| Carpaccio |
$12.00 |
Thinly sliced prime beef topped with capers, balsamic pearls, hearts of palm and arugula with shaved parmigiano-reggiano and extra virgin olive oil |
| Octopus |
$16.00 |
Grilled mediterranean octopus with haricots verts, chick peas, olives, oven roasted tomatoes and lemon-caper vinaigrette |
| Red & Gold Beet Tartare |
$11.00 |
With horseradish aioli and sunny side up quail egg |
| Lobster Hushpuppies |
$14.00 |
Over Black bean puree with avocado and house pickled jalapenos |
| Escargots |
$10.00 |
Burgundy helix snails with cremini mushrooms in creamy gorgonzola sauce over crostini |
| Foie Gras |
$19.00 |
Pan seared foie gras over fried plantain with blueberry salted caramel and bacon praline |
| Stuffed Calamari |
$12.00 |
Chorizo and peppadew stuffed calamari with spicy tomato basil sauce |
| Artisan Cheese Plate |
$17.00 |
Chefs nightly selection of artisan cheeses and accompaniments |
| Soup of the Day |
$7.00 |
|
| Mixed Greens Lightly Tossed in a House Made Herb Vinaigrette |
$6.00 |
|
| Traditional Caesar Salad |
$8.00 |
With parmigiano-reggiano and ouse made croutons |
| Baby Spinach and Hard Boiled Quail Egg |
$8.00 |
With warm bacon and maple vinaigrette |
| Grouper with Lobster |
$42.00 |
Sauteed north carolina day boat grouper filet and maine lobster tail oversaffron risotto with lobster beurre blanc |
| Trout Picatta |
$27.00 |
Sauteed north carolina mountain trout with artichoke hearts, prosciutto,lemon-caper beurre blanc and asparagus |
| Sea Scallops |
$36.00 |
Sauteed Sea scallops over chorizo couscous with lemon-dill cream sauce and asparagus |
| Salmon |
$31.00 |
Pistachio crusted scottish salmon over beet and okra quinoa withroasted red bell pepper-kalamata olive beurre blanc |
| Chicken |
$29.00 |
Sauteed ashley farms poulet rouge chicken over kale and almond pesto israeli couscous with pancetta and apricot-thyme pan jus |
| Duck |
$29.00 |
Seared maple leaf farms pekin duck breast over golden raisin and sunflower seed risotto with fig-port gastrique |
| Elk Chop |
$42.00 |
Grilled New Zealand elk chop over horseradish spaetzle with smoked bacon-braised purple cabbage and boursin-dijon sauce |
| Lamb Chops |
$38.00 |
Grilled rosemary bread crumb crusted lamb chops over eggplant-pine nut caponata with balsamic reduction and asparagus |
| Filet Mignon |
$39.00 |
Grilled filet mignon topped with stilton cheese and mushroom duxellesover polenta cake with veal demi-glace and sautéed spinach |
| Veal Chop |
$37.00 |
Grilled provimi veal chop with jumbo shrimp over smashed fingerling potatoes with cremini mushrooms, capers, and sherry garlic butter sauce with asparagus |
| Pappardelle |
$22.00 |
House made pappardelle pasta in tomato cream with ricotta, spinach, roasted eggplant, cherry tomatoes and zucchini |
| Beignets |
$8.00 |
Served warm with cinnamon creme anglaise and coffee gelato |
| Lemon Pound Cake with Blueberry Buttercream |
$12.00 |
Fresh blueberries, vanilla anglaise and buttermilk ice cream |
| Chocolate Hazelnut Cheesecake |
$12.00 |
With cocoa anglaise and sea salt roasted hazelnuts |
| Buttermilk Panna Cotta |
$10.00 |
Over strawberry coulis with candied fennel and fresh strawberry compote |
| Triple Layer Chocolate Peanut Butter Cake |
$11.00 |
With chocolate ganache, pretzel bark and chocolate gelato |
| Upside-Down Banana Bread |
$10.00 |
With bourbon brown sugar reduction and cinnamon gelato |
| Orange Scented Olive Oil Cake |
$11.00 |
With orange coulis, cinnamon toasted almonds, chantilly cream and blackberries |
| Inniskillin Icewine Flight |
$32.00 |
Vidal, riesling, and cabernet franc |
| Peppermint Kiss |
$9.00 |
Cappuccino with peppermint schnapps and godiva chocolate liqueur |
| Bungalow Cafe |
$9.00 |
Cappuccino with grand mariner and tia maria |
| Toasted Almond |
$9.00 |
Cappuccino with kahlua and amaretto |
| Irish Cream Cappuccino |
$9.00 |
Cappuccino with baileys irish cream |
| French Press Coffee |
$6.00 - $9.00 |
|
