Snuff Mill Restaurant, Butchery & Wine Bar 1601 Concord Pike, Suite 77/79

Snuff Mill Restaurant's signature beef burger with million-dollar bacon, sauteed Vidalia onions, quick pickled red onion, American cheese, dill pickles and special sauce.

Cajun remoulade, super lump crab cake, served on a brioche bun.

Cayenne dredged house-fried chicken breast, iceberg lettuce, pickle chips, mayo, hot honey, maybe the best chicken sando ever, served with fries or a house salad. "Top 50 Chicken Sandwiches in America"

36 oz. bone-in tomahawk steak, charbroiled; tarragon-Roasted fingerling potatoes, seasonal vegetables -Serves two people

Beef Porterhouse, tarragon-roasted fingerlings, seasonal vegetables - serves 2-3 persons.

Charbroiled, natural veal stock reduction, Cafe de Paris butter, Seasonal vegetables

Grilled 8oz flat iron steak, skinny fries, natural veal stock reduction and Cafe de Paris butter

Charbroiled, tarragon fingerling potatoes

Seared bone-out 20oz cut, rubbed with sage, black pepper, seasonal vegetables

Chopped romaine, radicchio, tomato, cucumber, shaved egg, hearts of palm, parmesan, million-dollar bacon, croutons, buttermilk-peppercorn dressing.

Tangy garlic dressing, romaine leaves, za'atar croutons, parmesan

Baby iceberg lettuce with crisp pancetta, cherry tomato and sliced shallots, finished with creamy blue cheese dressing

Snuff Mill Restaurant’s signature beef burger with million dollar bacon, sauteed Vidalia onions, quick-pickled red onions, American cheese, dill pickles, and special sauce

Flash-fried local oyster, shaved filet mignon, thick cut bacon, Roquefort cheese, jalapeno ranch and a zap of spicy heat.

Two 4 oz super lump crab cakes, Old Bay remoulade.

Fried whole artichokes with caper aioli and Brad’s dry slaw

Chopped romaine, radicchio, tomato, cucumber, shaved egg, hearts of palm, parmesan, million-dollar bacon, croutons, buttermilk-peppercorn dressing

Tangy garlic dressing, romaine leaves, za’atar croutons, parmesan

Baby iceberg lettuce with crisp pancetta, cherry tomatoes, and sliced shallots, finished wit a creamy blue cheese dressing

36 oz. bone-in tomahawk steak, charbroiled; tarragon-Roasted fingerling potatoes, seasonal vegetables -Serves two people

Beef Porterhouse, tarragon-roasted fingerlings, seasonal vegetables - serves 2-3 persons.

Charbroiled, natural veal stock reduction, Cafe de Paris butter, Seasonal vegetables