Menu for the week of August 27th through the 31st

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Swiss Chard Tart  10

Local Chard, Thomasville Tomme, Heirloom Tomatoes, Arugula, Balsamic Reduction

Escargot and Scallop Vol au Vent 12

Bay Scallops, White Beech Mushrooms, Cognac Cream Sauce, Puff Pastry

Boudin Balls 11

House-Made Sausage, NC Pork, Local Lamb, Creole Sauce, Chicory Aioli

Rabbit Livers  11

Sautéed Local Rabbit Livers, Sweet Potato Biscuit, Peach and Pepper Jelly, Sherry Aioli

Pork Rillette  11

NC Pork, Local Carrots, Artisan Bread, House-Made Mustard

Charlotte’s Greens 9

Local Baby Beets, Berries, Hand-Cut Bacon, NC Goat Cheese, Balsamic Vinaigrette 

Crab and Shrimp      10

Jumbo Lump Crab, Napa Cabbage, Radish, Carrot, Blood Orange Thai Vinaigrette

Grilled Escarole and Radicchio   9                                                                                                                                                                      

Toasted Pecan, Peach, Local Onions, Stilton Port Wine Dressing 

NC Beef Tenderloin       32

Peppercorn Demi, Truffle Roasted Purple Potatoes, Local Squash

NC Pork Tenderloin   27

Guilford Mill Cornbread Bread Pudding, Local Swiss Chard, Peach Foyot

Colorado Lamb 30

Bake Guilford Grits, Stewed Field Peas, Gremolata, Apple Pecan Pickled Mustard Seed Relish

NC Wahoo 28  

Beaufort NC Day Boat Catch, Bulgar Pilaf, Sweet Carrot Purée, Celery Leaf Apple Salad                                                                                                                        

Menu for the week of August 20th through the 24th.

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Wild Sockeye  12

Seared Salmon Cakes, Local Cucumber/Dill Yogurt, Micro Poix 

Pork Crepinette 12

TN Sweet Potato/Sorghum Purée, Red-Eye Aioli

Asparagus and Mushrooms 11

White Beech Mushrooms, Lemon Aioli, Watauga Country Ham, Georgia Olive Oil

Pierogies  11

Truffled Sour Cream, Local Onions/Sweet Peppers, Wild Mushrooms

Charlotte’s Greens 9

Local Baby Beets, Pickled Fennel, Hand-Cut Bacon, Strawberry/Balsamic Vinaigrette 

Pear and Arugula      9

Port Wine Poached, Local Smoked Goat Cheese, Local Vidalia Onion

Grilled Endive   9                                                                                                                                                                      

Smoked Bleu, Pumpkin Seeds, Cranberries, Orange Marmalade Vinaigrette 

NC Beef Tenderloin       32

Guilford Co. Black Pepper Grits, Parisian Summer Squash, Horseradish Demi

NC Pork Tenderloin   27

Local Creamed Corn, Spinach, Chard Red Onion Relish, Apple Cider Reduction 

Prawns and Scallops 30

Local Merguez Sausage, Saffron Rice, Pea Shoots, Heirloom Tomato Vinaigrette

NC Duck   27  

Riesling Braised, Rutabaga Purée, Asparagus, Gremolata, Pear/Cranberry Pan Sauce

Menu for the week of August 13th through the 17th.

We will be closed this week on Thursday, August 15th for a private party.

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Rumaki 12

Local Rabbit Liver, Applewood Smoked Bacon, Water Chestnut, Local Huckleberry BBQ  

NC Shrimp 12

Pickled Peppers, Local Vidalia, Creole Emulsion, Local Corn, Avocado, Heirloom Tomatoes

Kale and Mushrooms 10

Curly Kale, White Beech Mushrooms, Local Onions, Moscato Vinegar, Georgia Olive Oil

Alligator 12

Crispy Fried Alligator Tail, Root Vegetable Slaw, Remoulade

Charlotte’s Greens 9

Local Prosciutto, Cantaloupe, Honeydew, Smoked Bleu, Balsamic Vinaigrette 

Local Squash 9

Local Squash and Zucchini, Feta, Local Swiss Chard, Lemon-Thyme Vinaigrette

Panzanella 10                                                                                                                                                                      

Local Artisan Bread, Fresh Mozzarella, Local Blue Basil, Local Cherry Tomatoes, Balsamic

Beef Tenderloin             32

Black Truffle Mashed Potatoes, Heirloom Sharon, TN Sorghum Pecan-Glazed Baby Carrots

NC Pork Loin     28

Pan Seared, SC Peach Chutney, Himalayan Red Rice, Local Churri Green Beans 

Whole NC Striped Bass 30

Tabouleh, Local Red Cabbage, Pickled Peppers, Georgia Olive Oil, Preserved Lemon

NZ Lamb Chops 28  

Local Cucumber Mint and Melon Relish, Greek Yogurt Guilford Grits, Local Patty Pans

                                                                                                                     

Menu for the week of August 6th through the 10th

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SC Quail 12

Crispy Fried, Celeriac Remoulade, Local Swiss Chard  

Eggplant Roulade 10

Grilled Eggplant, Goat Cheese, Spinach, Local Tomato Puttanesca

French Horn Mushrooms 11

Mother Earth Kolsch Battered, Sherry Aoili, Local Greens 

Shrimp and Grits 12

NC Shrimp, Stone Ground Grits, Clothbound Cheddar, Creole Sauce, Fried Okra

Charlotte’s Greens 9

Local Beets, Orange Supremes, Shaved Fennel, Smoked Bleu, Balsamic Vinaigrette 

Ratatouille Tart 10

Local Squash and Zucchini, Marinated Feta, Arugula, Eggplant, Red Wine Vinegar

Crab and Corn Bisque 9                                                                                                                                                                      

Local Sweet Corn, Crab. Sherry, NC Shrimp, Lump Crab

Beef Tenderloin             32

Hominy Cornmeal Cake, Heirloom Tomato, Patty Pan Squash, Chimichurri, Local Vidalia

NC Pork Loin     28

Pecan Crusted, Spaetzle, Local Red Cabbage, Granny Smith Apples, Pickled Mustard Seed 

NC Cobia         29

Pan Seared, Blackeyed Pea Succatash, Arugala, Jicama, Local Carrot and Apple Slaw

Duck     27  

Huckleberry Red Wine Pan Sauce, Himalayan Red Rice, Local Summer Vegetables