Dinner
Menu

Dinner Menu

Soup

 

Creamy Broccoli Bisque

Served with Chive-Crème Fraîche

Du Jour

Chef’s Seasonal Creation

 

Salads

 

Poached Pear Salad

D’Anjou Pear, Asher Bleu Cheese and Candied Walnuts atop
Baby Spinach tossed with Sundried Cranberries,
Bacon Crumbles and Champagne Vinaigrette
9

Summer Watermelon Salad

Citrus-marinated Watermelon tossed with
Heirloom Tomatoes, Mandarin Oranges, Feta Cheese
Garnished with Fried Green Tomato Croutons and Sea Salted Olive Oil
9

Local Bibb Salad

Organic Bibb lettuce, English Cucumber Twirls, Grape Tomatoes,
Bacon, Gorgonzola Cheese with Chive-Buttermilk Dressing
7

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

 

Appetizers

Bruschetta Fragola

Macerated Strawberries, Creamy Goat Cheese, Smoked Bacon,
Local Honey & Balsamic Gastrique on Buttered Crostini Bread
8

Scottish Salmon Carpaccio

Chilled thinly sliced Salmon, Basil Oil, Sweet Orange Segments,
Lemon Zest, Pickled Onion, Crispy Capers
10

Polenta Italia

Crisp Polenta Cakes, Sautéed Exotic Mushrooms,
Truffled Spinach, Shaved Parmesan & Tomato Jam
9

Prince Edward Island Mussels

Buttery Thyme Broth, Fire-roasted Tomato, Grilled Olive Bread
11

Fromage

Pecan-encrusted Brie and Baby Arugula with Orange-Dijon Vinaigrette
Heirloom Tomatoes & Spiced Fruit Preserves
10

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

 

Entrées

Filet of Beef Tenderloin

Fire-grilled CAB Tenderloin and Bourbon Demi-Glace.
Paired with Yukon Potato-Apple Gratin, Crispy Leeks, Petite Carrots & Asparagus
34

Short Ribs alla Milanese

Slow-braised Boneless Beef Short Ribs Jus Lié with Saffron Risotto and flash-seared Summer Squash & Garden Greens. Finished with Basil Gremolata
25

Coleman Farms Roast Chicken

Airline Breast accompanied by Buttermilk Whipped Yukon Gold Potatoes,
Garden Green Beans and Mushroom-Sage Gravy
23

Shrimp Pasta Carbonara

Sautéed Shrimp atop Pappardelle Pasta tossed with
Asiago-Peppercorn Allemande Sauce, Spring Peas, Prosciutto & fresh Basil
24

Garden Harvest Gnocchi

Hand-rolled Potato Gnocchi, Forest Mushrooms, roasted Garden Vegetables
Pesto Cream Sauce & shaved Parmesan
20

NC Snowy Grouper

Pan-seared Grouper Filet set atop Fava Bean-Lemon Risotto
Finished with Sweet Carrot Purée & Tomato Marmalade
28

Faroe Island Salmon

Salmon Filet and Roasted Vegetable Succotash with Crispy Marble Potatoes,
Cream of Basil & Julienne Cucumber Salad
27

Mountain Stream Trout

Pecan-crusted local Sunburst Trout Filet, Lyonnaise Potatoes, Sweet Onion,
Swiss Chard and Meunière Butter
26

Sea Scallops

Bacon-wrapped Scallops, Heirloom Tomato, Citrus Slaw,
Slow-roasted Artichoke Hearts, Baby Arugula, Fried Green Tomato & Boursin “Melt”
31

Fire-Grilled Angus Ribeye

Smashed Fingerling Potatoes, Garlic Confit, Slow-Roasted Roma Tomatoes,
Tobacco Onions, Sorghum Bordelaise
33