| Mussels |
$12.00 |
Preserved lemon and fennel, berkshire sausage, chiles and tomato, confit garlic, shallots, white wine and herbs |
| Daily Soup Preparation |
$8.00 |
|
| Spicy Local Shrimp Bruschetta |
$8.00 |
Served with chiles and garlic |
| Cold-Water Oysters |
$17.00 - $34.00 |
Served with cocktail and seasonal mignonette |
| Local Strawberry Salad |
$11.00 |
Served with arugula, goat cheese and balsamic tarragon vinaigrette |
| Baby Arugula and Chopped Romaine Salad |
$9.00 |
Served with feta cheese, celery, english cucumbers and lemon-oregano dressing |
| Warm House-made Mozzarella |
$11.00 |
Served with roasted pepper relish and estate olive oil |
| Veal and Ricotta Meatballs with Pomodoro |
$10.00 |
|
| Chittara with Clams, Herbs and Citrus |
$17.00 - $25.00 |
|
| Pappardelle with Wild Mushrooms and Black Truffle |
$17.00 - $25.00 |
|
| Butternut Squash Agnolotti |
$16.00 - $23.00 |
Served with greens, walnuts and brown butter |
| Cavatelli |
$17.00 - $25.00 |
Served with lamb ragu, pistachios and fennel |
| Tagliatelle Bolognese with Ricotta |
$16.00 - $23.00 |
|
| Roasted Springer Mountain Crispy Chicken Breast |
$24.00 |
Served with crispy golden potatoes, caramelized brussels sprouts and lemon-truffle aioli |
| Pan Seared Duck Breast |
$25.00 |
Served with barley, fennel sausage, greens and a seasonal jus |
| Local Market Fish |
$28.00 |
Served with carolina gold rice, roasted poblanos corn and a cilantro-lime beurre blanc |
| Seared Local Shrimp |
$26.00 |
Served with ricotta gnocchi, smoked bacon corn, tomatoes and spinach |
| Grilled Bone-In Pork Rib Chop |
$29.00 |
Served with cavatelli, local greens and apple-citrus pan sauce |
| Center Cut Filet of Beef |
$39.00 |
Served with mascarpone-chive potatoes and barolo sauce |
| Chile-Honey Glazed Wild Salmon |
$26.00 |
Served with a salad of local greens, fennel hazelnuts and pepperonata vinaigrette |
| Mangalitsa |
|
Soft heritage prosciutto, north carolina |
| Violina di Capra |
|
Lamb prosciutto, new jersey |
| Finochiette |
|
Fennel spiced salami, new york |
| Salami Etna |
|
Pistachio and lemon zest salami, oregon |
| Coppa |
|
Cured pork shoulder, Iowa |
| Johnsonville Co. Country Ham |
|
Southern style prosciutto, virginia |
| Soppressata |
|
Course ground large salami, new jersey |
| Smoked Duck Ham |
|
House-cured duck breast, south carolina |
| Gran Delitia |
|
Buffalo parmesan, italy |
| Midnight Moon |
|
Semi firm gouda style goat cheese, netherlands |
| Taleggio |
|
Tangy, soft, washed rind cows milk, Italy |
| Cambozola |
|
Bleu-vein triple cream cows milk, germany |
| Bucheron |
|
Aged goat, wisconsin |
| Gorgonzola Dolce |
|
Sweet blue-vein cows milk, italy |
| Dante Lamb |
|
Cheddar style sheeps milk, wisconsin |
| Sottocenere |
|
Semi-soft cows milk with truffle, italy |
