Rooster's Wood-Fired Kitchen -

Farmers and artisans

Our seasonally-inspired menu is a tribute to all the craftsmen, artisans and small local farmers with whom we have built strong relationships over the years.

We source the finest our region has to offer, but also push the boundaries by working in concert with our growers to cultivate specialty crops and heirloom varieties exclusively for our restaurants. Farmers like Sammy Koenigsberg from New Town Farms grow little gem lettuces for our salads and a variety of other unique vegetables. Our head baker, Maris Pedersen Ochoa, is in elite company, being one of only a handful of chefs to use Anson Mills organic barley malt in her breadmaking—along with Sean Brock of Husk and renowned chef Thomas Keller.

Our menu

LUNCH

Primi

noble’s tomato basil bisque
mesclun, tomato, cucumber, champagne dressing
arugula, seasonal fruit, chevre
iceberg, house bacon, pickled red onion, tomatoes, roquefort dressing
baby kale caesar, croutons, parmigiana
pimento cheese, pickles, crostinis
fried oysters, cocktail sauce
fried calamari, tomato sauce, parmigiana
crispy duck livers, seasonal jelly

Salads/Bowls

chicken salad, mixed greens, tomatoes, balsamic
marinated bayou shrimp, arugula, corn, peppers, shallots, marcona almonds, dill yogurt
spinach, bacon, tomato, cucumber, egg, croutons, mushroom, parmigiana, grilled chicken
seared scallops, broccoli & pea salad, cashews, pickled red onions, carrots, sesame
today’s chicken bowl

mushroom pizza
roasted chicken pizza
mac & cheese
spaghetti, tomato sauce

Garden

pan fried corn
roasted beets
butter wilted spinach
fried onion rings
margaux’s succotash
pomme frites
butter beans
garden peas

Sandwiches

chicken salad, lettuce, tomato, croissant
blackened turkey, cheddar, pickles, lettuce, bacon mayo, beer mustard, sourdough
brisket burger, LTO, mayo, dijon
open faced bbq chicken sandwich, texas toast, provolone, salsa verde
fried chicken sandwich, cucumbers, red onion, kale, hot sauce, mayonnaise, Copain bun
grilled flank steak sandwich, herbs, goat cheese, tomato-onion relish, mayo

Grill, Hearth & Spit

wood roasted wings
grilled salmon
grilled flank steak
grilled meatloaf, sweet potato puree, spinach, fried onions, rooster’s bbq sauce
spit roasted joyce farms chicken natural or bbq
quarter or half
bayou shrimp & anson mills stone ground grits, bacon, chorizo, tomatoes

DINNER

From the garden

baby kale caesar, croutons, parmigiana
mixed greens, cucumbers, little tomatoes, herbs, champagne vinaigrette
iceberg, bacon, pickled red onion, tomatoes, roquefort
arugula, seasonal fruit, goat lady chèvre

From the larder

mixed italian olives
noble’s tomato basil bisque

From the sea

daily catch
salmon
fried oysters, cocktail sauce
fried calamari, marinara, lemon
shrimp
scallops

From the oven

roasted chicken pizza
salami and cheese pizza
mushroom, campo de montalban pizza
tomato, mozzarella curd pizza

From the pasture

duck breast
hanger steak
heritage farms sliced boneless pork chop
brisket burger
beef short rib

FROM THE ROTISSERIE

joyce farms smoked & spiced wings
joyce farms natural or bbq chicken
quarter or half

SIGNATURE SIDES

frites
garden peas
butter beans
margaux’s succotash
asparagus
onion rings
mac & cheese
spaghetti, tomato sauce, basil
pan fried corn
pureed potatoes
mushroom fregola
fire roasted beets
butter wilted spinach
potatoes au gratin
fingerling potatoes
anson mills grits
carolina gold rice