Scratch Kitchen and Taproom - Cary 160 E Cedar Street Suite 100

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.

Hand-breaded cauliflower lightly fried and tossed in house buffalo sauce. Served with buttermilk ranch.

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

Crab dip warmed with smoked cheddar and Thai chili sauce. Served with wonton chips.

Two crab cakes served on fried green tomatoes with okra relish, avocado miso crema, lemon butter, and beet gel.

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.

Choice of chopped or grilled romaine, Sriracha dusted shrimp, crispy cotija cheese, and rice croutons. Drizzled with a sesame-ginger Caesar dressing.

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

Spinach, fresh oranges, edamame, red cabbage, carrots, cucumbers, chow mein noodles, cashews, sesame seeds, and seared salmon. Drizzled with a honey pomegranate vinaigrette.

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.

Quinoa rice, cilantro lime marinated grilled chicken, mango aioli, avocado, cucumber, pickled onion, carrots, red cabbage, edamame, and pineapple cucumber salsa.

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

Diced candied bacon, arugula, coconut fried green tomatoes, Korean mayo. Served on lightly toasted sourdough bread.

Korean marinated ank steak, melted jack cheese, fresh arugula, spicy Korean mayo, and crispy fried onions. Served on toasted local sourdough.

Fresh tomato, pickled onion, and shredded lettuce.

Smoked pulled pork, house blend burger patty, 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.

Melted NC Hoop cheese, thick sliced bacon, fresh lettuce, tomato, and pickled red onions.

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.

Butter poached spiny lobster tail over Scratch mac & cheese with slow cooked lobster claw meat.

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

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.

Chocolate mousse with a graham cracker tuile, white chocolate true and chocolate-dipped marshmallow.

Layered vanilla ice cream with pound cake covered in Italian meringue, and citrus blueberry coulis.

Grilled local sourdough bread with fresh smashed avocado, walnuts, olive oil, lemon, and house seasoning. Topped with fresh strawberries, feta cheese, and balsamic glaze.

Served with whipped honey butter and Scratch strawberry jam.

Cheddar drop bicuits with jalapeño sausage gravy.

Lightly fried to order and tossed in powdered sugar. Served with Scratch strawberry jam.

Served with whipped honey butter.

If you're enjoying time next door, we'll be happy to run your order over when it's ready! Just have this free "dessert" in your cart to indicate you would like us to bring your order to you.