Dinner
Menu

Dinner Menu

Soup

Henderson County Broccoli Soup

Henderson County Broccoli, Blue Cheese, Grilled Crostini, Chili Oil
7

Salads

Spring Salad

Seasonal Greens served with Local Radishes, Pickled Red Onion, Shaved Garden Carrots, Jicama Julienne, Grape Tomatoes and Focaccia Croutons and your choice of
Chive-Buttermilk or Honey-Balsamic Dressing
7

Caesar Salad

Romaine Lettuce Hearts, Anchoïade-Lemon Aïoli, Annie’s Bakery Brioche Crouton Parmesan- Anchoïade Crisp
8

Beets and Frisée Lettuce

Roasted Beets, Looking Glass Creamery Ridgeline Blue, Port Reduction,
Candied Walnuts, Champagne-Yogurt Vinaigrette
9

Asparagus-Goat Cheese Salad

Rocket Greens, Spring Peas, Garden/Local Asparagus,
Three Graces-The Bee’s Knees Goat Cheese, White Balsamic-Horseradish Vinaigrette
10

Appetizers

Burrata Cheese

Grilled Peaches, Prosciutto, Seasoned Burrata Cheese, Arugula Pesto
Balsamic Reduction, Lavosh
10

Scallop & Crab Cake

Bay Scallop and Crab Cake with Citrus Relish, Baby Arugula, Caper Remoulade
11

White Fish & Scallop Ceviche

Sweet Potato, Red Onion, Cilantro, Pickled Jalapeño, Pop Corn Crema 
12

Small Plates

Crab-Cauliflower Gratin

Crab and Garden Cauliflower slow-baked in a Rich Gruyére Cheese–Béchamel
Sauce with Spring Chives, Toasted Herb Breadcrumbs and Truffle Oil
15

Potted Salmon

Slow-Cooked Salmon with Fennel, Cucumber, Dill, topped with Watercress Mousse, Focaccia Crisp
15

Pork Mignon

Bacon-Cured Petite Pork Tenderloin, Potato-Charred Carrot Purée, Togarashi-Rice Puff & Nori Crunch and Spring Pea Emulsion
16

Crawfish and Grits

Tempura Crawfish, Crooked Creek Mills Grits,
Tasso-Beurre Blanc, Cajun Holy Trinity, Benton’s Bacon Powder
16

Duck Confit

Confit Leg of Duck, Vegetable Cous Cous, Charred Eggplant Purée
Parsley Emulsion, Roasted Duck Jus.
15

Vegetable Polenta

Soft Polenta, Shiitake Mushrooms, Truffle-infused Garlic,
Spinach and Pecorino
12

 

Poulet Rouge and Black Bean Hummus

Fried Heritage Farm Chicken, Black Bean Hummus, Spring Vegetables-Arugula Salad Roasted Tomato Vinaigrette 
14

Entrées

Ribeye au Poivre

Ribeye Steak served with Smashed Fingerling Potatoes, Fire-Roasted Asparagus,
Smoked Goat Cheese Butter and Green Peppercorn Cream
34

Ocean-Brined Scallops

New Bedford Diver Scallops, Marble Potatoes Lyonnaise, Pea Purée
Charred Sweet Peppers, Sorrel Sofrito
30

Sous-Vide Pork Tenderloin

Marinated, Slow-Cooked Heritage Farms Pork Tenderloin, Carrot-Orange Purèe, Asparagus, Saffron Risotto Pearls, Charred Poblano Chimichurri
27

CAB Beef Tenderloin

Horseradish, Potato and Pea Purée, Wild Mushrooms
Crispy Leeks, Red Wine Demi
36

NC Holden Beach Tuna

NC Coastal Tuna, Nori, Carolina Gold “Sticky Rice”,
Furikake Nori Seasoning, Corn Succotash, Soy-Miso Brown Butter
31

Springer Mountain Airline Chicken

Pan-Seared Chicken Breast, Crispy Plantain-Bacon Mofongo, Pickled Ramps,
Creamed Corn, Roasted Poultry Jus
25

Sunburst Trout Zarzuela

Pan-Seared Sunburst Trout paired with Preserved Lemon Risotto
Sautéed Asparagus and Fava Beans, Zarzuela Broth 
28

NC Mahi-Mahi

Fava Bean Succotash, Celery Root-Miso Purée, Garden Green Oil
Confit-Leek Vinaigrette
27

NC Sweet Shrimp-Spring Onion Pappardelle

Coastal NC Shrimp, Hand-cut Pappardelle Pasta, Slivered Asparagus, Tender Favas, Sweet Fennel Tops, Smokey Breadcrumbs, Parmesan and Mint
26