Menu

Openings

Lamb Chops* ~ marinated, tahini labneh, cornbread panzanella
Fall Salad ~ local greens, granny smith, popped sorghum, roasted butternut, Forx Farm parmesan, caramel vinaigrette
Crab Cake ~ Ellen’s remoulade, shaved veggie slaw
Lobster Soubise Bisque ~ creme fraiche, caviar, fennel oil

Entrees

Bison Short Rib ~ smoked farm and sparrow grits, local carrots, miso potlikker, pecan dukkah
Pan Seared Scallops ~ butternut, Carolina Gold rice, pickled pomegranate, braised fennel
Filet* ~ center cut, potato puree, local mushrooms, sauce au poivreo
Quail ~ apple molasses, wilted greens, Farro risotto

Dessert

Butterscotch Budino ~ ginger snap, popped sorghum
Butter Pecan Bread Pudding ~ cornbread, candied NC pecans, pecan custard
Sorghum Tart ~ muscadine creme anglaise, chantilly cream, NC sea salt
Spiced Chocolate Mousse ~ toasted meringue, whipped local honey, chocolate crisp

*items are served raw or undercooked: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions