tender shrimp atop grit cake finished w/ tasso and parmesan cream
small tender squid battered and fried w/ saffron aioli
fresh mussels steeped in saffron, garlic, shallot, and white wine paired w/ garlic crostini
crab spread baked to a golden brown accompanied by garlic and parmesan croustade
fresh tomato and mozzarella w/ basil oil, 10 year balsamic, and toasted pine nuts
caramelized onions in a beef broth with gruyere gratin
romaine, house croutons, and parmesan tossed in the library club caesar dressing
chilled tomato and peasant bread soup with avocado oil
tender hearts of romaine with shaved onion, house croutons, and cucumber dill dressing
whole marinated chicken that has been roasted and accompanied by roast pan jus "lie"
a one pound average lobster, served with clarified butter, remoulade, and fresh lemon
local north carolina trout sauteed with brown butter and lemon
littleneck clams and mussels steeped and tossed with tomato, pepper, asparagus, and fettuccini finished w/ beurre rouge
local trout w/ almonds and citrus reduction
mushroom melange sauteed w/ garlic and shallot
fresh asparagus with lemon beurre blanc
potatoes infused with truffles
marinated and grilled lamb chops married with black cherry and pomegranate puree
a selection of local seasonally fresh vegetables tossed w/ penne pasta parmesan reggiano and olive oil
peach and black pepper marinated pork loin, roasted and hand carved accompanied by peach demi glace
leg filet of venison roasted to medium and paired with black currant puree reduction
8 oz hand cut tenderloin wrapped in bacon then grilled, accompaniment of maitre d' hotel butter
12 oz hand cut striploin w/ sauteed onions and mushrooms finished by maitre d' hotel butter
grilled 10 oz hangor steak sliced thin on the bias and accompaniment of port wine reduction
14 oz hand cut ribeye seasoned and grilled, honey demi glace and tobacco onions
rum moistened cake, coconut macaroon, passion fruit mousse, mango mousse, vanilla sponge cake, and mango sauce
flourless chocolate cake with apricot and ganache
chambord chocolate souffle with raspberry sauce "chambord" and spice cocoa
hand made cobbler with seasonal fruit and a heap of vanilla bean ice cream; cobblers are made and baked to order please allow for extra time to ensure your satisfaction
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.