Daily Menu

Friday, May 17, 2013

Brunch
Brunch Menu:
  • Maple View Dairy Buttermilk Pancakes, Sweet Ricotta Cheese, Maple Syrup
    7.00
  • Weaver's Breakfast: Scrambled Farm Eggs, Bacon, Breakfast Potatoes, “That Sauce”
    9.00
  • Challah French Toast, Vanilla Honey Butter, Maple Syrup
    8.00
  • Dunlap Farms Burger, Toasted Brioche, Goat Cheese, Bacon-Onion Jam
    11.00
  • Farm Egg Frittata, Goat Cheese, Chives, Petite Lettuce Salad
    8.00
  • El Catalan: Smoked Paprika Potatoes Bravas, Fried Eggs, Chorizo Gravy
    9.00
  • Local Lettuces, Sherry Vinaigrette, Poached Pear, Honeyed Goat Cheese Mousse Crostini
    6.00
  • Aged Gruyere, Sage, and Farm Egg Sandwich, Extra Cheese Sauce, Frites
    8.00
  • House Smoked NC Trout, Fried Egg, Buttermilk Biscuit, Meyer Lemon Hollandaise
    9.00
  • Bourbon Pecan Chicken Salad Sandwich, Peaceful Rivers Lettuce, Frites
    9.50
Brunch Menu Sides:
  • Bacon or Sausage
    3.00
  • Breakfast Potatoes or Frites
    3.00
  • Fresh, Seasonal Fruit of the Day
    2.00
  • Maple View Dairy Buttermilk Biscuit
    2.00
  • Challah Toast
    1.00

Children

Childrens Brunch Menu:

Challah Bread French Toast

Maple View Dairy Buttermilk Pancakes

Scrambled Eggs

Hand Ground Burger

Includes choice of
Bacon, Sausage, Breakfast Potatoes, Fruit or Frites

Includes Beverage

7.00

Dinner
Dinner First Courses:
  • Maine Dayboat Scallops, Fig Tree Garden Greens, Ginger Vinaigrette
    14.00
  • Tempura of Meredith's Oyster Mushrooms and Sweet Onions, Siracha-Lime Aioli
    8.00
  • Buttercrunch Lettuce, Lemon-Thyme Buttermilk Dressing, Radish, Deviled Egg Crostini
    7.00
  • Beach Mussels Steamed in Beer, Fines Herbs, Old Bay Butter
    10.00
  • Larry's Arugula, Lyon Farm Strawberries, Goat Cheese, Bacon and Basil Vinaigrette
    9.00
  • Okfuskee Farm Asparagus & and Shaved Mushroom Salad, Hazelnut Oil, Sheep's Milk Cheese, Hazelnut
    10.00
  • House Cured Duck Confit, Sweet and Sout Rhubarb Sauce, Bordeaux Spinach
    9.00
  • This Evening's Selection of Artisan Cheeses, Pittsboro's Almond Bee Honey, Strawberries
    10.00
Dinner Second Courses:
  • Grilled Heritage NC Pork, Mizuna, Grilled Ramps, Larry's Arugula, Applewood Bacon-Balsamic Sauce
    24.00
  • Caramelized Sheep's Milk Ricotta Gnocchi, Sweet Peas, Morel Mushroom Cream
    18.00
  • Carolina Speckled Trout, Duck Fat Potatoes, Ayrshire Leeks, Sherry Vinegar Sauce
    25.00
  • Alaskan Halibut, Pittsboro Market Asparagus, Vidalia Onion-Hazelnut Sauce, Wild Ramps
    28.00
  • Roasted Duck Breast, Alex Hitt's Hakurei Turnips & Their Greens, Duck Jus
    27.00
  • Ben Dunlap's Beef, Larry's Grilled Escarole, Horseradish-Potato Puree, Sauce of Five Herbs
    29.00
  • Pan Roasted Carolina Wreckfish, French Horn Mushrooms, English Peas and Mushroom Jus
    26.00
Dinner Desserts:
  • Oat Crusted Brown Sugar Torte, Braised Blueberries, Vanilla Gelato
    7.00
  • Souffled Lemon Buttermilk Pudding, Champagne Macerated Blackberries
    7.00
  • Bittersweet Chocolate Pots de Creme, Grand Marnier Crema
    7.00
  • Lyon Farm Strawberry Crisp, Vanilla Gelato
    7.00
  • Chocolate Bourbon Cake, Mint Ice Cream, Chocolate Malted
    7.00
  • This Evening's Selection of Artisan Cheeses, Pittsboro's Almond Bee Honey, Strawberries
    10.00
Dinner Prix Fixe:

Vegetarian Awesome Every Tuesday Night - Sample Menu from January 22, 2013
Four course vegetarian tasting menu (vegan option available upon request)

Shaved Florence Fennel, Winter Citrus, Arugula, Olives

This Morning's Egg, Our Housemade Fettucini, Sage, Truffle Cheese

Mushroom Pot au Feu, Rosemary, Hernandez Sweet Potato

Blood Orange Trifle

Wine pairing available, $24

40.00

Children

Childrens Lunch and Dinner Menu:

4oz Hand Ground Burger

Artisan Pasta, Butter Sauce, Parmesan

Grilled Fish of the Day

Grilled Steak

Includes Choice Of Vegetable of the Day or Frites and Beverage

7.00