Menu for the week of September 24th through the 28th

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NC Pork Tenderloin 10

Smoked, Local Butternut Squash Hoe Cake, Napa-Local Pimento Slaw, Blueberry BBQ

NC Shrimp 12

Wild Caught, Local Spaghetti Squash Scampi, Local Peppers, Local Heirloom Tomatoes 

Oregon Chanterelles 12

Crispy Tostada, Cilantro, Local Tomatoes, Local Onion, Arugula, Corn, Sauce Guadalupe

Alligator Tail 10

Buttermilk Fried, Celery Root Remoulade, Tasso Croutons, Carrot/Local Cabbage Dill Slaw

Charlotte’s Greens   9

Beet Balsamic, Local Baby Beets, NC Goat Cheese, Local Onions, Pumpkin Seeds

Endive and Arugula             9

Orange Marmalade Vinaigrette, Dried Cranberry, Smoked Blue Cheese, Local Country Ham

Potato and Onion Soup       8                                                                                                                                                                     

Local Kennebec Potatoes, Local Vidalia Onion, Truffled Crème Fraîche

NC Beef Tenderloin “Baltimore” 32

Creamed Corn, Sautéed Local Beet Greens, Jumbo Lump Crab, Lemon Gremolata

Pork Ribeye   28

Local Quince Pan Sauce, Black Beluga Lentils, Parisianne Vegetables, Sautéed Chanterelles 

NC Duck Breast 29

Blood Orange l’Orange, Local Red Pontiac Potato, Local Pumpkin/Gigande Bean Cassoulet

NC Amberjack 27 

Harissa-Stewed Chickpeas, Local Joker Squash, Greens, Beurre Blanc, Parsley-Caper Salad

Menu for the week of September 17th through the 21st.

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Artisan Meat and Cheese 16

House-Made Mustard, Marcona Almonds, Local Berries, Balsamic Reduction

NC Pork Egg Roll 10

Heritage Farm Pork Belly, Blueberry Korean BBQ, Cucumber-Local Pimento Slaw 

SC Quail 12

Buttermilk Fried, Local Butternut Squash Waffle, TN Sorghum, Local Andouille Gravy

Roasted Portuguese Sardines 10

Local Savory-Lemon Butter, Arugula, Dry Cured Olives, Local Cherry Tomatoes

Charlotte’s Greens   9

Strawberry Balsamic, Berries, NC Goat Cheese, Local Onions, Pumpkin Seeds

Brussels and Beets             9

Roasted Brussels, Savoy Cabbage, Marcona Almonds, Smoked Blue Cheese, Bacon Vin.

Panzanella   10                                                                                                                                                                     

Pesto Mozzarella, Prosciutto, Grilled Local Bread, Local Cherry Tomatoes, Arugula

Minestrone   9                                                                                                                                                                     

Local Fall Vegetables, Gigande Beans, Lentils, Parmesan Cheese

NC Beef Tenderloin       32

Black Garlic Butter, Truffled Mashed Potatoes, Roasted Asparagus, Beets

Pork Ribeye   27

Gigande Bean-Local Winter Squash Cassoulet, Local Merguez, Brussels, Apple-Celery Leaf

NC Duck Breasts 29

Quince Pan Sauce, Port Poached Pear, Black Beluga Lentils, Local Greens, Parisienne Veg

NC Black Grouper 29 

Grape Leaf Wrapped, Savory Butter, Citrus Herb Basmati, Roasted Squash, Wilted Greens

Menu for the week of September 10th through the 14th

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Artisan Meat and Cheese 16

House-Made Mustard, Marcona Almonds, Local Berries, Balsamic Reduction

NC Pork Roulade 12

Pickled Garlic, Lombardi Peppers, Local Cabbage, Butternut Squash Mustardo 

Lobster Fritters 12

Claw Meat, Sweet Corn, Local Onion, Old Bay Cream Sauce, Charred Celery Relish

Foie Gras 12

House-Made Paté, Apple Mustard, NC Sweet Potato Crackers, Vincotto Vinegar

Charlotte’s Greens   9

Strawberry Balsamic, Berries, Smoked NC Goat Cheese, Local Onions, Country Ham

Local Kale             9

Siberian Kale, Pumpkin Seed, Smoked Bleu, Burnt Orange Vinaigrette, Applewood Bacon

Oyster Stew   10                                                                                                                                                                     

Gulf Oysters, Smoked Bacon, Local Onions and Potatoes  

NC Beef Tenderloin       32

Spaghetti Squash, Parmesan Reggiano, Local Peppers, Asparagus, Hen of the Wood

Pork Ribeye   27

German Potato Salad, Local Baby Carrots, Kale, Apple Local Savory Pan Sauce

SC Quail 29

Local Andouille Sausage, Creole Rice, Local Onions and Peppers, Local Cabbage Slaw 

Scallops 30 

Pan Seared, Sweet Corn/Saffron Purée, Local Potato Lyonnaise, Wilted Kale