| Octopus Salad |
$12.00 |
Olives, roasted peppers and crostini |
| Heart of Romaine |
$9.00 |
Gorgonzola, basil tomato confit |
| Cold Water Oysters |
$16.00 |
On the half shell |
| Ahi Poke Tuna |
$16.00 |
Cucumber, green and wasabi caviar |
| Kone Beef Tartare |
$13.00 |
Red onion, pickled okra and crostini |
| Butter Lettuce Salad |
$9.00 |
Avocado, radish and citrus supremes |
| Fried Green Tomato |
$13.00 |
Beet cured salmon, cream cheese mousse and herb salad |
| Watermelon Ceviche |
$13.00 |
Shrimp and scallops with tortilla crisps |
| Beer Braised Mussels |
$15.00 |
In a spicy broth with diced tomato and basil |
| Seared Scallops |
$15.00 |
Spicy red curry and ginger corn fritters |
| BBQ Pork Tamales |
$11.00 |
Papaya and mango pico, tomatillo salsa, creme fraiche and cotija cheese |
| Mom's Meatballs |
$14.00 |
Roasted red pepper provencal, feta cheese and cucumber yogurt |
| Chinese Style Beef Tongue |
$11.00 |
Spicy red chili, ginger and garlic sauce |
| Korean Style Braised Pork Belly |
$13.00 |
House made kimchi |
| Gnocchi with Oxtail Sauce |
$15.00 |
Mascarpone and yukon potato |
| Duck Two Ways |
$27.00 |
Citrus glazed duck breast and confit leg, white corn cheese grits and apple slaw |
| Risotto |
$21.00 |
Turnip greens, shiitake and oyster mushrooms |
| North Carolina Flounder |
$26.00 |
Couscous, rock shrimp and lobster sauce |
| Cedar Roasted Salmon |
$23.00 |
Shiitake and oyster mushrooms, lemon gnocchi and chive froth |
| Baked Icelandic Cod |
$22.00 |
Lemongrass ginger broth, black mushrooms and asian greens |
| Grilled New York Strip |
$28.00 |
Fermented black bean sauce and shiitake mushrooms |
| Grilled Ribeye |
$29.00 |
Grilled asparagus, fingerling potatoes and whole grain mustard demi glace |
| Feed Me |
$40.00 |
3 Course chef's selection menu |
| Treat Me |
$65.00 |
5 Course chef's menu |
| Feast Me |
$95.00 |
7 Course degas menu |
| Tri Flight |
$19.00 |
|
| Five Fight |
$29.00 |
|
| Fried Baby Green Tomatoes |
|
Pimento cheese mousse, red pepper jam on brioche |
| BBQ Pork Tamales |
|
With smoked chili mole and watermelon pico de gallo |
| Venison - Fig Sausage |
|
Goat cheese grits and brussels sprouts leaves |
| Peanut Butter Mascarpone Tart |
|
Bananas, caramel and burnt marshmellow |
