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.

Seared Sea Scallops & Root Cellar Mash | 37
Golden seared scallops over a velvety mash of carrots and turnips, topped with crackling shards of prosciutto

Filet of Beef Tenderloin | 39
A tender filet, grilled and basted in wild ramp butter, served with whipped herbed mashed potatoes and slow-braised goat cheese collard greens

Ancho Fire-Grilled Spring Chicken | 34
Marinated in smoky ancho chili, char-grilled with sweet potato pave, fluffy corn soufflé, and crumbled with cotija

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
A hearty, double bone-in chop, grilled over open flame and finished with a sage butter pan sauce, served with grits and greens

Meemaw’s Peach Baked Fontana | 14
Buttery streusel sponge cake cradling house-made peach ice cream, wrapped in toasted meringue. Flambéed tableside in Grand Marnier

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

Key Lime Farmhouse Tart | 12
House-made key lime curd in a flaky tart shell, topped with citrus Chantilly cream and candied lime peel.