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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
   
 
SOUP & SALADS
 
NETTLE SOUP garnished with shaved fennel, radish, and pickled green garlic  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

SUNCHOKE AND ARUGULA SALAD: shaved sunchokes and fennel, shallots, and arugula tossed with a lemon-tarragon vinaigrette
     topped with parmesan cheese and crispy sunchokes   9   GF  V 
     
 
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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, sliced, 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. STRIPED BASS: pan seared and served with a spring onion and farro risotto, asparagus, and a ver jus and caper sauce   24
 
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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

COLORADO LAMB CHOPS: grilled and served with white beans, wilted arugula, Harvard beets with preserved lemon and mint,
     and demi-glace   28   GF
 
MINI BURGERS:  aged cheddar, applewood smoked bacon, truffle aioli on house-made buns   15
     
 
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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   GF

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

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

DARK CHOCOLATE AND SEA SALT BODINO
with popcorn creme Anglaise, caramel, and house-made cracker jacks   7   GF  NF w/o cracker jacks

KEY LIME CUSTARD with almond pecan crust and vanilla whipped cream   7  GF

CHERRY CRUMBLE with brown sugar oat streusel topping and toasted almond ice cream  7   GF   Vegan & NF w/o ice cream

LEMON RICOTTA CHEESECAKE with poppyseed cookie crust, lemon curd, and tarragon syrup   7  GF  NF
 
WARM CHOCOLATE BROWNIE with coconut milk coffee ice cream, chocolate sauce, and toasted coconut   7  GF  NF w/o coconut
 
HOUSE-MADE ICE CREAM OR SORBET   6