Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7
West African Peanut Soup: Crispy Kale, Roasted Red Pepper ~7 (GF, V)
Bibb Salad: Hazelnut Crusted Brie, Plumped Cherries, Banyuls Vinaigrette, Caramelized Honey ~ 11 (GF, V)
Fried Calamari* Caesar: Grilled Romaine, Blistered Tomatoes, Balsamic Reduction, Grana Padana ~ 15
Cornmeal Fried Veal Sweetbreads: Benton’s Bacon Jam, House Honey Mustard, Arugula ~ 17
Grilled Long Stem Artichokes: Preserved Lemon Tzatziki, Sundried Tomato Relish, Pine Nuts ~ 14 (GF, V)
Local Meats* & Cheeses with Sherry Pickled Strawberries, Olives, Annie’s Sour Wheat Crostini, Lusty Monk Mustard, Sliced Pear ~ 20 (EGF)
Miso Roasted Pork Belly Okonomiyaki: Tamari Shitake, Sea’s Gift, Japanese Mayo, Grilled Scallion, Pickled Ginger ~ 16 (GF)
Harker’s Island, NC Oysters* on the Half Shell: Charred Pineapple Mignonette, Crushed Pink Peppercorns ~ 18 (GF)
Quince Glazed Duck* Breast: Caramelized Parsnip, Duck Confit & Spinach Panzanella, Manchego, Pistachios ~ 34 (EGF)
Grilled 8oz Beef* Filet Medallions: Truffle Mashed Yukon Gold Potatoes, Crab Basted Asparagus, Lemon Herb Butter, Red Wine Shallot Demi ~ 43 (GF)
Massaman Curry Scallops*: Diced Potatoes, Bok Choy Stir Fry, Coconut Sticky Rice, Thai Chili Peanuts, Avocado, Scallion ~ 35 (GF)
King Prawn Paella*: PEI Mussels, Little Neck Clams, Sweet Pea & Pepper Rice, Saffron Shrimp Broth, Smoked Almonds ~ 38 (GF)
Smoked Mushroom Chilaquiles: Cumin Stewed Chayote Squash, Salsa Verde, Black Beans, Avocado, Queso Fresco, Quail Egg* Pair ~ 27
(V, GF)
Normandy Braised Pork Shank: Mirepoix Mustard Lentils, Butternut Squash Puree, Horseradish & Apple Salad ~35 (GF)
Juniper Grilled Verlasso Salmon*: Black Pepper Spaetzle, Kraut Wilted Red Cabbage, Riesling Braised Wild Mushrooms, Caraway Mustard ~34
Pastry Chef, Heather, will be featuring her current dessert menu.
Menu subject to change
*May be cooked to order. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness
Executive Chef, David Van Tassel
