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CHICKEN LIVER AND FOIE GRAS PATE: BLACK CHERRIES PRESERVED IN COINTREAU, 
     WHOLE GRAIN MUSTARD, PICKLED RED ONIONS, AND CROSTINI   10
 
CHARCUTERIE: FINOCCHIONA SALAME, SPICY CAPICOLA, LOMO, PROSCIUTTO DI PARMA,
     CORNICHON, GRAIN MUSTARD, SEASONAL FRUIT COMPOTE, AND CROSTINI    12
 
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 
 
 CHEESE: POINT REYES TOMA (COW'S MILK, FIRM, CALIFORNIA) WITH LOCAL HONEY
     AND PINE NUTS;  MORBAY (GOAT AND SHEEP'S MILK, SEMI-SOFT, WISCONSIN) WITH APRICOT JAM;
     SHEPHERD'S WAY FARMS BIG WOODS BLUE (SHEEP'S MILK, SOFT, MINNESOTA) WITH 
     AMERANADA CHERRIES    12   V
 
 COCA: CRISP SPANISH FLATBREAD WITH CARAMELIZED ONIONS, GOAT CHEESE, 
     PRESERVED FIGS, SHALLOT, GARLIC, SHIITAKE MUSHROOMS, AND ARUGULA   12   V
 
MARINATED CASTLEVETRANO OLIVES AND SPICED MARCONA ALMONDS   9   V  GF
   
 
SOUP & SALADS
 
BELUGA LENTIL SOUP WITH ROASTED TOMATO AND KALE   7   VEGAN  GF
 
MIXED GREEN SALAD WITH PECORINO TOSCANO CHEESE AND A LEMON AND HONEY
     VINAIGRETTE   6    GF  V
 
BEET SALAD: ROASTED RED AND GOLDEN BEETS, PEPPERED GOAT CHEESE, GRAPEFRUIT,
     TOASTED PISTACHIOS, ARUGULA, ANISE SEED VINAIGRETTE   9    GF  V
 
WATERMELON, KIWI, CUCUMBER SALAD WITH MIXED GREENS DRESSED WITH A WHITE
     BALSAMIC VINAIGRETTE, CHARRED RED ONIONS, AND LOCAL FETA CHEESE   9    GF  V
     
 
 
 
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FRITTO MISTO: FRIED NC SHRIMP, NC 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 ROASTED SWEET CORN,
     PICKLED JALAPENO, CUCUMBER, TOMATILLO, CILANTRO, AND YUZU MARMALADE   18  GF
 
SCALLOPS: PAN SEARED AND SERVED WITH SWEET POTATO PUREE, FRISEE, RADICCHIO,
     AND PECAN BROWN BUTTER   19   GF 
 
MINI LOBSTER ROLLS: MAINE LOBSTER SALAD ON THREE WARM, HERB-BUTTERED, 
     HOUSE-MADE ROLLS   16  
 
NC SPECKLED TROUT: PAN SEARED AND SERVED WITH A CARROT AND FENNEL PUREE,
    PEAS, RADISHES, SHAVED FENNEL, AND A GREEN GODDESS VINAIGRETTE    19   GF
 
 
    
 
 
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DUCK CONFIT: LEG AND THIGH, WITH FIELD PEA CASSOULET AND WILTED ESCAROLE    17   GF
 
FIVE SPICE PORK TENDERLOIN: MARINATED, GRILLED, AND SERVED WITH A SWEET CORN
     AND LEEK CUSTARD, KALE CHIPS, AND A CIPOLLINI ONION AND CHERRY SAUCE    19   GF
     
1855 ANGUS SKIRT STEAK: GRILLED AND SLICED, SERVED WITH SMOKEY POTATO PUREE,
     COMFIT TOMATO, ARUGULA SALAD, ROASTED SHALLOT BUTTER, AND DEMI-GLACE    21   GF
 
BROKEN ARROW RANCH ANTELOPE: HARISSA MARINATED AND GRILLED WITH A CHILLED
     CHICKPEA AND ROASTED FENNEL SALAD, GRILLED ARTICHOKE, AND A CUCUMBER
     YOGURT SAUCE   24   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, AND A YELLOW BEET SAUCE    10   V
 
CRAB MAC AND CHEESE: BACKFIN CRABMEAT, SERPENTINI PASTA, SWEET PEAS,
     OYSTER MUSHROOM BECHAMEL, PARMESAN REGGIANO, AND FINGERLING POTATO CHIPS   13
 
BUTTERNUT SQUASH RISOTTO WITH FRESH SAGE, HILLSBOROUGH CHEESE CO. FRESH
     CHEVRE, AND PEA SHOOTS     11   GF  V
 
FRIED BRUSSELS SPROUTS WITH A LEMON-HONEY GLAZE, RED PEPPER FLAKES, AND TOASTED
     PEANUTS   7    V   GF
 
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CHEESE: AN ASSORTMENT OF OUR CURRENT OFFERINGS WITH ACCOMPANIMENTS AND
     TOASTED LAVASH     12   V
      
PUMPKIN CUSTARD WITH CANDIED HAZELNUTS AND SPICED WHIPPED CREAM   7   GF
 
COFFEE AND STREUSEL BREAD PUDDING WITH CREME ANGLAISE AND
     CHOCOLATE SAUCE    7   NF
 
APPLE PAN DOWDY WITH CINNAMON ICE CREAM AND CARAMEL DRIZZLE    7   NF
 
VANILLA CURRANT CAKE WITH SWEET CARAMEL SYRUP AND CANDIED
     ORANGE PEEL    7   GF  NF
 
CHOCOLATE MOUSSE CUP WITH CANDIED LEMON, WHITE CHOCOLATE SAUCE, AND
     RASPBERRY COULIS    7   GF  NF
 
HOUSE-MADE ICE CREAM OR SORBET   6