SALADS

TRUFFLE & APPLE SALAD

15

Baby mixed greens, frisee, sliced apple, shaved red onion, candied pecans, truffle-honey vinaigrette

GOLDEN BEET SALAD

14

Hydro bibb lettuce, peruvian spiced goat cheese vinaigrette, toasted pumpkin seeds, balsamic glaze

BLACK GARLIC CAESAR SALAD

12

Romaine hearts, white anchovy, shaved parmesan cheese, crouton, caesar dressing

PEACH BURRATA

16

Burrata cheese, roasted peach puree, pickled peaches, white balsamic and honey syrup, arugula, cracked pepper, grilled focaccia

Starters

TERIYAKI CREAM STEAMED MUSSELS

18

Mussels, ginger, garlic, green onion, sesame, steamed in a local lager, grilled focaccia

BAKED BRIE

20

Double cream brie, fig compote, phyllo pastry, arugula, pure maple syrup, hazelnut vinaigrette, grilled focaccia

YELLOWTAIL CRUDO (RAW)

18

Thin sliced hamachi, ponzu, crispy garlic, shaved jalapeno, micro wasabi greens

SEARED TUNA (RAW)

19

Seared rare tuna, ponzu, eel sauce, wasabi, seaweed salad

MANUELA’S LUMPIA

15

Drift's sous chef, Ace Tuason, shares his family lumpia recipe. Ground pork, carrot, jicama, celery, onion, garlic, cilantro, achiote, and traditional garlic vinegar

PORK BELLY BAO BUNS

18

Char siu grilled pork belly, kimchi, cucumber, steamed bao buns

TEMPURA TIGER SHRIMP

21

Tempura fried tiger shrimp, bok choy slaw, eel sauce and spicy mayo

GRILLED LAMB LOLLIPOPS

22

Rosemary and lavender crusted, roasted garlic aioli, chilled asparagus in a citrus vinaigrette.

Entrees

GRILLED SWORDFISH PICCOLE

40

Parmesan rind braised potato confit, asparagus, topped with garlic, anchovy, and herb compound butter, lemon and grated Grana Padano

18OZ HAND CUT RIBEYE

52

Yukon gold mash, Appalachian braised collards, bone marrow herb butter, smoky onion rings

TIGER SHRIMP RAVIOLO

38

Garlic & white wine sauteed tiger shrimp, nutmeg, house-made butternut squash & ricotta raviolo, sage brown butter, grana padana parmesan

PAPPARDELLE BOLOGNESE

42

Black squid ink fettuccine with mussels, scallops, and jumbo shrimp deglazed in white wine, cream, lemon

DRIFTS STUFFED CHICKEN BREAST

38

Stuffed chicken breast, bok choy hearts, shiitake mushrooms, black truffle reduction

LOW COUNTRY SNAPPER

42

Blackened snapper, cheesy grit cakes, Appalachian braised collards, sauce piquant

PAPPARDELLE BOLOGNESE

35

Veal, pork & beef bolognese, house-made pappardelle, caramelized fennel, arugula, grilled focaccia, grana padana parmesan

TERIYAKI MISO CHILEAN SEABASS

48

Ginger fried rice, jalapeno glazed heirloom carrots, bok choy, kewpie mayo slaw, and toasted sesame seeds

8 OZ FILET (AMERICAN BUTCHER, AL)

56

Yukon gold mashed potatoes, classic steakhouse parmesan creamed spinach, béarnaise

BOURBON GLAZED DOUBLE BONE PORK CHOP (BEELER’S FARMS, IA)

38

Yukon mashed potatoes, collard greens, KFP (Kentucky Fried Peaches)

PLUM WINE BRAISED SHORT RIB

46

Celery root & pear puree, jalapeno glazed heirloom carrots, plum wine demi glace

YUCATAN GROUPER

44

Cilantro lime rice, blistered black bean and corn medley, roasted pickled red pepper puree, cilantro lime crema

ADD tempura soft shell crab 21.

ADD 5 grilled shrimp 18.

ADD oscar – crab meat, asparagus, béarnaise 19.

SELECT A SAUCE bordelaise | béarnaise 5

ADD ONS

4oz Cold Water Lobster Tail 28 / Grilled or Blackened Shrimp 23 Cave Aged Blue Cheese 10 / Seared Foie Gras 20

SIDES – 9

BRAISED COLLARDS, ASPARAGUS, YUKON GOLD MASH, PARMESAN TRUFFLE FRIES,
JALAPENO HONEY GLAZED HEIRLOOM CARROTS, SMOKEY ONION RINGS

 

ALL ENTREES SPLIT – 8 /
ALL SALADS SPLIT – 2

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

We will add a 20% gratuity to the check of parties of 6 or more.

We will accommodate special dietary needs and restrictions; a substitution fee may be applied to special requests.
Executive – Chef Luis Nolasco
Sous Chefs – Ace Tuason & Zechariah Lindsey