DINING

Sunday, May 10th
Buffet | 8:00am – 3:00pm 

Adults $44 per person* | $19 for kids 10 & under*
Reservations are required for this special event.

Book Your Table Now

Mother’s Day Buffet Menu

Menu

Smoked Tomato Bisque
Bibb Lettuce
with Watermelon Radish, Strawberries, Candied Nuts, Apple Cider Vinaigrette
Smoked Prime Rib
Roasted Airline Chicken Breast
with Herb Butter
Straw & Hay Pasta
Egg noodles and spinach noodles, peas, carrots, cream sauce
Whipped Herbed Potato
Roasted Herbed Red Potatoes
Haricot Vert & Cherry Tomato, Dill Beurre Blanc
Roasted Baby Carrots
With an orange honey-sambal glaze
House-made Andiamo Rolls
Glazed Donut Casserole
Strawberry & Chocolate Ganache Stuffed French Toast
With whipped cream
Frittata
Assorted varieties including Vegetable, Bacon & Cheddar, Ham & Swiss
Biscuits and Gravy
Bacon & Sausage
Charred Jalapeno & Cheddar Cornbread
Assorted Muffins
Fresh Fruit

Knee High Buffet (kid friendly favorites): 
Chicken Tenders
Mac and Cheese
Homemade French Toast Sticks
Cheeseburger Sliders
Wedge Fries
Scrambled Eggs

*A 22% gratuity will be added to all checks. Applicable taxes and fees apply.

On Sunday, May 10th, Hazel’s will be offering the Mother’s Day Buffet exclusively until 3 PM. The regular breakfast and brunch menu will not be available during this time.

SIGNATURE DISHES

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 and 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 cheese, 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 with choice of bacon or sausage

SIDES
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

Smoked French Onion Soup | 12
slow-smoked, rich onion broth finished with garlic bread and melted Gruyère cheese
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 cheese, sauerkraut, and Dijon mustard on artisan rye
Trout BLC Sliders | 17
smoked trout 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
French Dip Sandwich | 19
thinly sliced prime beef, caramelized onions, Swiss cheese, au jus on a hoagie roll

STARTERS

Sautéed Mussels | 16
tender mussels sautéed with charred shishito peppers, red Fresno chilis, garlic, finished with fragrant basil oil and served with warm crostini
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
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

STARTERS FROM THE GARDEN

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 Salad | 12
mixed greens and romaine, cherry tomatoes, sliced boiled eggs, and red onions, gently wilted with a warm smoky bacon dressing
Harvest Salad | 18
mixed greens layered with red and gold beets, crisp red onion, candied nuts, and creamy goat cheese, finished with a bright Green Goddess dressing
Smoked Tomato & Blue Cheese Bisque | 12
smoky, slow-roasted tomatoes puréed into a smooth bisque and swirled with bold blue cheese for a savory finish

SIGNATURE SUPPERS

Seared Scallops | 37
house cold-smoked scallops, hard-seared to a caramelized crust and rested over Moroccan couscous with snow peas, preserved lemon, and blistered tomatoes. Layered with a smoked tomato-paprika broth, and finished with basil oil and Kalamata olive crumble
Peppercorn Filet | 44
grilled filet topped with a green peppercorn compound butter, served with herbed mashed potatoes and asparagus
Hunter’s Chicken | 34
half de-boned chicken with bacon lardons, caramelized cippolini onions, and baby ‘Bella mushrooms, served alongside crispy grits and a rice cake, finished with a savory 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 16oz Pork Porterhouse | 38
bone-in chop, grilled over an open flame and finished with fondant potatoes, sautéed dilled green beans, and a rich herb demi-glace

DESSERTS

Fresh Apple Crisp | 10
warm cinnamon-spiced apples baked beneath a buttery oat crumble, topped with salted ice cream, caramel and whipped cream
Velvet Chocolate Dream | 12
rich chocolate cream, infused with Cacao Chocolate morsels, crowned with light whipped cream and adorned with milk chocolate shavings atop a crunchy graham cracker crust

Weekend Special Features

March & April 2026

Book Your Table Now

Thursday Feature
ENDLESS PASTA | $24.95
Cozy up with a classic Italian 3-course feast! Start with a crisp side salad and warm garlic bread, then dig into unlimited bowls of your favorite hearty pasta. Save room for one of our house-made desserts—because Chef Kyle’s crafted desserts are non-negotiable!

Friday Feature
SEAFOOD FEST | $89 
This offerings starts with our unlimited house-made clam chowder, then enjoy a continuously served selection of shrimp, clams, mussels, and snow crab legs. The experience is rounded out with red potatoes, savory sausage, corn cobettes, warm rolls, and seasonal chef-driven accompaniments.
This all-you-can-eat seafood experience is thoughtfully curated with a low-waste philosophy. Guests are invited to enjoy each offering as presented, helping us maintain the highest quality while minimizing waste. Dining is enjoyed within a designated reservation window to ensure a seamless experience for all.

Saturday Feature
SMOKED PRIME RIB | $55
Go big with a 10 oz smoked prime rib, slow-cooked and incredibly tender. Served with a loaded baked potato, grilled seasonal veggies, rich au jus, and bold horseradish cream—weekend perfection.

*Applicable taxes and fees apply. Limited time and menu items subject to change without notice