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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
Lion's Mane Steaks
20
Brown Rice, Braised Shallots, Asparagus, Shaved Radishes, Cashew Crema
Shrimp + Pancetta Pomodoro
21
Castelvetrano Olives, Roasted Garlic, Tomatoes, San Marzano, Pecorino Cheese
Grilled Chicken Salad Sandwich
19
Pickled Red Onion, Heirloom Tomatoes, Arugula, Provolone Cheese
With Chips
Domestique Salad
19
Pickled Turnips, Pistachios, Sour Cherries, Goat Cheese, House Made Vinaigrette
With Soup of the Day
100% Grass Fed Burger
22
Smoked Bacon, Provolone Cheese, Tomato Jam, Caramelized Onions
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
Blueberry + Radish Salad
15
Pickled Onion, Marcona Almonds, Blue Cheese, Berry Vinaigrette
Buttermilk Ricotta Dip
16
Wildflower Honey, Truffle Oil, Smoked Sea Salt, Grilled Focaccia
Strawberry + Beet Salad
15
Dried Figs, Fennel, Chèvre, Pistachio Vinaigrette
100% Grass Fed Burger*
21
Pancetta, Provolone Cheese, Onion Conserva, Calabrian Chili Mayo
Dinner Menu
Snacks
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
Blueberry + Radish Salad
15
Pickled Onion, Marcona Almonds, Blue Cheese, Berry Vinaigrette
Artisan Bread
6
E.V.O.O., House Spice Blend
Strawberry + Beet Salad
15
Dried Figs, Fennel, Chèvre, Pistachio Vinaigrette
Small Plates
Burrata + Rigatoni
23
Pancetta, Cherry Tomatoes, Leeks, Garlic Chips
Spring Ravioli
21
Prosciutto, Forest Mushrooms, Sugar Snap Pea, Truffle Oil
Italian Sausage + Peppers
28
Shell Pasta, Calabrian Chilis, Heirloom Tomatoes, Pecorino
Upcountry Vegetable Plate
22
Ancient Grains, Chef's Selection of Local + Seasonal Produce, Fennel Pollen, Sunflower Seed Pesto
Tempeh + Pasta
24
GF Fusilli, Heirloom Squash, Wild Mushrooms, Sundried Tomato
Large Plates
Southern Fried Chicken Padano
36
Black Garlic Pasta, Castelvetrano Olives, San Marzano Sugo, Balsamico
Market Fish + Fregola*
45
Heirloom Squash, Asparagus, Fennel Salad,
Piccatta Sauce
Piccatta Sauce
Duroc Pork Chop*
42
Sweet Potato, Pancetta, Bradford Cabbage, Wild Onions
NY Strip Gremolata*
55
Fingerling Potatoes, Wild Mushrooms, Asparagus, Cippolini Onions
Shrimp Pomodoro
38
Handmade Spaghetti, Calabrian Chili, Castelvetrano Olives, Capers
100% Grass Fed Burger*
21
Pancetta, Provolone Cheese, Onion Conserva, Calabrian Chili Mayo
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
