SCRATCH Kitchen & Taproom - Apex

House smoked pork, Napa cabbage, Carolina slaw with Sriracha orange-ginger aioli.

Crisped shrimp and pickled okra in a Scratch-made firecracker sauce.

Coconut-coated fried green tomatoes with layers of red pepper jam and coconut-scallion cream.

House smoked pimento cheese with sweet corn and scallions. Served with red pepper jam.

Crispy pork belly bites tossed with Brussels sprouts in a Thai-chili hoisin glaze, topped with scallion slaw and sesame seeds.

Hand-cut fries topped with shaved and marinated ribeye steak, Worcestershire cheese sauce, spicy bib sauce, candied bacon, buttermilk ranch, and scallions.

Spicy ahi tuna with avocado, cucumber, and wakame over a seared sushi rice patty with edamame and a fried green tomato. Topped with wasabi-miso crema and mirin-soy glaze.

Two seared scallops on root vegetable puree with arugula and fennel slaw and a pomegranate tamarind dressing.

Lightly fried buns stuffed with breaded chicken tossed in a sweet and spicy glaze. Topped with coleslaw and bread and butter pickles.

Pork belly tossed in Thai-chili hoisin glaze with pineapple cucumber salsa, pickled onions, and cilantro.

Grilled Sriracha dusted shrimp with a cilantro lime and pear slaw, sliced avocado, and a fresh citrus vinaigrette.

Hand-breaded chicken tenders, chopped greens, tomato, pickled onions, candied bacon, chopped egg, blue cheese and buttermilk ranch dressing.

Red wine poached Asian pears, dried cranberries, roasted pepitas, candied walnuts, roasted butternut squash, feta fritters, and artisan field greens tossed in a maple pumpkin vinaigrette.

Grilled halved Roma Crunch lettuce, Sriracha dusted shrimp, crispy cotija cheese, rice croutons, and drizzled with a sesame-ginger dressing.

Chopped Roma Crunch lettuce tossed with pimento-blue cheese dressing, candied bacon, grape tomatoes, pickled red onions, cucumber, and candied walnuts.

Bacon, black-eyed peas and classic potato salad topped with Carolina slaw, pulled pork, pickled okra, roasted corn and Cheerwine-Korean BBQ sauce.

Seared rice bowl with shaved and marinated ribeye steak, fresh spinach, carrots, grilled green onions, pickled red onions, cucumbers and over-easy egg. Served with spicy bib sauce.

Rainbow quinoa with snap peas, red cabbage, collard green kimchi, avocado, chickpeas, arugula, seared tofu and cilantro-lime vegan aioli.

Sushi rice with tuna poke, wakame salad, avocado, edamame, cucumber, pickled ginger, wasabi-miso crema and mirin-soy glaze.

Fried shrimp with Carolina slaw on a toasted hoagie bun with Korean mayo, tomato, arugula and crispy capers.

Your choice of grilled chicken or marinated shaved ribeye, sauteed peppers and onions, and Worcestershire cheese sauce on a hoagie roll.

Candied bacon, arugula, cold-smoked green tomatoes, Korean mayo. Served on a lightly toasted sourdough bread.

Waffle-battered fried chicken with spicy maple syrup aioli, candied bacon and house pimento cheese with Scratch-made pickles. Served on a brioche bun.

Fresh tomato, pickled onion, and shredded lettuce.

House-Smoked pulled pork and white cheddar, BBQ aioli, crispy onion straws, and Scratch-made pickles.

Scratch-made red pepper jam, creamed feta, onion straws, and spicy Korean mayo.

Fried truffle mac & cheese with candied bacon, arugula, and roasted garlic-truffle aioli.

Worcestershire cheese sauce, blue cheese, candied bacon, and sauteed mushrooms.

Shaved and marinated ribeye steak, bleu and Monterey Jack cheese, caramelized mushrooms and onions, and candied bacon bits.

Creamy N.C. hoop cheese blend topped with crunchy panko breadcrumbs.

Poached lobster over truffled lobster bisque mac & cheese.

Slow-smoked pork on smoked cheddar mac & cheese with fried onions and Cheerwine-Korean BBQ sauce.

Shrimp, bay scallops, andouille sausage with toasted cashews, garlic, onion, cilantro and sprouts in a spicy sauce

Beef lo mein in a coconut curry sauce with bell peppers, baby corn, mushrooms, and water chestnuts. Finished with scallions, cilantro, and crispy collard greens.

Seared NY Strip* with caramelized onion butter, fingerling potatoes and sautéed bacon collard greens, served with sake-Worcestershire au jus.

Tempura shrimp and stone-ground jalapeno cheese grits with a miso ginger-garlic sauce.

Pan-seared salmon over a mushroom and edamame sticky rice risotto, garnished with a mirin-soy glaze.

Crispy cauliflower florets topped with sesame seeds, tossed in a sweet and spicy Hunan-style orange sauce. Served over sticky rice and topped with fresh scallions.

Beer-brined, lemon-rosemary half chicken seared in cast iron with butternut squash and caramelized Brussels sprouts.

Char-grilled chop with Asian pear and fennel chutney, potato and parsnip mash, and sauteed bacon collard greens.

Chicken tenderloin lightly breaded and fried with ranch or house-made Cheerwine BBQ sauce.

Cooked Quinoa with corn, edamame, and cilantro lime aioli.

10 shrimp sauteed to perfection

House-smoked pork with house-made BBQ sauce on a slider bun.

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