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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: 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
THAI RED LENTIL SOUP with sugar snap peas 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

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
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 over a curried chickpea salad of carrot, mango, and red onion with a cilantro/caper emulsion   18   GF

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

N.C. RED SNAPPER: pan seared and served with a green chickpea and mint cake, braised radicchio, preserved lemon yogurt,  
and crispy capers   23   GF
DUCK CONFIT: leg and thigh served with sweet potato puree, braised red cabbage with leeks and golden raisins, pistachios,  
and crispy leeks   16   GF
QUAIL: grilled and served with cauliflower "cous cous," caramelized fennel, roasted pearl onions, charred eggplant yogurt,
and olive tapenade   19   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 WILD BOAR CHOP: grilled and served with parsnip, carrot, and snow peas tossed in a mushroom brandy cream,
with pomegranate and demi-glace   26   GF
MINI BURGERS:  aged cheddar, applewood-smoked bacon, truffle aioli on house-made buns   15
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

SPICY TURNIPS AND SUGAR SNAP PEAS: sauteed with garlic, shallot, harissa, preserved lemon, and cilantro   8   Vegan   GF

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

with fennel, garlic, shallot, capers, red grapes, rosemary, and ver jus   8   GF   V
CHEESE: an assortment of our current offerings with accoutrements and toasted lavash   12   V

with buttered rum caramel, whipped cream, and toasted coconut   7   NF

PEANUT BUTTER POT DE CREME with dark chocolate ganache, whipped cream, and roasted salted peanuts   7   GF

CRANBERRY STREUSEL CAKE with orange simple syrup and coconut cream   7   GF   NF  Vegan

BLACK FOREST CAKE with sweet whipped mascarpone cheese, dark chocolate sauce, dark cherry compote, and cognac simple syrup  
GF   NF   Alcohol free w/o cognac syrup
LEMON TART with a hazelnut almond crust, house-made creme fraiche, and granola clusters   7   GF