Daily Menu

September 23, 2017

Experience the incredible cuisine of Chef Brendan Cox and his staff!

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 Arugula, Toasted Piemontese Hazelnuts, Sicilian Lemon Oil & Aged Balsamic
    8.5
  • Elise's Young Salad Kale, Shaved Honeycrisp Apples, Smoked Pecans & Apple Vinaigrette
    8.5
  • Adrian's Roasted Butternut Squash & Vidalia Onion Soup
    8.5
  • Little Gem Romaine Caesar, Lemon-Peppercorn Dressing, Crunchy Bread, Parmigiano-Reggiano*
    8
  • Roasted Porcini, Cremini & Champignon de Paris Mushroom Soup
    8.5

Lunch Main Courses

  • Our Spaghetti alla Chitarra, Roasted Cremini Mushrooms, Parmigiano Zabaglione, Parsley
    14
  • Our Caramelized Ricotta & Parmigiano Gnocchi, Adrian's Butternut Squash, Chive Burro Fuso
    14
  • Southport, NC White Grunt, Michael's Yellow Wax Beans, Sunflower Shoots & Toasted Hazelnut Meuniere
    15
  • Our Long Island Duck Confit, Elise's Young Kale, Applewood Bacon, Honeyed Cider Vinaigrette
    15
  • Organic Rigatoni Pasta, Angus Beef & Our Cured Pork Ragu Bolognese, Parmigiano-Reggiano
    14
  • Pan Roasted Duroc Pork Tenderloin, Brinkley Farm Grits, Our Brown Turkey Figs, Fig Vincotto
    15
  • Pan Roasted Black Mussels, Lemon Thyme, Roasted Garlic, Jus de Mer, Griddled Baguette
    15

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

landmark chardonnay, ca

trevini sangiovese, le marche, it

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

roasted porcini, cremini & champignon de paris mushroom soup

little charcuterie, crostini, pickles

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

ricotta gnocchi butternut squash, chive burro fuso

roasted butternut squash soup

organic rigatoni, traditional ragu bolognese, parmigiano

kale salad, smoked pecans, apple viniagrette

today's crème brulee

torta caprese, chocolate sauce, salted caramel ice cream

16

Dinner

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Dinner First Courses

  • Elise's Young Arugula Salad, Toasted Piemontese Hazelnuts, Shaved Radish, Lemon Oil, Fig Vincotto
    9
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    13
  • Little Gem Lettuce Caesar, Lemon-Peppercorn Dressing, Crunchy Bread, White Anchovy
    9.5
  • Elise's Tender Kale Salad, Wildflower Honey-Cider Vinaigrette, Shaved Cripps Pink Apple, Smoked Pecans
    10
  • Gabriel's Charcuterie: Duck Liver Mousse, Smoked Salmon Rillettes, Berkshire Pork, Our Pickles & Mustard
    14
  • Pan Roasted Black Mussels, Roasted Garlic, Shallots, Lemon Thyme & Jus de Mer
    12
  • Albemarle Sound, NC Soft Shell Crab, Susan's Pea Shoots, Toasted Hazelnut Meuniere
    15
  • Crispy Pamlico Sound, NC Fried Oysters, Jillian's Freshly Dug Fingerling Potato, Jennie's Pepper Conserva
    12

Dinner Second Courses

  • Southport, NC Black Sea Bass, David Heek's Baby Bok Choy, Elise's Potimarron Squash Puree, Porcini-Ginger Jus
    27
  • “Choucroute ”: Smoked Pork Belly, Gabe's Port Sausage, Linguiça Sausage, Berkshire Pork Tenderloin, Farro
    25
  • Caramelized Springer Mt. Chicken, Adrian's Butternut Squash, Roasted Shiitakes, Aged Sherry Vinegar Bernaise, Sage
    24
  • Pan Roasted Southport, NC White Grunt, Braised Du Puy Lentils, Fines Herb Emulsion, Beth's Arugula
    23
  • Roasted Angus Rib Eye, Jillian's Freshly Dug Fingerling Potatoes Glazed with Bacon, Beth's Radish Roasted & Preverved
    31
  • Pan Roasted New Bedford, MA Scallops, Oyster Mushrooms, Susan's Pea Shoots, Toasted Pistachio Aillade
    27.5
  • Our Ricotta & Parmigiano Gnocchi, Berkshire Pork & Angus Beef Ragu Bolognese, Parmigiano Zabaglione
    24
  • Waynesville, NC Rainbow Trout, Michael's Yellow Wax Beans, Toasted Pinenut Meuniere, Sunflower Shoots
    24

Dinner Prix Fixe

Desserts Menu

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