Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Thinly sliced prime beef topped with capers, balsamic pearls, hearts of palm and arugula with shaved parmigiano-reggiano and extra virgin olive oil
Grilled mediterranean octopus with haricots verts, chick peas, olives, oven roasted tomatoes and lemon-caper vinaigrette
With horseradish aioli and sunny side up quail egg
Over Black bean puree with avocado and house pickled jalapenos
Burgundy helix snails with cremini mushrooms in creamy gorgonzola sauce over crostini
Pan seared foie gras over fried plantain with blueberry salted caramel and bacon praline
Chorizo and peppadew stuffed calamari with spicy tomato basil sauce
Chefs nightly selection of artisan cheeses and accompaniments
No description available
No description available
With parmigiano-reggiano and ouse made croutons
With warm bacon and maple vinaigrette
Sauteed north carolina day boat grouper filet and maine lobster tail oversaffron risotto with lobster beurre blanc
Sauteed north carolina mountain trout with artichoke hearts, prosciutto,lemon-caper beurre blanc and asparagus
Sauteed Sea scallops over chorizo couscous with lemon-dill cream sauce and asparagus
Pistachio crusted scottish salmon over beet and okra quinoa withroasted red bell pepper-kalamata olive beurre blanc
Sauteed ashley farms poulet rouge chicken over kale and almond pesto israeli couscous with pancetta and apricot-thyme pan jus
Seared maple leaf farms pekin duck breast over golden raisin and sunflower seed risotto with fig-port gastrique
Grilled New Zealand elk chop over horseradish spaetzle with smoked bacon-braised purple cabbage and boursin-dijon sauce
Grilled rosemary bread crumb crusted lamb chops over eggplant-pine nut caponata with balsamic reduction and asparagus
Grilled filet mignon topped with stilton cheese and mushroom duxellesover polenta cake with veal demi-glace and sautéed spinach
Grilled provimi veal chop with jumbo shrimp over smashed fingerling potatoes with cremini mushrooms, capers, and sherry garlic butter sauce with asparagus
House made pappardelle pasta in tomato cream with ricotta, spinach, roasted eggplant, cherry tomatoes and zucchini
Served warm with cinnamon creme anglaise and coffee gelato
Fresh blueberries, vanilla anglaise and buttermilk ice cream
With cocoa anglaise and sea salt roasted hazelnuts
Over strawberry coulis with candied fennel and fresh strawberry compote
With chocolate ganache, pretzel bark and chocolate gelato
With bourbon brown sugar reduction and cinnamon gelato
With orange coulis, cinnamon toasted almonds, chantilly cream and blackberries
Vidal, riesling, and cabernet franc
Cappuccino with peppermint schnapps and godiva chocolate liqueur
Cappuccino with grand mariner and tia maria
Cappuccino with kahlua and amaretto
Cappuccino with baileys irish cream
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.