Fresh Local Ingredients. Inspired World Cuisine.

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Dinner Menu

Soups

Kale, Farro and White Bean Soup
Garnished with Pumpernickel Croutons
6

Du Jour
Chef’s Seasonal Creation
6

Salads

Beet Salad
Roasted Beets, Mixed Greens, Crumbled Goat Cheese, Candied Pecans and shaved Pickled Fennel with Orange-Horseradish Vinaigrette
8

Season’s House Salad
Tender Garden Greens, sliced Cucumber, Carrots, Tomatoes, Radish and Pickled Onion choice of Buttermilk-Dill or Honey-Balsamic Dressing
6

Watermelon Caprese
Ciliegine Mozzarella, Watermelon, Prosciutto, Salt-Roasted Pistachios and Basil Pesto
9

Chef’s Caesar Salad
Chopped Crisp Romaine Lettuce, Classic Caesar Dressing, Red Onion, Focaccia Croutons, Parmesan Crisp
7

Brie and Baby Arugula
Almond-Crusted Brie atop Baby Arugula, Heirloom Tomatoes, Pickled Watermelon Radish and Champagne Vinaigrette
9

Appetizers

Peach Bruschetta
Grilled Peaches, Prosciutto, creamy Chèvre, Melon and Balsamic Gastrique on Buttered Crostini Bread
9

Polenta Gâteau
Crispy Italian Polenta Cakes, Basil Pesto, Spanish Chorizo & Roasted Corn Chutney, finished with Parmesan “Chips” and Tomato Jam
9

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
12

Forest Mushroom Ravioli
Exotic Mushroom and Ricotta Cheese stuffed Ravioli, White Wine Cream Sauce, Sundried Tomatoes, Cracked Peppercorns and Candied Pecans
10

Tenderloin Carpaccio
Sliced Angus Tenderloin, crispy Capers, Red Onion, Balsamic Pearls, Baby Arugula, Parmesan-Reggiano, Truffled Hellenic Ladi Olive Oil and Himalayan Pink Salt
12

Entrées

Mountain Stream Trout
Pecan-crusted local Sunburst Trout Filet, Lyonnaise Fingerling Potatoes, Sweet Onion, Brown Butter-seared Seasonal Greens and Lemon Beurre Blanc
26

Coleman Farms Organic Chicken
Roasted Airline Chicken Breast, Gorgonzola-Polenta Cake, Apple-Cabbage Insalata & Sweet Corn-Butter Sauce
24

Nori Tuna
Nori-crusted fresh Tuna & Sesame Whipped Potatoes, Julienne Squash, Carrot and Baby Arugula Salad, Cranberry Gastrique, Wasabi Aïoli & Orange-Pineapple Glaze
28

Angus Beef Tenderloin
Fire-grilled Tenderloin with a Bourbon Demi-Glace, Yukon Potato-Apple Gratin, Crispy Leeks, Roasted Petite Carrots and Asparagus
35

Gnocchi con Manzo
Slow-Braised Short Ribs tossed with Hand-rolled Potato Gnocchi, Baby Spinach and Sundried Tomatoes in a rich Parmesan Cream Sauce. Garnished with Parsnip Frites.
25

Verlasso Salmon Escabeche
Pan-Seared Salmon Escabeche with Julienne Tomato, Garden Peppers, Sweet Onions and Kalamata Olives, atop Jasmine Rice Pilaf & Ginger-infused Spring Pea Purée
29

Maple Leaf Farms Duck
House-Smoked Duck Breast, Baby Marble Potatoes, Brussels SproutsandSmoked Bacon, finished with Yam Butter, Chèvre and Duck Demi-Glace
28

NC Heritage Pork
Bone-in Pork Chop, Parmesan-Saffron Risotto, Asparagus Spears, Heirloom Tomatoes, Truffled Parsnip, Pan Jus and Honey-Balsamic
26

Shrimp & Scallops
Pan-seared Sea Scallops & Succulent Shrimp with Papaya Salsa atop creamy Farro, Carrot-Ginger Purée and Baby Limas
29

Angus Ribeye Au Poivre
Peppercorn-crusted Hand-Cut Angus Steak, Rustic Style Potatoes with Smoked Gorgonzola, Flame-Kissed Broccolini and Peppercorn-Cognac Pan Sauce Garnished with crispy Spanish Onions
34