A Culinary Journey Awaits at Firethorne

SUNDAY CHEF’S TABLE

XLife: Adult 11 | Child 6.50
Standard: Adult 22 | Child 11

Omelet Station
Your omelet, your way. Add bacon, sausage, turkey sausage, chorizo,
cheese, onions, peppers, tomato, broccoli, spinach, mushrooms,
avocado, and tofu.

Waffle Station
Fresh waffles topped to your heart’s desire.
Choose from chocolate chips, maple syrup,
whipped cream, butter, and an assortment of mixed berries.

On The Side
Diced fruit, bacon, sausage, turkey sausage, and breakfast potatoes.

TRADITIONAL

Steak and Eggs | 28
5oz sirloin, 2 eggs any style, potatoes, with choice of toast.

Lox and Bagel | 23
Smokey salmon lox over shaved red onion, whipped dill cream cheese,
capers, and avocado on a toasted bagel.

Corned Beef Hash Omelet | 17
Corned beef hash and American cheese.

BENNY WITH A "Y"

Avocado | 16
Thomas English muffin, whipped avocado, roasted tomato,
poached eggs, and hollandaise sauce with choice of side.

Traditional | 15
English muffin, honey ham, poached egg, and hollandaise
served with a choice of side.

IN HAND

Brioche Avocado Breakfast Sammi | 18
Fluffy egg omelet, ham, avocado, and American cheese
with choice of side.

Ranchero Taco (3) | 18
3 hard-fried eggs, bacon, Cheddar cheese, avocado, salsa,
on grilled corn tortillas, choice of side.

SWEET

Pancakes | 18
3 large pancakes, topped with fresh strawberries and maple whipped butter.

Lemon Blueberry Ricotta Pancakes | 19
3 blueberry pancakes, whipped lemon ricotta, and blueberry sauce.

Cinnamon Roll French Toast | 17
Jumbo cinnamon roll in a light batter, topped with candied pecans, strawberries, and maple cinnamon whipped cream.

Hot Honey Chicken and Waffles | 25
Buttermilk fried chicken over a Belgium waffle drizzled in Nashville hot honey and scallions.

EXTRAS

Corned Beef Hash | 6
Fried Egg | 3
Cheddar Grits | 5
Smashed Potatoes O’Brien | 5
Sausage | 7
Bacon | 7
Fresh Fruit | 5

DRINKS

Thorne Mary | 4
Signature Bloody Mary with New Amsterdam, Zing Zang Bloody Mary mix,
and house-blend spices.

Firethorne Mimosa | 4
Our house-special and fan-favorite, with sparkling wine and fresh orange juice.

SHAREABLES

SALADS

CAESAR SALAD 15
Chopped romaine tossed in anchovy, caper, and garlic dressing
topped with shaved parmesan and croutons.

HOUSE SALAD 14
Mixed greens medley topped with tomatoes, shaved parmesan,
cucumbers, bacon, and balsamic.

STRAWBERRY CHICKEN BALSAMIC 20
Grilled chicken, strawberries, candied walnuts, feta cheese, and
balsamic reduction on a bed of spring lettuce.

MEDITERRANEAN COUSCOUS SALAD 15
Baby tomato medley topped with feta, cucumbers, red onions,
Kalamata olives and spinach are tossed in green goddess dressing.

TUNA & AVOCADO SALAD 25
Blackened Ahi Tuna on top of daikon radish, avocados, tomato
medley, shaved onions, chopped bacon, and avocado vinaigrette on
a bed of spring mix.

FCC WEDGE 18
Artisan romaine lettuce topped with crispy onions, roasted medley
tomatoes, parmesan, smokey blue cheese, chopped bacon, and
buttermilk dressing.

add chicken +6.5 | shrimp +8 | salmon +10/20 | tuna +13/23 
5oz sirloin +15 | tofu +6

SOUP DU JOUR
CUP/ BOWL 8/12

PIZZAS

SPICY PORKER 19
Spicy salami, pepperoni, bacon, jalapeño, mozzarella, and
red sauce.

MAUI WAUI 15
Honey-baked ham, grilled pineapple, red sauce, and mozzarella.

BRISKET RANCH 18
Tender brisket, diced tomato, cheddar cheese, smokey honey BBQ, caramelized onion, and scallion.

CHEESE OR PEPPERONI LOVER’S 15/18
Traditional red sauce and mozzarella cheese.
Gluten-free crust available +4

SIDE SELECTIONS

SEASONED FRIES | 6
ONION RINGS | 6
SWEET POTATO FRIES | 6
TATER TOTS | 6
SEASONAL FRUIT | 6
CAROLINA GOLD SWEET CORN “RISOTTO” | 9
PAN-ROASTED MARBLE POTATO | 9
BROCCOLINI | 9
BRUSSELS SPROUTS | 9
HEIRLOOM CARROTS | 9
HAND-CUT TRUFFLE PARMESAN FRITES | 9

HANDHELDS

SERVED WITH YOUR CHOICE OF SIDE

FCC SMASHBURGER 19
Twin all-beef smash patties topped with lettuce, tomato, onion, pickles,
and American cheese on a brioche bun.

SWEET-N-SPICY CHICKEN SANDWICH 18
Your choice of grilled or fried chicken with kohlrabi slaw, pickles, and
honey sriracha on a brioche bun.

“THE BEAR” 19
Slow-cooked shaved ribeye with white American cheese, caramelized
onions, mayonnaise and giardinara on a hoagie roll.

SHRIMP PO’BOY 18
Blackened shrimp topped with Cajun remoulade, lettuce, and tomato
on a hoagie roll.

THE COUNTRY CLUB 17
Honey-baked ham, oven-roasted turkey, applewood bacon, cheddar
cheese, Swiss cheese, local lettuce, and tomato with your choice
of bread.

BURNT ENDS SANDWICH 17
Texas-style beef burnt ends, honey BBQ, shaved onions, and pickles
on a Brioche bun.

BAJA FISH SANDWICH 19
Blackened haddock topped with avocado spread, lettuce, tomato,
and a side of tartar sauce.

*Gluten-free buns available *Sub “Impossible” burger +2

CREATE YOUR OWN BOWL OR SALAD 18

CHOOSE YOUR BASE
Quinoa, Cilantro Lime Rice, Lettuce Mix

CHOOSE YOUR TOPPINGS
Blue Cheese Crumbles, Red Onion, Shredded Carrots, Persian
Cucumber, Chopped Bacon, Edamame, Spinach, Cheddar, Feta,
Roasted Tomato, Olives, Avocado +1

CHOOSE YOUR SAUCE
Chipotle Ranch, Italian, Avocado Vinaigrette, Teriyaki. Balsamic Vinaigrette

CHOOSE YOUR PROTEIN
5oz Sirloin +13, Grilled Chicken +6.5, Tofu +6, Blackened Shrimp +8,
Salmon +10/20, Blackened Ahi Tuna +13/23

CHEF'S CREATIONS

MISO AHI TUNA 32
Served with your choice of two sides

GRILLED VERLASSO SALMON 32
Served with your choice of two sides

STEAK FRITES 39
8oz grilled sirloin served with garlic aioli, roasted tomato, and
house steak sauce with a side of hand-cut herb frites.

BEER BATTERED FISH & CHIPS 26
Beer-battered haddock served with a side of tartar sauce and malt
vinegar served with crispy fries.

PORK & APPLES 39
14oz pork porterhouse topped with apple glaze and served with
charred brussel sprouts and marbled potatoes.

MISO-GLAZED SALMON 32
Pan-seared salmon served on cilantro lime rice and topped with
kohlrabi slaw and lime.

CAJUN BLACKENED SHRIMP PASTA 29
Blackened shrimp with blistered baby tomatoes, fresh garlic, wilted
spinach and penne pasta tossed in alfredo sauce, topped with
parmesan cheese.
*Gluten-free pasta available +2

BUTCHER BLOCK

SERVED WITH YOUR CHOICE OF TWO SIDES

14 OZ CREEKSTONE NY STRIP | 55
8 OZ SIRLOIN | 36

HUMBLE BEGINNINGS

Fresh Skillet Cornbread | 12 V
To be shared with seasonal butter and honey.

Deviled Eggs | 17 V
Hard-boiled eggs fried with panko-crusted traditional filling with a
choron sauce kick and blood orange trout caviar.

The Preserved | 24
Cured meats and cheeses, house pickles and jams with
toasted crostini.

Low Country Arancini | 17
Gulf Coast shrimp, roasted corn, crispy bacon, sharp white
cheddar cheese, creamy middlins lightly fried and on a
bed of tomato coulis

Roasted Casino Oysters | 21
Topped with creamy kale and garlic.

Tuna Tartare | 18
Edamame puree, sesame, scallion, tempura nori, and fresh cucumber.

FROM THE FIELDS

add chicken +6.5 | shrimp +8 | steak +16

Grilled Caesar | 15 V
Baby artisan romaine, aged parmesan, and cornbread croutons
with anchovy, caper, and garlic dressing.

Baby Arugula | 18
Pickled blueberries, chevre cheese, roasted sunflower seeds
with an apple cider dressing.

Summer Salad | 16
Kale spring mix, carrot, radish, cucumber, baby tomato, cranberry,
almonds, and a creamy honey dressing.

ON THE SIDE | 9

Pomme Puree
Hand-cut Pomme Frites
Sweet Potato Mash
Heirloom Cauliflower
Creamy Middlins
Kale Collards
Chevre Polenta
Field Peas

FROM THE SEA

Colossal Prawns | 32 
Garlic-roasted prawns, roasted sweet potato, kale gremolata, and coral tuile.

Pan-Seared NC Rainbow Trout | 34
Whole trout with Boursin cheese, lemon, garlic and thyme with creamy middlins.

Red Snapper | 38 GF
Pan-roasted with chevre polenta, blistered tomato and caper sauce.

FROM THE FARM

Joyce Farms Duck | 38
Accompanied by herb and cheddar dumplings, sauteed spinach, and duck jus.

Stuffed Chicken | 34
Country ham, white cheddar, spinach, creamy middlins, herb beurre noisette.

Joyce Farms Rabbit Ragout | 34
Hand-cut pappardelle, tender rabbit, snow peas, carrots, rabbit jus.

Palmetto & Pine Burger | 21
Country ham, white cheddar, bibb lettuce, tomato, house pickle, onion roll, hand-cut pomme frites.

Pasta Verdura | 24 V
Herb rigatoni, snow pea, carrots, kale, charred tomato coulis.
add chicken +6.5 | shrimp +8 | steak +16

BUTCHER BLOCK

Herb Rack of Lamb | 48 GF
Whiskey sauce, white cheddar risotto, roasted heirloom carrots.

10/5 oz Creekstone Filet | 68/35 GF
Accompanied by grilled heirloom cauliflower, pomme puree, and black garlic agrodolce.

14 oz Kurobuta Pork Chop | 55 GF
Bone-in Heritage pork chop with red-eye gravy, kale collards, and chevre polenta

Cherry Almond Tart | 14
Fresh cherries baked into a frangipane almond filling in a butter pastry
crust, topped with homemade vanilla cheesecake ice cream.

Crème Brûlée | 12
Vanilla crème brûlée, torched and topped with fresh berries and
whipped cream.

Bramble-Berry Buckle | 12
Yellow cake stuffed with fresh raspberries and blackberries,
topped with streusel and homemade buttermilk ice cream.

Hazelnut Fudge Tort | 15
Rich hazelnut fudge brownie served chilled and topped with a
light milk chocolate mousse and toasted Swiss meringue.

Gnam Gnam Gelato | 10
Locally-owned Gnam Gnam Gelato, seasonal flavors and cookie crumble.

House Sorbet | 10
Dairy-free seasonal house-made sorbet with fresh berries.