Menus:
Dinner Menu
This menu was last updated June 7, 2010
Appetizers
Fresh Local Gazpacho served chilled with EVOO and fresh lime $7
House Cut Pommes Frites with a side of truffle aioli $5
Caesar Salad with house made dressing, crispy fried chick peas & shaved Romano cheese $7
The “Wedge” - Chilled iceberg, sliced tomatoes, Clemson blue cheese dressing & house smoked bacon $7
Cripsy Duck Leg Confit Salad - mixed greens, oven roasted tomatoes and fried chick peas with sweet and tangy mustard vinaigrette $10
Herb Ricotta Stuffed Eggplant Rollatini topped with Chef’s famous marinara, fresh mozzarella and micro greens $8
Pan Seared Hudson Valley Foie Gras & NC Yellowfin Tuna set atop a local sweet watermelon and baby arugula napoleon finished with crumbled feta and aged balsamic vinegar $18
Fresh Prince Edward Isle Mussels sautéed with spicy Italian sausage, rosemary, garlic and white wine topped with seasoned bread crumbs and served with crusty bread $12
Fried Green Tomatoes layered with house made pimento cheese and drizzled with fig vincotto $9
Fresh Cut Calamari - Flash fried and lightly seasoned served with a spicy marinara dipping sauce $10
Artisan Meat & Cheese Plate served with accouterments and toasted baguettes $18 (only cheese $13)
Entrees
Grilled Scottish “Loch Duart” Salmon over zesty onion straws with local vine riped tomato, cucumber and fresh basil finished with a honeycup mustard vinaigrette $26
Prosciutto and Provolone Stuffed Tortelloni sautéed with chopped asparagus, artichoke hearts and fresh basil finished with white wine herb butter and shaved pecorino $25 (1/2 order for $13)
Grilled Diver Scallops over a Moody Bleu cheese risotto with sweet peas and tasso ham $26
Espresso and Smoked Salt Crusted Rack of Venison over house made chipotle spätzle tossed with baby spinach, sweet onions, and fresh coriander $31
Pistachio Crusted NC Catfish with sautéed P.E.I. mussels, green beans, bell peppers and onions over lobster scented white rice finished with coconut curry cream $25
Meatball and Mozzarella Frita - Chef’s family recipe meatballs with lightly breaded fresh ciliegine mozzarella, garlic spiked broccoli rabe and tri-color fusilli pasta $22
Braised Bison Short Ribs chopped and tossed with house made purple Peruvian gnocchi, yellow pear tomatoes and Vidalia onions $21
Carpet Bagger - Grilled Filet Medallions with roasted garlic mashed potatoes, sautéed green beansand sautéed shrimp, finished with Madeira demi and béarnaise $29 (1/2 order for $16)
Steak Frites - Tender grilled steak served with house cut pommes frites, finished with foie gras butter $23
Crispy Seared Duck Breast over a duck confit and Asian pear salad, a warm spring onion pancake and finished with a fresh Grand Marnier-blackberry syrup $26
Vine Ripened Tomato and Baby Spinach Pie, asparagus frites, with a basil pesto and aged balsamic drizzle $17
Roasted Ashley Farms Airline Chicken Breast, with oven roasted potatoes, peppers, pepperoncinis, andouille sausage and Spanish onions in a herb pan jus $20
Desserts
Baked to Order Apple Tart. Fresh Granny Smith apples adds a nice bite to this tart topped with Rum-Rum Raison Gelato and drizzled with house made caramel $6.95
Red Velvet Cake Parfait. A Southern favorite with Chef Pete’s twist - Red Velvet cake layered with cheesecake mousse and topped with local wild berries $6.95
Crème Brulee Du Jour. An ever changing array of seasonal flavors offer a nice break from this traditional dessert $6.95
Tiramisu Cannoli. One of life’s simple pleasures - Tiramisu Gelato piped into a fresh cannoli shell and drizzled with chocolate ganache $6.95
Flourless Chocolate Torte. A chocolate lovers best friend - Baked with a roasted macadamia nut and toasted coconut crust, topped with cappuccino crunch gelato $5.95
Seasonal selections of locally made Sorbetto and Gelato available $4.95
Four & Five Course Tasting Menus available upon request
Click on the above Bar Menu tab to view Bar Menu
Executive Chef: Peter Susca
Brad Marsteller, TJ Zegle, Nien Huang, Josh Becker, Cory Flowers
