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, calabrian chile aioli
littleneck clams, saffron jus de mer, sopressata, roasted shallot, griddled focaccia
tostones, Hernandez sweet potatoes, lime-smoked paprika cream, sesame chile crisp
gnocchi di ricotta, crema di zucca, shiitake-porcini ragù, sage, sottocenere
spaghetti alla chitarra, pamlico crabmeat, roasted cherry tomatoes, pangrattato
ravioli del plin, filled with roasted veal & pork, crema di parmigiano, veal jus
pappardelle with ragu bolognese bianco, parmigiano-reggiano
tagliatelle al limone, stracciatella, Calabrian peppers, toasted pistachio
agnolotti of sweet potato, sage burro fuse
housemade focaccia, telecherry peppercorn honey
organic polenta, parmigiano-reggiano
dirt candy, toasted pistachio ail lade
porcini dusted fingerling potatoes, smashed and fried, house aioli

dayboat scallops, Pamlico shrimp, slow cooked tarbais beans, braising jus, chili oil
striped bass pan roast, toasted frenula, foraged chanterelles, fines herbs, olive oil, balsamic
creekstone beef ribeye cap, roasted broccolini, tarbais bean & tallow coulis, red wine sauce
roasted rohan duck, sweet potato-brown butter puree, hakurei turnip, rosemary duck jus

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

carnivorous, pescatarian, vegetarian, vegan, or pasta