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