Menu for the week of August 27th through the 31st

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Swiss Chard Tart  10

Local Chard, Thomasville Tomme, Heirloom Tomatoes, Arugula, Balsamic Reduction

Escargot and Scallop Vol au Vent 12

Bay Scallops, White Beech Mushrooms, Cognac Cream Sauce, Puff Pastry

Boudin Balls 11

House-Made Sausage, NC Pork, Local Lamb, Creole Sauce, Chicory Aioli

Rabbit Livers  11

Sautéed Local Rabbit Livers, Sweet Potato Biscuit, Peach and Pepper Jelly, Sherry Aioli

Pork Rillette  11

NC Pork, Local Carrots, Artisan Bread, House-Made Mustard

Charlotte’s Greens 9

Local Baby Beets, Berries, Hand-Cut Bacon, NC Goat Cheese, Balsamic Vinaigrette 

Crab and Shrimp      10

Jumbo Lump Crab, Napa Cabbage, Radish, Carrot, Blood Orange Thai Vinaigrette

Grilled Escarole and Radicchio   9                                                                                                                                                                      

Toasted Pecan, Peach, Local Onions, Stilton Port Wine Dressing 

NC Beef Tenderloin       32

Peppercorn Demi, Truffle Roasted Purple Potatoes, Local Squash

NC Pork Tenderloin   27

Guilford Mill Cornbread Bread Pudding, Local Swiss Chard, Peach Foyot

Colorado Lamb 30

Bake Guilford Grits, Stewed Field Peas, Gremolata, Apple Pecan Pickled Mustard Seed Relish

NC Wahoo 28  

Beaufort NC Day Boat Catch, Bulgar Pilaf, Sweet Carrot Purée, Celery Leaf Apple Salad