Menu for the week of October 22nd through the 26th

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NC Pork Tenderloin 12

Heritage Farms, House-Cured and Smoked, Napa Slaw, Quince Sambal, House Naan

Spanish Octopus 12

Day Boat Catch, NC Clams, Moroccan Braised Chick Peas, Local Merguez, Cilantro

Local Golden Cauliflower 10

Roasted, Hummus, Grapes, Marcona Almonds, Arugula, Local Cherry Tomatoes

Artisan Meat and Cheese 15

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

Local Field Greens   9

Red Wine-Shallot Vinaigrette, Feta Cheese, Pumpkin Seed, Pickled Garlic, Peppers, Olives

Heart of Romaine       9

Green Goddess, Local Quail Egg, White Anchovy, Bacon, Parmesan, Local Cherry Tomato

Lentil and Ham         8                                                                                                                                                                     

French Green Lentils, North Fork Farm Pork Shank, Green Onion, Crème Fraîche

NC Beef Tenderloin  30

Peppercorn Hollandaise, Local Fingerling Potatoes, Asparagus, Local Acorn Squash

Keenan Spring Mountain Chardonnay, Parallel Cabernet Sauvignon

Pork Ribeye   27

Local Japanese Pear-Celery Heart and Pecan Slaw, Guilford Grit Cake, Brussels, Carrots

Atmosphere Rosé, Storybook Zinfandel

NC Duck Breast 28

 Lingonberry Pan Sauce, Sweet Potato-Hazelnut Purée, Local Turnips, Swiss Chard

Barnett Savoy Vineyard Chardonnay, Tensley Colson Canyon Syrah

NC Snapper 29

NC Clam Chowder, Golden Quinoa, Spinach, Local Cherry Tomatoes, Crispy Broccoli

Mary Edwards Sauvignon Blanc, St. Cosme Chateauneauf du Pape