Light and crispy but full of flavor, this one is brewed with heirloom Cumberland corn and 100% North Carolina malts.

Brewed with Cumberland Pilsner and a splash of wheat and rye malts, all from Riverbend Malt House in Asheville, NC. Smooth, crushable, unpasteurized, and unfiltered. Prost!

The Hayes you know and love! Our flagship hazy, juicy IPA. Nicely rounded with a blend of Simcoe cryo, Strata, Sabro, Mosaic, and Alora hops.

Anything you can imagine, you can create. Brought to life with North Carolina malts and a splash of malted rye, followed by handfuls of two of our favorite hops. Tangibly crushable for any occasion!

A simple portal to pleasure via North Carolina malts, a gentle kettle souring, and Galaxy hops. Light, refreshing, and tart with a juicy citrus finish.

We took our Tangible pale ale base and sent it to barrel ferment in French oak with a blend of 3 saccharomyces yeasts. After 3 months, it was innoculated with B. bruxellensis where it sat and matured for an additional 8 months. Finally, a light dry hopping with Riwaka, bringing out the beer’s layered notes of French oak and muscadine funk.

Inspired by the classic English style browns, this one has a medium body provided by its North Carolina and English malts. Dryer than a typical brown ale with a delicate bitter floral character from the hops, while still boasting notes of toffee and chocolate.

Our John Daly style hard tea brewed with a blend of fine whole leaf black teas, plus a splash of lemon and agave.

Hard seltzer brewed with mango and finished with a touch of Ecuadorian vanilla bean. Everybody loves mango!

Some call it a black IPA, and others call it a Cascadian dark. Whatever the case may be, it’s a tasty hoot! Brewed with Epiphany and Riverbend malts and then heavily dry hopped with Falconer’s Flight 7 C’s and Riwaka.

Born from 100% North Carolina malts, caramelized sugars, and a lengthy boil. This style pays reverence to the Trappist monks who brew these seasonal high gravity offerings under the observance of their monastic lifestyle.

The first barrel aged rendition of our Nite-Nite imperial stout. Comprised of vast amounts of North Carolina malts to make it thick and dark but not cloying. Then, aged in select bourbon and overproof rum barrels for twelve months before the final blending process, bringing it to 80% bourbon barrel stout and 20% rum barrel stout.

Our Nite-Nite imperial stout aged in bourbon casks for 2 years. Finished on Ethiopian coffee, vanilla beans, and fresh green cardamom. The aroma from the whiskey-soaked oak coupled with the coffee hits your nose immediately, followed by a gentle roll out of rich vanilla and cardamom.

Nocturnal's signature salsa & tortilla chips

hatch chile queso, tortilla chips (add salsa +4)

creamy white cheddar grits with roasted corn, tajin, cotija cheese, and cilantro

house-made herb vinaigrette, blue cheese crumbles

served with your choice of dipping sauce buffalo, teriyaki, barbecue, Asian sweet and hot, or honey garlic jalapeno + ranch or blue cheese

10 Springer Mtn. wings tossed in your choice of buffalo, teriyaki, barbecue, Asian sweet and hot, or honey garlic jalapeno + ranch or blue cheese

Nocturnal pizza dough topped with garlic confit sauce and mozzarella + a side of marinara

spinach, roasted beets, candied pecans, goat cheese, pickled onions, grapefruit vinaigrette • add Springer Mtn. grilled chicken +5, salmon filet +11

kale, parmesan, herbed brioche croutons, and house made caesar dressing • add Springer Mtn. grilled chicken +5, salmon +11

Springer Mtn. fried tenders with choice of side + two dipping sauces

white rice, Asian style slaw, pickled red onions, spicy chili paste, green onions, sesame seeds, with grilled chicken breast or fried tofu • sub brisket +3 | sub fried chicken +3. | sub salmon +9

deep fried Springer Mtn. chicken breast tossed in buffalo sauce - topped with ranch, pickles, onions, arugula, and blue cheese crumbles on a brioche bun + choice of side

two quarter pound smashed and seared Certified Angus beef patties, American cheese, pickles, onions, and Noc sauce on a Martin's potato bun + choice of side (add bacon +2 | sub Impossible patty +2) GF bun available upon request

smoked brisket, aged white cheddar, caramelized onions, roasted bell peppers, and red pepper aioli on a hoagie bun + choice of side

choice of grilled chicken or fried tofu (+3 for brisket) - lime slaw, avocado crema, chipotle adobo sauce, pickled onions, cotija, and cilantro + chips & salsa

white fish filets (blackened & grilled, or fried) cilantro-lime slaw, avocado crema, Asian chili paste, pickled onions, and cotija cheese + chips & salsa

buffalo-tossed fried tenders, celery, ranch, and blue cheese crumbles + chips & salsa

personal cheesecake with a graham cracker crust, whipped cream, chocolate sauce, and caramel

vanilla ice cream with root beer or Coke

New Orleans style blueberry and white chocolate bread pudding. Topped with praline sauce and whipped cream

red base, meatballs, roasted red peppers, garlic confit, charred onion - finished with pickled red onion

ricotta cream base, sun-dried tomatoes, fresh and shredded mozzarella, sausage, charred onion - finished with pesto

red base, fresh and shredded mozzarella, crushed red pepper, spicy sausage, pepperoni - finished with ricotta, calabrian puree, and calabrian honey

garlic evoo base, truffle oil, mozzarella and fontina mix, cremini shrooms, oregano

ranch base, mozzarella, buffalo fried chicken, blue cheese crumbles - finished with shaved celery

red base, bacon, pineapple, jalapeño, mozzarella - finished with cilantro sauce

garlic confit base, fresh mozzarella, fontina, roasted red peppers - finished with prosciutto and lemon-arugula salad

Cathead Honeysuckle vodka, lemon, local honey, prosecco

gin, local honey, lemon

rum, lime, simple, bitters

tequila, lime, fever tree grapefruit soda

bourbon, lemon, simple, bitters

gin, sweet vermouth, campari

bourbon, orange, bitters

rye, sweet vermouth, bitters

rum, campari, pineapple, lime, orange