Tip the Kitchen 15
Wondering about the cowbell? Our Tip The Kitchen program is a completely optional way for guests to show appreciation directly to the chefs that prepared your food. Just like the tip you give your server, 100% of this money goes directly to the kitchen staff. If you’ve had an especially delicious meal, let your server know you’d like to tip the kitchen. We’ll bring you the bell to ring and give them a round of applause!
The Oysters
half dozen
*Charred 21
James River Oysters, Pecorino, Blackening Spice, Charred Ciabatta
*Raw market price
Charred Lemon, Mignonette, Horseradish
Shared
Mussels 21
Chorizo, Hearth Charred Tomatoes, Pot Stock, Charred Ciabatta
Charred Wings 19
House Made Hot Sauce with Celery, Carrot, and Roth Buttermilk Bleu
or
Dry Rubbed and topped with Alabama White Sauce, Blistered Onion Confit
Crispy Calamari 21
Tossed with Kalamata Olives, Charred Tomatoes, Capers, Pepperoncini, Lemon
Hand-Helds
Served with Parmesan Garlic & Herb Fries
*A Really Good Burger 18
American Cheese, Lettuce, Red Onions, Sauce, Brioche
*Wagyu Burger 32
1/2 lb Wagyu, Aged Cheddar, Caramelized Onions, Truffle Aioli, Brioche
add:
Grilled Bacon +4 Wild Mushrooms +4 *Sunny Side Up Egg +3
*Double Down Patty +6 Vegan Cheese +3 Avocado +3
*both burgers available with beyond meat!* +3
Fried Chicken Sandwich 17
Crispy Buttermilk Chicken, House Pickles, Hot Chile Honey, Brioche Bun
available grilled
*all sandwhiches available with gluten free bun* +2
Soups & Salads
Strawberry Salad 15
Strawberry basil Vinaigrette, arugula, torn basil, pickled strawberries, goat cheese and candied pecans
*Caesar Salad 14
Romaine, Poached Egg, Parmesan, Bacon Crisp, Capers
Wedge Salad 14
Smoked Bacon, Blistered Tomato, Shaved Purple Onion, Sesame Seed, Roth Buttermilk Bleu
add to any salad:
Chicken +8, Shrimp +12, Beyond Burger Patty +8
*Hanger Steak +18, *Market Fish +18, Avocado +3
Mains
Mediterranean Chicken Piccata 28
Seared SMF Chicken Breast over Confit Fingerling Potatoes, Charred Asparagus, topped with Sundried Tomato Tapenade, Goat Cheese, and Piccata Sauce
*Pan Seared Market Fish 39
Spinach and Peppadew Risotto, Romesco, Crispy Fennel, Herb Oil
Pork Shank 43
16-hour confit Kurobuta Pork Shank over Polenta with Hearth Vegetables, topped with Hot Honey Harissa and Taro Chips
*Hanger Steak 38
Topped with Chimichurri, Sesame Seed, with Garlic and Herb Fries
For the Table
*Tomahawk Steak 180
42oz, CAB Ribeye, served with Rescoldo Potatoes, Hearth Vegetable Board Dressing, Charred Bread
On the Side
Fries 9
Parmesan, Garlic, Herb
Hearth Vegetables 14
Seasonal, Local
Hearth Shishito Peppers 11Pecorino Cheese
Blistered Shishitos Peppers, Soy Honey Glaze, Spiced Peanuts, Benne Seeds
Charred Brussels Sprouts 9
Agro Dolce, Spiced Peanuts, Benne Seeds
7th Street Corn 9
Grilled NC Sweet Corn, Dukes Mayo, Blackening Seasoning, Pecorino Cheese, Green Onions
Mac & Three Cheese Shells 9
Cheddar, American, Parmesan
After Dinner
House-Made Flourless Chocolate Torte 15
Ganache, Lavender Blueberry Creme Anglaise, Candied Lemons
House-Made Pecan Pie 14
Served Warm with Salted Caramel Ice Cream
Beignets 14
With Cold Brew Icing
Bowl of Ice Cream 11
Salted Caramel Ice Cream, Bourbon Caramel, Candied Pecans
*These items contain raw or cooked to temperature ingredients. Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs May increase your risk of foodborne illness. Please alert your server to any food allergies or aversions.
All credit card tabs left unsigned will be closed with a 20 percent gratuity added to the total. Parties of 6 or more may be subject to an automatic 20 percent service charge. We charge an outside dessert fee of $20.
Chapel Hill
Charlotte
1957 E 7th Street
Charlotte, North Carolina 28204
704.919.0104
Hours:
Monday – Thursday 5pm – 11pmFriday 5pm – 12am
Saturday 11am-12am (Kitchen closed 3:30-5pm)
Sunday 11am-11pm (Kitchen closed 3:30-5pm)
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