Dinner Menu

Dinner Menu
WED-SAT 6PM-9PM SUNDAY 6PM-8PM 919.542.2121
Reserve Today

Compressed Melon with Cucumber & Chapel Hill Creamery Pheta

WED-SAT 6PM-9PM SUNDAY 6PM-8PM 919.542.2121

Three courses: 95 per person

Four courses: 105 per person

Menu items are subject to change

First Course

Compressed Melon with Cucumber & Chapel Hill Creamery Pheta
Yuzu, Wild Rice, Yogurt, Beet

*Rosemary Cured Lamb with Saffron Couscous & Pistachio
Apricot, Olives, Capers, Baby Cucumber

* Yuzu Marinated Fluke Noodles with Truffle Dressing & Sunchoke
Tomato, Ivory Lentils, Sea Beans, Red Ribbon Sorrel

Summer Squash & Parmesan Soup with Pine Nut Butter & Crispy Blossoms
Sweet Pepper, Eggplant, Tomato, Courgette

Tomato Salad with Lemon Pickled Watermelon & Parsley Financier
Almond, Midnight Moon Cheese, Edamame, Crème Fraîche

 

Second Course

Silver Queen Corn Bread with Calvander Cheese & Grilled Baby Corn
Celery, Watermelon Rind, Oyster Mushroom, Watercress

Glazed Grouper Cheeks with Red Pepper Marmalade
Sweet Peppers, Zucchini, Tapioca, Mango

Chicken & Sweet Corn Ravioli with Chanterelles, Lemon & Tarragon
Cucumbers, Lima Beans, Black Quinoa, Yogurt

*Seared Foie Gras with Duck Confit & Black Pepper Angel Food Cake
Summer Beans, Truffle, Pearl Onion, Blueberries

Roasted Heritage Farms Pork Tenderloin with Spiced Plums & Wild Mushrooms
Yellow Wax Beans, Leeks, Baby Zucchini, Sunflower Seeds

 

Main Course
*Quail with Seared Scallop, Pickled Peaches & Candied Sweet Potatoes
Field Peas, Celery, Sugar Snaps, Almond

Roasted Poussin with Chanterelles, Foie Gras & Madeira Sauce
Savoy Cabbage, Bacon, Carrots, Blackberry

Pecan Smoked Wolf Fish with Eggplant Caviar, Crab & Potato Pavé
Yellow Pepper, Zucchini, Brown Butter, Sea Beans

*Dry Aged Striploin of Beef with Olive Poached Tomatoes & Roasted Pepper Sauce
Chanterelles, Cippolini, Black Garlic, Butterbeans

Seared Ocean Trout with Heirloom Tomatoes & Ikura Caviar
Radish, Beet, Celery, Avocado, Horseradish

Prosciutto wrapped Rabbit with Basil Poached Cherries & Smoked Caramel Corn
Fennel, Verjus, Cauliflower, Bergamot

Ricotta Gnudi with Soft Poached Egg, Wild Mushrooms & Confit Tomato
Zucchini, Truffle, Cucumber, Parmesan

 

Dessert

Whipped Cream Cheese & White Chocolate Ganache with Strawberry Sorbet
Cucumber, Sablé, Basil, Lemon

Dark Chocolate & Raspberry Orb with Vanilla Crème
Pistachio, Citrus, Thyme, Marigold

Coconut “Bounty” with Dark Chocolate & Rum Raisin Ice Cream
Lime, Macaroon, Sea Salt, Anise Hyssop

Poached Pineapple with Chai Tea Espuma and Passionfruit & Banana Sorbet
Banana, Tapioca, Coconut, Lime

Valrhona Cœur de Guanaja Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream

A Selection of Artisan Cheeses
House made Chutney, Apricot & Oatmeal Bread

 

 

95 for three courses
105 for four courses