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MENU

Please note prices and menu items may fluctuate due to season availability.

Winter Menu

 MENU

Pricing/Dishes subject to change based on availability

Menu

SALADS

WINTER SALAD

shaved brussels. roasted squash.

6 month Manchego. toasted pecan. pomegranate-pepper jelly vinaigrette.

LITTLE GEM "WEDGE"

confit tomato. pickled shallot. applewood slab bacon. herb oil.

“everything bagel” crunchy stuff. house blue cheese dressing.

SOUP DU JOUR

Chef's daily creation.

STARTERS

TOASTED CIABATTA FOR THE TABLE

Garlic confit. whipped butter. garden herbs. Balsamic reduction

CHARCUTERIE

Chef's selection of two cured meats & two local cheeses. pepper jelly. chili butter. warm garlic naan + accompaniments

ARGENTINE RED SHRIMP COCKTAIL

horseradish crema. tarragon mignonette.

charred citrus.

STEAMED MUSSELS

saffron broth. chorizo. chives. grilled baguette.

DUROC PORK BELLY

kimchi aioli. toasted sesame. chili crunch. house pickles.

MAINS

BLACKENED NC SHRIMP

lemon-garlic butter. "jambalaya" risotto. rocket  salad.  crispy capers. charred citrus

GEMELLI PASTA

duck leg confit. toasted pecan.

balsamic-brown butter. local apple.

Calabrian chili-whipped ricotta. chive.

DRY-AGED DUROC PORK CHOP*

12oz sweet tea brined & char-grilled.

buffalo-leek vinaigrette.

black-eyed pea succotash.

haystack pickles.

PAPPARDELLE

rosemary-roasted forest mushrooms.

creamy demi glace. garlic confit. grilled scallion. 6 month Manchego.

crispy kale.

PAN-SEARED SEA BASS

white bean cassoulet. chorizo.

Frisée salad. roasted tomato-citrus butter.

BRAISED NC BISON SHORT RIB

creamy Calabrian chili & herb cous-cous.

charred broccolini & mushrooms. natural jus.

STEAK OF THE DAY

Chef's daily preparation.

grilled asparagus. roasted garlic aioli. duck-fat fried fingerling potatoes.

ADD TO ANY DISH

All Natural Grilled Chicken
NC SHRIMP

Applewood Bacon

*CONSUMING RAW OR UNDERCOOKED  MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FORBORNE ILLNESS.

**WE MAY ADD A 20% GRATUITY TO PARTIES OF 6 OR MORE.

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