Soups

Creamy Broccoli Bisque
Served with Chive-Crème Fraîche
6

Du Jour
Chef’s Seasonal Creation
6

Salads

Insalata Fromage Burrata
Fresh Mozzarella, Stracciatella, Prosciutto, Grape Tomato Confit,
Truffled Baby Arugula, Balsamic Reduction, Crostini
11

Local Bibb Salad
Organic Bibb Lettuce, English Cucumber Twirls, Grape Tomatoes,
Bacon, Gorgonzola Cheese, Chive-Buttermilk Dressing
8

Season’s House Salad
Tender Garden Greens, Sliced Cucumber, Carrots,
Tomatoes, Radish, Pickled Onion, Buttermilk-Dill or Honey-Balsamic Dressing
7

Chef’s Caesar Salad
Romaine Hearts, Classic Caesar Dressing,
Focaccia Crouton Parmesan-Anchoïade Crisp
8

Summer Sphere Fruit Salad
Citrus-marinated Watermelon, Honeydew and Cantaloupe,
Limoncello Vinaigrette, Feta, Crushed Pistachios, Hellenic Ladi Olive Oil
10

Appetizers

Flatbread
Grilled Georgia Peaches, Sweet Fig Jam, Basil Pesto, Creamy Ricotta,
Smoked Bacon and Balsamic Gastrique on Baked Jimbread
9

Season’s Ceviche
Chilled Salmon & Lump Crab
Basil Oil, Sweet Orange Segments, Garden Radish
Cilantro Mignonette & Wonton Crackers
11

Crispy Long-Stem Artichokes
Chopped Egg, Spanish Onion, Arugula, Orange “Mimosa” Vinaigrette
10

Truffled Ravioli
Parmesan Cream, Exotic Mushroom Ravioli, Preserved Lemon,
Grilled Crostini, White Truffle Tincture
11

Low Country Oysters
Cornmeal-Crusted Fresh-Oysters,
South Carolina Low Country Grits, Prosciutto Crisp and Creole-Mustard Aïoli
12

Entrées

From the Sea to the Mountains
Seared Sea Scallops, Pork Belly Confit,
Flash-Seared Summer Squash, Parmesan-Potato Croquettes & Smoked Ham Hock Jus
31

USDA Prime New York Strip Steak
Char-Grilled with Smashed Rustic-Potatoes and Herb Goat Cheese
Roasted Broccolini, Port Wine Demi-Glace
34

Shrimp Pappardelle
Sautéed Shrimp, Pappardelle Pasta, Garden Tomatoes,
Pink-Peppercorn Sauce, Spinach, Panchetta & Fresh Basil
27

Garden Harvest Gnudi
Hand-Made Italian Pasta “Pillows”, Forest Mushrooms,
Pan-Roasted Garden Vegetables, Basil Cream Sauce, Shaved Parmesan
24

Faroe Island Salmon
Pan-Seared Salmon Filet, Roasted Vegetables, Baby Tri-Color Potatoes,
Warm Green Goddess Vinaigrette, Julienne Cucumber Salad
29

Certified Angus Beef Tenderloin
Bacon-Wrapped and Fire-grilled, Yukon-Sweet Potato Gratin,
Petite Carrots, Asparagus, Red-Wine Demi-Glace
36

For the Love of Trout
Pan-Seared Local Trout Filet, Appalachian Succotash
(Roast Corn, Asparagus Spears, Baby Limas and Grape Tomatoes)
Accompanied by Tri-Color Pearl Potatoes and Carolina Green Tomato Chow-Chow
27

Char-Grilled NC Heritage Pork
Bone-in Pork Chop, Roasted Brussels, Herb Butter, Bacon, Rich Parsnip Purée
Pickled Vegetable Insalata and Bourbon-Soaked Raisins
28

Simply Grouper
Pan-Seared Grouper Filet, English Pea-Lemon Risotto
Finished with Sweet Carrot Purée, Tomato-Caper Relish
29

Coleman Farms Organic Roast Chicken
Cider-Brined Supreme Cut Chicken Breast Carolina Red Rice
Garden Green Beans, Marsala-Molasses Butter
25

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