15
Hydro bibb lettuce, blend of seasonal fresh berries, goat cheese vinaigrette, candied sunflower seeds, crumbled goat cheese
15
Grilled and chilled watermelon wedges, truffle honey vinaigrette, tricolor cherry tomato, mint, basil, feta cheese, balsamic syrup
12
Romaine hearts, white anchovy, shaved parmesan cheese, crouton, caesar dressing
15
Burrata cheese, roasted peach puree, pickled peaches, white balsamic and honey syrup, arugula, cracked pepper, grilled focaccia
21
"Cebiche" is the traditional spelling of Peru's national dish. Hamachi, shaved red onion, roasted habanero, sweet pepper puree, lime juice, charred corn, sweet potato, hydro bibb lettuce wraps
21
Lime, green curry, fish sauce, crispy Thai chili, sweet peppers, basil, cilantro, rice paper chips, coconut foam
22
Thin sliced hamachi, ponzu, crispy garlic, shaved jalapeno, micro wasabi greens
20
Seared rare tuna, ponzu, eel sauce, wasabi, seaweed salad
17
Drift's sous chef, Ace Tuason, shares his family lumpia recipe. Ground pork, carrot, jicama, celery, onion, garlic, cilantro, achiote, and traditional garlic vinegar
16
Slow braised and chargrilled, smoked black bean puree, mango and habanero salsa, avocado, plantain chips.
24
Tempura fried tiger shrimp, bok choy slaw, eel sauce and spicy mayo
24
Rosemary and lavender crusted, roasted garlic aioli, chilled asparagus in a citrus vinaigrette.
40
Parmesan rind braised potato confit, asparagus, topped with garlic, anchovy, and herb compound butter, lemon and grated Grana Padano
60
Yukon gold mash, Appalachian braised collards, bone marrow herb butter, smoky onion rings
68
Two 5 oz steamed cold water lobster tails, potato gnocchi, asparagus tips, roasted garlic clove, black truffle bechamel, black truffle shavings, Grana Padano parmesan
35
Three cheese stuffed tortelloni, confit chicken breast, sun-dried tomato, basil, mozzarella pearls, Grana Padano parmesan
42
Blackened snapper, cheesy grit cakes, Appalachian braised collards, sauce piquant
48
Ginger fried rice, roasted heirloom baby carrots, bok choy, kewpie mayo slaw, and toasted sesame seeds
38
Six applewood smoked bacon wrapped shrimp, roasted garlic and thyme butter, succotash of okra, white beans, zucchini, corn, cherry tomatoes, and citrus dressed pea tendril salad
56
Yukon gold mashed potatoes, classic steakhouse parmesan creamed spinach, béarnaise
38
Yukon mashed potatoes, collard greens, KFP (Kentucky Fried Peaches)
42
Pan roasted duck breast, duck leg confit risotto, Appalachian collard greens, Grand Marnier and orange infused duck glace
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
“5oz Cold Water Lobster Tail 32 / Grilled or Blackened Shrimp 23 Cave Aged Blue Cheese 10 / Seared Foie Gras 20”
Appalachian braised collards / Asparagus / Yukon gold mashed / Duck fat fries with bÉarnaise / Roasted baby carrots / Smokey onion rings
*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 – Andrew Suthers / Sous Chef – Ace Tuason