Dinner
Menu

Dinner Menu

Salads

 

Season’s 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
6

Caesar Salad

Deconstructed Caesar Salad served with Romaine Lettuce Hearts,
Parsley-Anchöiade Dressing, Brioche Crouton and Parmesan Fluff
8

Warm Spinach Salad

Fresh-Clipped Spinach, Spiked Pecans, Gorgonzola Cheese, Brandied Onions,
Citrus Segments tossed in Benton’s Bacon Vinaigrette
9

Appetizers

Deviled Egg

With Dijon, Benton’s Bacon Dust, Balsamic Caviar
6

Five Herb Ravioli

House-Made Saffron Ravioli stuffed with Ricotta Cheese, Toasted Fennel Seeds and
Herbs served with Roasted Tomato Coulis and Basil Oil
9

Crispy Calamari

Cornmeal-Dusted Calamari, Smoked Tomato Aïoli, Balsamic Caviar
8

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

Pork Mignon

Bacon-Cured Petite Pork Tenderloin, Winter Succotash and Apple Cider Reduction
16

Vegetable Polenta

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

Braised Pork Cheek

Braised-Pork Cheek, Pan-Seared Brussels Sprouts
and Glazed Carrots finished with Bordelaise Sauce
14

Cornbread-Stuffed Quail

Bacon-Wrapped Quail, Sautéed Kale, Poultry Jus
14

Entrées

Ribeye

Ribeye steak served with Twice-Cooked Fingerling Potatoes, Fire-Roasted Asparagus, Smoked-Goat Cheese Butter and Port Wine Reduction
33

Shellfish Risotto

Shrimp from Ocracoke Island, NC, PEI Mussels, Clams, Saffron Risotto,
Balsamic Pearls and Preserved Lemon Aïoli finished with Squash and a Shellfish-Tomato Broth 
25

Canadian Salmon

Pan-Seared Salmon, Couscous, Concentrated Tomato-Balsamic Butter,
Tender Greens and Tomato Relish
25

Braised Lamb Gnudi

Marinated, Slow-Cooked Lamb Shank simmered in Burgundy wine accompanied with Ricotta Gnudi, Local Mushrooms, Truffle-infused Garlic Cloves and finished with Brown Butter Vinaigrette
23

Ocean-Brined Scallops and Braised Bacon

Pan-Seared Scallops, Braised Bacon, Preserved Okra,
Marble Potatoes, Winter Greens, Pernod Absinthe and Smoked Pork Reduction
28

Seared Local Trout

Pan-Seared Sunburst Trout paired with Winter Harvest Succotash,
Bulls Blood Beet-Beurre Blanc and Preserved Lemon Aïoli
26