June 2009
Our Tenth Year

First Courses

Bill Dow's Radicchio & Summer Lettuce Salad  $9.00
pickled feta, melon, prosciutto, buttermilk-tarragon dressing

Sweet Pea & Cucumber Gazpacho  $11.00
wild salmon jerky, salt & vinegar chips, aged sherry

Brinkley Farm's Pork & Foie Gras Terrine  $10.00
whipped lardo, summer pickles, blueberry mustard, bourbon caramel

Sautéed Burgundy Snails  $9.00
parmesan & spinach custard, bacon jam, bagel chips, parsley jus

Marinated Pacific Marlin    $12.50
yuzu & sake, charred squid, seaweed salad, Szechuan pepper

Roasted Beet & Rosemary Smoked Grape Salad  $8.50
creamy chêvre, garden arugula, pumpernickel, almond milk

Braised Pope Farm's Lamb Leg  $10.50
heirloom tomato minestrone, tubetti pasta gratin, burrata cheese

Entrées

Pan Seared Mahi Mahi  $24.50
apricot, cashew, baby bok choy, jasmine rice, Vietnamese curry

Quail Cooked Under a Brick $27.00
crispy fried quail legs, Carolina slaw, barbecued heirloom field peas, rhubarb jus

Roasted Scamp Grouper  $29.00
baby spinach, sea beans, grilled tofu, Vidalia onion-miso broth

Grilled Grass Fed Beef Tenderloin  $30.00
green tomato kim chee, wheatberry pancakes, watermelon, korean shortrib braise

Local Mushroom Milanese  $21.00
fazoletti pasta, Romesco cauliflower, pickled ramps, fennel frond pesto, tomato-saffron consommé

"Blackened" Yellowfin Tuna  $28.00
local broccoli, roasted peppers, Yukon gold frites, bacon-red wine sauce

Brinkley Farm's Pork Chop  $23.00
pointy head cabbage, local grits, roasted peaches, horseradish-pepper reduction

North Carolina Red Snapper  $31.00
baby fennel, mussels, summer squash, artichoke Vichysoisse

Grilled Veal Loin & Braised Veal Breast   $24.00
roasted porcini mushrooms, aligote potatoes, pole bean salad, birch beer jus

An 18% gratuity will be added to all parties of 5 or more. No separate or split checks, please.
Split entrée charge: $3.00.