Choose one selection from each course
Available Wednesday - Thursday
Starter Course
Blue Lip Mussel Broth
North Carolina Mussel Stew steeped in Chablis
with hints of Parsley and Scallions
Spring Salad
Baby Field Greens with Heart of Palm, Artichokes,
Julienne of Apples, Celery and Toasted Pecans with Orange Dressing
Grilled Caesar Salad
Grilled Romaine Hearts, Balsamic Italian Onion, Prosciutto Crisp,
Asiago Frico and Basil Croutons in Season’s own Caesar Style Dressing
Entrée Course
Thai Gulf Shrimp
Thai-inspired curried Coconut Shrimp Stew with Basmati Rice,
Fingerling Potatoes Accompanied by Fresh Tomato Concassé,
Snow Peas and Leeks Served on a Banana Leaf
Springer Mountain Organic Chicken Breast au Citron
Grilled, Herb-Crusted Chicken Breast topped with Salsa Criolla and
served with Rio Medley Rice and Aji Amarillo-Cilantro sauce
Puff Pastry Wrapped Portabello Wellington
Grilled Portabello Mushrooms with Tofu, Eggplant Purée,
Baked Tomato Relish, Goat Cheese and Asparagus
served over sautéed Baby Spinach and Hollandaise Brûlée
Dessert Course
Choose any of our Regular Desserts
