Dinner
Menu

Dinner Menu

 Soup

Creamy Broccoli Bisque

Served with Chive-Crème Fraîche

Du Jour

Chef’s Seasonal Creation

 

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

 

Appetizers

Bruschetta

Truffled Asparagus Tips, Herbed Goat Cheese with Roasted Garlic, Smoked Bacon, Local Honey & 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

 

 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