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Our Menu
Small Plates, Strong drinks
Scroll down to view the Black Rabbit food & beverage menu
small plates
$7
sourdough
vegetable butter
$7
$12
oyster mushrooms
pumpkin, sage, sherry
$12
$11
baby kale
egg yolk, turnip, asiago
$11
$20 for 6
oysters
hot sauce, horseradish
$20 for 6
$16
scallops
potatoes, pearl onions, salsa brava
$16
$12
spaetzle
chorizo, bloody mary
$12
finger foods
$8
potato cakes
herb cheese, radish
$8
$8
1 year country ham
marcona almond
$8
$10
pork tacos
$10
$10
potato tacos
$10
$10
beef tacos
$10
$12
rabbit rolls
$12
proteins
best if shared
$25
braised beef pupusas
cabbage, curtido
$25
$25
pork steak
rice grits, charred onion, roasted garlic
$25
$30
1/2 chicken
sunchokes, chow chow
$30
$85
bone-in ribeye
(for 2) mustard greens, sourdough
$85
sweets
$8
vinegar pie
$8
$7
chocolate espresso cake
brandied cherries
$7
cocktails
$11
josephine
$11
$11
jubilee
$11
$10
fermented bloody mary
$10
$12
sabrina
$12
$12
the devil's temptation
$12
$12
cold, dead hearth
$12
$10
milk & honey
$10
$10
melting pot
$10
$16
barrel-aged old fashioned
$16
$11
winter sazerac
$11
$12
the hoffa connection
$12
$15
reader's digest
$15
$11
blood orange paloma
$11
$12
mezcal old fashioned
$12
$13
smokey the pear
$13
$15
rum negroni
$15
$14
barrel-aged zombie
$14
$10
caddy shack
$10
$10
fruit loop
$10
$13
coal shoot
$13
$12
winter '75
$12
draught beer
$7
homestyle ipa
bearded iris, tn (6%)
$7
$6
porter
founders, mi (6%)
$6
$7
german pils
jackalope, tn (4.8%)
$7
$6
bearwalker maple brown
jackalope, tn (5.1%)
$6
$10 (10 oz pour)
abt 12
brouwerij st bernardus, belgium (10%)
$10 (10 oz pour)
$9
classic saison
blackberry farm, tn (6.3%)
$9
$6
gose
hi-wire, nc (4.2%)
$6
$6
milk stout
duck rabbit, nc (5.7%)
$6
$6
ipa
stone, ca (6.9%)
$6
$6 (10 oz pour)
maple cider
seattle cider, wa (6.9%)
$6 (10 oz pour)
*we like to keep things fresh, so our menu is subject to change
“By serving only small plates at Black Rabbit, it allows us to better highlight our range, passion and interests, while enabling better interaction at the table. Food is being shared, talked about and guests can try different things—hopefully, dishes they wouldn’t usually order. I love dining out this way and want to offer that experience to our guests.
”
