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| Curried Lentil Soup With Spiced Yogurt and Celery Leaves 11 |
| Bibb Lettuce Salad,Slow Poached Cauliflower,Shaved Radishes,Ribiola Croutons and a Black Truffle Vinaigrette 9 |
| Tega Hill Mixed Green Salad,Dried Cherries, Pistachios, Chaved Baby Turnips, Farrow Pilaf and a Red Wine Vinaigrette 9 |
| Lobster BLT,Slider Roll, Lobster Salad,Smoked Bacon,Confit Tomato, Lettuce,Spicy Mayo and Old Bay Chips 13 |
| Rope Grown P.E.I Mussels with Crushed Tomatoes, White Wine and Garlic 11 |
| Sesame Crusted Foie Gras,Scallion Pancake,Blood Orange Salad and White Tea and Ginger Syrup 16 |
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|
Traditional Pot Pie,Braised Rabbit,Seared Loin,English Peas and Glazed Carropts |
Roasted Red Snapper,Confit Potatoes,Broccoli, Melted Leeks and a Champagne-Caviar Emulsion 33 |
| Seared Organic Chicken with Creamy Mashed Potatoes, Wilted Spinach and a Garlic Pan Sauce 22 |
| Chili Ribbed Mahi-Mahi with roasted Poblano,Grilled Zucchini Pico de Gallo and a Shrimp Vinaigrette 31 |
| Slow Braised Pork Osso Bucco,Grain Mustard Quadrettini,Mustard Greens,Root Vegetables and a Dijon-Pork Reduction 30 |
| Herb Rubbed New York Strip,Twice Baked Potato,French Beans,Roasted Peppers, Onions,Mushrooms and a Rosemary Reduction 31 |
| North Carolina Triggerfish,Sous vide with Butternut Squash and Fresh Thyme,Creamed Spinach and a Cabernet Emulsion 32 |
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| 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 01/27/2012 -
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
