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

G

                       

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