Spring Dinner Menu

First Course

Crab with Grilled Octopus Salad, Sudachi & Black Pepper Tapioca
Edamame, Avocado, Sherry, Nutmeg

Asparagus with Crispy Egg Yolk, Porcini & Wild Ginger Root
Wheat Berrys, Spring Carrots, Pine Nut, Basil

Beet & Candied Orange Soup with Fromage Blanc
Aged Balsamic Horseradish, Celery, Baby Beets, Mitsuba

Tasting of Potatoes with North Carolina Fresh Water Shrimp
& Mascarvardo Sugar Dressing
Leeks, Red Watercress, Apple, Buttermilk

*“Duo of Foie Gras”
Torchon, Seared, Raspberry, Ginger, Sunchoke

*Beef Tartare with King Oyster Carpaccio and Whipped Porcini Oil
White Asparagus, English Peas, Guanciale, Red Cabbage

Second Course

House Cured Bacon with Sweet Onions and Pickled Strawberries
Chili Thread, Cucumber, Radish, Salsify

Smoked Popcorn Sweetbreads with Cracked Buckwheat & Mustard
Maitake Mushrooms, Carrot, Apple, Ramps

Lemon Oil Poached Tuna with Fresh Chick Peas & Broccoli
Beech Mushrooms, Cucumber, Seabeans, Elderflower

*Seared Scallops with Confit Duck Spring Cassoulet with Garlic Sausage
Brioche, Ramps, Baby Carrots, Tomato

Petite Lettuce & Buttercrunch Salad with Chapel Hill Creamery Pheta Cheese & Lemon Dressing
Avocado, Olive, Radish, Fennel

European Seabass with Roasted Hearts of Palm with Escabeche of Vegetables
Anise, English Peas, Asparagus, Cauliflower

Main Course

Seared Grouper with Red Quinoa Salad and “Clams Casino”
Cucumber, Basil, Bacon, Mange Tout

*Roasted Lamb Loin with Cauliflower Risotto, Lamb Chopper
& Malaga Raisins
Hazelnuts, Pencil Leeks, Tarragon Mustard, Romanesco

*Prosciutto Wrapped Saddle of Rabbit with Confit Garlic, Cider
& Star Anise Sauce
Black Barley, Celery Root, Fava Beans, Miatake Mushrooms

Seared Halibut with Curry & Bergamot Lemon Couscous &Toasted Cashew
Baby Peppers, Samphire, Watercress, Jicama

Steamed Steelhead Trout with Mint Braised Cobbled Potatoes
& Caviar
Radishes, Horseradish, Sugar Snaps, Fennel Pollen

*Dry Aged Southern Striploin with 62 Degree Egg & Yukon Gold Potato Blini
Field Peas, Oyster Mushrooms, Ramps, BBQ

Roasted Guinea Fowl with Confit Garlic Gnocchi & Caramelized Olive Sauce
Basil, Almond, Green Asparagus, Verpa Mushrooms

Globe Artichoke with Roasted Sunchokes and Eggplant Caviar & Pinenut
Cronses, Beluga Lentils, Tarragon, Baby Carrot

Dessert

Shaved Pineapple with Muscat and Sage & Yoghurt Sorbet
Pink Peppercorn, Meyer Lemon, Green Olive, Vanilla

Hazelnut “Baked Alaska” with Caramel & Sea Salt
Chocolate, Preserved Raspberry, Scone Crumble, Amarula

Sweet Pea Mousse with Marjoram & Cream Cheese Ice Cream
Yoghurt, Mint, Hazelnut, Lemon

Pineapple Marinated Strawberry “Shortcake” with Strawberry
& Basil Ice Cream
Black Pepper, Goats Cheese, Vin Cotto, Muscat

Hot Chocolate Soufflé
Hot Chocolate Sauce, Whipped Cream

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

Three courses: 89 per person
Four courses: 99 per person

Menu items are subject to change.
Jackets are recommended for gentlemen
.