Tuesday, July 30, 2013


Menu for the week of July 30th through August 3rd
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Rabbit Livers 11
Crispy Fried, Celeriac Remoulade, Local Swiss Chard 

Seafood Pot Pie 12
Jumbo Lump Crab, She Crab, NC Shrimp

Beggar’s Purse 11
Wild Brown Beech Mushrooms, Boursin, Spinach, Rocket Puttanesca 

Carpaccio 12
Artisan Bread, Heirloom Tomato Arugula Salad, Fennel, Capers, Georgia Olive Oil



Charlotte’s Greens 9
Local Beets, Local Berries, Smoked Bleu, Balsamic Vinaigrette 

Farmer’s   9
Local Cucumbers, Heirloom Tomatoes, Local Onions, Red Wine Vinegar

Salmorejo 8                                                                                                                                                                      
Traditional Spanish Chilled Tomato Soup, Hard Boiled Egg, Crispy Speck



Beef Tenderloin             32
Yukon/Sweet Potato Rosti, Local Heirloom Beans, Sweetbread Butter, Porcini Velouté 

Red Grouper     28
Local Patty Pan Squash, Local Greens, Confit Tomato/Olive Tapenade 

Colorado Lamb         30
Chickpea/Heirloom Tomato Ragout, Carrot Slaw, Mint/Basil Greek Yogurt

SC Quail     27  
“Dirty” Rice, Local Merguze Sausage, Heirloom Tomatoes, Local Okra, Local Chard

Tuesday, July 23, 2013


Menu for the week of July 23rd through the 27th.
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Pork Trotter Croquette 12
NC Pork, Yukon Potato, Heirloom Tomato Gravy, Pickled Peanuts, Macerated Chard Stems

Wild Mushroom Crepe 12
Brown Beech Mushrooms, Boursin Cheese, Local Greens, Balsamic Vinaigrette

Shrimp Escabeche 11
Green Tomato Emulsion, Corn, Heirloom Tomato, Avocado, Local Vidalia Onion

Artisan Cheese 14
Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  



Charlotte’s Greens 10
Smoked Trout, Grapes, Granny Smith Apple, Marcona Almonds, Balsamic Vinaigrette 

Crab Louis   10
Jumbo Lump Crab, Local Quail Egg, Heirloom Tomato Dressing, Avocado, Corn

Local Onion Velouté 9                                                                                                                                                                         
Vidalia Onion, Candy Onion, Green Onion, Cippolini Onion, Spring Onion



Beef Tenderloin             32
Charred Local Onion Relish, Local Chanterelle - Yukon Hash, Sumac Patty Pans

Seared Scallops     30
Cornmeal Hoe Cake, Fire Roasted Tomato Coulis, Asparagus, Local Greens

NC Duck           28
Rhubarb Huckleberry Pan Sauce, Sweet Potato Lyonnaise, Heirloom Beans

NC Pork Tenderloin     29  Red Eye Heirloom Tomato Gravy, Ashe County Cheddar Smashed Potatoes, Local Swiss Chard

Tuesday, July 16, 2013


Menu for the week of July 16th through the 20th
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NC Clam “Chowder”           12
Bacon Lardons, Fresh Corn, Thyme, Sherry, Cream

Local Squash Blossoms 12
Ashe County Pimento Stuffed, Heirloom Tomatoes, Marinated Olives, Herb Oil

NC Pork Cheeks 11
Tennessee Sorghum, Granny Smith Apple-Napa Cabbage Slaw, Cornmeal Hoe Cake

Artisan Cheese 14
Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  



Charlotte’s Greens 8
Local Beets and Cippolini Onions, Hand Cut Bacon, Smoked Blue, Balsamic Vinaigrette 

Roasted Local Cauliflower   9
Preserved Lemon Vinaigrette, Local Kale, Harissa Roasted Chickpeas, Grapes 

Arugula and Apple 9                                                                                                                                                                         
Baby Arugula, Marcona Almonds, Granny Smith Apple, Boursin, Peach Cider Vinaigrette   



Beef Tenderloin             32
Local Onion Potato Lyonnaise, Patty Pan Squash, Smoke Blue Butter, Rhubarb Gastrique

NC Duck Breast           29
Pan Seared, Rhubarb Berry Pan Sauce, Duchess Sweet Potatoes, Brussels, Local Baby Carrots 

Whole NC Flounder     30
Harissa Rubbed, Roasted Chickpeas, Local Kale, Preserved Lemon Vinaigrette

Pork Ribeye     27  Peppercorn Cognac Pan Sauce, Wild Mushrooms, French Lentils, Local Carrots and Haricot vert

Tuesday, July 9, 2013


Menu for the week of July 9th through the 13th
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NC Clams         12
Mother Earth Wit, Bacon Lardons, Cherry Tomatoes, Local Herbs

Squash Blossoms 12
Boursin-Stuffed, Heirloom Tomatoes, Marinated Olives, Herb Oil

Bruschetta 11
Grilled Eggplant Caponatta, Local Artisan Bread, Georgia Olive Oil

Artisan Cheese 14
Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  



Charlotte’s Greens 8
Local Baby Beets, Berries, Orange Segments, Boursin Truffles, Balsamic Vinaigrette 

Vegetable Terrine   9
Heirloom Tomatoes, Summer Vegetables, Georgia Olive Oil, Moscato Vinegar 

Gazpacho 9
Green Tomato, Lump Crab/Corn Salad, Local Cucumbers   



Beef Tenderloin             32
Potato Planks, Wild Mushrooms, Heirloom Tomatoes, Sweetbread Butter

Duck Cassoulet            29
Braised Leg, Rabbit Pâté, Heirloom Beans, Summer Squash, Gremolata, Lingonberry 

Pork Ribeye 27
Sweet Potato/Blue Potato Hash, Brussels, Apple/Jicama Salad, Cider Reduction 

NC Shrimp     30
NC Clams, Polenta Cake, Hand-Cut Bacon, Heirloom Tomato Salad, Wine Butter Sauce

Tuesday, July 2, 2013

Menu for the week of July 2nd through the 6th


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Deviled Duck Eggs       11
Trio of Eggs, Truffled, Caviar and Southern Style

Sweetbreads 14
Pan Fried, Cauliflower Two Ways, Micro Poix

Scallops 15
Seared, Moussaline, Peach Sambal Purée, Celery Heart Salad

Artisan Cheese 14
Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  



Charlotte’s Greens 8
Local Baby Beets/Radishes/Berries, Boursin Truffles

BLT   9
Heirloom Tomatoes, Bacon Lardons, Basil Aioli, Watermelon, Local Kale

Heirloom Bean Salad 9
Local Cucumbers, Red Onion, Pickled Okra, Red Peppers, Malt Vinaigrette  



Beef Tenderloin             32
Local Beets, Pomme Purée, Roasted Local Carrots, Smoked Bleu Butter

Rabbit Duo           29
Braised Leg, Country Sausage, Fig Marmalade, Quinoa, Chanterelles, Brussels Leaves 

Pork Ribeye 27
Favas, Gigandes, Braised Shoulder, Field Peas, Local Toscano Kale, Bourbon Mustard

Whole Bronzino 29
Fresh Herbs, Citrus, Georgia Olive Oil, Preserved Lemons, Toscano Kale, Orzo Salad