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

ASPARAGUS SALAD

shaved melon. roasted hazelnuts. burrata. pickled scallion vinaigrette. aleppo pepper aioli.

LITTLE GEM "WEDGE"

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

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

MIXED GREEN SALAD

spring greens. local blueberries, goat cheese. seedless cucumber. toasted almond. champagne-pepper jelly vinaigrette.

SOUP DU JOUR

Chef's daily creation.

STARTERS

WARM BAGUETTE FOR THE TABLE

Garlic confit. whipped butter. garden herbs. Balsamic reduction

CHARCUTERIE

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

CRUDITES

fresh, seasonal, local vegetables.

creamy pickle dip.

STEAMED MUSSELS

saffron broth. chorizo. chives. grilled baguette.

DUROC PORK BELLY

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

MAINS

GRILLED VEAL RIBEYE

16 oz. bone-in. parmesan peas. spring onion gremolata. sumac.

BLACKENED NC SHRIMP

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

SCALLOP & GRITS

seared Hokkaido sea scallops.

parmesan grit cake. roasted tomato butter. charred sweet corn relish. asparagus.

HARISSA-RUBBED LAMB CHOPS

saffron rice. fava beans. dill yogurt. plum glaze. roasted hazelnuts.

TORTELLINI & DUCK CONFIT PASTA

toasted pecan. balsamic-brown butter. stonefruit. roasted poblano. chive.

DRY-AGED DUROC PORK CHOP*

12oz sweet tea brined & char-grilled.

buffalo-leek vinaigrette.

black-eyed pea succotash.

haystack pickles.

ORECCHIETTE PASTA

spring vegetables. garlic confit. mushrooms. white wine-butter. whipped ricotta. basil.

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

Crispy Duck Leg
New Item

*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.