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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: Sweet Ash ( goat’s milk, soft, Hillsborough Cheese Co.) 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
CHILLED PEACH, CUCUMBER, AND ANGELICA SOUP with edible flowers  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

BLUEBERRY AND CORN SALAD: local blueberries, roasted corn, cucumber, sprouted almonds, and feta cheese over mixed greens
tossed in a sweet corn and roasted shallot vinaigrette  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 fresh corn polenta, pickled okra and peppers, locally grown shoots, and cherry tomatoes   24   GF
MINI LOBSTER ROLLS: Maine lobster salad on three warm, herb buttered house-made rolls   16

WILD KING SALMON: pan seared and served with sauteed okra, butterbeans, tomato, sea beans, and corn, and a yellow tomato sauce
and fresh pea shoots   24   GF
DUCK CONFIT: leg and thigh served with mixed greens, charred red onion, and toasted almonds with a passion fruit
and endive marmalade   17   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 a prosciutto, pinenut, and parmesan stuffed summer squash,
Swiss chard, and a caramelized onion, tomato, and jalapeno gastrique   25   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 warm blueberry compote and coconut almond granola   7   GF   NF w/o granola

CARAMEL CHOCOLATE POT DE CREME with chocolate chunk cookie, vanilla whipped cream,
and salted caramel drizzle   7   NF   GF w/o cookie

FRESH FRUIT CRUMBLE with brown sugar streusel topping and lemon creme fraiche   7   GF   NF   Vegan w/o creme fraiche

KEY LIME CHEESECAKE with toasted almond and graham cracker crust served with a lemon lime coulis and lemon curd   7   GF
CHOCOLATE LAYER CAKE with coconut chocolate buttercream, raspberry compote, and a tart raspberry coulis   7   GF   Vegan   NF 
w/o coconut