Ivy Stokes joined the Foxcroft team in 2016, starting out as a server and and quickly working her way up to Assistant General Manager and then General Manager. Ivy’s industry knowledge and sense of hospitality are all-important to the culture and success of the organization. Upon hearing about a potential Greenville location, Ivy jumped onboard for the new adventure.

When not hard at work Ivy can be found hanging out with sidekicks Scooter and bad, bad, Leroy Brown, her amazing dogs.

Ashley is an Oklahoma Native but now calls Greenville home. Starting at Foxcroft in 2021 as a server she found her passion and appreciation for the artistry, history and geography that goes into making each bottle of wine. She brings with her 20 years of industry experience. In her free time she enjoys hiking, nature photography, and kayaking.

SMALL PLATES

CHEESE & CHARCUTERIE  small 17, large 28
selection of artisanal meats & cheeses, mustard, pickles, house-made jam, cornichons & caperberries, lavash
add honeycomb +3

Garlic Ciabatta | 2
charred and seasoned with garlic oil & salt

Mixed Nuts # | 8
garlic & paprika rub 

Marinated Olives | 8
picholine, castelvetrano, kalamata, citrus, herbs 

House-Made Ricotta | 16 
lemon zest, olive oil, herbs, fresh cracked pepper, crostini 

Burrata | 17
marinated roasted peppers, toasted ciabatta

Truffle Fries | 12 
truffle aioli, parmesan, oregano 

Roasted Brussels Sprouts # | 14
chili soy glaze, roasted butternut, red onions, cashew

Shrimp Cocktail | 19 
old bay poached shrimp, smoked cocktail sauce, lemon 

Lamb Sliders * | 16 
harissa, cucumber, herbed goat cheese

SALADS

Citrus Salad | 12 
baby greens, cilantro, parsley, orange slices, shaved red onion, manchego, whole grain mustard vinaigrette

Caesar Salad | 12 
little gem lettuce, house-made caesar dressing, parmesan breadcrumbs 

Add Protein shrimp +10, chicken +7, salmon* +12, or steak* +14

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* These items may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

# These items may contain nuts. Please notify the staff if you have any food allergies or dietary restrictions prior to ordering.

FLATBREADS

Four Cheese Flatbread | 16
herbed three cheese mix, parmesan, arugula, pickled onions
add mushrooms or salami + 4

Pear & Serrano Ham Flatbread | 18
rosemary honey, mozzarella

Chef's Flatbread | 18 
Ask your server for today ’s selection

HOUSE-MADE PASTAS

Rigatoni | 25 
house-made pork sausage, tomato cream, tarragon, breadcrumbs 

Mushroom Conchigliette | 21 
roasted mushrooms, caramelized onions, parmesan cream, fried garlic 

Mussels Bucatini | 23 
white wine mussels, coal-roasted red peppers, lemon juice

MAIN PLATES

House-Ground Burger* | 18
ground certified angus beef, greens, tomato, grilled onion, truffle aioli, choice of blue cheese or cheddar

Garlic Shrimp | 29 
smoked paprika, olive oil, fresh oregano, grilled bread 

Roasted Salmon *# | 27
seasonal squash, pearl barley, cashew lemon sauce

Grilled Organic Half Chicken | 32 
smashed fingerlings, asparagus, dill, citrus yogurt

Steak Frites * | 39
new york strip, house- cut fries, garlic herb butter

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* These items may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

# These items may contain nuts. Please notify the staff if you have any food allergies or dietary restrictions prior to ordering.

DESSERTS

Signature Donuts | 10 
Salted Caramel and Chocolate Sauces 

House-Made Seasonal Dessert | 10 
Ask your server for today’s selection 

SPECIALS

Ask your server about our specials!