Tonight’s Specials
starters
Local Lettuce, Apple & Blueberry Salad
blue cheese, candied pecans,
pickled onions, strawberry-thyme vinaigrette 10
Raw Broad River Blade Oysters on the Half Shell
six of ‘em, red wine mignonette,
cocktail sauce 13
Sesame Seared Yellowfin Tuna Cake
served medium rare
red curry-pear glaze,
rainbow carrot “salad”, sriracha 10
soups
Veggie Hot & Sour fried wontons
Creamy Potato & Leek green onions
entrees
Almond-Rice Flour Fried NC Rainbow Trout
green apple-sorghum chutney,
white balsamic-basil beurre blanc,
creamy stone-ground grits,
Bradford Farms collard slaw 23
Bronzed SC Pink Snapper
pickled shrimp-green tomato “salad”,
horseradish-chive potato cake,
country ham-blackeye pea succotash 26
Pan Seared Sea Scallops
NC lump crab-grilled corn relish,
saffron-roasted red pepper coulis,
creamy stone-ground grits, sautéed veggies 26
Peppercorn-Rosemary Grilled 14oz CAB Ribeye
blue cheese pesto,
caramelized onion-wild mushroom bordelaise,
roasted garlic mashed potatoes, grilled broccolini 33
