Hell Night Menu


Spiced Pecans  5

Habanero Cheddar Corn Bread  5

Soup of the Day  4 / 6


Deviled Egg Roulette
House Made Deviled Egg with One Hell Hot 3 Each

Fried Diablo
Fried Shrimp and Calamari in Spicy Butter Sause 17

Miso Glazed Chicken Wings
Habanero, Sweet Miso, Fish Sauce, Lime, Cilantro (GF) 12

Freshly Rolled Gnocchi, Roasted Garlic & Habanero Cream Sauce 16


Vegetable Wellington (VG)
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Ghost Pepper Cherry Sauce 21

Black Pepper Crusted Steak, Whipped Potatoes, Seasonal Vegetables MKT Price

Buffalo Short Rib, “Buffalo” Mozzarella, Celery Salad, Blue Cheese Cheam Sauce, Spiced Demi. 32

Southern-Style Ramen
Chicken Fried Pork Belly, Three Day Tonkotsu Broth, Spaghetti Squash Noodles, Deviled Egg Puree, Cucumber Kimchi, Pickled Jalapeños, Pickled Okra, Creamed Corn, Cornbread Cracker, Burnt Garlic Oil 27

Yellowfin Tuna
Sesame Crusted Tuna, Carolina Gold Rice, Braised Bok Choy, Wasabi Beurre Blanc (GF) 41

Seafood Pirlau
PEI Mussels, Clams, LA Crawfish, NC Shrimp, Andouille Sausage, Rice Cake, Spiced Tomato Broth, Toasted Bread (GF) 34

Southern Fried Chicken
Whole Fried Chicken, Honey Blueberry Fig Hot Sauce, Cornbread Biscuits 30

Hell Night Pasta Challenge
Black Peppered Pasta, Spiced Bolognese (GF) 28

(GF) Gluten Free (VG) Vegetarian
Chef Mike Reppert worked extensively in Boston, MA before moving to Asheville.
*These items can be cooked to order. Consuming raw or undercooked ingredients may increase your risk of food borne illness
20% gratuity will be applied for parties of eight or more