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

Truffled steak tar tar with Chèvre brie sour dough grilled cheese, horseradish mayo and balsamic reduction $14

Flash fried calamari with creamy horseradish greens and spicy chive aioli $10

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

Baked Gluten Free Fusilli pasta with blue crab meat, chives and goat cheese cream $13

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

Domestic and imported specialty cheeses with today’s surprises and plain crackers $13

Salads

Salad of organic greens with tomatoes, cucumbers and croutons in an tomato basil 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

Organic spinach with Vermont goat cheese, black berries, scallions and lemon hazelnut vinaigrette $9

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

Entrees

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

Sweet tea fried NC flounder with blue crab goat cheese mashed taters, braised greens and pesto aioli $19

Pecan and butter baked NC trout with scalloped taters, crab pickle relish salad, roasted lemon sauce and truffle oil $23

Bacon wrapped beef tenderloin with tomato goat cheese tart, asparagus and black truffle sauce $34

Asparagus and apple wood bacon risotto with goat cheese, fried egg, scallions and white truffle oil $19

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

Smokey molasses ginger pork porterhouse with pureed NC sweet potatoes and green tomato scallion relish $25

Jumbo lump Blue crab cakes, slow cooked collards, chive mashed potatoes and spicy pimento mayo $25

Mélange of fresh veggies risotto stuffed portabella with balsamic syrup, grilled asparagus and tomato stew $15

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

A 20% Gratuity will be added to parties of 6 or more

We gladly accept Visa, MasterCard, American Express, and Diner’s Club Cards; we do not accept personal checks