CONTACT US

MENU

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

Spring Menu

 MENU

Pricing/Dishes subject to change based on availability

Menu

SALADS

BEETS AND BURRATA

arugula. almond relish. pepper jelly vinaigrette

LITTLE GEM "WEDGE"

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

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

KALE CAESAR

shaved Grana Padano. red grape. seasoned breadcrumbs. toasted pine nut. white anchovy.

STARTERS

SOUP OF THE DAY

Chef's Creation

WARM BAGUETTE

served warm. olive oil. whipped salted butter

balsamic reduction. garden herbs

CHARCUTERIE

Chef’s selection of two cured meats and two local cheeses. pepper jelly.

black garlic butter. grilled sourdough +

accompaniments

ARGENTINE RED SHRIMP COCKTAIL

citrus poached. crema. crispy capers.

“bloody mary” cocktail sauce.

CHICKEN LIVER & BLACK TRUFFLE MOUSSE

lemon-fig jam. cornichon. Maldon salt. whole grain mustard. crostini.

BRAISED AND FRIED DUROC PORK BELLY

kimchi aioli. sesame-hoisin glaze. 

house pickle

MAINS

BLACKENED NC SHRIMP

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

CRISPY DUCK LEG

Parmesan peas. grilled mushroom relish. beet emulsion. whipped carrot. 

Maldon Salt

ALEPPO PEPPER-CRUSTED NZ LAMB TENDERLOIN*

Harissa yogurt. golden raisin. mint.

Warm Baguette

grilled spring vegetable ratatouille.

DRY-AGED DUROC PORK CHOP*

12oz sweet tea brined & char-grilled.

buffalo-leek vinaigrette.

black-eyed pea succotash.

haystack pickles.

ORECCHIETTE

Sweet corn. grilled portobello. basil. house "alfredo". toasted pinenut. Pecorino 

CRAB-CRUSTED NC TROUT

Field peas. sauteed cabbage. confit tomato. applewood slab bacon. potlikker.

ADD TO ANY DISH

All Natural Grilled Chicken
NC SHRIMP

Applewood Bacon

Daily Special: Steak of the Day with Accompaniments

*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.

LUNCH MENU

Beginning April 12th, Chef Jeff and Chef Tyler will be offering lunch here at the lodge!

Hours are 11am-2pm

Friday-Sunday

Parties 5 or more are encouraged to call beforehand to ensure availability.

Boaters Welcome!

LUNCH MENU
Share by: