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