House

mixed greens, cherry tomatoes, pumpernickel croutons, carrots, beets, fennel

Grilled Grape Salad

romaine, arugula, grilled grapes, Bermuda onion, toasted pistachios, white balsamic reduction, blue cheese vinaigrette

Kale Salad

Dover Vineyards kale, radish, roasted butternut squash, celery, dill, pickled onions, Cana de Cabre rounds, lemon juice, extra virgin olive oil

Warm Goat Cheese Salad

mixed greens, hazelnut crust, wine poached onions, apricot jalapeno vinaigrette

Prince Edward Island Steamed Mussels

vegetable cream pistou, grilled ciabatta bread

Cheese Plate

selection of 3 cheeses, house made hot pepper jelly, pear mostarda, rosemary Marcona almonds, grapes, dried apricots, cornichons, toast points

Calamari

black pepper fried calamari, olives, tomatoes, Chapel Hill Creamery pheta, avocado tzatziki

Beef Carpaccio*

seared beef tenderloin, whole grain mustard, capers, cornichons, shallot, herbs, arugula, grilled ciabatta bread

Mediterranean Yellow Fin Tuna*

cumin-coriander spiced, seared rare chilled tuna served over chickpeas, cherry tomatoes, red onion, arugula, Tahini lemon vinaigrette

Grilled Vegetable Pizzetta

garlic-shallot confit, asparagus tips, portabella mushrooms, spinach, mozzarella, crumbled goat cheese, smoked tomato coulis

Grilled Sausage Pizzetta

marinara, mozzarella and Romano cheeses, house made fennel sausage, kale, roasted red peppers, crushed red pepper flakes

Mediterranean Meze Plate

falafel cakes, baba ghanoush, minted onion marmalade, grilled pita, peppadews, olives

Shrimp or Vegetarian Israeli Cous Cous

NC shrimp or cremini mushrooms, tomatoes, black eyed peas, onions, Swiss chard, Asiago cheese, aromatic white wine broth

NC Naked Bird Farms Brick Chicken Breast

brick seared organic chicken, red beet gnocchi, oyster mushrooms, caramelized shallots, sherry jus

Mushroom Bolognese

house made tagliatelle, stewed mixed mushroom Bolognese sauce, shaved Pecorino, grilled ciabatta bread

Grilled Duck Breast*

grilled Maple Leaf Farms duck boneless breast, house made sweet potato cavatelli, sweet potato jus, smoked oyster mushrooms

Filet of Beef*

grilled filet of beef, blue cheese-Yukon Gold pierogies, caramelized cauliflower, sundried tomato red wine ragout

Heritage Farm Pork Chop*

grilled chop, leek, apple, and Anaheim pepper risotto, Brussels sprout-bacon sauerkraut

Buttermilk Fried Chicken Breast

Yukon gold mashed potatoes, sautéed spinach, shallot-black pepper gravy

North Carolina Sunburst Farms Trout

pan seared cashew crusted trout, miso beurre blanc, house made spicy bok choy-pear-ginger kimchi, Forbidden black rice, marinated cucumbers

Seared Sea Scallops*

seared Sea Scallops, parsnip mash, Brussels sprouts, orange truffle vinaigrette, pancetta crisp

Hanger Steak

grilled 7oz hanger steak, Yukon gold mashed potatoes, haricot vert, beef demi, roasted red pepper aioli

Tofu Stir Fry

crispy Togarashi spiced tofu, stir fry of pepper, onions, snow peas and baby bok choy, brown rice, cilantro

Spinach sautéed in olive oil

Entrée split charge - includes extra sides $6

Conch fritters

with a cilantro tarter sauce

Sliders

with chipotle mayonaisse, sharp white cheddar, red onions, and homemade pickles on a bun

Grateful Growers braised BBQ pork

served with sweet corn-cheddar pudding

Coconut shrimp

with tropical fruit salsa Grilled chicken skewers with a guava barbecue sauce and jicama slaw

Island jasmine rice and blackbean salad

with roasted vegetables

Fresh fried flour and corn tortillas

with a goat cheese queso, guacomole, and fire roasted tomato salsa

Empanadas

with Swiss chard and mushrooms

Coconut cupcakes

key lime pie, and white chocolate dipped strawberries

Strawberry mojito

ith muddled fresh mint, Bacardi rum, fresh squeezed lime juice, and cane sugar served over crushed ice

Stoli lemonade spritzer

with lemon thyme syrup

Angel biscuits

with ham, pimento cheese, and chow chow

Cucumber rolls

with crab red pepper salad

Vidalia onion

artichoke, and arugula gougeres

Filet of beef

with a mustard creme and assorted rolls

BBQ Shrimp

served over gruyere cheese grits

Chicken, mushroom, spinach, and red onion crepes

topped with a smoked tomato coulis and chive cream

Cheese platter

with St. Andre, aged cheddar, and Manchego. Served with pickled vegetables and assorted crackers

Spinach salad

with heirloom tomatoes, blue cheese, fresh apples, and a sherry bacon vinaigrette

Mini banana and brown sugar creme brulees

topped with homemade vanilla wafers and cinnamon whipped cream

Vieiras al Ajillo - chef attended action station

Sizzling garlic cognac scallops sauteed to order with an orange hazelnut mojo. Served with avocado salsa

Phyllo rellenos

with gruyere cheese, peppers, chorizo and golden raisins served with a sherry honey dipping sauce

Filet of beef pinchos

with Cabrales blue cheese fondue

Pollo con olivos

pan roasted chicken with olives and peppers served over Spanish rice with a rioja reduction

Vegetable plate

with grilled asparagus with romesco sauce, grilled portabellos, roasted peppers, and marinated hearts of palm

Ensalada Espanola

Frisee and mesclun greens, pine nuts, orange supremes, manchego, and grilled leeks tossed in a Xerez vinaigrette

Baba au rhum bread pudding

sprinkled with toasted Marcona almond brittle and salted dulce de leche whipped creme

Mixed local lettuces and heirloom tomatoes

with Poplar Ridge Farms roasted beets and frizzled leeks tossed with Goat Lady Dairy goat cheese, and a sherry bacon vinaigrette

Napolean of layered fried local green tomatoes

dungeness crab cake, and Chapel Hill creamery mozzarella topped with New Town Farms arugula tossed in a toasted cumin vinaigrette

Latin spiced grilled Grateful Growers pork chop

served over a butterbean and silver queen corn succotash with a smokey molasses pepper glaze

NC mountain apple galette

with homemade cream cheese and spiced pecan ice cream

Chilled cucumber gazpacho

with grilled French baquette spread with Boursin cheese

Romaine and arugula salad

grilled grapes, Great Hill blue cheese, toasted pistachios, and a lemon herb vinaigrette

Seared sesame crusted yellowfin tuna

wrapped with sauteed leeks in a soy buerre blanc

Chocolate layer cake

drizzled with strawberry coulis and vanilla bean creme anglaise

Mascarpone cheese torta

layered with homemade hot pepper jelly. Topped with a spiced nut crust. Served with pickled vegetables, dried fruit, fresh grapes and stawberries, carmelized onion compote and assorted crackers

Chickpea and vegetable

fritters with a tamarind dipping sauce and mint cilantro chutney

Coconut scented warm lentil

dip with grilled garlic naanFresh spring roll with Thai curry blanched jicama, carrot, red pepper, Lemongrass tofu, and snow peas. Served with an apricot ginger dipping sauce

Caramelized pear salad

mizuna greens, ricotta salada, and spiced walnuts tossed in a champagne maple vinaigrette

Roasted vegetable roulade

with fresh mozzarella cheese, eggplant, zucchini, and artichokes. Drizzled with a smoked tomato coulis

Crostini

with melted leeks, truffle aioli and roasted red peppersSeared yellowfin tuna with roasted capers, lemon fennel confit and rosemary crackers

Proscuitto

wrapped sea scallops with basil coulis

Chef attended action salad station

with arugula and local strawberry salad with toasted pine nuts, balsamic vinaigrette and Pecorino Romano or classic Ceasar salad

Chef attended ravioli action station

with choice of spinach ravioli or shrimp ravioli with choice of carameilized onions, grilled raddiccio, roasted asparagus, artichokes, and parmigiano reggiano

Pan seared chicken breast

with Marsala cream, cremini mushrooms, and fresh mozzarella over whipped polenta

Biscotti crusted vanilla mascarpone cheese cake

with fresh peaches in a vin santo sauce