Dinner Menu

Dinner Menu
WED-SAT 6PM-9PM SUNDAY 6PM-8PM 919.542.2121
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Butter Poached Lobster with Crispy Quinoa & Parsley Sauce

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

Three courses: 89 per person

Four courses: 99 per person

Menu items are subject to change

First Course

Maple Cured Duck Breast with Fearrington Blackberry Jam
Bunch Carrots, Red Cabbage, Parsley Root, Olive Oil

Game Consomme with Walnut Caramel & Rutabaga Custard
Star Anise, Meringue, Brussel Sprouts, Radish

Scallop Ceviche with Yuzu & Vanilla Tapioca
Avocado, Cucumber, Cilantro, Mango

Marinated Mushrooms with “Porcini Whoopie Pie” & Truffle Dressing
Salsify, Black Garlic, Chestnuts, Delicata Squash

Hamachi with Horseradish Quinoa & Confit Blood Orange
Yogurt, jalapeno , Sugar Snap, Diakon


Second Course

Seared Cod with Heirloom Carrots, Muscat & Tupelo Honey
Horseradish, Wheat Berries, Coriander

Seared Flounder with Carolina White Rice & Curry
Okra, Almond, Golden Raisin, Butternut Squash

Golden Syrup Roasted Parsnip with Medjool Date & Pearl Barley
Lemon, Muscat Vinegar, Gingerbread, Mitsuba

Smoked Heritage Farms Belly with Butter Braised Sunchokes
Apple, Leeks, Mustard, Ginger

Seared Foie Gras with Confit Red Onion, Thyme & Vanilla Sable
Green Apple, Asparagus, Elderflower, Four Spice


Main Course

Veal Tenderloin with Confit Fennel & Cornmeal Blini
Green Olive, Spaghetti Squash, Capers, Lemon

Monkfish with Potato Espuma & Truffle Fish Velouté
Honey Mustard, Leek, Malt Vinegar, Tarragon

Wooly Pig with Seared Foie Gras & Black Pepper Pineapple
De Puy Lentils, Broccoli, Sweet & Sour, Pistachio

Butter Poached Lobster with Crispy Quinoa & Parsley Sauce
Pineapple, Fennel, Butternut Squash, Coconut

Beef Sirloin with Sweet Potato, & Herb Crust
Shallot, Mushrooms, Kohlrabi, Garlic 

Roasted Venison with Cocoa Nib Crust, Redcurrant & Bay Leaf Sauce
Parsnip, Kumquat, Brussels Sprouts, Juniper

Butternut Squash Ravioli with Pecan Puffs & Pear Butter
Baby Leeks, Cinnamon, Kale

Seared Squab with Mushroom Puree & Caramelized Cane Sugar
Savoy Cabbage, Cippolini, Quince, Black Trumpet Mushrooms



Parsnip Bavarois with Iced Caramelized White Chocolate & Almond
Apple, Milk Jam, Cinnamon, Burnt Butter

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

Vanilla Pillow with Orange Ice Cream & Roasted Hazelnuts
Banana, Meringue

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

A Selection of Artisan Cheeses
House made Chutney, Apricot & Oatmeal Bread
89 for three courses, 99 for four courses