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

SMOKED NC WHITEFISH SPREAD
served with arugula, red onion jam, preserved lemons, horseradish pickled beets, cornichons, and crostini  10   NF

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

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   NF
   
 
SOUP & SALADS
 
ROASTED CARROT AND WHITE BEAN SOUP served with a mirepoix blend micro-greens and olive oil garnish   8   Vegan  GF  NF

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

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

CARAMELIZED ENDIVE AND BUTTERNUT SQUASH SALAD: granny smith apples, feta cheese, toasted hazelnuts, and radicchio served over mixed greens with a maple shallot vinaigrette   10  V  GF
     
 
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FRITTO MISTO: fried N.C. shrimp, calamari, scallops, market fish, and seasonal vegetables served with a roasted pepper and shallot dipping sauce   18   GF   NF


N.C. YELLOWFIN TUNA: seared rare, sliced, and served over sesame marinated roasted bok choy, radish salad, and a tamari-ginger vinaigrette  18  GF   NF

SCALLOPS: pan seared and served with N.C. sweet potato purée, frisée and radicchio salad, and a pecan brown butter  25  GF                                                                 
MINI LOBSTER ROLLS: Maine lobster salad on three warm, herb buttered house-made rolls   18   NF

PAN ROASTED N.C. GOLDEN TILE FISH with celery root purée, roasted green beans, and kohlrabi slaw    24   GF   NF
 
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DUCK CONFIT: leg and thigh served over a Turkish root vegetable hash, sunflower shoots, brown butter, preserved lemon, and pomegranate demi-glace   18   GF   NF
                                    
1855 N.Y. STRIP STEAK: grilled and served with melted fennel, leeks, onions, and rainbow chard with a smoky potato purée   22   GF   NF

BROKEN ARROW RANCH WILD BOAR CHOP: grilled and served with an apple and chestnut purée, local collards, and apple   26   GF

*MINI BURGERS: aged cheddar, applewood smoked bacon, truffle aioli, house-made buns   15   NF
     
 
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HAND-CUT FRIES, four herb salt   4   Vegan  GF   NF

BRAISED LOCAL COLLARD GREENS with smoked onion and garlic, red pepper flakes, and apple cider vinegar   6   Vegan   GF   NF

ROASTED LOCAL ROOT VEGETABLE HASH with a Turkish spice blend, brown butter, preserved lemon, and sunflower shoots.   7   GF   NF   vegan w/o butter

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

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

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

SAVORY N.C. CORN CAKE served with a mixed pepper and corn chow chow, cilantro basil crème fraîche, and a frisée radicchio salad   11   V  GF   NF

N.C. SWEET POTATO FRITTERS with a roasted garlic and preserved lemon yogurt, and baby arugula salad  10   V   GF  NF
 
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MAPLE BUTTERSCOTCH CUSTARD with lightly sweetened whipped cream and toasted hazelnuts   8   GF   NF w/o hazelnuts

MINT COCONUT CREAM AND CHOCOLATE FUDGE LAYER CAKE with chocolate sauce and vanilla syrup   8   GF  Vegan  NF except coconut

CHERRY AND RED CURRANT CRUMBLE with cinnamon brown sugar streussel topping and vanilla bean ice cream   8   GF   NF  Vegan w/o ice cream

STICKY FIG AND DATE PUDDING CAKE with vanilla bean custard, brandy caramel sauce, and toasted pecans   8   NF w/o pecans

MEXICAN CHOCOLATE BUDINO with horchata Anglaise and toasted almonds   8  GF  NF w/o almonds

HOUSE-MADE ICE CREAM OR SORBET   7
 
 
Gluten Free = GF
Vegetarian = V
Nut Free = NF
Tony Del Sarto  Chef
Martina Russial  Chef de Cuisine