The Phoenix opened in July 2012 in the beautiful Brevard, NC. Our passion is quality and customer satisfaction. We have a large menu changing seasonally with farm to table products to ensure freshness and great taste. We are very large supporters of sustainability and organic, local farming. We work with many local farms in the Brevard area to help both us, and the farms be successful in providing quality food to the community. In addition to our sustainable food menu, our wine list is also shaped around sustainable and biodynamic wineries. We also have a very nice list of locally brewed beers from the area on draft and in the bottle. We try to have something for everyone here at The Lounge! We serve food Monday-Saturday from 11am-12am and our bar is open Monday-Saturday from 11am-2am.

In addition to our food and beverages, we also provide live, local music six nights a week! Musicians from all around the area and surrounding states come to play at The Lounge. While local food and drinks are important to us, local music is as well. We have many different genres of music playing at The Lounge so that there is a night for everyone to have a good time! We have a nice lounge area with couches and comfortable chairs for relaxing, tables to enjoy a bite to eat while listening to music, and also a dance area in front of the stage for those of you who like to boogie down! Music generally starts at 8pm on week days and 9pm on weekends. Come in and check out the sweet sounds!

We welcome all at The Phoenix! Children and families are always welcome to come and enjoy what we have to offer. Come in a little earlier for a more quiet setting or come in a little later and enjoy the food and music! Our policy is 18 and up after 11pm.

Spring 2013 Menu!

French Onion Soup
Caramelized onions simmered in beef broth, topped with crostini and gruyere cheese. $6

Vegetable Soup du Jour
Daily soup inspired by our local sustainable organic farmers. $5
Rainbow Chard
Tossed with red onion, garlic, and sliced asparagus in a citrus vinaigrette topped with ricotta salada. $7

Golden Beets & Goat Cheese
Tossed with red onion, cucumbers, and oregano in white wine vinaigrette topped with chevre cheese. $7

Pear & Pumpkin Seed Salad
Tossed with red onion, pears, and tomatoes in citrus vinaigrette, topped with toasted pumpkin seeds and chèvre cheese. $7

Mixed Greens
Tossed with honey balsamic vinaigrette, red onion, and tomatoes topped with pistachio encrusted goat cheese. $7


Vegetables & Starches

Cauliflower
Pan roasted with red onion, whole blanched garlic cloves, oyster mushrooms, and sage. $8

Yukon Gold Potatoes
Pan roasted with bacon, minced garlic, and steamed kale topped with cracked black peppercorn. $8

Artichoke Provencal
Whole artichoke topped with creamed kale, Italian breadcrumbs and pecorino Romano. $8

Grilled Fennel
Whole fennel bulb seasoned and grilled, dressed with aged balsamic vinegar and extra virgin olive oil. $8

Grilled Asparagus
Blanched and grilled to order, served with Béarnaise sauce. $8

Grilled Flatbread
Topped with fresh basil, mozzarella, and tomatoes. $8

Spring Risotto
Onions, garlic, and spring peas with traditionally cooked arborio rice, topped with crisp pancetta and pecorino romano. $8

Soft Polenta
Cooked to order with whole butter and pecorino romano, topped with arugula and spring onions. $8

Pasta Aglio O Olio
Angel hair durham wheat pasta tossed with anchovy, pan roasted garlic, and fresh oregano topped with pecorino romano. $8


Proteins

Calamari
Lightly battered and fried, tossed with fresh cilantro and lime, served with chipotle ketchup. $12

Frog legs Picante
Lightly fried and served with spicy tomato based cajun picante sauce with garlic jalapeño and fresh cilantro. $12

Fried Green Tomatoes
Cornmeal encrusted tomatoes served with sautéed shrimp in a cajun cream sauce. $12

Shrimp Creole
Gulf shrimp sautéed with onions, garlic, and jalapeño then simmered in tomato broth, served with jasmine rice. $12

Pesce Capri
Mountain trout sautéed with shrimp, tomatoes, and fresh basil, finished with Pinot Gris vin blanc. $14

Chicken Piccata
Airline breast sautéed and simmered with Pinot Grigio, capers, lemon, and chicken stock. $12

Smoked Duck Gumbo
Cold smoked and slow cooked with aromatic vegetables, finished with file and fresh jalapeño peppers. Served with jasmine rice. $12

Coque au Vin
Chicken leg quarters marinated in Pinot noir and braised with fresh thyme and chicken stock. $14

Smoked Pork Loin
Cold smoked with sage and rosemary, then grilled to order, topped with red onion and tomato jam. $14

Beef Short Ribs
Braised with caramelized onions in a rich veal glacé with ozv zinfandel topped with citrus gremolata. $14

Grillades
Local prime cuts marinated with red wine vinegar, thyme, and extra virgin olive oil, finished with zinfandel glacé. Ask your server about today’s selection. $16

Rack of Lamb
Panko encrusted lamb dressed with dijon and rosemary, finished with shiitake mushroom natural jus. $16


* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.


Pub Fare

Breaded Mushrooms
Fried, panko encrusted button mushrooms served with ranch dressing. $6

Fried Pickles
Sliced garlic dill pickles panko encrusted and fried, served with ranch dressing. $6

Quesadilla
Choice of chicken or steak sautéed with onions peppers and mushrooms. $8

Burger
Cooked to order and served with home fries. Topped with your choice of cheddar, mozzarella, swiss or provolone cheese. $10

Greek Chicken Wrap
Sliced grilled chicken with mixed greens, red onion, tomatoes, and green olives dressed with honey balsamic vinaigrette and feta cheese in a flour tortilla. Served with home fries. $10


Po-Boys
Served dressed with lettuce tomato onion and pickle with a side of home fries. $12

Shrimp
Gulf shrimp breaded and fried.

Roast Beef
Braised rump roast and brown gravy

Braised Turkey Breast
Creole roasted with natural jus

Grilled Chicken
Charbroiled to order

Mountain Trout
Fried or blackened

Pulled Pork
Slow cooked with cider vinegar and chili flakes

Philly Cheesesteak
Choice of Sliced Sirloin or Grilled Chicken Breast sautéed with onions, peppers, and mushroom, topped with provolone cheese.