Dress Code: Upscale Casual
Wheelchair Accessible:
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appetizers
Cremini Mushroom Tart
crisp tart with cremini mushrooms, goat cheese, and caramelized red onions. Served with a timbale of roasted red and gold beets in a walnut vinaigrette
Mediterranean Plate
grilled chicken kabobs, lemon hummus, olives and grilled pita bread
Cheese Plate
Eiffel Tower triple cream and a daily cheese served with pears, grapes, dried fruit, crackers, cornichons, and a caramelized onion-garlic compote
Calamari
lightly fried and tossed with sautéed tomatoes, kalamata olives, pesto, and Parmesan. Served with a roasted garlic-chili aioli
grilled herb flatbread with spinach, artichoke hearts, banana peppers, nicoise olives, mushrooms, proscuitto, smoked mozzarella and Asiago cheeses
Angel Hair Calamari
angel hair tossed with sautéed calamari with white wine and capers in a spicy brown butter sauce
BBQ Pork
Grateful Growers braised BBQ pork served over sweet corn-cheddar pudding
entrees
Butternut Squash Cannelloni
Fresh butternut squash cannelloni with Swiss chard and leeks in a sage cream sauce
Szechuan Tuna
4 ounces of seared rare chilled yellowfin tuna, wasabi creme, cucumber relish, roasted shitake mushrooms, cilantro microgreens, won ton crackers. Served with Szechuan noodle salad
Poulet Rouge Fermier Pot Pie
Piedmont grown heritage organic chicken with carrots, new potatoes, leeks, asparagus, haricots verts, & turnips in a creamy B & B flavored veloute with a classic French pate brisee crust
Duck Ravioli
smoked duck and roasted shallot raviolis in an ancho chili duck consommé with peppery wilted greens, roasted fennel, and carrots
Filet of Beef
grilled 8 ounce filet topped with Great Hill blue cheese compound butter and artichoke fritters. Served with roasted Yukon gold potatoes and haricots verts tossed in whole grain mustard vinaigrette
Pork
porcini mushroom and herb crusted pork tenderloin, grilled and topped with sautéed artichokes, onions, haricot verts and Prosciutto. Drizzled with vermouth vinaigrette Served with whipped Parmesan polenta
Atlantic Salmon
coriander and brown sugar cured grilled salmon fillet over Anson Mills Carolina gold rice with caramelized cauliflower and sesame citrus emulsion
Chicken
buttermilk fried chicken breast over spinach with a shallot black pepper gravy. Served with Yukon gold chive mashed potatoes
Mahi Mahi
white miso glazed grilled mahi with edamame, roasted shitake mushrooms, braised napa cabbage and a carrot ginger sauce
Israeli cous cous with sauteed shrimp or cremini mushrooms, tomatoes, black eyed peas, vidalia onions, chiffonade of collards, white wine, and olive oil
Shepherd's Pie
Morrocan spiced vegan vegetable shepherd's pie layered with almonds, lentils, carrots, onions, and whipped Yukon gold and sweet potatoes. Served with sautéed Swiss chard
salads
House
mixed greens, grape tomatoes, pumpernickel croutons, shredded carrots, beets, and fennel. Choose from Dijon-balsamic vinaigrette, creamy feta dressing, carrot-bacon dressing, or extra virgin olive oil and aged balsamic vinegar
Grilled Grape Salad
arugula and romaine tossed with Great Hill blue cheese vinaigrette, grilled grapes, Bermuda onions, roasted pistachios and drizzled with a white balsamic vinegar reduction
Spinach Salad
spinach tossed with leeks, roasted red peppers, avocado, mushrooms, smoked mozzarella, tortillas, and a creamy sun dried tomato -chipotle dressing
Warm Goat Cheese
hazelnut crusted goat cheese served over mixed greens with wine poached red onions and apricot jalapeño vinaigrette