SALADS

SEASONAL BERRY SALAD

15

Hydro bibb lettuce, blend of seasonal fresh berries, goat cheese vinaigrette, candied sunflower seeds, crumbled goat cheese

GRILLED WATERMELON SALAD

15

Grilled and chilled watermelon wedges, truffle honey vinaigrette, tricolor cherry tomato, mint, basil, feta cheese, balsamic syrup

BLACK GARLIC CAESAR SALAD

12

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

PEACH BURRATA

15

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

Starters

PERUVIAN CEBICHE (RAW)

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

THAI GROUPER CEVICHE (RAW)

21

Lime, green curry, fish sauce, crispy Thai chili, sweet peppers, basil, cilantro, rice paper chips, coconut foam

YELLOWTAIL CRUDO (RAW)

22

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

SEARED TUNA (RAW)

20

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

MANUELA’S LUMPIA

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

CUBANO PORK BELLY

16

Slow braised and chargrilled, smoked black bean puree, mango and habanero salsa, avocado, plantain chips.

TEMPURA TIGER SHRIMP

24

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

GRILLED LAMB LOLLIPOPS

24

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

60

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

LOBSTER TAIL GNOCCHI

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

CAPRESE CHICKEN TORTELLONI

35

Three cheese stuffed tortelloni, confit chicken breast, sun-dried tomato, basil, mozzarella pearls, Grana Padano parmesan

LOW COUNTRY SNAPPER

42

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

TERIYAKI MISO CHILEAN SEABASS

48

Ginger fried rice, roasted heirloom baby carrots, bok choy, kewpie mayo slaw, and toasted sesame seeds

BACON WRAPPED JUMBO SHRIMP

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

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)

DUCK MENAGE ES TOIS (JURGIELEWICZ FARMS LONG ISLAND, NY)

42

Pan roasted duck breast, duck leg confit risotto, Appalachian collard greens, Grand Marnier and orange infused duck 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

“5oz Cold Water Lobster Tail 32 / Grilled or Blackened Shrimp 23 Cave Aged Blue Cheese 10 / Seared Foie Gras 20”

SIDES – 9

Appalachian braised collards / Asparagus / Yukon gold mashed / Duck fat fries with bÉarnaise / Roasted baby 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 – Andrew Suthers / Sous Chef – Ace Tuason