Hunter House | Circa 1913 Downtown Huntersville NC

Berry

2 oz. Lunazul Tequila 0.5 oz. Orange Liquor 1 oz. Lime Juice 1 oz. Blood Orange Shrub Shake. Rocks Glass w/Small Rocks Garnish: Dehydrated Orange

Jim Beam Black Bourbon, Peach/Lemon, Local Honey, Fresh Grapefruit, | Bourbon, refreshing, and perfect for those cool nights by the fire pit at Hunter House

Evan Williams Black, Zucca Rabarbaro, Turbinado, and Rockwell dry, garnished with a fresh orange peel and a Bada Bing cherry | Our signature Old Fashioned with bright rhubarb and orange complimenting this well rounded 6 year bourbon

1 oz. Crema de Limoncello 0.75 Frangelico 2 oz. Sauv Blanc Shake. Glassware: Martini or Coupe Garnish: lemon twist.

Espolon Blanco Tequila, Harlequin Liqueur, Dill, Cucumber infused Cocchi Americano, Elderflower, Lime | Spring herbal riff of a classic margarita. The dill and cucumber combine to lighten and add just the right complexity

Rittenhouse Rye, Courvoisier VSOP Cognac, Ansentee 110, Peychauds bitters, aromatic bitters, turbinado sugar | Antoine Peychaud invented the Sazerac in his shop at 437 Royal Street, New Orleans to satisfy waiting customers at his pharmacy and it immediately became a hit. Classic, bracing, but smooth whiskey cocktail

Rittenhouse Rye, Pecan Tincture, Ginger, Bonal Quina, aromatic bitters, Lemon, Egg White | H Bar’s signature whiskey sour with a hint of ginger spice and pecan nuttiness rounding out a perfect balance

2 oz. Uncle Val's Gin 1 oz. Lemon Juice 0.75 Turbinado 1 egg white Reverse dry shake. Double Strain. Glassware: Martini or Coupe Garnish: Orange twist & Angostura Hearts

Tito’s vodka, Blackberry, Raspberry/Pomegranate Cordial, Lavender, Peach Cordial, Cocchi Rosa, Lemon | Whimsical warm weather martini that’s both refreshing and layered with spring fruit flavors

1 oz. Uncle Val's Gin 1 oz. Lemon Juice 0.75 Turbinado Shake, double strain. Glassware: Vintage Stemware Garnish: top w/Prosecco, lemon twist & flower.

1 oz. Berry Shrub 1 oz. Lemon Juice 1 oz. Peach Nectar 1.5 oz. Cocchi Rosa Shake, double strain Glass: Vintage Stemware Garnish: Orange twist & flower

Build in Antique High Ball glass w/small rocks: 1 oz. Campari 1 oz. Sweet Vermouth 2 oz. Soda Water Garnish: top with Prosecco, orange twist, lightly stir.

1 oz. Beefeater Gin 1.25 oz. Lemon Juice 0.75 Honey Syrup 0.25 Lavendar Syrup Shake, double strain. Glass: Vintage Stemware Garnish: lemon twist & flower.

Blackberries & raspberries soaked in aromatized wine over Green Hill Brie from Sweetgrass Dairy in Thomasville, GA served with crostinis, and dusted with lemon zest and basil from our garden

Jumbo, fresh East Coast shrimp, chilled and served with a spicy tequila lime sauce

Fresh locally sourced meat and cheeses, roasted almonds, fresh fruit, veggies and crispy, gluten free crackers with seasonal jam.

Arugula, shaved fennel, pistachios, sliced beets, tomatoes, and gorgonzola with a house-made vanilla, family farm honey, and citrus vinaigrette

Mushroom Cream Sauce. Yields: Approx 2 cups (4-6 servings) Prep tune: 10 min Cook time:20-25 min Ingredients: 1 tbsp olive oil (or unsalted butter) 1 Tbsp unsalted butter 1lb mixed mushrooms (cremini, shiitake, oyster, or white button)sliced 1/2 large shallot, finely minced (if 1 small onion, finely diced) 2 cloves garlic, minced 1/2 cups dry white wine( like Sauvignon Blanc or Pinot Grigio, optional but recommended) 1 1/2 cups heavy cream 1/2 cup chicken or vegetable broth 1 tbsp fresh thyme leaves, finely chopped(or 1 tsp dried thyme) 1/4 cups dry white chopped fresh green onions (scallions) plus more for garnish Salt and freshly ground black pepper to taste Instructions: Sauté the Mushrooms: Heat the olive oil and 1 tbsp of butter in a large skillet or Dutch oven over medium high heat. Add the sliced mushrooms in a single layer if possible. Cook without stirring for 3-4 minutes to allow them to brown.

Fresh half-dollar sized scallops from New Bedford, MA sautéed and served over creamy white Grist Mills grits with julienne smoked sausage in a Cajun cream sauce

Bell Evans free-range Chicken, marinated in garlic rosemary over a farm-to-table succotash including zucchini, squash, corn, snap peas, heirloom grape tomatoes topped with Gorgonzola cheese (gluten-free

24 oz Semi Sweet chocolate chips 1 lb butter cut into pieces 1 cup of hot water 16 eggs 1 pinch of salt 4tbs vanilla extract 3 cups of cocoa powder 1. Gather all the ingredients and Preheat Oven to 375 degrees. 2. Melt Chocolate Chips in butter over double boiler, once all melted mix until homogenous. 3. Take of the double boiler and mix in sugar and water until it's incorporated afterwards whisking in the eggs, salt, vanilla and cocoa powder until smooth. 4. Portion and scoop in greased muffin trays with a level scoop of torte batter. 5. Bake at 375 for 18-25 minutes for even doneness. 6. Place in freezer to cool.

Yields 10-12 servings Prep time: 15 min Cook Time: 40-70 minutes depending on potato size Ingredients: 5 pounds Yukon Gold Potatoes, medium to large size,kept whole with skins on. 1 1/2 teaspoons salt( for the cooking water) 3/4 cups dry white sour cream, at room temperature 1 1/2 teaspoons garlic powder( or more, to taste) 1 teaspoon salt for seasoning the finished potatoes, adjust to taste) 1/2 teaspoon black pepper, freshly ground or more to taste Optional: 1/2 - 1 cup hot whole milk or heavy cream, if a looser consistency is desired ( warm it up before adding) Optional garnish: fresh chopped chives or parsley Equipment: Very large pot at least 8-quart capacity Stiff brush or sponge for scrubbing potatoes Large colander Potato masher or electric mixer (hand -held or stand) Instructions: Prepare Whole Potatoes (Skins On): Thoroughly scrub the whole Yukon Gold potatoes under cold running water using a stiff brush or sponge. Since the skins will remain on, ensure they are very clean