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