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MARINATED CASTLEVETRANO OLIVES AND SPICED MARCONA ALMONDS   9   V   GF

CHICKEN AND DUCK LIVER PÂTÉ with black cherries preserved in Cointreau, whole grain mustard, pickled red onions, crostini   10

SEAFOOD  CHARCUTERIE PLATE: Scottish organic salmon gravlax with arugula, pickled beet, and cured lemon; smoked bluefish rillettes with grainy mustard, red onion jam, cornichons, and crostini  15

CHARCUTERIE PLATE: finocchiona salame, spicy capicola, lomo, prosciutto di Parma, cornichon, grain mustard, seasonal fruit compote, and crostini   12

CHEESE: Cremont ( goat’s milk, soft, Vermont Creamery) with black walnuts; Blu di Bufala (water buffalo milk, soft, Lombardi, Italy) with Ameranada cherries; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple      12   V

COCA: Crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula   12   V
   
SOUP & SALADS
 
ROASTED EGGPLANT SOUP with pickled sweet peppers and Thai basil   7  Vegan  GF

MIXED GREEN SALAD with manchego cheese and a sherry vinaigrette   7   GF V

BEET SALAD: roasted red and golden beets, peppered goat cheese, grapefruit, toasted pistachios, arugula, anise seed vinaigrette   9   GF V

BLUE CHEESE, APPLE, AND WALNUT SALAD: mixed greens tossed in an apple cider vinaigrette with local apples, dried cherries, salted black walnuts and water buffalo blue cheese   9   V   GF
     
 
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FRITTO MISTO: fried N.C. shrimp, N.C. calamari, scallops, market fish, and seasonal vegetables served with a roasted pepper and shallot dipping
sauce   18   GF


N.C. YELLOWFIN TUNA: seared rare and served with rice noodles, sea beans, red onion, mango, grilled fairytale eggplant, cilantro, Thai basil, and house-made hoisin sauce   18

SCALLOPS: pan seared and served with sweet potato purée, frisée, radicchio, and pecan brown butter   23 GF
                                                                     
MINI LOBSTER ROLLS: Maine lobster salad on three warm, herb buttered house-made rolls   16

GOLDEN TILE FISH: pan seared and served with sautéed okra, fennel, and lima beans with a ginger, lemongrass, and tomato sauce   23   GF
 
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DUCK CONFIT: leg and thigh served with a field pea cassoulet with duck sausage, bacon, and wilted arugula and frizzled leeks   16   GF w/o duck sausage
                                                  
PETITE LAMB SHANK: braised and served with rutabaga purée, roasted pearl onions, and shishito peppers, kohlrabi slaw, and braising jus   18   GF

1855 ANGUS SKIRT STEAK: grilled and sliced, served with smokey potato purée, confit tomato, arugula, roasted shallot butter, and demi-glace   21   GF

BROKEN ARROW RANCH ANTELOPE: harissa marinated and grilled, served with crushed green chickpeas and fennel, marinated radicchio, and a charred eggplant yogurt sauce   26   GF
 
MINI BURGERS:  AGED CHEDDAR, APPLEWOOD SMOKED BACON,TRUFFLE AIOLI, 
     AND HOUSE-MADE BUNS   15
 
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HAND-CUT FRIES, four herb salt   4   V   GF

BEET AND KALE LASAGNA: fresh beet pasta, kale, leeks, pinenuts, ricotta cheese, local goat cheese, with a yellow beet sauce   11   V

CRAB MAC AND CHEESE: backfin crabmeat, serpentini pasta, sweet peas, local oyster mushroom bechamel, parmesan reggiano, garnished with fingerling potato chips   13

CURRIED OKRA with shishito peppers and fresh tomato   8   Vegan   GF

FRIED BRUSSELS SPROUTS with a lemon-honey glaze, red pepper flakes, and toasted peanuts   7   V   GF

FARMER’S MARKET RATATOUILLE:
slow cooked onions, peppers, zucchini, squash, eggplant, and tomatoes   8   Vegan   GF
 
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CHEESE: an assortment of our current offerings with accoutrements and toasted lavash   12   V

CHOCOLATE HAZELNUT STEAMED PUDDING
served chilled with white chocolate ganache and espresso shortbread   7   (GF w/o cookie)

SWEET POTATO CUSTARD w/ cinnamon whipped cream and maple pecan brittle crumbles   7  GF

INDIVIDUAL APPLE TART with caramel syrup an vanilla bean ice cream   7   NF

WARM CHOCOLATE BROWNIE with butter almond toffee, vanilla bean ice cream, and chocolate sauce   7

PUMPKIN SPICE CAKE with coconut whipped cream, toasted oat granola, and vanilla simple syrup   7   GF  NF  Vegan
 
HOUSE-MADE ICE CREAM OR SORBET   6