To Begin…
Creamy Collard & Black-eyed Pea Soup… –HNG Pork Belly, Smoked Peanuts, Micro Collards 8 (gf)
Scratch made Lobster Bisque… – Troy & Sons Oak Reserve cream, Chives 8
Baby Spinach and Blood Oranges… – Toasted Pine Nuts, Shaved Fennel, Three Graces Peppercorn Chevre, Blood Orange Gastrique 12 (gf, v)
Local Charcuterie Board… – Selection of Local Cheeses & Meats, Accouterments 20
Caesar Salad Parm Basket-… –Pesto Grilled NC Shrimp, Radicchio, Arugula, Black Garlic Caesar Dressing, Garlic Croutons, Meyer Lemon Aioli 15
To Entice…
Lobster Mac ‘n Cheese… –Butter Poached Maine Lobster, Elbow Pasta, Preserved Meyer Lemon, English Peas, Mascarpone, Fried Tarragon 19
1/2 doz. oysters on the half shell…* Champagne Mignonette 18 (gf)
Ratatouille “Wrap”… –Homemade Angel Hair Pasta, Grilled Squash, Smoked Tomato Aioli 15 (v)
Venison Carpaccio*…- Juniper seared, Pickled Mustard Seed, Cured Egg Yolk, Bone Marrow Aioli, Micro Mustard Greens, Toast Points 19
Bacon Wrapped Scallops*….–Parsnip Puree, Sunchoke Chips, Blistered Tomatoes, Parsley Oil, Local Micro Sorrel 16
To Fulfill…
Alaskan Halibut*-… –Herb Grilled, Parmesan Polenta, Garlic Broccolini, Tomato-Fennel Confit, Halibut Veloute 39
Peppered Filet of Brasstown Beef*… –Truffled Fingerling Potatoes, Lemon Grilled Asparagus, Crab Bearnaise 42
Mole Braised Pork Shank…- Jalapeno Cornbread, Chayote Slaw, Cumin Pickled Sweet Potatoes, Pepitas, Micro Cilantro 37
Truffle Mushroom Strudel… – Exotic Mushrooms, Goat Cheese, Spaghetti Squash, Arugula salad , Tomato Essence 27 (v)
To Indulge…
Pasty Chef, Heather, will be featuring her December Dessert menu.
