Daily Menu

Saturday, November 18, 2017

Quicktab: Lunch/Dinner Menu

Lunch

View Our Wine List

Lunch First Courses

  • Today's Selection of Artisan Cheeses, Today's Fruit & Crostini
    13
  • Elise's Young Salad Kale, Shaved NC Mountain Apple, Honeyed Cider Vinaigrette
    8.5
  • Beth's Roasted Hernandez Sweet Potato, Jerusalem Artichoke & Lady Apple Soup
    8.5
  • Alex's Little Gem Romaine Caesar, Lemon-Peppercorn Dressing, Crunchy Bread, Parmigiano-Reggiano*
    8
  • Beth's Arugula Salad, Toasted Piemontese Hazelnuts, Sicilian Lemon Oil, Fig Vincotto
    8.5
  • Coppa di Testa Alex's Salanova Lettuces, Luis's Goat's Milk Ricotta “Ranch” Dressing, Crispy Quinoa
    11

Lunch Main Courses

  • Rigatoni di San Gimignanao Pasta, Angus Beef & Berkshire Pork Ragu Bolognese, Parmigiano Zabaglione
    14
  • Pan Roasted Painted Hills Angus Beef, Fingerling Potatoes, Sunflower Shoots, Dijonnaise
    16
  • Our Caramelized Ricotta & Parmigiano Gnocchi, Roasted Mushrooms, Angie's Spigarello, Burro Fuso, Sage
    14
  • Cedar Island, NC Flounder, Susan's Pea Shoot's, Piemiontese Hazelnut Meuniere
    16
  • Our Long Island Duck Confit, Angie's Broccoli, Fig Vincotto, NC Mountain Apple, Beth's Sweet Potato
    15
  • Southport, NC Blueline Tilefish, Elise's Roasted Cauliflower, Charred Peregrine Pepper Romesco, Lemon Oil
    16

Lunch Prix Fixe

The Mill Worker's Lunch

choose any two of the following – yes, ANY two. per diner. sorry, no sharing.

cava brut vintage, catalonia, ESP

talbot kali hart chardonnay, CA

trevini sangiovese, le marche, IT

sweet potato, sunchoke & apple soup

little cheese”- choice of two cheeses with crostini & fruit

elise's red russian kale salad, nc apple, apple vinaigrett

alex's greens, goat ricotta “ranch”, crispy quinoa

little gem caesar, lemon-peppercorn dressing, crunchy bread, parm

rigatoni pasta, traditional, ragu bolognese, parmigiano

frisee lettuces, ricotta dressing, quinoa

 gnocch pasta, autumn greens, mushrooms, parmigiano

Today's crème brulee

torta caprese, chocolate sauce, salted caramel ice cream

 

16

Dinner

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Dinner First Courses

  • Elise's Young Red Russian Salad Kale, Toasted Pistachio, NC Pink Lady Apple, Honeyed Cider Vinaigrette
    9.5
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    13
  • Pan Roasted Black Mussels, Bobby's Piment d'Esplette Pepper, Fines Herbs, Jus de Mer, Saffron
    12
  • Berkshire Pork Coppa di Testa & Long Island Duck Terrine, D'Anjou Pear-Mustard Sauce, Rosemary Pangratatto
    12.5
  • Caramelized Kurubota Pork Belly, Elise's Seared Brassicas, Jennie's Corno di Toro Pepper Romesco
    14
  • Jennie's Salanova Lettuces, Luis's Goat Milk Ricotta-Buttermilk Ranch Dressing*
    9.5
  • Harvest Salad: Jennie's Roasted Sugarsnaxx Carrots, Beth's Broccolini, Elise's Arugula & Potimarron Puree
    10
  • Alex's Little Gem Lettuce Caesar, Lemon-Peppercorn Dressing, Parmigiano, Crunchy Bread*
    10

Dinner Second Courses

  • Roasted Currituck Inlet, NC Striped Bass, Maiitake Mushrooms, Jennie's King Richard Leeks, Lemongrass-Vermouth Jus*
    26
  • Seared Beaufort, NC Black Grouper, Beth's Roasted Cauliflower, Pistachio, Brown Butter-Shallot Sauce*
    28
  • Painted Hills Beef, Jillian's Fingerling Potatoes Glazed with Applewood Bacon, Beth's Roasted & Preserved Radishes*
    27.5
  • “Choucroute”: Our Confit Duck, Berkshire Pork Tenderloin, Our Sausage, Angie's Autumn Greens, Smoked Pork Belly*
    26
  • Our Ricotta & Parmigiano Gnocchi, Red Wine Braised Duck & Porcini Mushroom Ragu, Castelmagno Zabaglione
    24
  • Angie's Olive Oil Braised Heirloom Borlotti Beans, Jillian's Marble Potatoes, “Dirt Candy”, Aged Balsamico
    22
  • Caramelized Long Island Duck Breast, Beth's Hokkaido Sweet Potato Puree, Hakurei Turnips, NC Mountain Apple*
    28
  • Roasted Cedar Island, NC Flounder, Elise's Marinated Tete de Noire Cabbage, Preserved Lemon, Jennie's Shaved Carrot*
    25

Dinner Prix Fixe

Desserts Menu

  • Torta Caprese, Toasted Pecan, Chocolate Ganache, Chocolate Sauce, Crunchy Bread, Brownie Ice Cream
    8
  • Black Chai & Citrus Creme Brulee
    8
  • Lemon Buttermilk Soufflé, Blueberry-Cabernet Jus, Lemon Granita
    8
  • Maple-Mascarpone Cheesecake, Toasted Oat Granola, Spiced Apple-Brown Butter Cake
    8

Childrens Lunch and Dinner

Under 12 years of age

Artisan Pasta with Butter Sauce & Parmesan

Pan Seared Fish

Chicken

Pork

Includes choice of

Vegetable

or

Fruit

and

Beverage (Milk, Tea, Soda)

10

Specialty Drinks

Shirley Temple

Sprite, Maraschino Cherry Juice, Cherry

3

Sweet

Choice of Housemade Ice Creams

3

 

 

Oakleaf uses peanut oil to fry some items.

Please inform your server of all allergies