Dinner Menu
Week 100: April 23-26
OPEN for Brunch 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
— Spring Mix Salad —
Strawberries / Candied Pecans / Pistachio Crusted Goat Cheese / Raspberry Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Ben's Ceviche -
Pineapple-Lime Marinated Shrimp / Avocado / Cilantro / Tortilla Crisp
- Mini Pot Pie -
Roasted Rabbit / Gowin Valley Farms Mushrooms / Salsify
- Grilled Chorizo -
Pickled Red Onions / Avocado Sauce / Roasted Fennel
- Deviled Eggs -
Guanciale / Crispy Parm Dust / Chives
Dinner Entrees
— Springer Farms Airline Chicken Supreme —
Loaded Baby Potatoes / Garlic Sauteed Kale / Supreme Sauce
— SAVAGE'S Pan Seared NC Rainbow Trout —
Stewed Black Lentils / Sweet Potato & Kale / Toasted Pistachios / Blueberry Gastrique
— NICK'S Braised Short Rib Lasagna —
Red Wine Braised Short Rib, Sausage, and Guanciale Bolognese / Bechamel / Sauteed Broccoli Rabe & Italian Peppers / Mozzarella
— Blackened Berkshire Pork Chop —
Sausage & Cheddar Polenta / Cajun Asparagus / Herb Cream
— Lemon & Ricotta Ravioli —
Roasted Garlic & Herb Oil / Broccolini / Sauteed Bell Peppers / Grana Padano