Smoked Salmon “Bruschetta”
caper-dill crème fraiche, City Roots sprouts,
artichoke-roasted red pepper relish, grilled ciabatta 10
Crispy Fried Calamari
creole mustard remoulade, green tomato-shrimp relish 11
Pepper Seared Duck Breast
wild berry bbq sauce, goat cheese creamed shallots 11
soups
Tomato-Blue Crab Bisque w/fresh basil
White Bean & Country Ham
Garden Fresh Gazpacho w/ cilantro crème fraiche
entrees
Chile-Lime Roasted Atlantic Corvina
avocado-lime crème fraiche, chipotle-sweet corn salsa,
spanish rice, ancho chile stewed black beans 23
Basil Seared Yellowfin Tuna
artichoke-caper relish, roasted red pepper coulis,
roasted garlic mashed potatoes, sautéed veggies 25
Blackened N.C. Triggerfish
green tomato-shrimp relish, creole mustard remoulade,
creamy grits, stewed collard greens 23
Brown Sugar-Ale brined
Heritage Farms 14 oz. Pork Chop
wild berry bbq sauce, goat cheese creamed shallots,
roasted garlic mashed potatoes, creole slaw 23
Char-Grilled 14 oz. Angus Ribeye
balsamic roasted wild mushrooms, horseradish-red wine jus,
roasted garlic mashed potatoes, stewed collard greens 27
www.mrfriendlys.com
www.solsticekitchen.com www.cellarongreene.com
While seating is limited, we ask that you are courteous
to those persons waiting for a table
CONGRATULATIONS TO ALL OF THE
2013 U.S.C GRADUATES!
