As a courtesy to other guests, please silence your pagers and cellular phones.

We are a non-smoking restaurant during dinner hours.
A 20% Gratuity will be added to parties of 6 or more
We gladly accept Cash and Visa, MasterCard, American Express, and Diner's Club Cards.
We do not accept personal checks

Dinner Reservations Suggested

“Hoof and Fin” Steak tartar with a bacon wrapped sea scallop, organic sunflower seed cracker and NC molasses Dijon mustard $14

Flash fried calamari with creamy horseradish greens and Thai pomegranate chive ketchup $10

Nori sesame tempura fried oysters with Asian garlic red curry fish sauce, marinated cucumbers and wasabi caviar mousse $12

Seared Hudson Valley foie gras, butternut squash chèvre panna cotta, sunflower seed brittle, balsamic bacon shallot jam and orange basil syrup $15

Lobster and chèvre “Mac & Cheese” with chives, orzo and truffle essence $13

Herb fried green tomatoes with truffled tarragon Vermont white cheddar spread and mango Champagne sauce $8

Domestic and imported specialty cheeses with drunken figs and plain crackers $13

Salads

Salad of organic greens with tomatoes, cucumbers and croutons in an creamy pimento rosemary vinaigrette $6

Smoked paprika and lime “Caesar” salad with basil grape tomatoes, olive tapenade and parmesan crostini $7

Chopped mixed greens, bacon, buttery popcorn, and creamy parmesan dill dressing $8

Baby organic spinach, red onion, roasted red pepper, cured Spanish goat cheese, fried pickles and pesto vinaigrette $9

Bleu cheese walnut crust grapes and local tomatoes with baby lettuce in balsamic vinaigrette $6

Heart of romaine with Red Dragon Cheddar, sunflower seeds, roasted butternut squash and Dale’s Pale Ale vinaigrette $7

Grilled Certified Angus Ribeye with “Yabba Dabba Do” potatoes, black truffle butter and horseradish chantilly $27

Grilled organic salmon with blue crab olive roasted tomato chèvre and parm lasagna, spinach and black pepper sauce $23

Potato wrapped beef tenderloin with wild mushroom quiche, sun dried tomato blue cheese, and truffle scented bordelaise $34

Buttermilk fried NC catfish with butternut squash bacon risotto, slow cooked collards and red pepper jam$19

Seared scallops, Teresa’s potato cake, “Red Eye” vinaigrette greens and roasted leek reduction $25

Pan roasted Australian lamb sirloin with country style potato hash, carrots and lavender clover honey reduction $30

Seared all natural bone in veal ribeye with roasted bone marrow, seared Hudson Valley foie gras and creamed spinach $34

Espresso dusted Hilltop farm ostrich with Mrs. McDaniel’s sweet potato pecan casserole, gingered carrots and blueberry balsamic sauce $23

½ Ashley Farm Chicken: marinated grilled breast and braised leg and thigh with honey sweet potatoes, and onion cream $17

Twice cooked Berkshire pork shank with pimento and blue cheese stewed potatoes, natural sauce and rosemary vanilla vinaigrette $25

Jumbo lump Blue crab cakes, blackened baby carrots, puréed NC butternut squash and lemon coriander mayo $25

Melange of fresh veggies risotto portabella with parsley oil, blackened green beans and tomato stew $14

Chef’s shin dig (5 courses of today’s ingredients and unique ideas) $65
Wine can be paired with each course for a supplement charge of $35

Chef Jason Jones • Pastry Chef Kristiana Van Eyk