Soup
Chef’s Soup Creation of the Day
8
Salads
Season’s Salad Mix
An assortment of Baby Lettuces served with Carrots,
Grape Tomatoes, European Cucumbers, Bell Pepper and finely sliced Mushrooms
with Creamy Gorgonzola Port or Balsamic Vinaigrette dressing
7
Grilled Caesar Salad
Grilled Romaine Hearts, Balsamic Italian Onion, Prosciutto Crisp,
Asiago Frico and Basil Croutons in Season’s own Caesar-style dressing
8
Spinach and Grilled Apple Salad
Baby Spinach tossed about with sliced Apples, Hearts of Palm, shaved Celery, dried Cranberries,
Blue Cheese crumbles, candied Pecans and Apple Cider Vinaigrette
9
Appetizers
Almond-Crusted Brie
Baked Brie topped with Strawberry-Lavender Marmalade
served over baby Arugula greens and Brioche toast
9
Fried Green Tomatoes with Crab Remoulade
Cajun-Spiced Fried Green Tomatoes layered with Crab Remoulade
and garnished with Avocado slices and Tomato Aïoli
10
Porcini-Dusted Diver Scallops
Pan-Seared Scallops served with Celery Root Purée
and an Apple and Arugula salad dressed
with Sherry-Bacon Vinaigrette
13
Entrées
Fresh Beet Pasta with Fall Vegetables
Balsamic-marinated Portabella Mushrooms, Spinach and
Sweet Potato tossed with a Goat Cheese Béchamel Sauce
and garnished with toasted Pumpkin Seeds
18
Seafood Risotto
Scallops, Clams, Shrimp, and Crab sautéed with a mixture of Chef’s Vegetables
tossed about and served with Tomato Saffron-infused Arborio Rice
23
Grilled Prime-Cut Angus Ribeye
All-Natural, 5 or 10 oz. Prime Ribeye Steak served with Roasted Red Potatoes,
Sautéed Mushrooms and Bordelaise Sauce
23 / 28
Grilled Black-Angus Beef Tenderloin
All-Natural, 6 oz. Beef Tenderloin served with Mashed Potatoes, Gorgonzola Sabayon
Grilled Asparagus, Glazed Carrots and Bordelaise Sauce
29
Pan-Seared Salmon Filet
served with Fennel Cream Sauce and a Cabbage Ballatine
stuffed with Leeks, Carrots, Mushrooms and Celery Root Puree
21
Potato-Crusted Tilapia
Farm-raised Tilapia with a Golden Potato crust served with a
Crab-stuffed Zucchini and Lemon Butter Sauce
19
North Carolina Sunburst Trout
Farm-raised Trout served with Little Neck Clams sautéed with Pancetta, Red Potatoes,
Peppers and Corn finished with a Smoked Paprika Scented Cream Sauce
22
Chicken Cordon Bleu
Fried Chicken Breast Roulade stuffed with Prosciutto, Spinach,
and Mozzarella served over Yukon Mashed Potatoes and
Haricot Vert tossed with Slivered Almonds and Brown Butter
20
Glazed Pork Tenderloin
Pan-roasted Pork Tenderloin glazed with Sorghum Molasses served over Braised Greens,
Sweet Potato Gratin, and Spicy BBQ Mustard Jus
21
Ask about our 3 courses for $25 menu we offer on Wednesdays and Thursdays
