Soups
Green Lip Mussel Saffron Broth
Poached Green Lip Mussels in a Tomato-Saffron,
Black Garlic and Andouille Sausage Broth
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Chef’s Soup Creation of the Day
7
Salads
Heirloom Tomato Salad
Fresh, Vine-Ripened Estate Tomato Salad with
Organic Chive Goat Cheese and a drizzle of
Cold-Pressed Extra Virgin Olive Oil and Aged Balsamic
8
Grilled Caesar Salad
Grilled Romaine Hearts, Balsamic Italian Onion, Prosciutto Crisp,
Asiago Frico and Basil Croutons in Season’s own Caesar Style Dressing
7
Berry Salad
Baby Spinach, tossed about Julienned Onions, Strawberries, Blueberries
and Local Goat Cheese with Raspberry Vinaigrette
8
Smoked Salmon Salad
Spring Lettuce Mix with Cold-Smoked Salmon, Goat Cheese,
Slivered Red Onions, Kalamata Olives and Sun-Dried Tomato Dressing
9
Appetizers
Cheese and Pear Fiocchi
Fresh Pasta Purses filled with Fontina Cheese and Pear
tossed around with Sweet Basil and Toasted Almonds
8
Salmon Carpaccio
Smoked Salmon with Dill, Fine Julienne of Shallots,
Capers and Cracked Pepper
Drizzled with Extra Virgin Olive Oil and Key Lime Juice
9
Season’s Crab Cake
Served with a Mango and Papaya Salsa and a Mesclun of Leaves
Tossed with Orange Aïoli and Aged Balsamic Drizzle
10
Grilled Wild-Caught Boar Bratwurst
Rustic Italian Crostini with all natural, grilled Wild Boar Bratwurst,
Apricot Jam, Shaved Manchego and Guajillo oil
9
Fish and Seafood
North Carolina Farm-Raised Sunburst Trout
Trout Filet with Pecan Crust Lace, baked Sweet Potato slices, Baby Spinach,
in a Brown Butter and Blood Orange Glaze
24
Golden Seared Jumbo Scallops
Jumbo Scallops with Pork Belly Crisps served with Vegetable Polenta and
Baked Tomato Relish
22
Thai Gulf Shrimp
Thai-inspired curried Coconut Shrimp Stew with Basmati Rice,
accompanied by Fresh Tomato Concassé, Snow Peas and Leeks
Served on a Banana Leaf
21
Pacific-Caught Alaskan Halibut
Pan-Seared Halibut set atop a mélange of Fingerling Potatoes, Chorizo, Tomato
and Red Onion. Accompanied by a Saffron scented Chablis reduction
26
Pan-Seared Scottish Salmon
Served with a grilled Watermelon Plank and Hazelnut-Crusted
Pyrwood Dairy Goat Cheese, accompanied by
Black Bean sauce and Mache Lettuce
23
Steaks and Venison
Broken Arrow Ranch Antelope Ossobucco
Slow-Braised, Free Range, all natural Nigali Antelope with
Butternut Squash, Sage-scented Saffron Risotto and Grilled Grapefruit
24
Grilled Prime-Cut Creekstone Farms Ribeye
An all natural, 10 oz. Ribeye Steak served with Sage-scented Rutabaga Mash,
Grilled Tomato, Artichokes and Asparagus with au Jus
27
Grilled Black Angus Beef Tenderloin
An all natural, 6 oz. Beef Tenderloin wrapped in Applewood-smoked Bacon
with Buttermilk-Mashed Yukons, Baby Carrots and Asparagus
served on a mantle of Rosemary Demiglace
26
Roasted Rack of Lamb
Roasted all natural Rack of Lamb, accompanied by Caramelized Onion, Sage
And Yukon Potato Gratin and a Port Reduction
28
Pork and Poultry
White Marble Farms Pork Tenderloin
Baked, all natural Pork Tenderloin with braised local Chard
Shoe-String Sweet Potatoes and Apple Cider Reduction
23
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
19
Maple Leaf Farms Duck Breast
Five Spiced, pan-seared Duck Breast served atop Vegetable Lo Mein Noodle with
Snow Peas, Shiitake Mushrooms, Julienne of Nori and Scallions
Served with Mushroom Scented Soy Sauce
23
Vegetarian
Puff Pastry Wrapped Portobello Wellington
Grilled Portobello Mushrooms with Tofu, Eggplant Purée,
Baked Tomato Relish, Goat Cheese and Asparagus
served over sautéed Baby Spinach and Hollandaise Brûlée
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