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Starters
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Indian River Pumpkin Bisque
with a seared rabbit rillette and pumpkin seed oil
7.00
-
Snead's Ferry She-crab Soup
with sweet sherry reduction
7.00
-
Spinach Salad
pickled grapes, perry lowe orchard apples, pecans, basil-balsamic vinaigrette and a balsamic jam crouton
6.00
-
Green Haven Farm Bibb Salad
with goat cheese, uncle henry's beets, pistachios and a muscadine vinaigrette
6.00
-
Grilled Asparagus Chopped Salad
with pears, bacon, sweet potatoes, bleu cheese, and green peppercorn puree
7.00
-
Wood-fire Grilled Carlton Brewer Farms Fresh Bacon
with spiced apples, and an acorn squash reduction
8.00
-
Pan-seared Foie Gras
with walnuts, roasted grapes, and "seaboard" muscadine syrup
18.00
-
Sandy Gable Farms Roasted Bone Marrow
with house-made rye, r-farm hakuraei turnips, and smoked chardonnay salt
8.00
-
Trio Of Cheeses
with sweet and savory compotes and house made crackers
12.00
-
Large Salads And Pasta
-
Grilled Salmon Salad
with roasted red peppers, asparagus, pickled red onions, and basil balsamic vinaigrette
14.00
-
Tanglewood Farms Roasted Chicken Salad
with prodigal farm goat cheese, beets, pistachios and a muscadine vinaigrette
13.00
-
Moore Bros
beef short rib and black pepper handkerchief pasta with orange-rosemary mascarpone cream
17.00
-
Pamlico Shrimp And Penne Pasta
with butternut squash, spinach, crème fraiche, and a pumpkin seed pesto
18.00
-
Chef’s Entrées
-
Cornmeal-crusted Carolina Classics Farm Catfish
with a smithfield country ham and goat cheese grit cake, sautéed spinach, bbq butter, and a pickled green tomato relish
17.00
-
Pan-seared Haywood County Sunburst Trout
with root vegetables, seared timberwood bok choy, and sage-pecan butter
19.00
-
Tanglewood Farms Chicken Roulade
with pumpkin goat cheese stuffing, wilted greens, and pumpkinseed pesto
17.00
-
Cracklin’ Pork Shank
with blue cheese grits, spinach, and an apple-onion compote
18.00
-
Roasted Stuffed Bell Pepper
with quinoa, butternut squash, green beans and pumpkin seed vinaigrette
16.00
-
From The Hardwood Fire
-
Atlantic Salmon Filet
18.00
-
Big Rock Wahoo
19.00
-
Wachese Scallops
23.00
-
Moore Brothers' Barbeque Beef Brisket
18.00
-
Angus Filet Mignon
28.00
-
Harris Ranch Natural Ribeye
27.00
-
Chef’s Complements
-
Sage-pecan Compound Butter
-
Champagne Tarragon Butter
-
Bbq Butter
-
18 Seaboard Worcestershire
-
Bleu Cheese Balsamic Glaze
-
Brandy Peppercorn Reduction
-
Side Dishes
-
Old Mill Of Guilford Cheddar Grits
-
Blue Cheese Macaroni And Cheese
-
Prodigal Farm Goat Cheese Smashed Red Potatoes
-
Bacon Braised Cottle Farm Kale
-
Wood-fire Grilled Zucchini And Squash
-
Sautéed Spinach
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