First Steps​

Fried Pickle Chips: Our House-Made Pickle Chips Served with

Parmesean Pepercorn  6.9

Pimento Fries: Baked with Pimento cheese, Topped with Green Onion

and Crumbled Bacon 7.6

Fried Mushrooms: Ale Battered Mushrooms with "Q" BBQ and

Horseradish Sauces for Dippin' 6.5

Smokey Pimento Dip: Cold-Smoked Cheddar with Roasted Red Peppers

and a slight Jalapeño Bite 7.4

Taco Sopressa: Three Inventive Tacos Chef Creates with the

Freshest Ingredients 9.3

For the Smoke of it

Dry Rub Ribs: Our Signature Recipe, Slow Cooked to Perfection w/ 2 Sides   Full Rack 23.8  Half Rack 17.9

"Q" Platter: Pork! Low and Slow All Day Long. The Way it was Meant to Be! w/ Slaw, Fries, and pickle chips. 13.5

Brewhouse Wings: Four Hours Laxin' in Hickory Smoke is What Makes These Wings Truly Existential.  Served with Our "Still Famous" Original Wing Sauce or House-Made Blue Cheese Dressing. 9.1

Smokey Mopped Chicken: Marinated, Seasoned and Mopped! Half a Bird for a Healthy Appetite or a Whole Bird for 2! 15.9/21

We Are Smokin' Like Crazy So Keep An Eye Out For Whats Coming Out Of The Box!

Sammies

w/ fries & a pickle

Blue Ridge Burger: Fresh Ground Chuck, Hand Pattied and Grilled to Your Liking, w/ Lettuce, Tomato and Mayo ​​9.6

Buffalo Burger: Free Range Carolina Buffalo Lean and Flavorful, w/ Lettuce, Tomato, Mayo ​13

Carolina "Q": Our Traditional Southern BBQ Sandwich w/ Slaw and Housemade "Q" Sauce. ​8.2

Steak Bomb: Shaved Sirloin w/ Grilled Onions, Peppers, and Shrooms.  Pepper Jack Cheese, Mayo, and some Cherry Pepper Relish. ​10.9

Smoked Pork and Cheese: Pulled Pork with Pimento Cheese, Pepper Jack, Bacon, Tomatoes and Rooster Sauce. On toasted Sourdough ​10.3

Original Reuben: Corned Beef w/ Sauerkraut, Melted Swiss, Louis Sauce.  Served Open Face on Grilled marbled Rye. ​9.7

Gyro: Served with Lettuce, Onions, Black Olives, Tomatoes, Feta, and Our House Tzatziki. ​8.3

Miss O's Sweet Side

Peanut Butter Bomb

Down South Nanner Puddin

Cheesecake

and Often a Surprise

Classics

Fish'n'Chips:  Two Alaskan Pollock Fillets, Cooked to a Beautiful Golden Brown in Our Beer Batter. Served with Slaw, Fries and House Tartar. ​15.9

Shrimp 'n' Grits: Stone Ground Grits, Topped with Andouille Sausage, and a Savory Cream Sauce. A Favorite for 30 Years. ​16.8

Citrus Tarragon Trout: Fresh From the NC mountains, Dusted, Pan Seared, and Brushed with a Triple Citrus Reduction. All on Top of a Bed of Carolina Rice. ​17.2

Market Cut Steak: Our Chef Choice Cut,  Grilled to Your Liking with Two 

Accompaniments .

Market Priced 

Salads

House: Spring mix, tomato, cucumber, red onion ​5.8

Caesar: a Traditional style with house croutons ​7

Mediterranean: Romaine, pepperoncini, tomato, green pepper, black olive, red onion, and feta ​8.2

Salad Toppers

  • Chicken +​3.8

  • Shrimp +​5.8

Sides

Stone ground grits

Chipotle Mashed Potatoes

Seasoned Fries

Carolina Rice

Veg of the day