| Tenderloin Carpaccio |
$12.00 |
Brunoise red onion, caramelized rudd farm spring onion, tomato diamonds with roasted garlic and chive creme fraiche |
| San Francisco Jumbos |
$11.00 |
Sliced avocado, roasted fennel anise, miso chili sauce over jumbo shrimp & braised local corn flan with fresh lime garnish |
| Seafood Roulade |
$11.00 |
Blended fresh sea-fare with cream cheese, garlic fromagge & spinach wrapped in handmade ganache pastry dough with roasted red pepper coulis and spinach cream sauce |
| The One and Only Newcastle Bread Bowl |
$10.00 |
Port wine cheese sauce with grape tomato, spinach, sweet onion and newcastle beer, baked in a ganache fresh sourdough boulle, great for the entire table |
| Sourwood Honey Scallops |
$8.00 |
Blackened scallops (three large scallops) in north carolina wild flower honey and roasted garlic sauce over saffron pineapple risotto cake |
| Goat Lady Woodblock |
$12.00 |
Shaved north carolina country ham, fresh grapes and goat lady dairy assortment of handmade cheeses served with sliced ganache croissant |
| New Uptown She Crab Cup |
$6.00 |
An outstanding start for every meal, this smooth crab bisque is garnished with crab roe, fresh chives, old bay dipped spoon and sherry on the side (upon your request) |
| House Salad Ganache ala Rudd Farm |
$7.00 |
Whole red leaf lettuce, surrounding flakes of bib and iceberg lettuces with heirloom tomatoes, english cucumbers and roasted spring onions, dressed with playful orange-cranberry vinaigrette and toppe |
| Caesar |
$9.00 |
This is not your average caesar, its extraordinary. Romaine cup served with goat milk, parmesan and anchovy custard, seasonal tomato and grated goat lady providence cheese, accompanied by a crouton |
| Rhinebeck |
$8.00 |
Mixed seasonal rudd farm lettuces with sliced turkey, fresh grapes, raisins, cajun sunflower seeds, sweet orange goat lady fromage and creamy carrot puree vinaigrette |
| Carolina Cobb |
$9.00 |
Mixed seasonal rudd farm lettuces, newcastle battered chicken, crisp apple wood smoked bacon, avocado slices, boiled egg man egg, tossed in rich sandy creek goat lady dressing |
| New She Crab |
$5.00 - $7.00 |
With crab roe garnish, fresh chives, an old bay dipped spoon and sherry on the side upon your request |
| Dujour & Local Vegetable |
$4.00 - $6.00 |
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| Burger Ganache |
$9.00 |
Certified american kobe burger (1/2 pound) with smoked gouda cheese, roasted shaved rudd farm spring onions, apple wood smoked thick-sliced bacon, local lettuce and tomato on ganache pretzel roll |
| Cacalac Classic Pork |
$8.00 |
A fusion of carolina BBQ flavors and techniques; pulled and chopped rib and shoulder, smoked, roasted and grilled in a blended sauce of vinegars, mustards and local honey, served with rudd farm cabba |
| Chronis Souvlaki Pita |
$8.00 |
This selection is inspired by our greek menu on ganaches greek night (the first wednesday of every month). its name is a tribute to chronis, greensboros truly remarkable bouzouki playing musician ( |
| Charleston Whitefish |
$10.00 |
Available fresh north carolina and gulf coast white fish, blackened and served with old mill grits, fresh rudd farm vegetables and creole puree of local tomatoes and chive oil |
| The Jeannine |
$8.00 |
The brightest chicken salad in the triad, this sandwich is composed of wild flower honey, rudd farm granny smith apple and celery, in a wonderful curried aioli sauce with local lettuce and tomato |
| The Betty |
$8.00 |
Oven roasted turkey, dill-havarti cheese, whole grain mustard dressing with local lettuce and tomato |
| The Will |
$7.00 |
Virginia baked ham, swiss cheese, whole-grain mustard dressing with local lettuce and tomato |
| The Rich |
$8.00 |
Oven roasted turkey, virginia baked ham, dill-havarti and swiss cheeses, and whole grain mustard dressing with local lettuce and tomato |
| In Savannah |
$8.00 |
Warm and freshly baked sweet bread, accompanied by our soon to be famous jeannine chicken salad, served atop rudd farm red lead lettuce with fresh strawberries and whipped mascarpone |
| The Best Shrimp and Grits |
$10.00 |
Old mill stone ground yellow grits with smoked gouda cheese, saute of jumbo shrimp, tasso ham, andouille sausage and spring onion in a downtown baton rouge sauce |
| Spinach Gnocchi Carbonara |
$9.00 |
Hand-made spinach gnocchi in a rich tellagio cream sauce with apple wood smoked bacon, fresh |
| Joans Garden Plate |
$8.00 |
Selection of local fresh vegetables served with bakery sweet bread, foccacia or 7-grain wheat bread and three sauces: orange-cranberry vinaigrette, creamy carrot vinaigrette and rich sandy creek dres |
| Tartlettes Ganache |
$9.00 |
Daily crafted egg-man tartlettes with local vegetables and cheese fillings served with your choice of a ganache house salad or half of a cold cut sandwich |
| The Best Shrimp and Grits Downtown |
$18.00 |
Old mill stone ground yellow grits with smoked gouda cheese, saute of jumbo shrimp, tasso ham, andouille sausage, and spring onion in a downtown baton rouge sauce |
| Spinach Gnocchi Carbonara |
$16.00 |
Hand-made spinach gnocchi in a rich tellagio cream sauce with apple wood smoked bacon, fresh local tomato, gourmet mushrooms, served with a lemon gremoulada and ganache crostini |
| Cedar Smoked Maple Glazed Salmon |
$23.00 |
Smoked to your liking, served with pimento mashed potatoes, rudd farm string beans, citrus tomato chili marmalade and knob creek molasses |
| Proscuitto Wrapped Ahi Tuna |
$24.00 |
Seared to your liking, served with saffron and lump crab risotto, rudd farm green peas, a parmesan crisp and a port wine reduction sauce |
| Charleston Whitefish |
$24.00 |
Available fresh north carolina and gulf coast high quality white fish that is blackened and served with old mill and goat lady chevre cheese grits, fresh vegetable saute and creole purée of local tom |
| Low Country Crab Cakes |
$23.00 |
Jumbo lump and special crab seasoned and seared, served with roasted garlic and caramelized onion mashed potatoes, braised dandelion greens and red pepper remoulade |
| Chefs Selection |
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Whatever these wonderful fresh ingredients tell us to do |
| Beef Wellington |
$29.00 |
House butchered 8-ounce certified angus filet mignon wrapped in ganache pastry dough and prepared to temperature served with north carolina black truffle mashed potatoes, flash wilted arugala and ca |
| Whisky Switch Ribs |
$27.00 |
Pork baby back ribs rubbed, braised, smoked and finished on the grill with a jim beam BBQ glaze, served with champ (mash with chive and cream), and fried local green heirloom tomato and parsley oil ( |
| Old Mill Polenta Cake |
$17.00 |
Refined old mill grits set into a savory cake, seared and quick braised in tomato vinaigrette finished with a saute of cremini mushrooms, summer squash and zucchini, topped with a sweet pepper relish |
| Chronis Souvlaki |
$17.00 |
This selection is right off the menu of ganaches greek night, on the first wednesday of every month. its name is a tribute to chronis, greensboros truly remarkable bouzouki playing musician (come c |
