Fresh Local Ingredients. Inspired World Cuisine.


Dinner Menu


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


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


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


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