| Roasted Butternut and Acorn Squash Soup |
$6.00 |
Drizzled with local honey crème fraiche. |
| Chestnut-Floured and Fried Calamari |
$9.00 |
Lemon garlic aioli and spicy, cumin-scented tomato sauce |
| Collard Green Salad |
$6.00 |
Farm-fresh collard chiffonade, fresh mangoes and grated carrots, tossed in an orange cream dressing. |
| Imported Cheese Quartet and Dry-Aged Jamon Iberico Platter |
$22.00 |
Galbani Bel Paese, Port Salut, La Cabano rosemary goat and Iberico semi-soft cheeses. Fresh-Baked Bread. |
| Platter Deluxe |
$45.00 |
All of the above, plus chef-made buffalo mozzarella, marinated Spanish white anchovies, and a complimentary bottle of wine |
| She Crab Soup |
$7.00 |
Jumbo lump crab meat in a creamy soup, finished with Spanish sherry |
| House-Made Butternut Squash Ravioli |
$7.00 |
Celery root, green apples, smoked bacon, sage butter. |
| Marinated Beet Salad |
$6.00 |
Beets are roasted and sliced thin, marinated with balsamic vinegar. Fresh arugula leaves, goat cheese medallions. |
| Grilled Flat Bread |
$4.00 |
Start the table with a warm house-made bread topped with Parmigiano cheese. With garbanzo hummus, add $2.00, With Cyprus Artichoke Spread, add $4.00 |
| Locally-Grown Lettuce Salad |
$6.00 |
Fresh-picked lettuces, pear tomatoes, onions, carrots, sherry shallot vinaigrette. |
| Organic Chicken Breast Parmigiano with LOro Del Sud Fettuccine |
$15.00 |
San Marzano tomatoes and melted mozzarella. A golden-colored pasta with an exquisite taste and a delicate perfume |
| Grilled 8oz. Ahi Tuna Loin |
$21.00 |
Mixed Mediterranean olives, roasted artichokes and hearts of palm, braised Italian-style sliced potatoes with onions and San Marzano tomatoes, sauteed greens, Capote caper dressing. |
| 8oz. Roasted NC Trout |
$18.00 |
Carolina Crab Rice, house-smoked bacon lardons, tomato salsa, white wine butter sauce. |
| Free-Range Raised Veal Scallopini |
$19.00 |
Lightly-floured and pan-seared, served with cheese tortellini, tossed in a Piedmontese pesto, asparagus, lemon and caper sauce |
| Roasted Fresh Jumbo Louisiana Shrimp |
$18.00 |
White truffle, Parmigiano and fontina cheeses, Stone Mill grits, pear tomatoes, Peruvian asparagus, fried Italian parsley. |
| Vialone Nano Risotto of the Day |
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The preferred rice of Italys Veneto Region, with creamy, plump grains. Dion prepares this premier rice daily, using local, sustainable ingredients. |
| House-Made Meatballs and Sausage with LOro Del Sud Spaghetti |
$14.00 - $26.00 |
Chef Dions beloved, authentic Italian-style meats in a San Marzano tomato sauce, basil, Italian parsley, Parmigiano cheese and lots of love. A platter for four, served family style $0.50 |
| Southern Lump Crab Cakes |
$17.00 |
Made with lots of delicate, flaky crab meat. Served with asparagus, herb-roasted red bliss potatoes, remoulade sauce. |
| Chef Dions Unique, Thin Grilled Pizza of the Day |
|
|
| 6oz. Gorgonzola-Crusted Black Angus Tenderloin Steak |
$25.00 |
Savoyard potatoes, asparagus, Cabernet demi sauce. |
| Blackened Sliced Beef Tenderloin |
$23.00 |
Soft buttery-textured beef, Istanbul spices, cooked in a cast iron skillet to your specific temperature. Sweet potato hash and a single-barrel-aged bourbon sauce |
| Chermoula-Marinated Skirt Steak |
$21.00 |
Moroccan tagine vegetables, garam masala couscous, chermoula dressing. |
| Grass-Fed Braised Oxtail over House-Made Pappardelle Pasta |
$19.00 |
Braised with veal stock, Burgundy wine, carrots, celery, onions, garlic. Finished with fresh herbs and fresh ricotta cheese. |
| Vialone Nano Risotto of the Day |
|
The preferred rice of Italys Veneto region, with creamy, plump grains. Dion has chosen to prepare this premier rice daily, using local, sustainable ingredients. Ask your server about todays prepara |
| Peruvian Asparagus |
$8.00 |
|
| Couscous |
$6.00 |
Seasoned with garam masala and curried onions |
| Savoyard Potatoes |
$6.00 |
Thinly-sliced, layered potatoes cooked in cream |
| Moroccan Tagine |
$7.00 |
An aromatic, spiced vegetable stew. |
| Herb-Roasted Red Bliss Potatoes |
$6.00 |
Oven-roasted with fresh herbs from Chef Dions garden. |
