Hazel’s Restaurant

Two Eggs Any Style | 13
Eggs made to order with a choice of bacon or sausage, a side of root vegetable hash and a buttermilk biscuit.

Biscuits and Sausage Gravy | 14
Two large buttermilk biscuits with sausage gravy. Served with a side of root vegetable hash.

Smoked Trout & Tomato Grits | 13
Smoked Carolina trout, cheesy grits and tomato. Served with a buttermilk biscuit. 

Country Fried Steak | 18
Country fried steak smothered in sausage gravy with two fried eggs, root vegetable hash and a buttermilk biscuit. 

House-Made Hash | 14
House-made Pastrami, root vegetable hash and a fried egg. 

Three Egg Omelet | 14
Three eggs made to order, with a choice of three ingredients: Onion, spinach, tomato, mushroom, green pepper, bacon, sausage and cheese. Served with root vegetable hash.

Trout Gravlax | 16
Carolina trout lox, everything bagel, lemon and herbed cream cheese. Served with a side of root vegetable hash.

Buttermilk Pancakes | 15
Two buttermilk pancakes with fresh, seasonal berries, whipped cream and a choice of bacon or sausage.

BEC | 14
Croissant, bacon, fried egg and local cheddar. Served with a side of root vegetable hash.

Stuffed French Toast | 15
Texas toast stuffed with spiced blueberry compote and lemon mascarpone or strawberry preserves and lavender cream cheese. Choice of bacon or sausage.

Muffin Of The Day | 4.75
Rotating selection of specialty muffins, baked fresh daily!

Root Vegetable Hash | 6
Bacon | 4
Sausage | 5
Everything Bagel w/ Cream Cheese | 6
Buttermilk Biscuit | 2
Croissant | 3
Cheesy Grits | 5
Fresh Fruit Bowl | 2.5
One Egg | 2
Two Eggs | 4
Pancake | 3

Shrimp Cocktail | 18
Chilled shrimp served with our signature zesty cocktail sauce, elegantly presented in a frosted ice bowl

Southern Gold Slices | 12
Farm-fresh green tomatoes, fried and served with red pepper honey and grits

Cheese Fondue | 18
Melted farmhouse cheeses blended with a splash of white wine and garlic, served piping hot with hearty bread chunks, roasted root vegetables, and crisp apples for dipping

Carolina Trout Cakes | 14
Hand-formed cakes of flaked local trout, cornmeal, herbs, and sweet peppers—pan-seared till golden brown and served with tangy remoulade and lemon pickles.

Charcuterie Board | 25
A generous spread of smoked and cured Southern meats, aged cheeses, pickled vegetables, house-made preserves, and crispy flatbread—perfect for sharing around the table

Trailhead Beef | 17
Paper-thin slices of seasoned beef dressed with truffle oil, wild arugula, pickled shallots, crispy capers, and shaved egg yolk, served with rustic toast points.

Tried & True Caesar Salad | 12
Crisp romaine hearts tossed in our house-made Caesar dressing, crowned with aged parmesan and rustic parmesan crisps.

Kill't Spinach Salad | 12
Tender baby spinach and romaine, cherry tomatoes, sliced boiled eggs, and red onions, gently wilted with a warm smoky bacon dressing.

Golden Harvest Salad | 18
Sage-roasted golden beets on a bed of fresh mixed greens, paired with creamy burrata and wisps of shaved fennel.

Lemon Chicken & Rice Soup | 10
A kettle-simmered soup of tender chicken, hearty rice, and bright lemon whisked with egg for a rich, velvety finish.

Market Fish & Root Veggie Mash | 37
Pan-seared fresh fish served with a mash of seasonal root vegetables, sautéed quinoa, and
asparagus. Ask your server about today’s catch – it changes daily.

Peppercorn Filet | 44
Grilled filet topped with a creamy green peppercorn sauce. Served with herbed mashed
potatoes and braised collard greens with goat cheese.

Hunter’s Chicken | 34
Half de-boned chicken with bacon lardons, caramelized cippolini onions, and baby ‘bella
mushrooms, served with creamy cheesy grits and pan jus.

Campfire Baked Trout Pack | 32
Whole trout filet baked in a parchment pack with fresh-picked spring vegetables, herbs, green lentils, and a bright touch of citrus

Wild Mushroom & Stone-Harvest Risotto | 28
Hearty stone-harvest grains slowly cooked in white wine and butter with forest mushrooms, asparagus, and a blend of fragrant herbs

Grilled Bone-In Pork Chop | 34
Bone-in chop, grilled over an open flame with sweet potato pave, southern stewed green beans
and finished with a creamy sage beurre blanc.

Smoked Sea Salt Beignets à la Mode | 15
Crisp & airy maple-glazed beignets, kissed with smoked sea salt and served alongside velvety salted caramel ice cream, topped with candied walnuts and fresh whipped cream.

Lavender Crème Brûlée | 12
Silky custard with a crackled sugar top, served alongside sweet macerated blueberries

Velvet Chocolate Dream | 12
Dive into the silky texture of rich chocolate cream, infused with Cacao Chocolate morsels, crowned with light whipped cream and adorned with milk chocolate shavings atop a buttery graham cracker crust

Smoked French Onion Soup  | 12
Slow-smoked, rich onion broth finished with garlic bread and melted Gruyère.

Skins Of The Day | 15
Crispy fried potato skins with chef’s daily-inspired toppings.

Stuffed Mushrooms | 11
Tender Baby ‘Bellas, filled with chef-inspired rotating stuffings.

Smoked Wings | 16
Six house-smoked wings, served with your choice of Plain, Korean Chili, or our signature ‘To Remember Sauce.

House-Made Pastrami Sandwich | 16
Slow-cured and house-smoked pastrami with Swiss, sauerkraut, and Dijon on artisan rye.

Salmon BLC Sliders | 17
Smoked salmon burger, crisp bacon, fresh lettuce, cucumber, and dilled Duke’s mayo on mini buns.

Breezy Burger | 17
Grilled 8oz patty layered with shredded lettuce, diced tomato, crispy frizzled onions, and charred scallion aioli on a toasted bun.

House-Made Wedge Fries | 8
Hand-cut and perfectly crisped Wedge Fries— simple, satisfying, and unmistakably Hazel’s. Served with chef’s special Colorado fry sauce.