Dinner Menu
Week 134: December 17 - 20
OPEN for Brunch this Sunday
NONE OF US, INCLUDING ME, EVER DO GREAT THINGS. BUT WE CAN ALL DO SMALL THINGS, WITH GREAT LOVE, AND TOGETHER WE CAN DO SOMETHING WONDERFUL. - MOTHER THERESA
Salads
— Wedge Salad —
Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons / Bleu Cheese Dressing
— Caesar Salad —
Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette
— Beet Salad —
Noble Springs Dairy Goat Cheese / Arugula / Candied Walnuts / Pistachio / Blackberry Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- North Carolina Burrata -
Beet Coulis / Preserved Lemon / Fennel Jam / Baguette
- Grilled Chorizo -
Black Eye Pea Salad / Chimichurri
- Boursin Stuffed Smoked Trout Cake -
Arugula / Pepper Jelly
- Tuna Tartare -
English Cucumber / Corn / Avocado Crema / Yuzu Vinaigrette / Chive Oil
Dinner Entrees
— Grilled Springer Farms Airline Chicken Breast —
Andouille & Cumberland Cheese Grits / Braised Thumbelina Carrots / Roasted Garlic Velouté
— Blackened Mauritius Island Red Fish —
Broadbent Sausage Carnaroli Rice / Cajun Okra / Crab Etouffee
— Porter & Coffee Braised Short Rib —
Mushroom Risotto / Grilled White Asparagus / Heirloom Tomatoes / Red Wine & Veal Reduction
— Herb Grilled Berkshire Pork Chop —
Roasted Fingerling Sweet Potatoes / Garlic Wilted Spinach / Black Garlic Molasses
— Mushroom Ravioli —
Arrabiata / Roasted Asparagus / Sauteed Kale / Lemon Roasted Pinenuts / Parmesan Reggiano