mix. “The perfect midpoint between cool & hot” |
7.5 |
| SEASONAL PIMM’S COUPE Pimm’s No. 1, muddled basil, persimmon & ginger jam, lemon juice, ginger simple syrup, prosecco floater. “Fresh & bubbly” |
10 |
| SWEET CAROLINA Champagne, orange bitters, orange blossom water, sugar. “Classic & mellow” |
10 |
| THE CAT’S PAJAMAS Cathead Honeysuckle vodka, lemon juice, honey, Lillet blanc. “Light & precisely tart” |
12 |
Zero Proof Cocktails
| CHAI SORGHUM CREAM SODA | 4 |
| GINGER TARRAGON LIMEADE | 4 |
Brunch
| BREAD PUDDING FRENCH TOAST chantilly cream, Neuske’s bacon, bourbon apples, grade A maple honey |
11 |
| BACON, EGG & CHEESE SANDWICH toasted brioche, Neuske’s bacon, fried egg, whipped Trail Ridge Farms goat cheese, baby arugula, truffle frites |
12 |
| C.A.B. BREAKFAST BURGER brioche bun, comeback sauce, Neuske’s bacon, fried egg, white cheddar, truffle frites |
15 |
| VEGETABLE FRITTATA broccollini, bell peppers, tomatoes, Watsonia Farms zucchini, Cabin Branch Farms breakfast radish |
15 |
| CHICKEN AND WAFFLES fried chicken breast, house-made cornmeal waffle, house hot sauce, Bee Trail honey |
17 |
| SC WRECKFISH AN CONGAREE MILLING CO. GRITS tomato gravy, red onion, Cabin Branch Farm’s swiss chard and baby squash |
17 |
Sides
| TRUFFLE FRITES | 7 |
| NEUSKE’S BACON | 6 |
| CONGAREE MILLING CO. ROASTED WHITE GRITS | 6 |
| HOMEFRIES | 4 |
Wine List
Selections
| Selection | by the glass | for the table |
| Montelliana Extra Dry Prosecco, Italy NV | 8 | 44 |
| Brut Rose, Cleto Chiarli, Emilia-Romagna, Italy NV | 10 | 39 |
| Pinot Gris, Milbrandt “Traditions,” Columbia Valley, WA ’14 | 8 | 31 |
| Sauvignon Blanc, Silverado “Miller Ranch,” Napa, CA ’14 | 9 | 33 |
| Riesling, Von Kesselstatt, Mosel, Germany ’14 | 8 | 31 |
| Chardonnay,NxNW, Horse Heaven Hills, WA ’14 | 10 | 39 |
| Chardonnay, Steele “Cuvee,” CA ’14 | 12 | 47 |
| Pinot Noir, Alexander Valley Vineyards, Sonoma, CA ’14 | 11 | 43 |
| Pinot Noir, Point North, Willamette Valley, OR ’13 | 12 | 47 |
| Super Tuscan, La Maialina “Gertrude,” Tuscany, Italy ’12 | 10 | 39 |
| Malbec, Altos, Tintonegro, Mendoza, Argentina ’14 | 9 | 33 |
| Bordeaux, Chateau Cruzeau, France ’12 | 14 | 55 |
| Oberon, Napa, CA ’14 | 10 | 39 |
| Cabernet Sauvignon, Newton “Red Label,” Napa, CA ’13 | 14 | 55 |
Bubbles
| Cava, Avinyo, Spain NV | 34 | |
| Brut La Francaise, Taittinger, Champagne, France NV | 85 | |
| Blanc de Noirs, Schramsberg , California ’11 | 80 | |
White Wines
| Bordeaux Blanc, Chateau Lamothe, Bordeaux, France ’14 | 37 | |
| Sauvignon Blanc, Sancerre, Paul Thomas “Les Comtesses,” Loire, France ’14 | 56 | |
| Sauvignon Blanc, Loveblock, New Zealand ’14 | 45 | |
| Albarino, Zios, Rias Biaxas, Spain ‘1436 | 36 | |
| Chardonnay, Petit Chablis, Roland Lavantureux, Burgundy, France ’13 | 49 | |
| Chardonnay, Pouilly-Fuisse, Vincent Girardin, Burgundy, France ’13 | 74 | |
| Chardonnay, Rombauer, Carneros, CA ’14 | 79 | |
| Raymond Reserve Chardonnay, Napa ,CA ’14 | 50 | |
Pinot Noir
| Adelsheim,Willamette Valley, OR ’13 | 63 | |
| Benton Lane, Willamette Valley, OR ’13 | 53 | |
| Vignette by R. Stuart & Co., Willamette Valley, OR ’11 | 58 | |
| Alysian, Russian River Valley, CA ’12 | 80 | |
| Belle Glos “Las Alturas,” Sta Lucia Highlands, CA ’14 | 88 | |
| Capioux “Chimera,” Sonoma Coast, CA ’13 | 59 | |
| Davis Bynum, Russian River Valley, CA ’13 | 52 | |
| Farmstead, Sonoma Coast, CA ’13 | 73 | |
| Inman Family”Thorn Ridge Ranch,” Russian River Valley, CA ’09 | 65 | |
| Lyric by Etude, Santa Barbara County, CA ’13 | 69 | |
| Saintsbury, Carneros, CA ’13 | 72 | |
| Verdet Bourgogne Hautes-Cotes de Nuits, France ’11 | 85 | |
| Vincent Girardan Santenay, Burgundy, France ’09 | 64 | |
Syrah / Rhone Reds
| Corvidae “Lenore” Syrah, Columbia Valley, WA ’14 | 36 | |
| Ramey Syrah, Sonoma Coast, CA ’11 | 85 | |
| St. Cosme Cotes-du-Rhone, Rhone Valley, France ’14 | 35 | |
| Domaine Paul Autard Chateauneuf-du-Pape, Rhone Valley, France ’12 | 88 | |
Zinfandel
| “Director’s Cut” by Coppola, Dry Creek Valley, CA ’12 | 48 | |
| Elyse “Morisoli Vineyard,” Napa, CA ’12 | 85 | |
| The Prisoner, Napa CA ’14 | 90 | |
| Ridge “Pagani Ranch,” Sonoma, CA ’12 | 95 | |
Malbec/Merlot
| Swanson Merlot, Napa, CA ’12 | 55 | |
| Silverado Vineyards “Mt. George Vineyard” Merlot, Napa CA ’11 | 62 | |
| Felino “Vina Cobos” Malbec by Paul Hobbs, Mendoza, Argentina ’14 | 48 | |
| Maal “Imposible,” Mendoza Argentina ’14’ | 78 | |
Cabernet/Bordeaux
| Cain Cuvee “NV11′, Napa, CA ’11 | 69 | |
| Caymus Vineyards, Napa, CA ’13 | 150 | |
| Conn Creek “Anthology,” Napa, CA ’12 | 90 | |
| J Lohr “Hilltop,” Paso Robles, CA ’13 | 60 | |
| Terra Valentine “Spring Mountain District,” Napa Valley, CA ’13 | 71 | |
| Joseph Phelps “Insignia,” Napa, CA ’12 | 350 | |
| Honig, Napa Valley, CA ‘132 | 89 | |
| Starmont by Merryvale, Napa, CA ’12 | 54 | |
| Nickel & Nickel “C.C. Ranch,” Rutherford, CA ’12 | 155 | |
| Pine Ridge, Napa, CA ’13 | 68 | |
| Raymond Reserve Collection, Napa Valley, CA ’12 | 80 | |
| Round Pond “Kith & Kin,” Napa, CA ’13 | 65 | |
| Silver Oak, Alexander Valley, CA ’11 | 135 | |
| Chappallet “Mountain Cuvee,” Napa, CA ’13 | 76 | |
| “Les Cadrans” de Lassegue, Grand Cru, Saint-Emilion, Bordeaux, France ’12 | 60 | |
| Opus One, Napa Valley, CA ’12 | 350 | |
| Chateau Batailley, Pauillac, Bordeaux, France ’11 | 125 | |
ITALIAN REDS
| Bocelli Sangiovese, Tuscany ’13 | 39 | |
| Fattoria di Magliano, “Heba” Super Tuscan, Tuscany, Italy ’12 | 45 | |
| Fonterutoli Chianti Classico, Tuscany ’11 | 62 | |
| Il Poggione Rosso di Montalcino, Tuscany, Italy ’13 | 60 | |
| Avignonesi Vino Nobile di Montepulciano, Tuscany ’12 | 68 | |
| Antinori “Il Bruciato,” Guado al Tasso, Bolgheri, Italy ’13 | 70 | |
| Cordero di Montezemolo “Monfalletto” Barolo, Italy ’11 | 98 | |
Spanish Reds
| Black Slate “Escaladei,” Priorat ’13 | 45 | |
| Sierra Cantabria Crianza, Rioja, Spain ’12 | 36 | |
Cocktails
Cocktails
| THE STATE HOUSE Boodles gin, muddled basil & lemon, grapefruit juice, ginger simple syrup, Angostura bitters, splash of soda; served on the rocks. Fresh & bright. |
11 |
| PAUL & BABE Six & Twenty 5 Grain bourbon, whiskey barrel-aged bitters, lemon juice, maple syrup, bacon-washed mesquite tea; served over a large cube. Savory & woodsy. |
12 |
| CAPE FODDER Orange-infused Svedka vodka, orange blossom water, lime juice, housemade grenadine, cranberry juice; served up. Floral & tart. |
11 |
| OAK FASHIONED Brugal Añejo rum, orange bitters, aromatic bitters, turbinado sugar, oak-aged water; served on the rocks. Classic & fun. |
12 |
| THE GREAT DICTATOR Double Cross vodka, dry vermouth rinse, blue cheese- & truffle-stuffed olive; served up. Clean & funky. |
11 |
| NO ALIBI Casamigos Blanco tequila, black peppercorns, arugula, lavender bitters, lemon juice, agave, ancho chili liqueur; served over crushed ice. Herbaceous & refreshing. |
13 |
| A TALE OF TWO CITIES House spiced apple bitters, cardamom bitters, lime juice, turbinado sugar, High Wire amaro, Yellow Rose rye; served up. Flavorful, snappy. |
13 |
| PIMM’S COUPE Pimm’s No. 1 cup, seasonal ingredients, topped with bubbly; served up. Seasonal - ask your server for more details. |
MKT |
Domestic
| Budweiser Cartersville, GA |
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| Bud Light Cartersville, GA |
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| Michelob Ultra Cartersville, GA |
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| Beck’s NA Germany |
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Draft
| FULLSTEAM “COFFEE IS FOR CLOSERS” PORTER Durham, NC |
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| SIERRA NEVADA “HOP HUNTER” IPA Fletcher, NC |
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| BIERKELLER “KÖLUMBIANER” KÖLSCH Columbia, SC |
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| BENFORD “OLD NITROLEE” HEFEWEIZEN Lancaster, NC |
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| RIVER RAT “WINTER WARMER” SPICED ALE Columbia, NC |
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Bar Menu
Cocktails
| PEI MUSSELS Housemade chorizo, hominy, crispy tortillas, cilantro |
1o |
| CHARCUTERIE & CHEESE BOARD traditional accompaniments |
17 |
| HOUSE GROUND BURGER brioche bun, white cheddar, Nueske’s bacon, truffle frites |
15 |
| C.A.B. TENDERLOIN TARTARE Chef’s daily preparation |
MKT |
| ROASTED RED PEPPER PIMENTO CHEESE bacon, chives, toast points |
9 |
| OYSTERS ROCKEFELLER herb butter, Sambuca, bacon, breadcrumbs |
13 |
| HICKORY SMOKED CHICKEN WINGS Alabama white BBQ, scallions |
12 |
| DEVILED EGGS pickled eggs, traditional filling |
6 |