Flamed broiled with sea salt, cracked pepper, finished with a cabernet butter, chef's mashed potatoes, and asparagus.
Carolina Shrimp and Grits
$23.00
Shrimp sautéed with bacon and mushrooms. Served over cheese grits with a cajun gravy.
Dry-aged, north Carolina center-cut pork chop finished with a balsamic reduction, thyme roasted honey carrots, and chef's mashed potatoes.
North Carolina jumbo lump crab topped with smoky onion remoulade, julienne vegetables, and haricot verts.
Filet Mignon (8 oz)
$34.00
Dry-aged beef tenderloin. Topped with gorgonzola butter, roasted potatoes, and haricots yellow squash.
Saffron Seafood Bouillabaisse
$30.00
Clams, mussels, shrimp, scallops, fennel, and onions in a saffron-infused broth.
Lobster and Crab Pappardelle
$30.00
Lobster, crab, and pappardelle pasta tossed in a sundried tomato cream sauce.
Seared salmon, haricot verts, zucchini, and squash with pesto.
Free-range, airline chicken breast, sun-dried tomatoes, a spinach cream sauce, and mushroom risotto.
Fresh vegetables, black olives, shallots, capers, tomatoes, pasta, and shaved parmesan.
