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