 |
|
Spring Onion Soup,Maine Crab, Crispy Onions and Lemon-Olive Oil |
| Roasted Baby Beet Salad, Arugula,Frisee,Greek Yogurt,Toasted Walnut,Filo Chips and a Honey-Orange Vinaigrette 9 |
| Baby Bibb Salad,Spring Asparagus,Roasted Yukons,House Cured Bacon, Radish and a Sauce Gribiche 9 |
| Surf and Turf, Beef Carpaccio with Corn Fried Oysters, Cucumber,Heart of Palm,Tomato Salad and a Spicy Aoili 13 |
| Pastrami Spiced Smoked Salmon,Spring Vegetable Kraut,Homemade Rye Crackers and 1000 Island Mayo 11 |
| Hudson Valley Foie Gras, Wild Mushroom Toast, Spring Pea Puree, Pickled Ramp Salad and a Porcini Demi 16 |
 |
|
Pan Seared Halibut, New England Clam Chowder, Brandade Cake, English Peas and Smoked Bacon |
|
Pan Seared Mahi-Mahi,Jerked Spiced with Coconut Shrimp, Mango Papaya Slaw, Toasted Almonds and a Almond-Coconut Puree |
| Seared Organic Chicken with Creamy Mashed Potatoes, Wilted Spinach and a Garlic Pan Sauce 23 |
|
Herb Rubbed Veal Loin, Parmesan Risotto,Pancetta, Poached Farm Egg, Asparagus and a Mushroom Demi |
| Blackened Venison Chop, Red Beans and Carolina Rice, Fresh Pepper Salsa and Award Winning Venison Chili 35 |
|
Roasted Duck Breast, Green Curry and Confit Stuffed Wonton, Edamame, Asian Slaw and a Mandarin Scented Reduction |
| Grilled Outer Banks Swordfish, Fresh cavatelli, Italian Sausage, Broccoli Rabe, White Beans, Ramp Pesto and Parmesan Broth 31 |
 |
| Rigatoni Tossed with Italian Sausage, Sweet Marsala, Tomato, Cream and Chili Flakes 17 |
| Handmade Parmesan Gnocchi Tossed with Braised Organic Veal and Italian Porcini Mushrooms 19 |
| Fresh Tagliatelle with Toasted Proscuitto, Mushrooms, Sage, English Peas and Cream 18 |
| Truffle Mashed Potatoes 7 |
| Roasted Mushrooms with Seasonal Herbs 7 |
| Spinach with Caramelized Garlic 7 |
- As of 05/04/2013 -
Due to the use of seasonal and localy produced ingredients, the menu is subject to change
Due to the use of seasonal and localy produced ingredients, the menu is subject to change
