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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
$9
beets
radishes, manchego, macadamia
$9
$10
roasted potatoes
capers, boquerones
$10
$11
mizuna
olive, onion, asiago vinaigrette
$11
$12
oven roasted clams
turnips, lardons, coconut milk
$12
$12
spaetzle
chorizo, bloody mary, sunchokes
$12
finger foods
$10
foie gras and schmaltz
sourdough, maldon
$10
$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
meatloaf
broccoli, potato cakes
$25
$25
pork steak
rice grits, charred onion, roasted garlic
$25
$30
1/2 chicken
beans in buttermilk, hawaiian rolls
$30
$85
bone-in ribeye
(for 2) peas and green tomatoes in jus, sourdough
$85
sweets
$8
cookie board
$8
$8
apple tart
$8
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.
”
