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

CHEESE: Sweet Ash ( goat’s milk, soft, Hillsborough Cheese Co.) with black walnuts; Caveman Blue (cow's milk, soft, Rogue Creamery, Oregon)                      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
THAI PUMPKIN SOUP with coconut milk and cilantro  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

BUTTERNUT SQUASH SALAD with local apples, farro, arugula, feta cheese, pickled red onion, and an apple cider vinaigrette  9   V  
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 fresh cauliflower kimchi, sesame green bean salad, radish, and ponzu  18  

SCALLOPS: pan seared and served with a pumpkin, leeks, and green chickpea saute, and a caramelized yogurt sauce   25   GF
MINI LOBSTER ROLLS: Maine lobster salad on three warm, herb buttered house-made rolls   16

N.C. GROUPER: pan seared and served with roasted fennel, garbanzo beans, radicchio, and olives in a charred lemon broth   24   GF
DUCK CONFIT: leg and thigh served with a confit potato, chorizo, and green bean hash, with a passion fruit and endive marmalade   18   GF
1855 ANGUS SKIRT STEAK: grilled and sliced, served with a root vegetable gratin, roasted green beans, confit tomato, roasted shallot butter, 
and demi-glace   21   GF

BROKEN ARROW RANCH WILD BOAR SHANKS: braised and served with blue corn grits, local collard greens, and a butternut squash and 
apple slaw   24   GF
MINI BURGERS:  aged cheddar, applewood smoked bacon, truffle aioli on house-made buns   15
HAND-CUT FRIES, four herb salt   4   Vegan   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

SAVORY CAULIFLOWER CAKE served with frisee, capers, orange sections, and brown butter   11   V

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

with preserved lemon yogurt, marinated radicchio, and crispy capers   10   V   GF
CHEESE: an assortment of our current offerings with accoutrements and toasted lavash   12   V

with roasted sugared hazelnuts, salted caramel cream, and chocolate syrup   7   GF   NF w/o HAZELNUTS

EGGNOG POT DE CREME with rum whipped cream and cinnamon shortbread   7   NF   GF w/o shortbread

CINNAMON APPLE CRUMBLE with brown sugar streusel topping and toasted coconut ice cream  7   GF   Vegan  NF except coconut

STICKY TOFFEE PUDDING with toffee sauce, rum whipped cream, vanilla bean custard, and chocolate almond toffee pieces   7   NF w/o toffee
CARAMEL BREAD PUDDING with sweet cream ice cream, creme Anglaise, and praline crumbles   7   NF w/o praline