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
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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
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Grilled Caesar Salad
Grilled Romaine Hearts, Balsamic Italian Onion, Prosciutto Crisp,
Asiago Frico and Basil Croutons in Season’s own Caesar Style Dressing
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Berry Salad
Baby Spinach, tossed about Julienned Onions, Strawberries, Blueberries
and Local Goat Cheese with Raspberry Vinaigrette
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Smoked Salmon Salad
Spring Lettuce Mix with Cold-Smoked Salmon, Goat Cheese,
Slivered Red Onions, Kalamata Olives and Sun-Dried Tomato Dressing
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Appetizers
Cheese and Pear Fiocchi
Fresh Pasta Purses filled with Fontina Cheese and Pear
tossed around with Sweet Basil and Toasted Almonds
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Salmon Carpaccio
Smoked Salmon with Dill, Fine Julienne of Shallots,
Capers and Cracked Pepper
Drizzled with Extra Virgin Olive Oil and Key Lime Juice
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Season’s Crab Cake
Served with a Mango and Papaya Salsa and a Mesclun of Leaves
Tossed with Orange Aïoli and Aged Balsamic Drizzle
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Grilled Wild-Caught Boar Bratwurst
Rustic Italian Crostini with all natural, grilled Wild Boar Bratwurst,
Apricot Jam, Shaved Manchego and Guajillo oil
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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
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Golden Seared Jumbo Scallops
Jumbo Scallops with Pork Belly Crisps served with Vegetable Polenta and
Baked Tomato Relish
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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
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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
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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
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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
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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
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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
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Roasted Rack of Lamb
Roasted all natural Rack of Lamb, accompanied by Caramelized Onion, Sage
And Yukon Potato Gratin and a Port Reduction
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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
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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
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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
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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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