PLAZA MIDWOOD at the corner of PECAN & GORDON DINNER MENU Sun-Thurs 5pm to 10pm Fri-Sat 5pm to 11pm SHARES & STARTERS BITES ON A STICK OMB PRETZELS V OMB rarebit dipping sauce {6} DEVILS ON HORSEBACK GFO/** brioche croutons, beet reduction sauce {8} * SWEET TEA BRINED WINGS soy-glazed Ashley Farms chicken wings, malted vinegar slaw, spicy mustard dipping sauce *Buffalo style with blue cheese opon request {8} DISCO FRIES hand-cut fries, pulled oxtail poutine gravy, fresh cheese, cilantro {10} ASPARAGUS AND EGG V/GFO poached farm egg, brioche crostini {8} PIMENTO CHEESE GFO house made salt crackers {5} DEVILED EGGS V/GF sriracha eggs with pickled onions & jalapenos {4} MEDITERRANEAN PLATE VG fava bean hummus, falafel, salsa fresca, chili oil, {12} MOUSSE AND PICKLES GFO duck liver mousse, jar of house-made pickles, house made salt crackers {8} RHODE ISLAND CALAMARI fried calamari, pepperoncini, charred tomato relish, sriracha aioli {10} *MUSSELS GFO/** PEI PBR mussels, Benton’s ham, crushed red pepper, garlic, tomato, crusty bread {9} *KOREAN BEEF BBQ SKEWER CAB tenderloin, sriracha, 48-hour kimchi {9} LAMB LOLLIPOP GFO Mediterranean kofta, fava bean hummus, salsa fresca, {9} SOUPS & SALADS SANDWICHES ENTREES SOUP DU JOUR GF/V/** chef’s whims {6} TOMATO STACK V fresh tomatoes, blue cheese dressing, cucumber vinaigrette, microgreens {7} WALDORF GF/V bibb lettuce, poached pears, Maytag blue, praline walnuts, apple cider vinaigrette {7} THE CAESAR GFO chopped romaine, Caesar dressing, grape tomatoes, garlic croutons {6} THE NIXON GF/VG mixed greens, julienned vegetables, grape tomatoes, sherry vinaigrette {6} HEARTS SALAD GFO/VG charred romaine heart, hearts of palm, artichoke hearts, red pepper syrup, balsamic reduction, blackened crostini {9} add grilled chicken {4} add grilled *salmon {5} *THE PECULIAR BURGER GFO CAB patty, pimento cheese, bacon, bibb lettuce, tomato, sunny up egg {12} *THE CLASSIC BURGER GFO CAB patty, lettuce, tomato, onion, Tillamook cheddar, brioche bun {10} BRAISED BRISKET SANDWICH GFO caramelized onions, blue cheese {10} CRABCAKE SANDWICH lump meat crabcake, malted slaw, apple tartar, bricohe bun {16} *THE LAMB GFO Mediterranean kofta style lamb, lettuce, feta, salsa fresca, cucumber-yogurt sauce, BAHN MI GFO Vietnamese ground pork patty, pickled daikon and carrots, fresh cilantro and jalapeno, cilantro aioli, hoagie roll {9} VEGGIE BURGER VG/GFO/VGO patty of ground mushrooms, brown rice, tofu and rolled oats, chickpea sauce, brioche bun {8} TURKEY BURGER goat cheese, sweet jalapeno relish, siracha aioli { 1 1 } served with a choice of side (small green salad, cup of soup, fries, mashed potatoes, cider braised collard greens, corn pudding). All sandwiches can be made vegetarian PECULIAR PORK GFO juniper rubbed pork belly, candied melon gastrique, bacon caramelized brussels sprouts, sweet potato chips {19} GROUPER GF pan roasted, sweet jalapeno relish, creamed corn risotto, red wine reduction, corn shoots {26} CHICKEN & WAFFLES Springer mountain farms buttermilk brined chicken breast, corn meal RISOTTO V/VGO/GF cauliflower, risotto, pickled okra-smoke d mushroom relish, spice boiled peanuts {16} FISH AND CHIPS SHEPHERD’S PIE ground lamb, green peas, carrots, mashed rutabaga, Tillamook cheddar, grilled Duke’s Pullman bread {14} OMB BABY BACK RIBS St. Louis style, bourbon BBQ sauce, tobacco onions, corn pudding, collard greens {17} CHIMICHURRI STEAK GF chimi rubbed NY strip steak, charred tomato relish, corn pudding, Cuban beans {27} LOBSTER MAC & CHEESE 1212 PECAN AVENUE CHARLOTTE, NC 28205 THEPECULIARRABBIT.COM 704 333 9197 ext 1 Chef de Cuisine: Geoff Bragg Sous Chef: Brent Martin Pastry Chef: Katie Bowen VEGETARIAN V VEGAN VG VEGAN OPTION VGO GLUTEN-FREE GF GLUTEN-FREE OPTION GFO SEE SERVER FOR OPTIONS ** 18% gratuity will be added to parties of 10 or more. truffled lobster cream, spirali pasta, lump crabmeat salad {22} waffle, bruleed brussels sprouts, anise spiced maple glaze {18} beer battered fish, hand-cut fries, granny smith tartar sauce {13}