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Explore our MenusBrunch Menu
Domestique Breakfast
18
2 Eggs Any Way, Bacon, Potato Hash, Toast
Omelet of the Day
18
Chef’s Daily Selection of Local + Seasonal Ingredients. Served with Potato Hash, Vegetarian Available Upon Request
Chef’s Brunch Special
24
Inspired by the Season
Shrimp + Grits
22
Andouille Sausage, Heirloom Tomato, Herb Butter Broth
Domestique Salad
18
Persimmons, Dried Cranberries, Purple Radish, Smoked Bacon, Shaved Parmesan, Roasted Pepitas
With Soup of the Day
Gravlax Benedict
23
House Cured, Mustard Greens, Breakfast Hash, Caper Hollandaise, Herbs
Fried Chicken Sandwich
19
Brioche Bun, Wild Arugula, Pickled Onion, Calabrian Chili Mayo, Jalapeño
With Kettle Chips
Braised Beef Short Rib
22
Goat Cheese Polenta, Wild Onions, Roasted Carrots, Collard Greens, Mustard Jus
100% Grass Fed Burger
21
Farm Egg, Spicy Salami, Provolone Cheese, Truffle Mayo
With Fries
Merendé Menu
Monday-Friday 11am-5pm
Cheese + Charcuterie Plate
30
Chef’s Selection of Cheeses, Cured Meats, Accompaniments, Olive Oil Crackers
Artisan Bread
6
E.V.O.O., House Spice Blend
Buttermilk Ricotta Dip
16
Wildflower Honey, Truffle Oil, Smoked Sea Salt, Grilled Bread
Apple Salad
15
Pickled Onion, Dried Figs, Hazelnuts, Goat Cheese, Cider Vinaigrette
Burrata + Ciabatta
18
Heirloom Tomatoes, Mixed Olives, Crunchy Garlic, Lemon E.V.O.O.
100% Grass Fed Burger*
21
Smoked Bacon, Provolone Cheese, Onion Conserva, Calabrian Chili Mayo
White Bean Dip
13
Giardiniera, Lemon E.V.O.O., Chives, Picos de Pan
Legume Caprese
16
Mozzarella, Balsamico, Capers, Dry Cured Olives, Pumpkin Seed Pesto
Persimmon Salad
15
Smoked Bacon, Pink Turnips, Cranberries, Marcona Almonds, Blue Cheese
Dinner Menu
For the Table
Buttermilk Ricotta Dip
16
Wildflower Honey, Truffle Oil, Smoked Sea Salt, Grilled Bread
Cheese +Charcuterie Plate
30
Chef’s Selection of Cheeses, Cured Meats, Accompaniments, Olive Oil Crackers
Artisan Bread
6
E.V.O.O., House Spice Blend
Burrata + Ciabatta
18
Heirloom Tomatoes, Mixed Olives, Crunchy Garlic, Lemon E.V.O.O.
White Bean Dip
13
Giardiniera, Lemon E.V.O.O., Chives, Picos de Pan
From the Farm
Apple Salad
15
Pickled Onion, Dried Figs, Hazelnuts, Goat Cheese, Cider Vinaigrette
Legume Caprese
16
Mozzarella, Balsamico, Capers, Dry Cured Olives, Pumpkin Seed Pesto
Persimmon Salad
15
Smoked Bacon, Pink Turnips, Cranberries, Marcona Almonds, Blue Cheese
Small Plates
Upcountry Vegetable Plate
24
Ancient Grains, Chef's Selection of Local + Seasonal Produce, Fennel Pollen, Pumpkin Seed Pesto
Domestique Risotto
21
Pancetta, Persimmons, Leeks, Marcona Almonds, Shaved Parmesan
Braised Short Rib
26
Polenta Cake, Collard Greens, Cippolini Onions, Sage, Broth Sugo
R17 Gnocchi
27
Crab Meat, Pancetta, Calabrian Chilis, Pangrattato, Wine + Butter
Pasta
Orrechietti
25
Burrata, Italian Eggplant, Heirloom Tomato, Castelvetrano Olives, Garlic Chips
Conchiglie
26
Italian Sausage, Roasted Peppers, Calabrian Chilis, Cherry Tomatoes, Pecorino
Stuffed Pappardelle
23
Wild Mushrooms, Winter Squash, Roasted Fennel, Formaggio Filling, Truffle Oil
Penne
28
Shrimp, Grape Tomatoes, Leeks, Roasted Garlic, Scampi Sauce
Rigatoni
22
San Marzano Sugo, Ricotta Filling, Caramelized Onions, Green Basil, Lemon E.V.O.
Main
Steak Taglio*
55
Lardo Potatoes, Cipollini Onions, Wild Mushrooms, Gremolata
Market Fish Piccata*
45
Orzo Tostada, Heirloom Squash, Legumes, Shaved Fennel Salad
Chicken Cacciatore
36
Spaghetti, Roasted Eggplant, Wild Mushrooms, Grana Padano
Chef Haydn Shaak marries classical training with his dedication to local farms and ingredients to craft a truly unique menu inspired by the seasonality of the Upstate.
* Consuming raw or under-cooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.
* Corkage limited to a maximum of 3 bottles
