Menu for October 31st through November 2nd

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NC Rabbit 12

Confit Local Rabbit, Herbed NC Goat Cheese, Owl Creek Bread, Orange Marmalade

NC Shrimp 12

Wild Caught, Endive, Tomatoes, Sweet Corn, Avocado Emulsion, Kiwi-Lime Vinaigrette

SC Quail 12

Crispy Fried, Creole Rice, Local Italian Sausage, Buttermilk-Herb Aioli

Artisan Meat and Cheese 15

Chef’s Hand-Picked Selection of Charcuterie and Cheese, Olives, Almonds, NC Flat Bread

Local Field Greens   9

Lemon-Tahini Vinaigrette, Feta, Pumpkin Seed, Papadew Peppers, Olives, Cherry Tomatoes 

NC Duck and Frisée       9

House-Cured Duck, Frisee, Radicchio, Local Quail Egg, Pickled Mustard Seed, Local Fennel 

Pumpkin Velouté   8                                                                                                                                                                    

Roasted Local Jarrahdale Pumpkin, Georgia Olive Oil, Smoked Blue Cheese, Pumpkin Seed 

NC Beef Tenderloin    32

Peppercorn Demi Glace, Local Bentji Potatoes, Asparagus, Local Acorn Squash, Chanterelles

Keenan Spring Mountain Chardonnay, Moffett Reserve Cabernet Sauvignon

PA Pork Ribeye   27

Local Japanese Pear-Pecan Slaw, Guilford Grit Cake, Brussels, Local Baby Carrots

Talbot “Logan” Chardonnay,  Robert Keenan Merlot

NC Bison Short Ribs   27

 Slow Braised, Smashed Red Pontiac Potatoes, Local Turnips,  Carrots, Espresso Gremolata 

Failla Chardonnay, Storybook Zinfandel

MA Scallops   29

Wild-Caught, Winter Squash-Chestnut Puree, Corn Relish, Local Asian Greens, Turnips

Mary Edwards Sauvignon Blanc, Clos Canon Grand Cru

Executive Chef John Dean Chef de Cuisine Hunter Womble