Fresh Local Ingredients. Inspired World Cuisine.

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Dinner Menu

Soups

Butternut Squash & Green Apple Bisque
Garnished with Pumpkin Spiced-Crème Fraîche

Salads

Winter Beet Salad
Roasted Beets, Arugula, Chèvre, Tahini Dressing, Candied Walnuts, Prosciutto “Chips”

Season’s House Salad
Tender Garden Greens, sliced Cucumber, Carrots, Tomatoes, Radish and Pickled Onion
With a Choice of Buttermilk-Dill or Honey-Balsamic Dressing

Bibb Salad
Fresh Organic Bibb lettuce, English Cucumber Twirls, Tomatoes,
Bacon & House Made Chive-Buttermilk Dressing

Appetizers

Low-Country Oysters
Cornmeal-crusted select Oysters, Lemon-infused South Carolina Low-Country Grits, Micro Greens, Country Ham Crisp and Lemon-Lusty Monk Mustard Aïoli

Polenta Italia
Crisp Polenta Cakes, Sautéed Exotic Mushrooms,
Truffled Spinach, Shaved Parmesan & Tomato Jam

Entrées

NC Water’s Trout
Pan-Seared Local Sunburst Trout Filet, Mascarpone-Sweet Potatoes,
Brown Butter-Seared Winter Greens and Honey-Pepper Gastrique

NC Heritage Pork
Bone-in Pork Chop, Yukon Whipped Potatoes with Parmesan,
Asparagus, Roasted Grape Tomatoes & Pistachio Cream Sauce

Canadian Salmon
Pan-Seared Salmon Filet atop a Sautée of Baby Marble Potatoes & Swiss Chard
Finished with Saffron Aïoli and Fennel Insalata

Maple Leaf Farms Duck
House-Smoked Duck Breast, Asparagus Spears, Root Vegetable Hash,
Cranberry Chutney, Orange Syrup and Duck Demi-Glace

Angus Beef Tenderloin
Hand-Cut Tenderloin with Pancetta Demi-Glace, Yukon and Sweet Potato Gratin, Roasted Beet Sauté with Asparagus Spears and Boursin Cheese

Braised Short Ribs
Short Ribs atop Winter Greens-Infused Crispy Polenta
Accompanied by Sautéed Zucchini, Sweet Potatoes and Yellow Squash
Finished with a Rich Short Rib Jus