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