starters
Apple & Blueberry Salad
local hydroponic lettuce, blue cheese, candied pecans,
pickled onions, strawberry-thyme vinaigrette 10
Mediterranean Shrimp Cake
pesto aioli, pickled veggies 11
soups
Lamb & Mushroom Stew
herb goat cheese
Creamy Artichoke & Roasted Red Pepper
parmesan gremolata
entrees
Buttermilk Fried NC Flounder
pimento-sherry remoulade, deviled lump crab,
creamy stone-ground grits,
okra-sweet corn succotash 24
Citrus Roasted NC Red Drum
shrimp-zucchini “salad”,
basil-orange beurre blanc,
creamy stone-ground grits, sautéed veggies 23
Southwest Seared Yellowfin Tuna
black bean-corn salsa,
roasted sweet pepper-tomato coulis,
Spanish rice, blackened green tomatoes 24
Sea Salt-Thyme Grilled 14oz CAB Ribeye
torched Asher blue cheese, wild mushroom bordelaise
roasted garlic mashed potatoes, sautéed veggies 33
Limited – 10 Hour Braised Lamb Osso Bucco
grilled apple-pear chutney, candied pecan gremolata,
brown sugar-bourbon mashed sweet potatoes,
country ham stewed collard greens 28
