Fresh Local Ingredients. Inspired World Cuisine.

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Lunch Menu

Starters

Soup
Seasonal Soup du Jour
Cup or Bowl

Soup and Salad
Season’s Soup du Jour with a Mixed Green Salad

Roasted Beet Caprese
Roasted Beets, Goat Cheese, Basil Pesto,
Hellenic Ladi Olive Oil and Balsamic Syrup

Stuffed Mushrooms
Boursin Cheese, Chorizo Sausage, Bartlett Pear Jam

Salads

Add Grilled Chicken or Shrimp to any salad

Harvest Salad
Slow-Roasted Beets, Carolina Kale, Bourbon-Soaked Golden Raisins,
Pumpkin-Spiced Walnuts and Orange Horseradish Vinaigrette

The Cobb
Organic Field Greens, Cherry Tomato, Crisp Smoked Bacon, Avocado,
Diced Eggs, Slivered Onion, Gorgonzola Crumbles,
Choice of Creamy or Vinaigrette Dressing

Heritage Caesar
Char-grilled Romaine, Shaved Parmesan,
Oven-Roasted Grape Tomatoes, Focaccia Croutons and Caesar Dressing

The Big Apple
Granny Smith Apple, Baby Greens, Candied Pecans,
Sundried Cranberries, Greek Feta, Apple Cider Vinaigrette

Sandwiches

All Sandwiches come with your choice of French Fries, Blackened Zucchini Fries, Daily Composed Salad, Petit-Caesar or Mixed Green Salad

The Reuben
Shaved Corned Beef, Smokey Bacon, Tangy Sauerkraut, Gruyére Cheese,
Zucchini Pickles and 1000 Island Spread on Griddled Pumpernickel-Rye Swirl Bread

Ham and Cheese with a Twist
Thinly Sliced Ham with Melted Brie, Shaved Red Onions and Provolone
Cheese on a pressed Rustic Sourdough with Dijon Aïoli

Chicken Salad Sandwich
Curried Chicken tossed with Toasted Cashews, sliced Grapes, Celery and Basil Aïoli on Toasted Multigrain Bread with Bibb Lettuce and Sliced Tomato

The New York
Shaved New York Strip with Caramelized Onions and Peppers, Melted Provolone
and Horseradish-Goat Cheese Spread on a Toasted Soft Roll

Italian BLT
Marinated Tomato, Crispy Prosciutto, Rocket Greens,
Parmigiano and Basil Pesto on Pressed Ciabatta

Village Swiss Burger
Certified Angus Beef, Exotic Mushrooms and Caramelized Onions,
Topped with melted Swiss and Boursin Spread on a Toasty Potato Roll,
Accompanied by Bibb Lettuce, Tomato, and Zucchini Pickles

Pan-Roasted Chicken Panini
Sliced Chicken Breast with Melted Mozzarella Cheese, Baby Spinach, Roasted Red Peppers and Garden Pesto Aïoli on Panini-pressed Ciabatta Bread

Turkey Monte Cristo
Old-Fashioned Smoked Turkey, Gruyére Cheese and Spiced
Pecan Spread on Challah Bread dipped in French Toast Batter,
Griddled and Served with Raspberry Jam

Entrées

Canadian Salmon
Pan-Seared Salmon atop Toasted Orzo Pasta, Tossed with Baby Spinach,
Blistered Tomatoes and Feta Cheese, Finished with Sundried Tomato Pesto

La Foresta
Wild Mushroom Stuffed Ravioli, Sliced Chicken Breast,
Sundried-Tomato Cream Sauce and Baby Spinach
Garnished with Crumbled Chèvre

Quiche Du Jour
House-Made Deep-Dish Quiche with Chef’s Seasonally-inspired Ingredients
Accompanied by a Mixed Green Salad

NC Mountain Trout
Pan-Roasted Trout Filet, Flash-Seared Kale, Marble Potatoes and Pearl Onions,
Finished with a Classic Citrus Beurre Blanc

Shrimp Tacos
Pan-seared Shrimp tossed with Sweet Chili Sauce and shaved Bok Choy-Cabbage Slaw, Cilantro-Lime Crema and Smoked Gouda in soft Corn-Flour Tortillas,
Accompanied by Pickled Ginger

Vegetarian Delight
Creamy Farro “Risotto”, Exotic Mushrooms, Parmigiano and
Balsamic-Glazed Roasted Root Vegetables