Roasted Catbriar Farms AsparagusOver sweet butter poached dungeness crabmeat finished in a leek vinaigrette.
Course 3
House Made Confit Guinea Hen RavioliFinished with parmesan breadcrumbs and sage brown butter.
Course 4
Slow Cooked Beef Short RibWith scalloped fingerling potatoes finished in a red wine garlic sauce.
Course 5
Chocolate Pot De CremeWith espresso cream.
May Menu
Appetizer
7.50SoupCreamy porcini soup finished with truffle cream and chives.
10.00House Suckling Pig RavioliHouse suckling pig ravioli in a shallot and ramp pesto with roasted peppers and crispy greens finished with parmesan reggiano.
11.00House Cured Salmon GravlaxHouse cured salmon gravlax with Belgian endive and a hickory smoked scallop, pineapple and jalapeno ceviche.
12.50Roasted Catbriar Farms Asparagus and Dungeoness CrabmeatRoasted catbriar farms asparagus over sweet butter poached dungeness crabmeat finished in a leek vinaigrette.
8.00Arugula SaladArugula salad with poached Anjou pears and spicy walnuts in a walnut-balsamic vinaigrette finished with celebrity farms goat cheese.
8.00PateOur truffled chicken liver pâté with toasted crostini, grain mustard, house made jam and house refrigerator pickled okra.
9.00Our Fennel and Pepper SpaghettiOur fennel and pepper spaghetti and house made lamb sausage with English peas, roasted cherry tomatoes and pearl onions finished with ricotta salata.
11.00RisottoRisotto with braised veal breast with roasted red peppers and catbriar farms asparagus finished with parmesan reggiano.
7.50House SaladField greens with oven dried cherry tomatoes and crispy pickled onions in a caramelized shallot-balsamic vinaigrette.
Dessert
8.00Lemon-Ricotta CakeLemon-ricotta cake with macerated local strawberries and soft cream.
8.00Toasted Pecan TartToasted pecan tart with redemption rye whiskey ice cream.
8.00Granny Smith Apple CrostataGranny smith apple Crostata with vanilla bean ice cream.
7.00Ice CreamOur ice cream with golden raisin cookies.
7.00SorbetOur sorbet with orange-walnut shortbread cookies.
8.00Creme BruleeOur creme brulee.
10.00Cheese PlateLocal cheese from chapel hill creamery, celebrity farms and elodie farms.
10.00Truffle PlateKari's chocolate truffles and petit fours.
Entree
19.00ChickenCast iron roasted chicken over creamy umbrian farro with chioggia beets and roasted root vegetables finished with a natural jus.
23.00Pan Roasted HalibutPan roasted halibut over cannellini beans, cherry tomatoes and peregrine farms rapini finished in a lemon-caper sauce.
23.00Grilled SC SwordfishGrilled SC swordfish over braised baby artichoke barigoule with creamer potatoes finished with a tomato and thyme confit.
27.00Painted Hills Flat Iron SteakGrilled painted hills flat iron steak with collard greens and a sweet potato-dried plum gratin finished in a smoked bacon-vodka sauce.
23.00Pan Roasted TunaPan roasted tuna over house potato gnocchi with baby bok choy, braised leeks and fiddle head ferns in a saffron broth.
24.00Grilled Firsthand Pork ChopGrilled firsthand pork chop over wilted millarkee farms greens with a crispy grits cake and baby yellow squash finished in a sage brown butter sauce.
27.50Pan Roasted Fallow Venison LoinPan roasted fallow venison loin over wilted mustard greens and "scalloped" fingerling potatoes finished with a wild mushroom sauce.
25.00Cast Iron Roasted Rohan DuckCast iron roasted rohan duck over herbed spaetzle, roasted butternut squash and fava beans finished with a huckleberry sauce.
23.00Wood Fired Scottish SalmonWood fired Scottish salmon over local ramps, chick peas and shiitake mushrooms finished in a roasted pine nut-balsamic sauce.
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