Sample Menu

Quicktab: Lunch/Dinner Menu

full cheese plate: four cheeses, crostini, honey, olives, pecans, jam
little gem caesar, lemon-peppercorn dressing, parmigiano-reggiano, pangrattato
little biscuits, Italian ham, sottocenere cheese
crispy oysters, market pickles, fried lemon, charred spring garlic aioli
littleneck clams, spring garlic jus de mer, n'duja sausage, baguette croutons, herb butter
“il toast”, c.b. sourdough, roasted asparagus, spring onion salsa verde, goat cheese mousseline
ricotta gnocchi, wild mushroom & spring garlic ragu, parmigiano-reggiano
ravioli del plin, filled with roasted veal & pork, crema di parmigiano, veal jus
pappardelle with pasture pork ragu bolognese, parmigiano-reggiano
tagliatelle al limone, nc crab meat, espelette pepper, wild ramps, pangratatto
agnolotti, little pillows of ricotta, goat chees & wild leeks, roasted asparagus, chive crema
housemade focaccia, telecherry peppercorn honey
organic polenta, parmigiano-reggiano
dirt candy, toasted pistachio ail lade
porcini dusted fingerling potatoes, smashed and fried, house aioli
chopped salad, chopped greens, toscano salumi, ricotta salata, olive, garden oregano vinaigrette*
market greens, spring lettuces, dill, goat cheese-spring herb vinaigrette, hazelnuts, strawberry
today's crudo, carpaccio of nc bluefin tuna, red miso- citrus “bagna cauda”, shoots*

dayboat scallops, nc shrimp, black mussel pan roast, spring garlic jus de mer, favas, leeks
striped bass, pea shoot-lemon coulis, glazed asparagus, trumpet mushrooms, porcini conserva
neesvig ny strip, roasted broccolini, foraged morel mushroom crema, triple butter potatoes*
caramelized duck, pinenut mousseline, roasted strawberry, hakurei turnips, duck jus, chard*

Chef's tasting menu - five course bespoke tasting menu (prepared for the entire table only)

carnivorous, pescatarian, vegetarian, vegan, or pasta