3-Course Dinner Pairing Menu Thursday, January 10 & 17 Featuring a Chef inspired prix fixe menu with wines personally selected from Sommelier, Steve Pignatiello. The wines will come from the private cellars of small, family winemakers in prestigious towns such as Meursault, Pommard, Gevrey-Chambertin, among others. Regular dinner menu still available. $75 ++ per person (not inclusive of tax & gratuity). Reservations recommended… January 10 Menu 1st Course Diver Scallop
Asheville Restaurant Week, 2019
Monday, January 21 – Sunday, January 27, 2019 Offering a 2-course meal for $28 during dinner service! Choice of Appetizers* Baby Arugula with Toasted Walnuts, Shaved Fresh Pears and Crumbled Bleu Cheese (Veg) OR Bowl of Corn and Crab Chowder with Fresh Cilantro Choice of Entrees Pecan Crusted Trout* over Ginger Sweet Potatoes with Green Bean Salad and Bourbon Sauce OR Sweet Mustard Glazed Meatloaf with Collard Greens, Cheddar Grits and
New Year’s Eve Menu, 2018
Appetizers Beef Tartare with Cured Egg Yolk, Crudo Pickles, Grilled Bread and Georgia Olive Oil ~ 15 Harkers Island Oysters on the Half Shell with Prosecco Brined Raspberries, Sorrel and Pickled Shallots ~ 14 Rabbit Consomme with Rabbit Rillette, Poached Saddle, Asparagus Tips and Enoki Mushroom ~ 16 Miso Roasted Bone Marrow with Green Onions, Pickled Peanuts, Tamari Syrup and Puffed Rice ~ 15 Blue Lump Crab & Boiled Peanut
