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salads |
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House
mixed greens, grape tomatoes, pumpernickel croutons, shredded carrots, beets and fennel. Choose from a Dijon-balsamic vinaigrette, creamy feta dressing, carrot-bacon dressing, orange roasted red pepper vinaigrette, or extra virgin olive oil and aged balsamic vinegar |
6.75 |
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Grilled Grape Salad
arugula and romaine tossed with Great Hill blue cheese vinaigrette topped with grilled grapes, Bermuda onions, roasted pistachios and drizzled with a white balsamic vinegar reduction |
9.50 |
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Spinach Salad
spinach topped with smoked duck breast, caramelized pears, brie croutons, and fried leek threads with a blackberry vanilla vinaigrette. Available without duck |
9.50 |
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Warm
Goat Cheese
in a hazelnut crust, over mixed greens with wine poached red
onions and apricot jalapeno vinaigrette |
9.50 |
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Add grilled shrimp to a salad
Add grilled chicken to a salad
Salad split charge - includes a little extra |
4.50
2.50
2.50 |
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appetizers |
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Cremini Mushroom Tart
crisp tart with cremini mushrooms, goat cheese, and caramelized red onions. Served with a timbale of roasted red and gold beets in a walnut vinaigrette |
11.00 |
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Mediterranean Plate
grilled chicken kabobs, lemon hummus, olives, and grilled pita bread |
10.50 |
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Cheese
Plate
Eiffel Tower triple cream and daily cheese served with pears, grapes, dried fruit, crackers, cornichons, and a carmelized onion-garlic compote |
10.50 |
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Calamari
lightly fried and tossed with sauteed tomatoes, calamata olives, pesto, and parmesan. Served with a roasted garlic-chile aioli |
9.50 |
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Thai Beef
Carpaccio
seared beef tenderloin sliced with capers, minced chili peppers, Thai micro purple basil, fresh ginger matchsticks, sesame soy vinaigrette and grilled ciabatta bread |
10.00 |
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Pizzetta
grilled herb flatbread with spinach, artichoke hearts, banana peppers, Nicoise olives, mushrooms, prosciutto, and smoked mozzarella and Asiago Cheeses |
10.00 |
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Angel Hair Calamari
angel hair tossed with sauteed calamari with white wine and capers in a spicy brown butter sauce |
11.00 |
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BBQ Pork
Grateful Growers braised BBQ pork served over sweet corn-cheddar pudding |
13.50 |
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entrees |
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We
feature daily appetizer and entree specials |
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Butternut Squash Cannelloni
Fresh butternut squash cannelloni with Swiss chard and leeks in a sage cream sauce |
13.50 |
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Szechuan Tuna
4 ounces of seared rare chilled yellowfin tuna, wasabi creme, cucumber relish, roasted shitake
mushrooms, cilantro microgreens, and won ton crackers. Served with Szechuan noodle salad |
15.00 |
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Poulet Rouge Fermier Pot Pie
Piedmont grown heritage organic chicken with carrots, new potatoes, leeks, asparagus,
haricots verts,& turnips in a creamy B & B flavored veloute with a classic French pate brisee crust |
15.00 |
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Duck Ravioli
smoked duck and roasted shallot raviolis in an ancho chili duck consommé with
peppery wilted greens, roasted fennel, and carrots |
15.00 |
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Filet of Beef
grilled 8 oz. filet topped with Great Hill blue cheese compound butter and artichoke fritters. Served with roasted Yukon gold potatoes and haricots verts tossed in whole grain mustard vinaigrette |
30.00 |
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Pork
porcini mushroom and herb crusted pork tenderloin, grilled and topped with sauteed artichokes, onions, haricot verts and prosciutto. Drizzled with vermouth vinaigrette. Served with whipped parmesan polenta |
21.00 |
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Atlantic Salmon
coriander and brown sugar cured grilled salmon fillet over Anson Mills Carolina gold rice with caramelized cauliflower and sesame citrus emulsion |
22.00 |
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Chicken
buttermilk fried chicken breast over spinach with a shallot
black pepper gravy. Served with Yukon gold chive mashed potatoes |
19.00 |
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Mahi Mahi
white miso glazed grilled mahi with edamame, roasted shitake mushrooms,
braised napa cabbage and a carrot ginger sauce |
23.50 |
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Scallops
seared sea scallops, almond brie risotto, and tomato basil essence |
24.00 |
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Shrimp or Vegetarian Cous Cous
Israeli cous cous with sauteed shrimp or cremini mushrooms, tomatoes, black eyed peas, vidalia onions, chiffonade of collards, white wine, and olive oil |
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Sauteed Shrimp
Sauteed Mushrooms |
21.00
16.50 |
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Shepherd's Pie
Morrocan spiced vegan vegetable shepherd's pie layered with almonds, lentils,
carrots, onions, and whipped Yukon gold and sweet potatoes.
Served with sautéed Swiss chard |
15.50 |
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Side of spinach sauteed in olive oil
Entree split charge - includes extra sides |
3.00
5.00 |
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Many of our dishes contain products grown by local organic farms. Our farm to fork partners include New Town Farms, Poplar Ridge Farm, Tega Hills Greenhouses, Anson Mills, and Grateful Growers, among others. |
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Please notify us any dietary restrictions or allergies even if the ingredient is not listed. |
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- Menu and pricing subject to change
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Please
notify us of any dietary restrictions or allergies
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20%
pre-tax gratuity will be added for parties of six or more
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We
accept Visa, Mastercard, Diners Club and American
Express
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No
separate checks on parties of 12 or more
- We are a non-smoking establishment
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