small bites, starters
Crispy Pork Wings
sweet chile-ginger glaze, sesame-cucumber “salad” 10
Skillet Baked Escargots “Burgundy”
lemon-shallot butter, herb breadcrumbs, grilled ciabatta 9
Buttermilk Fried Rock Shrimp
classic cocktail sauce, herb tartar sauce, lemon 12
soups
Creamy Chicken-Sweet Corn Chowder
Blue Crab-Tomato Bisque
entrees
Cornmeal Dusted N.C. Red Trout
green tomato-country ham relish,
horseradish-herb remoulade,
Robb’s hoppin john, stewed collard greens 21
Lemon-Pepper Seared Atlantic Corvina
citrus-butter poached blue crab,
roasted red pepper-saffron beurre blanc,
creamy grits, grilled asparagus 21
Caribbean Jerk Seared Yellowfin Tuna
sweet pepper mojo, granny smith apple relish,
toasted almond rice, sautéed veggies 24
“Au Poivre” Grilled 8 oz. CAB Sirloin Flap Steak
served medium rare to medium only
rosemary-port wine jus, herb roasted wild mushrooms,
roasted garlic mashed potatoes, sautéed veggies 23
Char-Grilled 12oz Hand-Cut CAB Angus Ribeye
black garlic-cippolini demi glace, crispy fried shallots,
roasted garlic mashed potatoes, stewed collard greens 29
