Escargots
Snails with
Artichoke Hearts and Mushrooms in Creamy Gorgonzola Sauce |
$10 |
Stuffed Tart
Duck Confit,
Caramelized Onion and Mascarpone Stuffed Tart with Blueberry
Reduction |
$14 |
Bison Carpaccio
Thin
Sliced House Smoked Bison with Parmigiano-Reggiano, Capers, Extra Virgin Olive
Oil and Hearts of Palm |
$12 |
Lamb
Wellington
Australian Lamb Loin in Phyllo Dough with Fresh Mint, Demi-Glace and
Micro Arugala |
$14 |
Calamari
Flash Fried Calamari with Artichoke Hearts and Squid Ink Aioli |
$10 |
Artisan Cheese Plate
Chef's Nightly Selection of Artisan Cheeses and Accompaniments |
$17 |
|
Mussels
Skillet Roasted Prince Edward Island Mussels with Smoked Bacon and
Chardonnay Cream Sauce |
$10 |
Foie Gras
Pan
Seared Hudson Valley Foie Gras over Hazelnut Cake with Fig Preserves |
$17 |
Stuffed Artichoke
Spinach, Ricotta and Pine Nut Pesto Stuffed Artichoke with
Parmigiano-Reggiano, Lemon-Chive Zabaglione and Micro Arugala |
$8 |
Calamari
Flash
Fried Calamari with Artichoke Hearts and Squid Ink Aioli |
$10 |
Lobster Hushpuppies
Four
Maine Lobster Hushpuppies with Lime and Honey Dijon
Sauce |
$12 |
|
SOUPS & SALADS
|
House Salad included with Main Course
Substitute Spinach Salad, Caesar Salad or Soup for an
Additional $3 |
|
|
Soup of the Day |
$7 |
|
Mixed Greens Lightly Tossed in a House
Made Herb
Vinaigrette |
$6 |
|
Traditional Caesar Salad with Parmigiano-Reggiano and
House Made Croutons |
$8 |
|
Baby Spinach
and Hard Boiled Quail Egg with Warm Bacon and Maple Vinaigrette |
$8 |
|
Dress up Your Salad with Fresh Gorgonzola, Feta Cheese,
Hearts of Palm, Goat Cheese or Pine Nuts for an Additional $2 or
Warm Fried
Calamari for an Additional $3 |
|
| |
|
|
MAIN COURSE |
Chicken
Pan
Roasted Ashley Farms Poulet Rouge Half Chicken with
Goat Cheese Mashed Potatoes and Balsamic Glazed Spring
Onions and Walnuts |
$24 |
Elk Chop
Grilled New Zealand Elk Chop with Smoked Bacon-Braised Cabbage,
Potato Gratin and Boursin Dijon Cream Sauce |
$41 |
Chef's Vegetarian or Vegan Plate
Nightly Selection of Fresh Seasonal
Vegetables |
$21 |
Spring Vegetable Risotto
Arborio Rice with
Zucchini, Cremini Mushrooms,
Asparagus Tips and Artichoke Hearts with Parmigiano-Reggiano (please allow 30 minutes) |
$25 |
Trout
Sautéed North
Carolina Trout with Artichoke Hearts, Diced Tomatoes and
Pancetta in Lemon Caper Butter Sauce
with Asparagus |
$25 |
Halibut
Sautéed Alaskan Halibut topped
with Lobster and Rich Lobster Butter Sauce with Asparagus |
$36 |
Salmon
Broiled Certified Organic Shetland Island Salmon Filet with
French Horn Mushrooms, Roma Tomato Gratin and Asparagus Truffle
Vinaigrette |
$32 |
|
Penne
Lobster, Sea Scallops, Shrimp and Prince Edward Island Mussels with
Mini Penne Pasta in Vodka Peppercorn Cream Sauce |
$30 |
Lamb
Grilled Lamb Chop and Braised Lamb Shoulder with Fondant Potatoes,
Asparagus and Rosemary Lamb Jus |
$36 |
Pork Chop
Fontina and Spinach Stuffed
Grateful Growers Farm Pork Chop
over Polenta Fries with Haricot Verts and Brown Butter-Smoked Bacon
Viniagrette |
$33 |
Scallops
Pan Seared Sea
Scallops over Roasted Red Bell Pepper Mashed
Potatoes with Chive Butter Sauce and Asparagus |
$34 |
Flat Iron Steak
Grilled Flat Iron
Steak with Whole Grain Mustard Fingerling Potatoes, Baby Carrots and
Five Pepper Sauce |
$34 |
Filet
Mignon
Grilled Filet Mignon
topped with Stilton Cheese and Mushroom
Duxelles over Potato Gratin with Veal Demi-Glace and Asparagus |
$37 |
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