Wednesday, October 30, 2013

Menu for October 31st through November 2nd


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NC Rabbit 12
Confit Local Rabbit, Herbed NC Goat Cheese, Owl Creek Bread, Orange Marmalade

NC Shrimp 12
Wild Caught, Endive, Tomatoes, Sweet Corn, Avocado Emulsion, Kiwi-Lime Vinaigrette

SC Quail 12
Crispy Fried, Creole Rice, Local Italian Sausage, Buttermilk-Herb Aioli

Artisan Meat and Cheese 15
Chef’s Hand-Picked Selection of Charcuterie and Cheese, Olives, Almonds, NC Flat Bread



Local Field Greens   9
Lemon-Tahini Vinaigrette, Feta, Pumpkin Seed, Papadew Peppers, Olives, Cherry Tomatoes 
NC Duck and Frisée       9
House-Cured Duck, Frisee, Radicchio, Local Quail Egg, Pickled Mustard Seed, Local Fennel 

Pumpkin Velouté   8                                                                                                                                                                    
Roasted Local Jarrahdale Pumpkin, Georgia Olive Oil, Smoked Blue Cheese, Pumpkin Seed 



NC Beef Tenderloin    32
Peppercorn Demi Glace, Local Bentji Potatoes, Asparagus, Local Acorn Squash, Chanterelles
Keenan Spring Mountain Chardonnay, Moffett Reserve Cabernet Sauvignon
PA Pork Ribeye   27
Local Japanese Pear-Pecan Slaw, Guilford Grit Cake, Brussels, Local Baby Carrots
Talbot “Logan” Chardonnay,  Robert Keenan Merlot
NC Bison Short Ribs   27
 Slow Braised, Smashed Red Pontiac Potatoes, Local Turnips,  Carrots, Espresso Gremolata 
Failla Chardonnay, Storybook Zinfandel
MA Scallops   29
Wild-Caught, Winter Squash-Chestnut Puree, Corn Relish, Local Asian Greens, Turnips
Mary Edwards Sauvignon Blanc, Clos Canon Grand Cru


Executive Chef John Dean Chef de Cuisine Hunter Womble

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