Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7
Black-Eyed Pea and Collard Green Soup, Crispy Country Ham ~7 (GF)
Roasted Pear Salad: Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup ~ 11 (GF, V)
Chili Seared Sushi Grade Tuna:* Avocado, Cactus and Citrus Relish, Tortilla Crisps ~ 15 (GF)
Cognac Spiked Foie Gras ‘Torchon:’ Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps ~ 17
Crispy Fried Brussels: Juniper Mustard Dust, Sage Whipped Ricotta, Craisin-Walnut Agrodolce ~ 13
Local Meats & Cheeses with Housemade Preserves, Olives, Annie’s Crostini and Lusty Monk Mustard ~ 20
Honey and Thyme Glazed Baby Lamb ‘Lollipops:’* Cheesy Orzo Pasta, Garlic Wilted Spinach, Natural Jus ~ 20
NC Harker’s Island Oysters on the Half Shell with Sorrel and Pear “Mignonette” Sorbet ~ 18 (GF)
Cured and Smoked Moularde Duck Breast: Walnut Oil Wild Rice Fritter, Roasted Root Vegetables, Blood Orange Gastrique* ~ 34
Herb Grilled 8 oz. Filet*: Duck Fat Confit Hasselback Potatoes, Brown Butter Haricot Verts, Bone Marrow Butter, Demi Glace ~ 42 (GF)
Nishiyama Style Crab Cakes: Wakame & Napa Cabbage Slaw, Wasabi Aioli and Pickled Ginger, Enoki Mushrooms ~ 34
Butter Basted Lobster Tail “Cassoulet”: Fennel Confit, Clam Stewed French White Beans, Broccolini, Snow Crab Baguette ~ 38
Truffle Scented Pappardelle with Roasted Exotic Mushrooms, Smoked Tomatoes, Spinach, Pinenuts, Grilled Pesto Focaccia ~ 26 (V)
Bourbon Sorghum Brushed Pork ‘Porterhouse:’ Truffle Corn Spoon Bread, Pancetta, Asparagus, Apple Mostarda ~36
Italian Herb Grilled Grouper: Pea Risotto Cake, Sauce Puttanesca, Shaved Grana Padana, Insalata di Finocchi ~35 (GF)
Pastry Chef, Heather, will be featuring her December dessert menu.
*May be cooked to order. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.
