June 2008
Our Ninth Year

First Courses

Farmer's Red & Green Butterhead Lettuce Salad  $9.00
baby artichokes, citrus and Champagne-Dijon vinaigrette

Creamy Chilled Cucumber & Limoncello Soup  $8.50
smoked salmon tartare and baby leeks

Chicken & Foie Gras Gallantine en Gelée  $10.00
English pea griddle cakes and maple-cassis mustard

Crispy Pan Fried Mountain Trout  $11.00
smoked green chile vinaigrette and Asian pear & local shiitake slaw

Key Lime Shellfish Escabeche  $14.00
pineapple, vanilla and carrots

Goat Cheese Stuffed Morel Mushrooms  $9.50
arugula, sweet peas and white balsamic-caraway thyme vinaigrette

Braised Lamb Loin  $12.50
sweet corn & bell pepper risotto cake and Scotch marmalade broth

Entrées

Tuna & Clam Linguine $29.00
spicy lobster & anchovy sauce, tomatoes, local greens and peas

Brinkley Farms Braised Pork Shank  $24.50
Cherokee fry bread, succotash and tomatillo-pork braising jus

Coconut Milk Poached Halibut  $32.00
shredded green bean & coconut mallum and almond-sesame basmati

Cauliflower Frites  $23.00
sweet and sour radicchio and caramelized Vidalia onion wild rice

Grilled Muscovy Duck Breast $31.00
pointy head cabbage stuffed with blue cheese & basil whipped potatoes. sugar snap peas and raspberry-molasses gastrique

Coastal North Carolina Snapper  $28.00
summer squash, Anson Mills rustic polenta and tomato-ginger sauce

Garlic & Miso Marinated Wild Boar $33.00
scallion & radish salad, black beans, pork belly and Korean allspice sauce

Pan Seared Triggerfish   $26.50
eggplant & white bean hummus, local asparagus, oyster mushrooms and cherry tomato-basil coulis

Grass Fed Beef Tenderloin  $30.00
red skin potato, fava bean & mint salad, morel mushroom reduction and avocado butter

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