Menu for the week of September 10th through the 14th

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Artisan Meat and Cheese 16

House-Made Mustard, Marcona Almonds, Local Berries, Balsamic Reduction

NC Pork Roulade 12

Pickled Garlic, Lombardi Peppers, Local Cabbage, Butternut Squash Mustardo 

Lobster Fritters 12

Claw Meat, Sweet Corn, Local Onion, Old Bay Cream Sauce, Charred Celery Relish

Foie Gras 12

House-Made Paté, Apple Mustard, NC Sweet Potato Crackers, Vincotto Vinegar

Charlotte’s Greens   9

Strawberry Balsamic, Berries, Smoked NC Goat Cheese, Local Onions, Country Ham

Local Kale             9

Siberian Kale, Pumpkin Seed, Smoked Bleu, Burnt Orange Vinaigrette, Applewood Bacon

Oyster Stew   10                                                                                                                                                                     

Gulf Oysters, Smoked Bacon, Local Onions and Potatoes  

NC Beef Tenderloin       32

Spaghetti Squash, Parmesan Reggiano, Local Peppers, Asparagus, Hen of the Wood

Pork Ribeye   27

German Potato Salad, Local Baby Carrots, Kale, Apple Local Savory Pan Sauce

SC Quail 29

Local Andouille Sausage, Creole Rice, Local Onions and Peppers, Local Cabbage Slaw 

Scallops 30 

Pan Seared, Sweet Corn/Saffron Purée, Local Potato Lyonnaise, Wilted Kale