Menu for the week of October 8th through the 12th

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NC Shrimp 12

Local Spaghetti Squash Scampi, Cherry Tomatoes, Manchego, Roasted Tomato Emulsion 

Talbot “Logan” Chardonnay, Vision Cellars Pinot Noir  

Marrow 10

Smoked Salt Roasted, Parsley/Caper Salad, Owl Creek Sourdough, GA Olive Oil

Villa Puccini Pinot Grigio, Storybook Zinfandel

SC Quail 12

Buttermilk Fried, Blackberry/Peach Gastrique, NC Duck Stuffing, Micro Poix

Naveran Cava Brut, Reynolds Pinot Noir

Artisan Cheese & Meat 15

House-made Pickles, Marcona Almonds, Berries, Balsamic Reduction, Sea Salt Crackers

Alma Negra Sparkling Rosé, Canon St. Emillion Grand Cru

Local Field Greens   9

Blueberry Balsamic, Local Baby Beets, NC Goat Cheese, Local Onions, Toasted Pecans 

Dierberg Chardonnay

Endive & Arugula       9

Orange Marmalade Vinaigrette, Dried Cranberry, Smoked Bleu, Bacon, Pumpkin Seeds

Mary Edwards Sauvignon Blanc, Canon St Emillion Grand Cru

Winter Squash Bisque         8                                                                                                                                                                     

Local Joker Squash, Butternut Squash, Bleu Crouton, GA Olive Oil

François Montand Sparkling, Dierberg Pinot Noir

NC Beef Tenderloin  32

Brie Mashed Potatoes, French Horns Mushrooms, Asparagus, Beets, Truffle Demi Cream

Keenan Spring Mountain Chardonnay, Parallel Cabernet Sauvignon

Pork Ribeye   28

Sweet Potato-Hazelnut Purée, Local Turnips, Brussels, Local Quince-Rosemary Pan Sauce

Atmosphere Rosé, Storybook Zinfandel

Colorado Lamb Shank 26

 Guilford Grits, Lemon Gremolata, Local Carrots, Local Turnips, Lamb Demi Glaze

Barnett Savoy Vineyard Chardonnay, Tensley Colson Canyon Syrah

Scallops 29 

Chestnut Puree, Sweet Corn Relish, Local Kale, Vidalia/Balsamic Brown Butter

Mary Edwards Sauvignon Blanc, St. Cosme Chateauneauf du Pape