Dinner
Menu

Dinner Menu

 Soup

Kale, Farro and White Bean Soup

Garnished with Pumpernickel Croutons

6

Du Jour

Chef’s Seasonal Creation

6

 

Salads

 Beet Salad

Roasted Beets, Mixed Greens, Crumbled Goat Cheese,
Candied Pecans and shaved Pickled Fennel with
Orange-Horseradish Vinaigrette
8

Season’s House Salad

Tender Garden Greens, sliced Cucumber, Carrots,
Tomatoes, Radish and Pickled Onion.
Choice of Buttermilk-Dill or Honey-Balsamic Dressing
6

Chef’s Caesar Salad

Chopped Crisp Romaine Lettuce, Classic Caesar Dressing, Red Onion,
Focaccia Croutons, Parmesan Crisp
7

Watermelon Caprese

Ciliegine Mozzarella, Watermelon, Prosciutto,
Salt-Roasted Pistachios and Basil Pesto
9

Brie and Baby Arugula

Almond-Crusted Brie atop Baby Arugula, Heirloom Tomatoes,
Pickled Watermelon Radish and Champagne Vinaigrette
9

 

Appetizers

Peach Bruschetta

Grilled Peaches, Prosciutto, creamy Chèvre, Melon
and Balsamic Gastrique on Buttered Crostini Bread
9

Polenta Gâteau

Crispy Italian Polenta Cakes, Basil Pesto,
Spanish Chorizo & Roasted Corn Chutney,
finished with Parmesan “Chips” and Tomato Jam
9

Low Country Oysters

Cornmeal-crusted select Oysters; lemon-infused
South Carolina Low Country Grits, Micro Greens, Country Ham Crisp
and Lemon-Lusty Monk Mustard Aïoli
12

Forest Mushroom Ravioli

Exotic Mushroom and Ricotta Cheese stuffed Ravioli,

White Wine Cream Sauce, Sundried Tomatoes, Cracked Peppercorns and Candied Pecans
10

Tenderloin Carpaccio

Sliced Angus Tenderloin, crispy Capers, Red Onion,

Balsamic Pearls, Baby Arugula, Parmesan-Reggiano, Truffled Hellenic Ladi Olive Oil and Himalayan Pink Salt
12

 

 Entrées

 

 Angus Beef Tenderloin

Fire-grilled Tenderloin and Bourbon Demi-Glace.
Paired with Yukon Potato-Apple Gratin, Crispy Leeks, Petite Carrots & Asparagus
35

 

Coleman Farms Organic Chicken

Roasted Airline Chicken Breast, Gorgonzola-Polenta Cake,
Apple-Cabbage Insalata & Sweet Corn-Butter Sauce
24

 

Shrimp & Scallops

Pan-seared Sea Scallops & Succulent Shrimp with Papaya Salsa
atop creamy Farro, Carrot-Ginger Purée and Baby Limas
29

 

Verlasso Salmon Escabeche

Pan-Seared Salmon Escabeche with Julienne Tomato, Garden Peppers,

Sweet Onions and Kalamata Olives, atop Jasmine Rice Pilaf

& Ginger-infused Spring Pea Purée                      

 29

 

Mountain Stream Trout

Pecan-crusted local Sunburst Trout Fillet, Lyonnaise Fingerling Potatoes,

Sweet Onion, Brown Butter seared Seasonal Greens and Lemon Beurre Blanc

26

 

Maple Leaf Farms Duck

House-Smoked Duck Breast, Baby Marble Potatoes,   

Brussel Sprouts and   Smoked Bacon,   finished with Yam Butter and Duck Demi-Glace

28

NC Heritage Pork

Bone-in Pork Chop, Parmesan-Saffron Risotto Asparagus Spears, Heirloom Tomatoes,

Truffled Parsnip, Pan Jus & Honey-Balsamic

26

Nori Tuna

Nori-Crusted fresh Tuna & Whipped Potatoes with a touch of Sesame,
Julienne Squash, Carrot and Baby Arugula Salad, Cranberry Gastrique,
Wasabi Aïoli & Orange-Pineapple Glaze

28

Angus Ribeye Au Poivre

Peppercorn-crusted Hand-Cut Angus Steak, Rustic Style Potatoes with Smoked Gorgonzola, Flame-Kissed Broccolini and Peppercorn-Cognac Pan Sauce

34

Gnocchi con Manzo

Slow-Braised Short Ribs tossed with Hand-rolled Potato Gnocchi, Baby Spinach and Sundried Tomatoes

in a rich Parmesan Cream Sauce, garnished with Parsnip Frites.
25