Tonight's Menu

February 2010

cheese

new moon with apricot mostarda, cow’s milk, nc

asher blue with red wine poached figs, raw cow’s milk, ga

hickory grove with candied walnuts, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with grainy dijon, cornichons & grilled bread

first

chicken & white bean minestrone 6

sweet potato soup with vanilla brown butter 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

endive salad with apple, candied walnuts, blue cheese & dijon vinaigrette 9

tagliatelle with housesmoked ham, pea shoots & truffle butter 11

bruschetta with bacon, sunny side up egg & fontina fonduta 10

second

potato gnocchi with braised local beef ragù & parmesan 18

braised local pork shank with greens, creamy polenta & gremolata 22

risotto with sautéed radicchio, apples, pinenuts & goat cheese 17

pan seared trigger fish with tomato-fennel broth, saffron potatoes

& nc little neck clams 21

butternut squash & ricotta ravioli with sage brown butter sauce & parmesan 18

braised leg of poulet rouge with potato gratin, braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

February 2010

cheese

new moon with apricot mostarda, cow’s milk, nc

asher blue with red wine poached figs, raw cow’s milk, ga

hickory grove with candied walnuts, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with grainy dijon, cornichons & grilled bread

first

spinach & potato leek soup 6

chicken & white bean minestrone 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

endive salad with apple, candied walnuts, blue cheese & dijon vinaigrette 9

tagliatelle with housemade ham, pea shoots & truffle butter 11

bruschetta with bacon, sunny side up egg & fontina fonduta 10

second

potato gnocchi with braised local beef ragù & parmesan 18

braised local pork shank with greens, creamy polenta & gremolata 22

risotto with sautéed radicchio, apples, pinenuts & goat cheese 17

pan seared trigger fish with tomato-fennel broth, saffron potatoes

& olive oil poached shrimp 21

butternut squash & ricotta ravioli with sage brown butter sauce & parmesan 18

braised leg of poulet rouge with potato gratin, braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

February 2010

cheese

new moon with apricot mostarda, cow’s milk, nc

asher blue with red wine poached figs, raw cow’s milk, ga

hickory grove with candied walnuts, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with grainy dijon, cornichons & grilled bread

first

spinach & potato leek soup 6

chicken & white bean minestrone 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

endive salad with apple, candied walnuts, blue cheese & dijon vinaigrette 9

tagliatelle with shallot cream & fresh black umbrian truffles 12

bruschetta with housemade ham, brie, fruit compote 9

second

potato gnocchi with braised local beef ragù & parmesan 18

housemade italian sausage with creamy polenta,

braised greens & tomato-red wine jus 19

risotto with sautéed radicchio, apples, walnuts & goat cheese 17

pan seared trigger fish with tomato-fennel broth, saffron potatoes

& olive oil poached shrimp 21

butternut squash & ricotta ravioli with sage brown butter sauce & parmesan 18

braised leg of poulet rouge with potato gratin, braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

We are open today

We will be open regular hours today. Brunch from 10AM until 3PM and dinner from 5:30 until 9:00.

Snow Day

Piedmont will not be open for brunch today but we will be open for dinner tonight from 5:30 until 8:00.

Tonight's Menu

January 2010

cheese

new moon with apricot mostarda, cow’s milk, nc

petit basque with red wine poached figs, raw sheep’s milk, spain

hickory grove with candied walnuts, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with grainy dijon, cornichons & grilled bread

first

spinach & potato leek soup 6

smoked chicken & split pea soup with parmesan 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

endive salad with apple, candied walnuts, goat cheese & dijon vinaigrette 9

tagliatelle with shallot cream sauce & fresh black umbrian truffles 12

second

potato gnocchi with braised local beef ragù & parmesan 18

housemade italian sausage with creamy polenta,

braised greens & tomato-red wine jus 19

risotto with sautéed radicchio, apples, walnuts & goat cheese 17

fried nc flounder with sweet & sour onion relish & creamy polenta 21

butternut squash ravioli with sage brown butter and parmesan 18

seared breast of poulet rouge with potato gratin, braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

January 2010

cheese

taleggio with toasted almonds, cow’s milk, italy

bucheron with candied walnuts, goat’s milk, france

hickory grove with red wine poached figs, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled eggs, grainy dijon, cornichons & grilled bread

first

chicken, potato & bacon soup 6

spinach soup with lemon creme fraiche 6

red wine & garlic sausage with lentil ragôut and balsamic vinaigrette 11

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

arugula,fennel & radicchio salad with blood orange & orange tarragon vinaigrette 9

mussels steamed with mussels, white wine & shallots 9

second

pappardelle with a beef & pancetta ragù and parmesan 18

local pork chop with creamy polenta, braised greens & red wine jus 21

risotto with butternut squash, apples, walnuts & goat cheese 17

pan seared nc red snapper with saffron risotto cake & chorizo broth 21

spinach & ricotta ravioli with tomato caper broth & parmesan 18

crispy leg of duck confit with white bean ragôut & broccoli raab 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

January 2010

cheese

new moon with cranberry-apple jelly, cow’s milk, nc

fresh chevre with fennel & lemon, goat’s milk, nc

cacciota with red wine poached figs, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

truffled chicken liver mousse with pistachio purée, cornichons & grilled bread

first

chicken, tomato & fennel soup 6

chickpea minestrone with local kale & parmesan 6

chicken raviolini with truffle cream & pea shoots 12

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

arugula salad with apples, blue cheese, candied walnuts & walnut vinaigrette 9

bruschetta with winter squash caponata, local goat cheese & herb salad 9

second

pappardelle with a beef & pancetta ragù and parmesan 18

cassoulet with duck confit, garlic sausage & pork belly over white bean ragôut 21

risotto with butternut squash, apples, walnuts & goat cheese 17

pan seared nc red snapper with saffron gnocchi & chorizo broth 21

pumpkin ravioli with sage brown butter sauce & parmesan 18

braised leg of poulet rouge with potato & bacon gratin,

braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

black olive & goat cheese arancini

Holiday Hours

Piedmont will be closed today. We will reopen tomorrow at 10:00 for brunch.

Have a happy new year!

New Year's Eve Menu

We still have a little bit of room for tomorrow night's dinner. Hope to see you there!

December 31 2009

first

truffled chicken liver mousse with pistachios, pickled vegetables & dijon

mixed antipasto plate

oysters rockefeller: 4 lockwood folly oysters broiled with

béchamel, housemade bacon, spinach & bread crumbs

second

local arugula salad with candied hazelunts,

goat cheese, apples & hazelnut vinaigrette

chickpea minestrone with local kale & parmesan frico

seafood choucroute garnie: housemade sauerkraut with shrimp sausage,

smoked tuna loin, clams & white wine mustard jus

third

pan roasted black bass with fennel-tomato broth & saffron risotto

local pork chop with potato purée & red wine glazed root vegetables

pumpkin ravioli with sage brown butter & parmesan

fourth

flourless chocolate cake with vanilla ice cream & chocolate sauce

bloode orange cake with pistachio ice cream

frozen zabaglione with winter fruit compote

50

Tonight's Menu

December 2009

cheese

new moon with cranberry-apple jelly, cow’s milk, nc

crossroads blue with cherry compote, cow’s milk, ga

cacciota with red wine poached figs, cow’s milk, nc

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

truffled chicken liver lousse with pistachio purée, cornichons & grilled bread

first

butternut squash soup with brown butter 6

shrimp, chorizo & fennel soup with crostini 6

chicken raviolini with truffle cream & crispy shallots 12

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

endive salad with apples, blue cheese, candied walnuts & walnut vinaigrette 9

bruschetta with winter squash caponata & local goat cheese 9

second

pappardelle with a beef & pancetta ragù and parmesan 18

cassoulet with duck confit, garlic sausage & pork belly over white bean ragôut 21

risotto with local fennel, roasted apple, caramelized onion, pine nuts & parmesan 17

herb & ricotta ravioli with roasted tomato sauce & parmesan 18

fried flounder with polenta and sweet & sour onion relish 21

braised leg of poulet rouge with potato & bacon gratin,

braised greens & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

butternut squash & goat cheese arancini

Tonight's Menu

December 2009

cheese

new moon with cranberry-apple jelly, cow’s milk, nc

sandy creek with candied walnuts, goat’s milk, nc

crossroads blue with red wine poached figs, cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with cherry compote, grainy dijon & grilled bread

first

shrimp & chorizo stew 6

butternut squash & apple soup with brown butter 6

nc clams steamed with shallots, dijon & white wine 9

chicken raviolini with truffle cream & pea shoots 12

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

local arugula salad with brioche croutons, hard boiled egg,

bacon, red onion & bacon vinaigrette 9

second

potato gnocchi with a beef & pancetta ragù and parmesan 18

cassoulet with duck confit, garlic sausage & pork belly over white bean ragôut 21

risotto with local fennel, roasted apple, caramelized onion, pine nuts & parmesan 17

spinach & ricotta ravioli with tomato-oregano broth & parmesan 18

fried flounder with polenta and sweet & sour onion relish 21

roasted breast of poulet rouge with potato & bacon gratin,

braised chard & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

butternut squash & goat cheese arancini

New Year's Eve 2009

December 31 2009

We are taking reservations now for New Year's Eve. It will be a five-course menu for $50 per person. We will be open our usual hours 5:30 to 10:00. We will be closed on New Years Day.

first

truffled chicken liver mousse with pistachios, pickled vegetables & dijon

mixed antipasto plate

oysters rockefeller: 4 lockwood folly oysters broiled with

béchamel, housemade bacon, spinach & bread crumbs

second

local arugula salad with candied hazelunts,

goat cheese, apples & hazelnut vinaigrette

chickpea minestrone with local kale & parmesan frico

seafood choucroute garnie: housemade sauerkraut with shrimp sausage,

smoked tuna loin, clams & white wine mustard jus

third

pan roasted black bass with fennel-tomato broth & saffron risotto

local pork chop with potato purée & red wine glazed root vegetables

pumpkin ravioli with sage brown butter & parmesan

fourth

flourless chocolate cake with vanilla ice cream & chocolate sauce

bloode orange cake with pistachio ice cream

frozen zabaglione with winter fruit compote

50

Tonight's Menu

December 2009

cheese

new moon with apple butter, cow’s milk, nc

cacciota with hazelnuts, goat’s milk, nc

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with cherry compote, grainy dijon & grilled bread

first

chicken & white bean soup 6

leek & potato soup with chive oil 6

celeriac & goat cheese raviolini with truffle cream & arugula 12

smoked duck sausage with sweet potato purée & red wine jus 10

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

local arugula salad with brioche croutons, hard boiled egg,

bacon, red onion & bacon vinaigrette 9

second

fresh papardelle with duck ragù, herbed ricotta & parmesan 18

cassoulet with duck confit, garlic sausage & braised pork belly over white beans 23

risotto with local fennel, roasted apple, caramelized onion, pine nuts & parmesan 17

spinach & ricotta ravioli with tomato-oregano & parmesan 18

pan roasted whole nc black bass with fennel, lemon &

olive salad & citrus vinaigrette 21

braised leg of poulet rouge with potato & bacon gratin,

braised chard & jus 19

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

December 2009

cheese

new moon with apple butter, cow’s milk, nc

caña de cabra with honey & hazelnuts, goat’s milk, spain

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

white bean & bacon soup 6

leek & potato soup with chive oil 6

local sirloin with wilted arugula, roquefort butter & crispy shallots 12

braised pork belly with sweet potato purée, roasted cippolini onions & red wine jus 10

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8

local arugula salad with brioche croutons, hard boiled egg,

bacon, red onion & bacon vinaigrette 9

second

risotto with apples, hazelnuts, radicchio & fresh goat cheese 17

potato gnocchi with local beef & pancetta ragù, mushrooms & parmesan 19

housemade italian sausage with brocolli raab, creamy polenta & tomato broth  19

butternut squash & ricotta ravioli with oregano brown butter & parmesan 18

pan roasted whole nc black bass with fennel, lemon &

olive salad & citrus vinaigrette 23

roasted breast of poulet rouge with potato & bacon gratin,

braised chard & red wine jus 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

November 2009

cheese

new moon with apple butter, cow’s milk, nc

caña de cabra with honey & hazelnuts, goat’s milk, spain

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

leek & potato soup with brown butter 6

local beef & garbanzo minestrone with garlic toast & parmesan 6

onion, liver & guanciale raviolini with truffle butter & parmesan 10

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

braised pork belly with sweet potato purée, roasted cippolini onions & red wine jus 10

local arugula salad with brioche croutons, hard boiled egg,

bacon, red onion & bacon vinaigrette 9

second

potato gnocchi with local beef & pancetta ragù & parmesan 19

risotto with apples, walnuts, radicchio & fresh goat cheese 17

housemade italian sausage with braised rapini, creamy polenta & tomato broth  21

butternut squash & ricotta ravioli with oregano brown butter & parmesan 18

pan roasted whole nc black bass with fennel, lemon &

olive salad & citrus vinaigrette 23

braised leg of poulet rouge with potato & bacon gratin,

braised greens & red wine jus 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Holiday Hours

Piedmont will be closed this Thursday for Thanksgiving. We will open regular hours on Wednesday & Friday. Have a great holiday!

Tonight's Menu

November 2009

cheese

new moon with apple butter, cow’s milk, nc

fresh chevre with honey & hazelnuts, goat’s milk, nc

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

leek & potato soup with brown butter 6

white bean & ham soup with garlic toast 6

pork liver raviolini with truffle butter & parmesan 10

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

clams, shrimp & smoked tuna in tomato broth with black pepper gnocchi 12

local arugula salad with brioche croutons, hard boiled egg,

bacon, red onion & bacon vinaigrette 9

second

fresh tagliatelle with ragù bolognese & parmesan 18

risotto with apples, walnuts, brie & fresh thyme 17

pan roasted trigger fish with saffron potatoes & chorizo, tomato & white wine broth 22

herb & ricotta ravioli with arugula-nut pesto & parmesan 18

choucroute garni: housemade sauerkraut with boudin blanc, braised pork belly, smoked pork loin & mustard jus  21

braised leg of poulet rouge with potato & bacon gratin,

braised collards & red wine jus 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

November 2009

cheese

new moon with apple butter, cow’s milk, nc

sandy creek with hazelnuts, goat’s milk, nc

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

arugula, leek & potato soup with brown butter 6

white bean & garlic sausage soup with garlic toast 6

local spinach salad with brioche croutons, boiled egg, parmesan & bacon vinaigrette 9

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

tagliatelle with truffle butter, parmesan & fresh unbrian truffles 14

sneed’s ferry clams with chorizo, white wine & tomato broth 10

second

risotto with pumpkin, pea shoots & goat cheese 17

lasagne bolognese: fresh spinach pasta, pork & beef ragù, bèchamel & parmesan 18

pan roasted trigger fish with potato gratin, pearl onions, lardons & beurre rouge 22

butternut squash & ricotta ravioli with oregano brown butter sauce & parmesan 18

housemade italian sausage with broccoli raab, marinara & creamy polenta  22

roasted breast of poulet rouge with sweet potato lyonaise,

braised collards & red wine jus 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

November 2009

cheese

new moon with apple butter, cow’s milk, nc

sandy creek with hazelnuts, goat’s milk, nc

thomasville tomme with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

arugula, leek & potato soup with brown butter 6

white bean & garlic sausage soup with garlic toast 6

local spinach salad with brioche croutons, boiled egg, parmesan & bacon vinaigrette 9

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

tagliatelle with tuffle butter, shallots & fresh unbrian truffles 14

sneed’s ferry clams with chorizo, white wine & tomato broth 10

second

risotto with pumpkin, pea shoots & goat cheese 17

fresh spinach papardelle with spicy pork ragù & parmesan 17

pan roasted grouper with potato & pearl onion hash & pistou 22

butternut squash & ricotta ravioli with sage brown butter sauce & parmesan 18

choucroute garnie: housemade sauerkraut, potatoes, boudin blanc,

pork belly, smoked pork loin & mustard jus 22

roasted breast of poulet rouge with sweet potato lyonaise,

braised collards & red wine jus 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Wine Dinner!

Hello! We are very excited to announce another wine dinner! This one will be on Monday December 7th and will be in collaboration with Bruno Arricastres of local French wine importer Wine Without Borders and Drew Lazarus & Thomas Thorne of Hope Valley Bottle Shop. The wines will be French and we be making our takes on some French classics utilizing lots of great local seafood, meat & produce. We will get started with a reception at 6:30 followed by dinner at 7:00, and the cost will be $65 per person (this will include tax & gratuity). You can make reservaitons either via email at info@piedmontrestaurant.com or by phone 919-683-1213. Here's the menu: hors d'oeuvres assorted housemade charcuterie first grilled lockwood folley oysters with herb butter & housemade crackers second choucroute garnie du mer: housemade sauerkraut & roasted potatoes with smoked tuna, shrimp sausage, clams & white wine mustard sauce third porc bourgignon: red wine braised cane creek pork with celeriac purée, glazed carrots & pearl onions, button mushrooms & lardons fourth sweet grass dairy green hill with local honeycomb & toasted pecan raisin bread

Tonight's Menu

November 2009

cheese

new moon with scuppernong jelly, cow’s milk, nc

silk hope with hazelnuts, goat’s milk, nc

asher blue with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

white sweet potato soup with brown butter 6

chicken & white bean minestrone with parmesan 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

curly endive salad with bacon, poached egg, parmesan & bacon vinaigrette 9

bruschetta with white bean purée, smoked pork tenderloin & kalamata olives  11

sneed’s ferry clams with chorizo, white wine & tomato broth 10

second

fresh tagliatelle with ragù bolognese & parmesan 18

braised leg of poulet rouge with sweet potato & prosciutto hash,

braised collards & red wine jus 18

choucroute garnie: housemade sauerkraut, potatoes, boudin blanc,

pork belly, smoked pork loin & mustard jus 22

roasted grouper with creamy polenta & sweet & sour onion relish 22

butternut squash & ricotta ravioli with sage brown butter sauce & parmesan 18

risotto with pumpkin, pea shoots, parmesan

& toasted pumpkin seeds 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

November 2009

cheese

new moon with scuppernong jelly, cow’s milk, nc

sandy creek with hazelnuts, goat’s milk, nc

asher blue with fruit compote, cow’s milk, ga

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first

sweet potato soup with spiced crème fraîche 6

beef & white bean minestrone with parmesan 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

arugula salad with goat cheese, apples, candied walnuts & walnut vinaigrette 9

bruschetta with smoked halibut, poached shrimp, herb salad & sunchoke chips  11

sneed’s ferry clams with chorizo, white wine & tomato broth 10

second

fresh tagliatelle with ragù bolognese & parmesan 18

roasted breast of poulet rouge with sweet potato hash,

bacon, braised collards & red wine jus 18

choucroute garnie: housemade sauerkraut with potatoes, smoked pork loin,

briased pork belly & boudin blanc sausage with white wine mustard sauce 20

roasted grouper with creamy polenta & sweet & sour onion relish 22

butternut squash & ricotta ravioli with brown butter sauce & parmesan 18

risotto with pumpkin, pea shoots, parmesan

& toasted pumpkin seeds 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

November 2009

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

local chicken liver mousse with apple butter, grainy dijon & grilled bread

first

white bean & chicken soup 6

local sweet potato soup with spiced crème fraîche 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

arugula salad with asher blue cheese, apples, candied walnuts & walnut vinaigrette 9

potato gnocchi with prosciutto, sautéed leeks & parmesan 10

cotecchino with warm lentil salad & balsamic glaze 10

second

roasted breast of poulet rouge with sweet potato gnocchi,

bacon, braised collards & red wine jus 18

italian sausage with braised greens, tomato broth & creamy polenta 18

spaghetti with sneed’s ferry clams, tomato, red chili & white wine 18

roasted grouper with potato purée & sweet & sour onion relish 22

butternut squash & ricotta ravioli with brown butter, sage & parmesan 18

risotto with wax beans, hazelnut-arugula pesto & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

November 2009

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

local chicken liver mousse with apple butter, grainy dijon & grilled bread

first

white bean & chicken soup 6

local sweet potato soup with spiced crème fraîche 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

arugula salad with asher blue cheese, apples, candied walnuts & walnut vinaigrette 9

sneed’s ferry clams with chorizo, tomato & white wine broth 10

cotecchino with warm lentil salad & balsamic glaze 10

second

crispy leg of duck confit with potato lyonaise,

braised collards & red wine jus 18

italian sausage with braised greens, tomato broth & creamy polenta 18

potato gnocchi with spicy pork ragú & parmesan 18

roasted halibut with potato purée & sweet & sour onion relish 22

butternut squash & ricotta ravioli with sage cream sauce & parmesan 18

risotto with wax beans, hazelnut-arugula pesto & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

November 2009

cheese

new moon with scuppernong jelly, cow’s milk, nc

sandy creek with fruit compote, goat’s milk, nc

asher blue with candied walnuts, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

local chicken liver mousse with apple butter, grainy dijon & grilled bread

first

white bean & sausage soup with fresh oregano 6

local sweet potato soup with spiced crème fraîche 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

arugula salad with brioche croutons, a poached egg & pancetta vinaigrette 9

sneed’s ferry clams with chorizo, tomato & white wine broth 10

cotecchino with warm lentil salad & balsamic glaze 10

second

crispy leg of duck confit with potato lyonaise,

braised collards & red wine jus 18

italian sausage with braised greens, tomato broth & creamy polenta 18

potato gnocchi with spicy pork ragú & parmesan 18

trout stuffed with herb bread crumbs with local green beans & beurre blanc 20

butternut squash & ricotta ravioli with sage cream sauce & parmesan 18

risotto with leeks, roasted sweet potatoes & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

October 2009

cheese

new moon with scuppernong jelly, cow’s milk, nc

sandy creek with candied walnuts, goat’s milk, nc

thomasville tomme with fruit compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with apple butter, grainy dijon & grilled bread

first

white bean & sausage soup with fresh oregano 6

local sweet potato soup with spiced crème fraîche 6

local farmer’s lettuce with fresh herbs and roasted shallot vinaigrette 9

arugula salad with brioche croutons, a poached egg & pancetta vinaigrette 9

sneed’s ferry clams with chorizo, tomato & white wine broth 10

cotecchino with warm lentil salad & balsamic glaze 10

second

roasted duck breast with fingerling potato lyonaise,

green beans & red wine jus 18

italian sausage with braised greens, tomato broth & creamy polenta 18

black pepper tagliatelle with parsnips, pancetta,

caramelized onions & parmesan 18

trout stuffed with herb bread crumbs with local green beans & beurre blanc 20

butternut squash & ricotta ravioli with sage cream sauce & parmesan 18

risotto with leeks, roasted sweet potatoes & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

October 2009

Sausagefest!

cheese

new moon with scuppernong jelly, cow’s milk, nc

sandy creek with candied walnuts, goat’s milk, nc

thomasville tomme with fruit compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with apple butter, grainy dijon & grilled bread

first

chicken, white bean & prosciutto soup 6

local sweet potato soup with spiced crème fraîche 6

belgian endive salad with candied walnuts, apples, goat cheese & walnut vinaigrette 8

arugula salad with brioche croutons, a poached egg & pancetta vinaigrette 9

sneed’s ferry clams with chorizo, tomato & white wine broth 10

cotecchino with warm lentil salad & balsamic glaze 10

second

roasted duck breast with fingerling potato lyonaise,

green beans & red wine jus 18

italian sausage with braised greens, tomato broth & creamy polenta 18

boudin blanc with potato purée, roasted apples & brown butter sauce 18

trout stuffed with herb bread crumbs with local green beans & beurre blanc 20

butternut squash & ricotta ravioli with sage cream sauce & parmesan 18

risotto with leeks, roasted sweet potatoes & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

cheese

new moon with scuppernong jelly, cow’s milk, nc

sandy creek with candied walnuts, goat’s milk, nc

thomasville tomme with fruit compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with apple butter, grainy dijon & grilled bread

first

chicken, white bean & prosciutto soup 6

local sweet potato soup with spiced crème fraîche 6

local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette 8

bruschetta with poached shrimp, herb salad, white beans & shallots 10

potato gnocchi with guanciale, caramelized onions, a poached egg & parmesan 9

cotecchino with warm lentil salad & balsamic glaze 10

second

italian sausage with braised greens, tomato broth & creamy polenta 18

boudin blanc with potato purée, roasted apples & brown butter sauce 18

smoked duck sausage with roasted potatoes,

housemade sauerkraut & dijon jus 18

trout stuffed with herb bread crumbs with local green beans & beurre blanc 20

butternut squash & ricotta ravioli with sage cream sauce & parmesan 18

risotto with leeks, roasted sweet potatoes & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Menu

October 2009

cheese

new moon with apple jelly, cow’s milk, nc

sandy creek with candied hazelnuts, goat’s milk, nc

bleu d’auvergne with golden raisin compote, cow’s milk, france

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with persimmon butter, grainy dijon & grilled bread

first

local sweet potato soup with spiced crème fraîche 6

white bean & prosciutto soup with parmesan frico 6

local romaine salad with hard boiled egg, brioche croutons,

parmesan, bacon & anchovy vinaigrette 9

sneed’s ferry clams steamed with chorizo, fennel & white wine 10

local arugula with toasted hazelnuts, fresh goat cheese & persimmon vinaigrette 9

cotecchino with warm lentil salad & balsamic glaze 10

second

herbed bread crumb stuffed trout with wax beans & beurre blanc 20

smoked duck sausage with braised cabbage, roasted potatoes & mustard jus 18

boudin blanc with potato purée, roasted apples & brown butter sauce 18

italian sausage with brocoli raab, tomato broth & creamy polenta 18

ricotta & sweet potato ravioli with sage cream & parmesan 18

risotto with leeks, roasted apples, walnuts & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Tonight's Drink Special

For the rest of the month of October we will be matching wine, and in one case a beer, with the four sausages that we are serving. If you get the pairing the beverage is half off.

Tonight's Menu

October 2009

cheese

new moon with apple jelly, cow’s milk, nc

sandy creek with candied hazelnuts, goat’s milk, nc

thomasville tomme with golden raisin compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

duck liver mousse with persimmon butter, grainy dijon & grilled bread

first

red cabbage & pork soup 6

local sweet potato soup with spiced crème fraîche 6

local arugula with hard boiled egg, brioche croutons & bacon vinaigrette 9

smoked nc wahoo with potato & radish salad & lemon-caper vinaigrette 8

sneed’s ferry clams steamed with with chorizo, roasted garlic & white wine 10

cotecchino with warm lentil salad & balsamic glaze 10

second

herbed bread crumb stuffed trout with wax beans & beurre blanc 20

smoked duck sausage with sauerkraut, roasted potatoes & mustard jus 18

boudin blanc with potato purée, roasted apples & brown butter sauce 18

italian sausage with brocoli raab, tomato broth & creamy polenta 18

ricotta ravioli with braised fennel, pine nuts, orange butter sauce & parmesan 18

risotto with autumn squash, green apples & parmesan 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

salami, fennel & mozzarella arancini

Sausagefest 2009 Continues...

Bellow is the menu for the beer dinner that we will be doing later in the month with Highland Brewing Company. It will be on Wednesday October 28th beginning at 6:30 and the cost will be $65 (this already includes tax & gratuity). Call or email soon for reservations! Also, we'll will be at Wine Authorities this Saturday, the 10th for a tasting of sausages and wine. Hope to see you there.

October 28, 2009

Dinner with the Highland Brewing Company

hors d’oeuvres

assorted housemade charcuterie and local cheeses

st. terese’s pale ale

first

smoked nc trout & belgian endive salad with

fingerling potatoes, lemon-caper vinaigrette & trout roe

kashmir IPA

second

braised & glazed cane creek pork belly with split peas & pickled shallots

smoked porter

third

housemade boudin blanc with parsnip purée, roasted apples & brown butter

oatmeal porter

fourth

corned braeburn farms brisket with housemade sauerkraut & dijon

gaelic ale

fifth

chocolate stout cake with hazelnut

mousse & salted caramel sauce

black mocha stout

Tonight's Menu: Sausagefest Begins!!

We're starting it off kind of slowly tonight. We will be adding more sausage inspired dishes as the month goes on. To celebrate the first day of Sausagefest we'll be offering half-priced draft beer. Also don't forget that we're having a dance party tomorrow night! We should be kicking that off around 10:30. Don't miss it.

October 2009

cheese

new moon with apple jelly, cow’s milk, nc

sandy creek with candied hazelnuts, goat’s milk, ca

thomasville tomme with golden raisin compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with housemade peperoncini, grainy dijon & grilled bread

first

chicken soup with hand cut noodles 6

butternut squash soup with spiced crème fraîche 6

local arugula with pistachios, goat cheese, grapefruit segments & citrus vinaigrette 9

local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette 8

local tomato salad with red onion, fried okra & buttermilk dressing 10

cotecchino with warm lentil salad & balsamic glaze 10

second

herbed bread crumb stuffed trout with wax beans & beurre blanc 20

smoked duck sausage with sauerkraut, roasted potatoes & mustard jus 18

boudin blanc with potato purée, roasted apples & brown butter sauce 18

italian sausage with braised rapini, tomato broth & creamy polenta 18

ricotta ravioli with braised fennel, pine nuts, orange butter sauce & parmesan 18

risotto with autumn squash, green apples & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

mortadella, mozzarella & peperoncini arancini

Tonight's Menu

September 2009

cheese

new moon with peach jam, cow’s milk, nc

humboldt fog with candied hazelnuts, goat’s milk, ca

asher blue with golden raisin compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

pork rillette with housemade peperoncini, grainy dijon & grilled bread

first

tomato, shrimp & mussel soup with garlic toast 6

fennel & white bean minestrone with wilted greens & parmesan 6

local arugula with hard-boiled egg, parmesan, croutons & anchovie vinaigrette 9

seared scallops with beluga lentil ragôut & red wine sauce 12

potato gnocchi with house smoked ham, caramelized

onions, parmesan cream & a poaced egg 10

house smoked beef tongue & green bean salad with

pickled shallots & dijon vinaigrette 9

second

spinach papardelle with braised beef ragù & parmesan 19

pan seared nc wahoo with sambuca braised fennel & putanesca sauce 22

braised leg of poulet rouge with field pea ragôut, roma beans & jus 19

housemade italian sausage with braised rapini, tomato broth & creamy polenta 18

arugula & ricotta ravioli with lemon butter, pine nuts & parmesan 18

risotto with local autumn squash, green apples & goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

September 2009

cheese

new moon with peach jam, cow’s milk, nc

silk hope with candied hazelnuts, goat’s milk, nc

asher blue with golden raisin compote, raw cow’s milk, va

one for 4, two for 7, three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with cornichons, grainy dijon & grilled bread

first

red pepper bisque with poached shrimp 6

fennel & white bean minestrone with wilted greens 6

local arugula with hard-boiled egg, parmesan, shallots, croutons & olive vinaigrette 9

local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette 8

nc wahoo crudo with fennel & cherry tomato salad & grilled bread 11

potato gnocchi with local shiitake mushrooms, pancetta & a poached egg 10

second

spinach tagliatelle with braised beef ragù & parmesan 19

pan seared nc wahoo with okra & tomato stew & herb salad 22

roasted breast of poulet rouge with field pea ragôut, roma beans & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

arugula & ricotta ravioli with shallot & black pepper cream sauce & parmesan 18

risotto with cherry tomatoes, fresh basil, goat cheese & black olives 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

chicken croquetas

Tonight's Menu

August 2009

cheese

sandy creek with golden raisin compote, goat’s milk, nc

asher blue with candied hazelnuts, cow’s milk, ga

carolina moon with red wine poached figs, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with pickled cherry tomatoes, grainy dijon & grilled bread

first

chicken, okra & tomato soup 6

yellow squash soup with green olive relish 6

bruschetta with seared local sirloin, bloe cheese, tomatoes & arugula pesto 10

fritto misto: nc shrimp, yellow squash, eggplant, onion rings & lemon aïoli 11

local arugula salad with peaches, goat cheese,

toasted hazelnuts & balsamic vinaigrette 9

local heirloom tomato salad with red onion, cornbread croutons,

roasted corn & basil vinaigrette 10

second

braised beef ravioli with red wine-tomato sauce & parmesan 18

seared rare yellow fin tuna with eggplant caponata & herb salad 22

braised leg of poulet rouge with field pea ragôut, collards & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh tagliatelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

saffron, chorizo & tomato arancini

Tonight's Menu

August 2009

cheese

sandy creek with golden raisin compote, goat’s milk, nc

asher blue with candied hazelnuts, cow’s milk, ga

carolina moon with red wine poached figs, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with pickled cherry tomatoes, grainy dijon & grilled bread

first

chicken, okra & tomato soup 6

summer squash soup with green olive relish 6

bruschetta with local figs, goat cheese & honey 9

local arugula salad with parmesan, sourdough croutons & yellow tomato vinaigrette 9

fritto misto: nc shrimp, yellow squash, eggplant, onion rings & lemon aïoli 11

local heirloom tomato salad with shallots, fresh mozzarella,

basil & balsamic vinaigrette 10

second

braised beef ravioli with red wine-tomato sauce & parmesan 18

pan roasted nc grouper with eggplant caponata & herb salad 22

braised leg of poulet rouge with field pea ragôut, collards & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh tagliatelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

saffron, chorizo & tomato arancini

Tonight's Menu

August 2009

cheese

sandy creek with golden raisin compote, goat’s milk, nc

asher blue with candied hazelnuts, cow’s milk, ga

carolina moon with apricot mostarda, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with pickled green tomatoes, grainy dijon & grilled bread

first

chicken, okra & tomato soup 6

summer squash soup with green olive relish 6

bruschetta with local figs, goat cheese & honey 9

pasture raised sirloin with peperonata, fresh herbs & olive oil 12

local arugula with fresh parmesan, croutons & yellow tomato vinaigrette 9

local heirloom tomato salad with shallots, fresh mozzarella,

brioche, basil & balsamic vinaigrette 10

second

braised beef ravioli with red wine-tomato sauce & parmesan 18

pan roasted nc grouper with eggplant caponata & herb salad 22

braised leg of poulet rouge with field pea ragôut, briased collards & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh tagliatelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

saffron, chorizo & tomato arancini

Tonight's Menu

August 2009

cheese

sandy creek with candied hazelnuts, goat’s milk, nc

fourme d’ambert with golden raisin compote, cow’s milk, france

carolina moon with apricot mostarda, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with pickled green tomatoes, grainy dijon & grilled bread

first

beef and white bean minestrone 6

summer squash soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

seared scallops with braised fennel & sungold tomato & caper vinaigrette 12

local baby arugula with blue cheese, figs, pine nuts & balsamic vinaigrette 9

local heirloom tomato salad with brioche croutons,

poached egg & bacon vinaigrette 10

second

braised beef ravioli with red wine-tomato sauce & parmesan 18

pan roasted nc grouper with eggplant caponata & herb salad 22

braised leg of poulet rouge with field pea ragôut & briased collards 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh tagliatelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

saffron, chorizo & tomato arancini

August 2009

cheese

silk hope with candied hazelnuts, goat’s milk, nc

form d’ambert with golden raisin compote, cow’s milk, france

carolina moon with apricot mostarda, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with pickled green tomatoes, grainy dijon & grilled bread

first

beef and white bean minestrone 6

summer squash soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

seared scallops with braised fennel & sungold tomato & caper vinaigrette 12

crispy pork belly with field pea ragôut, pickled red onions & jus 10

local heirloom tomato salad with brioche croutons,

poached egg & bacon vinaigrette 10

second

braised beef ravioli with red wine-tomato sauce & parmesan 18

pan seared nc grouper with eggplant caponata & herb salad 22

braised leg of poulet rouge with new potatoes lyonnaise

& a corn, red pepper & shiitake mushroom ragôut & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

saffron, chorizo & tomato arancini

Tonight's Menu

August 2009

cheese

humboldt fog with red wine poached figs, goat’s milk, ca

fourme d’ambert with golden raisin compote, cow’s milk, france

hickory grove with toasted hazelnuts, cow’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house smoked beef tongue with pickled green tomatoes,

grainy mustard, hard boiled egg & grilled bread

first

chicken & fennel soup 6

summer squash soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

local heirloom tomato salad with fried okra, herbs, shallots & buttermilk dressing 10

crispy pork belly with field pea ragôut, pickled red onions & jus 10

nc shrimp & clams with salami, fennel, white wine & tomato broth 12

second

tagliatelle with ragù bolognese & parmesan 18

pan seared nc grouper with eggplant caponata & herb salad 22

braised leg of poulet rouge with new potatoes lyonnaise

& a corn, red pepper & shiitake mushroom ragôut & jus 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

Tonight's Menu

August 2009

cheese

humboldt fog with strawberry jam, goat’s milk, ca

fourme d’ambert with toasted hazelnuts, cow’s milk, france

p’tit basque with golden raisin compote, sheep’s milk, france

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house smoked beef tongue with pickled green tomatoes,

grainy mustard, hard boiled egg & grilled bread

first

chicken & fennel soup 6

summer squash soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

local heirloom tomato salad with fried okra, shallots & buttermilk dressing 9

crispy pork belly with field pea ragôut, pickled red onions & jus 10

virgina clams steamed with white wine, tomato, peperoncini & braised fennel 10

second

spghetti with ragù bolognese & parmesan 18

braised leg of poulet rouge with new potatoes lyonnaise, succotash & jus 18

nc shrimp & crab risotto with cherry tomatoes, pancetta, basil & goat cheese 20

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

Tonight's Menu

August 2009

cheese

humboldt fog with strawberry jam, goat’s milk, ca

hickory grove with toasted hazelnuts, raw cow’s milk, nc

p’tit basque with golden raisin compote, sheep’s milk, france

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house smoked beef tongue with pickled green tomatoes,

grainy mustard, hard boiled egg & grilled bread

first

chicken & fennel soup 6

squash soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

nc clams steamed with white wine, roasted garlic, salami & peperoncini 10

local heirloom tomato salad with fried okra, shallots & buttermilk dressing 9

crispy pork belly with field pea ragôut, pickled red onions & jus 10

second

chicken liver ravioli with onion, fig, pine nut & balsamic sauce 18

braised leg of poulet rouge with new potatoes lyonnaise, succotash & jus 18

nc shrimp & crab risotto with cherry tomatoes, pancetta, basil & goat cheese 20

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

ricotta gnocchi with roasted tomatoes, basil pesto & parmesan  17

fresh papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

Tonight's Menu

August 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with toasted hazelnuts, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house smoked beef tongue with pickled green tomatoes,

grainy mustard, hard boiled egg & grilled bread

first

chicken & fennel soup 6

zucchini soup with green olive relish 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

virginia clams steamed with white wine, roasted garlic, salami & peperoncini 10

local heirloom tomato & melon salad with feta, shallots & balsamic vinaigrete 9

fried okra, green tomatoes & poached egg with spicy red pepper aïoli 10

second

roasted breast of poulet rouge with new potatoes lyonnaise, succotash & jus 18

chicken liver ravioli with fig, pine nut & balsamic sauce 18

nc shrimp risotto with cherry tomatoes, bacon, basil & mascarpone 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

fresh papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

local eggplant parmesan with fresh mozzarella,

roasted tomatoes & marinara 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

August 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with toasted hazelnuts, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

first

zucchini soup with green olive relish 6

local pasture raised beef minestrone with parmesan 6

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 9

bruschetta with roasted local red peppers, prosciutto, basil & shaved parmesan 10

virginia clams steamed with white wine, roasted garlic, salami & peperoncini 10

local heirloom tomato & melon salad with feta, shallots & balsamic vinaigrete 9

second

roasted breast of poulet rouge with new potatoes lyonaise, succatash & jus 18

chicken liver ravioli with onion, pine nut, raisin & balsamic sauce 18

nc shrimp risotto with cherry tomatoes, bacon, basil & mascarpone 19

housemade italian sausage with broccoli raab, tomato broth & creamy polenta 18

freah papardelle with white beans, roasted garlic,

summer vegetables & parmesan broth 18

local eggplant parmesan with fresh mozzarella,

roasted tomatoes & marinara 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

18% gratuity will be added to checks for parties of 6 or more

Piedmont Summer Vacation

It's that time of year! We will be closing tomorrow, Tuesday, August 4th, 2009 for our annual summer vacation. We will reopen on Wednesday, August 12th. Have a good week and we hope to see you when you get back.

Tonight's Menu

July 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with toasted hazelnuts, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house-smoked beef tongue with hard boiled egg, cornichons,

grainy dijon & grilled bread

first

chicken, chorizo & corn soup 6

cold tomato gazpacho with brioche croutons 6

local melon & cucumber salad with feta, shallots, herbs & sherry vinaigrette 9

crispy pork belly with lentil salad, pickled cucumber & dijon vinaigrette 11

local strip steak with pickled peppers, tomatoes, croutons & roquefort 15

local heirloom tomato salad with garlic toast, green olives,

red onion, basil & balsamic vinaigrette 9

second

braised leg of poulet rouge with potato gnocchi,

oak-grown shiitakes, bacon, green beans & jus 19

spaghetti with clams, shrimp, scallops & saffron broth 21

pan seared nc grouper with with corn & okra stew & herb salad 22

roasted local pork loin with roasted peaches, marsala jus & creamy polenta 20

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

risotto with butter beans, roasted red peppers & fresh goat’s cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

Tonight's Menu

July 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with toasted hazelnuts, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house-smoked beef tongue with hard boiled egg, cornichons,

grainy dijon & grilled bread

first

chicken & fennel soup 6

cold tomato gazpacho with brioche croutons 6

local melon & cucumber salad with feta, shallots, herbs & sherry vinaigrette 9

crispy pork belly with lentil salad, pickled cucumber & dijon vinaigrette 11

local heirloom tomato salad with garlic toast, green olives,

red onion, basil & balsamic vinaigrette 9

sautéed local chicken livers with oak-grown shiitakes,

shallots & balsamic jus over cremay polenta 10

second

spaghetti with ragù bolognese & parmesan 17

pan seared nc grouper with with corn & okra stew & herb salad 22

braised leg of poulet rouge with field pea ragôut, green beans & jus 19

roasted local pork loin with roasted peaches, marsala jus & creamy polenta 20

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

risotto with butter beans, roasted red peppers & fresh goat’s cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

July 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with prune compote, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver mousse with cornichons, grainy dijon & grilled bread

first

chicken, corn & bacon soup 6

cold tomato gazpacho with brioche croutons 6

local melon & cucumber salad with feta, shallots, herbs & sherry vinaigrette 9

crispy pork belly with lentil salad, pickled cucumber & dijon vinaigrette 11

local heirloom tomato salad with garlic toast, green olives,

red onion, basil & balsamic vinaigrette 9

summer fritto misto: deep fried eggplant, squash, okra, pickles &

green tomatoes with a spicy aïoli 10

second

pan seared nc grouper with with corn & okra stew & herb salad 22

braised leg of poulet rouge with field pea ragôut, yellow wax beans & jus 19

gnocchi with mortadella, roasted peppers, butter beans,

garlic cream sauce & parmesan 18

housemade italian sausage with broccoli raab, creamy polenta & tomato broth 18

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

risotto with sweet corn, summer squash, thyme butter & parmesan 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

July 2009

cheese

new moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

sandy creek with prune compote, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

house smoked salmon rillette with pickled cucumbers & hot peppers & grilled bread

first

local tomato gazpacho with brioche croutons 6

pasture raised beef minestrone with white beans & cherry tomatoes 7

local watermelon & canteloupe with prosciutto, olive oil & balsamic 11

bruscheta with poached nc shrimp, caponata & fresh basil 10

local tomato & cucumber salad with feta, basil & balsamic vinaigrette 10

summer fritto misto: deep fried eggplant, squash, okra, pickles &

green tomatoes with a spicy aïoli 10

second

pan seared nc grouper with with corn & okra stew & herb salad 22

pan seared breast of poulet rouge with field pea ragôut, wax beans & jus 19

gnocchi with mortadella, roasted peppers, butter beans,

garlic cream sauce & parmesan 18

housemade italian sausage with broccoli raab, creamy polenta & tomato broth 18

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

risotto with sweet corn, summer squash, thyme butter & parmesan 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

tomato, basil & fresh mozzarella arancini

Tonight's Menu

July 2009

cheese

new moon with strawberry jam, cow’s milk, nc

roquefort with candied walnuts, raw sheep’s milk, france

silk hope with prune compote, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with dijon, cornichons, hard-boiled egg & grilled bread

first

sweet corn soup with parmesam frico 6

tomato-parmesan broth with beef raviolini 7

local melon with prosciutto, olive oil & balsamic 11

summer fritto misto: squash, green tomatoes, pickles,

okra & lemon with spicy aïoli 9

local heirloom tomato salad with arugula, sourdough croutons,

bacon & buttermilk dressing 10

second

pan seared nc yellow fin tuna with eggplant caponata & olive tapenade 24

braised leg of poulet rouge with field pea ragôut, roma beans & jus 19

fresh tagliatelle with local shiitakes, summer squash, bacon cream & parmesan 18

local pasture raised strip steak with polenta fries,

marinated tomatoes & olive oil hollandaise 25

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

risotto with sweet corn, summer squash, thyme butter & parmesan 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

black olive & summer squash arancini

Tonight's Menu

July 2009

cheese

carolina moon with strawberry jam, cow’s milk, nc

hickory grove with candied walnuts, raw cow’s milk, nc

silk hope with prune compote, aged goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with dijon, cornichons, hard-boiled egg & grilled bread

first

chicken & white bean soup 6

summer vegetable minestrone with parmesan 6

local watermelon & cucumber salad with feta & sherry vinaigrette 9

deep fried local okra, zucchini & poached egg with chile aïoli 10

potato gnocchi with summer squash, ham, garlic cream & parmesan 10

local pasture raised strip steak with tomato & roaquefort salad 15

second

pan seared nc yellow fin tuna with eggplant caponata & olive tapenade 24

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

braised leg of poulet rouge with potatoes lyonaise, green beans & jus 19

housemade italian sausage with creamy polenta, broccoli raab & tomato broth 18

spaghetti with little neck clams, cherry tomatoes, garlic & chili flake 18

risotto with sweet corn, summer squash, thyme & goat chesse 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

black olive & summer squash arancini

Tonight's Menu

July 2009

cheese
carolina moon with strawberry jam, cow’s milk, nc
p’tit basque with candied almonds, sheep’s milk, france
sandy creek with cherry compote, aged goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with grainy mustard, pickled eggs & grilled bread

first
lentil & bacon soup 6
summer vegetable minestrone with parmesan 6
local lettuces with feta, cucumbers, tomatoes,
fresh herbs & oregano-red wine vinaigrette 9
nc yellow fin tuna tartare with lemon, olives, fennel, olive oil & toast 10
poached nc shrimp with white bean salad & bacon vinaigrette 11
potato gnocchi with patty pan squash, pancetta & parmesan 10

second
spinach papardelle with spicy beef ragú & parmesan 18
pan seared yellow fin tuna with tomato panzanella & olive tapenade 24
herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18
braised leg of poulet rouge with potatoes lyonaise, green beans & jus 19
housemade italian sausage with creamy polenta, broccoli raab & tomato broth 18
risotto with sweet corn, summer squash & thyme butter 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
black olive & summer squash arancini

Tonight's Menu

July 2009

cheese
carolina moon with strawberry jam, cow’s milk, nc
p’tit basque with candied almonds, sheep’s milk, france
sandy creek with toasted hazelnuts, aged goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with grainy mustard, pickled beets & grilled bread

first
lentil & bacon soup 6
summer vegetable minestrone with parmesan 6
bibb lettuce with cucumbers, fresh herbs, local feta & dijon vinaigrette 9
nc yellow fin tuna tartare with lemon, olives, fennel, olive oil & toast 10
seared lamb’s liver with caramelized onions, cremay polenta & balsamic glaze 11
housemdade goat’s milk ricotta with fresh peaches & olive oil on grilled bread 10

second
spaghetti with pasture raised beef meatballs, marinara & parmesan 18
pan seared yellow fin tuna with tomato panzanella & olive tapenade 24
herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18
braised leg of poulet rouge with potatoes lyonaise, green beans & jus 19
housemade italian sausage with creamy polenta, broccoli raab & tomato broth 18
risotto with sweet corn, summer squash & cherry tomatoes 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
black olive & summer squash arancini

Tonight's Menu

June 2009

cheese

new moon with strawberry jam, cow’s milk, nc

ossau-iraty with candied almonds, sheep’s milk, france

sandy creek with toasted hazelnuts, aged goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

smoked beef tongue with grainy mustard, pickled beets & grilled bread

first

white bean & housemade sausage soup 6

summer vegetable minestrone with parmesan 6

bibb lettuce with tomatoes, cucumbers, fresh herbs, goat cheese & dijon vinaigrette 9

chicken fried chicken livers with creamed corn, bacon,

caramelized onions & brown butter vinaigrette 10

housemade goat’s milk ricotta with, olive oil & fresh peaches on grilled bread 11

parisian gnocchi with housemade ham, roma beans & garlic cream 11

second

fresh papardelle with spicy beef ragôut, housemade peperincini & parmesan 18

pan seared tuna with tomato panzanella & olive tapenade 24

herb ricotta ravioli with roasted tomatoes, basil pesto & parmesan 18

braised leg of poulet rouge with potatoes lyonaise, green beans & jus 19

local pasture raised ribeye with pommes frîtes & lemon olive oil hollandaise  32

risotto with sweet corn, summer squash & cherry tomatoes 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

black olive & summer squash arancini

Tonight's Menu

June 2009

cheese

carolina moon with strawberry jam, cow’s milk, nc

thunder mountain with candied walnuts, raw cow’s milk, nc

sandy creek with toasted hazelnuts, aged goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver & spring onion mousse with pickled beets & grilled bread

first

white bean & housemade sausage soup 6

summer vegetable minestrone with parmesan 6

zucchini & ricotta raviolini with basil pesto 10

bibb lettuce with cherry tomatoes, cucumbers, fresh herbs & dijon vinaigrette 9

local tomato salad with basil, fresh mozzarella,

brioche croutons & balsamic vinaigrette 10

virginia clams steamed with salami, braised fennel, white wine & tomato broth 11

second

tagliatelle with spicy local beef ragù & parmesan 18

pan seared tuna with roma beans, tomatoes, potatoes & olive broth 24

local eggplant lasagna with, marinara, ricotta, mozzarella & garlic bread 18

braised leg of poulet rouge with potatoes lyonaise, braised greens & jus 19

local pasture raised ribeye with marinated tomatoes & blue cheese butter  25

risotto with baby sweet corn, summer squash & cherry tomatoes 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

italian sausage, tomato & mozzarella arancini

Tonight's Menu

June 2009

cheese

new moon with strawberry jam, cow’s milk, nc

fourme d’ambert with candied walnuts, raw cow’s milk, france

fresh chevre rolled in local herbs, goat’s milk, nc

one for 4; two for 7; three for 10

charcuterie 8

housemade country pâté with dijon, pickled vegetables & grilled bread

chicken liver & spring onion mousse with pickled beets & grilled bread

first

chicken & white bean soup 6

summer vegetable minestrone with parmesan 6

bruscheta with prosciutto, poached nc shrimp, tomato & herb salad 12

local tomato salad with semolina croutons, arugula & balsamic vinaigrette 10

virginia clams steamed with salami, white wine & tomato broth 11

second

tagliatelle with spicy local beef ragù & parmesan 18

pan seared striped bass with summer squash ragôut & black olive vinaigrette 24

zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18

pan roasted poulet rouge breast with potatoes lyonaise, green beans & jus 19

local pasture raised strip steak with marinated tomatoes & blue cheese butter  25

risotto with baby fennel, radicchio, olives & local goat cheese 17

etceteras 5

pommes frîtes with aïoli

marinated picholine olives

italian sausage, tomato & mozzarella arancini

Tonight's Menu

June 2009

cheese
new moon with strawberry jam, cow’s milk, nc
crossroads blue with candied walnuts, raw cow’s milk, va
sandy creek with toasted hazelnuts, goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
oxtail terrine with horseradish mustard & pickled spring vegetables

first
chicken & white bean soup 6
summer vegetable minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local pasture raised strip steak with cucumbers, cherry tomatoes,
brioche croutons & balsmaic vinaigrette  12
local arugula salad with sourdough croutons, parmesan,
a poached egg & bacon vinaigrette 10
virginia clams steamed with white wine, tomato & salami 11

second
tagliatelle with spicy local beef ragù & parmesan 18
pan seared striped bass with summer squash ragôut & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge over potato gnocchi with
mornay sauce, bacon & green beans 19
housemade garlic sausage with potato & green bean salad & mustard jus  18
risotto with baby fennel, tomato & local goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
italian sausage, tomato & mozzarella arancini

Tonight's Menu

June 2009

cheese
new moon with strawberry jam, cow’s milk, nc
crossroads blue with candied walnuts, raw cow’s milk, va
crottin with toasted hazelnuts, goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
oxtail terrine with horseradish mustard & pickled spring vegetables

first
spicy chick pea & chorizo soup 6
zucchini soup with green olive relish 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
fritto misto alla piemontese: lamb fries, kidney & liver with green beans,
summer squash, semolina dumplings & summer fruit 12
local arugula salad with cucumbers, tomatoes, feta & balsamic vinaigrette 10
virginia clams steamed with white wine, tomato & salami 11

second
tagliatelle with spicy local beef ragù & parmesan 18
pan seared striped bass with summer squash ragôut & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge over potato gnocchi with
mornay sauce, bacon & yellow wax beans 19
housemade garlic sausage with potato & green bean salad & mustard jus  18
risotto with baby fennel, tomato & goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
italian sausage, tomato & mozzarella arancini

Tonight's Menu

June 2009

cheese
new moon with strawberry jam, cow’s milk, nc
crossroads blue with candied walnuts, raw cow’s milk, va
hickory grove with toasted hazelnuts, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pork rillette with cornichons, grainy dijon & grilled bread

first
spicy chick pea & chorizo soup 6
summer vegetable minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local romaine salad with hard boiled egg, sourdough croutons,
red onion, parmesan & anchovy vinaigrette 9
bruschetta with local mozzarella, tomato, arugula & radicchio 10
virginia clams with salami, braised fennel, white wine & tomato 11

second
spaghetti carbonara with farm egg, house cured guanciale & parmesan 17
pan seared nc grouper with summer squash ragôut & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge over potato gnocchi with
summer squash, olives & pan jus 19
housemade garlic sausage with local potato & green bean salad & mustard jus  18
risotto with baby fennel, tomato & goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
italian sausage, tomato & mozzarella arancini
fried smelts with caper aioli & lemon


18% gratuity will be added to checks for parties of 6 or more.

June 2009

cheese
julian with strawberry preserves, goat’s milk, nc
asher blue with candied walnuts, raw cow’s milk, ga
hickory grove with toasted hazelnuts, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
lamb liver terrine with pistachios, pickled spring vegetables, dijon & grilled bread

first
chicken, beet green & white bean soup 6
summer vegetable minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local arugula with roasted beets, goat cheese, walnuts & walnut vinaigrette 9
bruschetta with roquefort, local tomato, radicchio & extra virgin olive oil 11
virginia clams steamed with salami, braised fennel, white wine & tomato 10

second
spaghetti carbonara with house cured guanciale, pepper, farm egg & parmesan 19
pan seared nc grouper with summer squash ragôut & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge over potato gnocchi with
house cured ham, yellow wax beans & jus 19
housemade italian sausage with creamy polenta, broccoli raab & tomato broth  18
risotto with baby fennel, tomato & goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini
fried smelts with caper aioli & lemon

Tonight's Menu

June 2009

cheese
julian with strawberry preserves, goat’s milk, nc
asher blue with candied walnuts, raw cow’s milk, ga
hickory grove with toasted hazelnuts, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
lamb liver terrine with pistachios, pickled spring vegetables, dijon & grilled bread

first
chicken, pancetta & summer squash soup 6
arugula soup with lemon-dill creme fraiche 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local bibb lettuce with roasted beets, goat cheese, walnuts & walnut vinaigrette 9
bruschetta with roquefort, local tomato, radicchio & extra virgin olive oil 11


second
potato gnocchi with housecured ham, snap peas, parmesan cream & a poached egg 19
pan seared nc grouper with summer squash ragout & black olive vinaigrette 24
zucchini & ricotta ravioli with herb butter sauce, pine nuts & parmesan 18
braised leg of poulet rouge with yukon potato purée, local baby carrots & jus 19
housemade italian sausage with creamy polenta, braised chard & tomato broth  18
braised baby fennel & tomato risotto with goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini


18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
roquefort with candied walnuts, sheep’s milk, france
carolina moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pork rillette with cornichons, grainy dijon & grilled bread

first
chicken & summer squash minestrone 6
swiss chard & tomato soup with garlic crouton 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
local butter lettuce salad with hard boiled egg, sourdough croutons,
parmesan, red onion & anchovy vinaigrette 9
bruschetta with prosciutto, dandelion greens & red wine-fig compote 10
local shiitake ragôut with creamy polenta 10

second
local pork filled ravioli with tomato broth & parmesan 18
pan seared nc grouper with saffron potatoes & clam & chorizo broth 24
fresh spinach tagliatelle with local summer vegetables, lemon butter & parmesan 19
roasted breast of poulet rouge with potato gnocchi, green olives, zucchini & jus 19
pasture raised strip steak with arugula & tomato salad & roquefort butter  25
braised fennel & tomato risotto with goat cheese 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
caña de cabra with candied walnuts, goat’s milk, spain
carolina moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cherry compote, grainy dijon & grilled bread

first
chicken, chorizo & potato soup 6
sorrel soup with lemon créme fraîche 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
bruschetta with sautéed nc shrimp, dandelion greens & white beans 9
deep fried soft shell crab with arugula salad, bacon & buttermilk dressing 16

second
spinach papardelle with ragù bolognese & parmesan 18
pan seared nc grouper with yellow squash & tomato ragôut & black olive vinaigrette 23
ricotta & almond ravioli with orange butter sauce & parmesan 19
braised poulet rouge leg with potato gnocchi, green olives, zucchini & jus 19
local pasture raised beef ribeye with pommes frîtes & sauce bèarnaise  32
asparagus, braised fennel & lemon risotto 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
carolina moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cherry compote, grainy dijon & grilled bread

first
chicken, chorizo & potato soup 6
tuscan white bean soup with olive oil & grilled bread 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
seared local lamb loin with yukon potatoes & caper parsley pesto 14
local romaine salad with hard boiled egg, parmesan, red onion,
sourdough croutons & anchovy vinaigrette 9
deep fried soft shell crab with arugula salad, bacon & buttermilk dressing 16

second
spinach papardelle with ragù bolognese & parmesan 18
pan seared nc grouper with yellow squash & tomato ragôut & black olive vinaigrette 23
ricotta & almond ravioli with orange butter sauce & parmesan 18
braised poulet rouge leg with potato gnocchi, green olives, zucchini & jus 19
housemade italian sausage with creamy polenta, italian broccoli & tomato jus 19
asparagus, braised fennel & lemon risotto 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
saffron, chorizo & tomato arancini

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
carolina moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cherry compote, grainy dijon & grilled bread

first
chicken, chorizo & potato soup 6
early summer minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
pork & chicken raviolini with parsley & caper pesto & parmesan 10
local romaine salad with hard boiled egg, parmesan, red onion,
sourdough croutons & anchovy vinaigrette 9
pan-fried soft shell crab with tomato, cucumber & tarragon vinaigrette 16

second
spinach papardelle with ragù bolognese & parmesan 18
pan seared nc grouper with braised artichokes & beurre blanc 23
ricotta & almond ravioli with orange butter sauce & parmesan 19
braised poulet rouge leg with potato gnocchi, green olives, swiss chard & jus 19
housemade italian sausage with creamy polenta, italian broccoli & tomato jus 19
spring vegetable ragout with gnocchi a la romana 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
arugula & goat cheese arancini

Tonight's Menu

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
new moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with hard boiled egg, cornichons, dijon & grilled bread

first
chicken, white bean & beet greens soup 6
early summer minestrone with parmesan 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
pork & chicken raviolini with parsley & caper pesto & parmesan 10
local arugula salad with strawberries, local goat cheese
& balsamic vinaigrette 9
pan-fried soft shell crab with local asparagus & hollandaise 16

second
spaghetti with ragù bolognese & parmesan 18
pan seared nc grouper with braised artichokes & beurre blanc 23
local asparagus & ricotta ravioli with a lemon mint butter sauce & parmesan 19
breast of poulet rouge with potato, english pea & bacon hash, italian broccoli & jus 19
local pork chop with potato puree, italian broccoli & red wine jus 24
spring vegetable ragout with gnocchi a la romana 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
arugula & goat cheese arancini
asparagus with sunny side up eggs & parmesan

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Other Menu

We are participating in Restaurant Week this week. Here's the menu. There's also a show at the DPAC all week so this menu will also serve as our theater menu. Either way the price is $25 for this promotion.


first
white sweet potato soup with chive blossoms

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette

bruschetta with house-smoked mahi mahi,
dandelion greens salad & pickled red onions

second
asparagus & ricotta ravioli with lemon-mint butter sauce & parmesan

breast of poulet rouge with potato, spring pea & bacon hash, & italian broccoli

housemade italian sausage with creamy polenta, italian broccoli & tomato broth

third
espresso panna cotta with sugar cookies

dark chocolate mousse with hazelnut biscotti

pistachio cake with candied orange semifreddo & orange caramel


25

18% gratuity will be added to checks
for parties of 6 or more.
we request that the entire table participate when ordering from the prix fixe menu

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
new moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with hard boiled egg, cornichons, dijon & grilled bread

first
chicken, white bean & beet greens soup 6
white sweet potato soup with chive blossoms 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
pork & chicken raviolini with parsley & caper pesto & parmesan 10
local arugula salad with strawberries, local goat cheese
& balsamic vinaigrette 9
pan-fried soft shell crab with local asparagus & hollandaise 16

second
spaghetti with prosciutto, english peas, shallot cream & parmesan 18
pan seared nc tilefish with braised artichokes & beurre blanc 23
local asparagus & ricotta ravioli with a lemon mint butter sauce & parmesan 19
half poulet rouge with potato, english pea & bacon hash, italian broccoli & jus 19
local pork chop with creamy polenta, italian broccoli & red wine jus 24
spring vegetable ragout with gnocchi a la romagna 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
arugula & goat cheese arancini

18% gratuity will be added to checks for parties of 6 or more.

Restaurant Week Dinner Menu

Dinner
Triangle Restaurant Week
May 2009

first
white sweet potato soup with crème fraîche & chive blossoms

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette

housemade country paté with dijon, pickled vegetables & grilled bread

second
asparagus & ricotta ravioli with lemon-mint butter sauce & parmesan

half poulet rouge with potato, spring pea & bacon hash, & braised chard

housemade italian sausage with creamy polenta, braised chard & tomato broth

third
vanilla créme brulée with shortbread

dark chocolate mousse with hazelnut biscotti

lime & mint granita with lime sugar cookies


25

Restaurant Week Lunch Menu

Lunch
Triangle Restaurant Week
May 2009

first
white sweet potato soup with crème fraîche & chive blossoms

local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette

local arugula salad with strawberries, goat cheese & balsamic vinaigrette

second
asparagus & ricotta ravioli with lemon-mint butter sauce & parmesan

spinach & gruyere quiche with a small salad

beer battered nc tilefish with fries & caper aïoli

third
vanilla créme brulée with shortbread

dark chocolate mousse with hazelnut biscotti

lime & mint granita with lime sugar cookies


15

18% gratuity will be added to checks
for parties of 6 or more.

Graduation Weekend

For Friday, Saturday & Sunday we will offering a three course menu for dinner. Saturday & Sunday brunch will not change (see side bar for brunch menu).

Graduation Weekend
May 2009

first
white sweet potato soup with crème fraîche & chive blossoms

arugula salad with strawberries, goat cheese & balsamic vinaigrette

truffled chicken galantine with pistachio purée, grilled bread & tatsoi salad

nc grouper crudo wirh caper powder, lemon, parsley & extra virgin olive oil


second
asparagus & ricotta ravioli with lemon-mint butter sauce & parmesan

local pork chop with braised italian broccoli, creamy polenta & red wine jus

pan seared nc tilefish with artichoke & prosciutto risotto & beurre blanc

half poulet rouge with potato, english pea & bacon hash,
braised swiss chard & jus


third
pistachio cake with candied orange semifreddo & orange caramel

local strawberries with lemon curd brulée

dark chocolate mousse with hazelnut biscotti

lime & mint granita with lime sugar cookies


50

18% gratuity will be added to checks
for parties of 6 or more.

Tonight's Menu

May 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
new moon with honeycomb, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pig’s head terrine with marinated shallots, dijon & grilled bread

first
chicken & chorizo soup 6
garlicky white bean soup with grilled bread, olive oil & rosemary 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
chicken & pork raviolini with parsley-caper pesto & parmesan  10
pan fried soft shell crab on an arugula salad with red onion,
sourdough croutons & bacon vinaigrette 16
pan fried chicken livers with creamy polenta & balsamic onions 10

second
spaghetti with prosciutto, english peas, truffle butter & parmesan 19
pan seared nc mahi mahi with braised artichokes & beurre blanc 23
asparagus & ricotta ravioli with a lemon mint butter sauce & parmesan 19
half poulet rouge with lyonnaise potatoes, braised chard & bacon jus 19
housemade italian sausage with fennel-olive risotto, italian broccoli & tomato broth 18
spring vegetable ragoût with crispy polenta & pepper cress 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
english pea & goat cheese arancini

Closed for Brunch Tomorrow

Sorry for any inconvenience, but Piedmont will be closed tomorrow for a private function during the day. We will be open for regular dinner hours in the evening.

Tonight's Menu

May 2009

cheese
mountaineer with toasted hazelnuts, raw cow’s milk, va
sandy creek with prune compote, goat’s milk, nc
new moon with strawberry jam, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pig’s head terrine with marinated shallots, dijon & grilled bread

first
beef, white bean & rosemary soup 6
spring vegetable & green garlic soup with parmaesan & a poached egg 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
steamed nc clams with fennel-tomato broth & grilled bread  10
local arugula salad with hard boiled egg, parmesan,
sourdough croutons & bacon vinaigrette 9
pan fried nc soft shell crab on a mizuna, tatsoi & asparagus salad
with brioche croutons & a brown butter vinaigrette 16

second
spaghetti with prosciutto, english peas, truffle butter & parmesan 18
pan seared nc mahi mahi with braised artichokes & beurre blanc 23
asparagus & ricotta ravioli with a lemon mint butter sauce & parmesan 19
half poulet rouge with lyonnaise potatoes, braised kale & bacon jus 19
housemade italian sausage with fennel-olive risotto, italian brocoli & tomato broth 18
spring vegetable ragout with crispy polenta & pepper cress 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
chorizo & saffron arancini

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

April 2009

cheese
mountaineer with toasted hazelnuts, raw cow’s milk, va
sandy creek with prune compote, goat’s milk, nc
roquefort with candied pecans, raw sheep’s milk, france
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cherry compote, grainy dijon & grilled bread

first
pepper cress soup with chive creme fraiche 6
beef, white bean & rosemary soup 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
pan fried nc soft shell crab with local asparagus & hollandaise 16
local spinach salad with hard boiled egg, parmesan,
sourdough croutons & bacon vinaigrette 9
pork & chicken raviolini with parsley-caper pesto & parmesan 10

second
spaghetti with prosciutto, english peas, truffle butter & parmesan 18
pan seared nc tilefish with braised artichokes & beurre blanc 23
asparagus & ricotta ravioli with lemon mint butter sauce & parmesan 19
half poulet rouge with lyonaise potatoes, braised kale & jus 19
housemade italian sausage with fennel-olive risotto, braised kale & tomato broth 18
spring vegetable ragout with crispy polenta 18

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
chorizo & saffron arancini

Tonight we will be closed for a private function.

Sorry for any inconvenience.

Tonight's Menu

April 2009

cheese
mountaineer with toasted hazelnuts, raw cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
new moon with fig compote, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cornichons, dijon & grilled bread

first
chickpea & kale minestrone with parmesan 6
beef, white bean & rosemary soup 6
local farmer’s lettuce with fresh herbs & roasted shallot vinaigrette 8
pan fried nc soft shell crab on a spinach salad with brioche croutons
hard boiled egg & bacon vinaigrette 16
local arugula salad with parmesan,
sourdough croutons, red onion & lemon vinaigrette 9
goat cheese & artichoke raviolini with parsley-caper pesto & parmesan 10

second
tagliatelle with prosciutto, fresh peas, truffle butter & parmesan 18
pan seared nc mahi mahi with braised artichokes & beurre blanc 21
pasture raised beef ribeye with creamed spinach & roasted new potatoes 34
ricotta, chard & herb ravioli with pine nuts,
currants, lemon butter sauce & parmesan 18
half poulet rouge with potato hash, braised kale & bacon jus 19
risotto with braised fennel, black olives, lemon & parmesan 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Theatre Menu

April 11, 2009

first
housemade country pâté with dijon, pickled vegetables & grilled bread

chickpea & kale minestrone with parmesan

endive salad with apples, candied walnuts, fresh goat cheese & dijon vinaigrette


second
housemade italian sausage with broccoli raab, tomato broth & creamy polenta

ricotta, chard & herb ravioli with pine nuts,
currants, lemon butter sauce & parmesan

half poulet rouge with potato hash, roasted spring onions & bacon jus


third
almond cake with date semifreddo & orange caramel

vanillia bean crème brulée with shortbread

chocolate cake with chocolate swirled mint semifreddo

$25

Tonight's Menu

April 2009

cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
crottin with fig compote, goat’s milk, nc
carolina moon with honey, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie 8
housemade country pâté with dijon, pickled vegetables & grilled bread
house smoked beef tongue with cornichons, hard-boiled egg, dijon & grilled bread

first
chickpea & kale minestrone with parmesan 6
lentil soup with housemade garlic sausage 6
endive salad with apples, candied walnuts,
fresh goat cheese & dijon vinaigrette 9
mussels steamed with white wine, dijon & shallots with grilled bread 12
local spinach salad with hard-boiled egg, parmesan,
brioche croutons & bacon vinaigrette 8
goat cheese & artichoke raviolini with parsley-caper pesto & parmesan 10

second
spaghetti with prosciutto, fresh peas, truffle butter & parmesan 18
pan seared nc mahi mahi with braised artichokes & beurre blanc 21
local pork chop with broccoli raab, red wine jus & creamy polenta 24
ricotta, chard & herb ravioli with pine nuts,
currants, lemon butter sauce & parmesan 18
half poulet rouge with potato hash, roasted spring onions & bacon jus 19
risotto with braised fennel, black olives, lemon & parmesan 17

etceteras 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

April 2009


cheese
hickory grove with toasted hazelnuts, raw cow’s milk, nc
crottin with red wine-fig compote, goat’s milk, nc
carolina moon with honey, cow’s milk, nc
one for • 4; two for • 7; three for • 10


charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with cornichons, hard-boiled egg, dijon & grilled bread


first
chickpea & kale minestrone with parmesan • 6
lentil soup with housemade garlic sausage •6
local spinach salad with hard-boiled egg, parmesan, brioche croutons & bacon vinaigrette • 8
belgian endive salad with candied walnuts, pear, roquefort & dijon vinaigrette • 9
artichoke & goat cheese raviolini with parsley-caper pesto & parmesan • 10
seared scallops with fennel purée & citrus brown butter vinaigrette • 12


second
spaghetti with nc shrimp, chorizo & marinara • 18
pan seared nc striped bass with braised artichokes & beurre blanc • 24
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
ricotta & herb ravioli with pine nuts, currants, lemon butter sauce & parmesan • 18
half poulet rouge with yukon potato hash, braised kale & bacon jus • 19
risotto with english peas & truffle butter • 17


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

March 2009

cheese
hickory grove with toasted hazelnut, raw cow’s milk, nc
carolina moon with prune compote, cow’s milk, nc
humboldt fog with honeycomb, goat’s milk, ca
one for • 4; two for • 7; three for • 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cornichons, grainy mustard & grilled bread

first
chickpea & kale minestrone with parmesan • 6
lentil soup with housemade garlic sausage •6
radicchio & endive salad with pears, candied walnuts, roquefort & balsamic vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
local goat cheese raviolini with parsley-caper pesto & parmesan • 10
seared scallops with fennel purée & citrus beurre blanc • 12


second
spinach tagliatelle with spicy pork ragù & parmesan • 18
pan seared nc striped bass with saffron potatoes & chorizo-tomato broth • 24
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
ricotta & herb ravioli with pine nuts, currants, lemon butter sauce & parmesan • 18
half poulet rouge with yukon potato hash, braised kale & bacon jus • 19
risotto with english peas, truffle butter & pea shoots • 17


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

March 2009

cheese
hickory grove with toasted hazelnut, raw cow’s milk, nc
carolina moon with prune compote, cow’s milk, nc
humboldt fog with honeycomb, goat’s milk, ca
one for • 4; two for • 7; three for • 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
chicken liver mousse with cornichons, grainy mustard & grilled bread

first
chickpea & kale minestrone with parmesan • 6
italian wedding soup with duck meatballs, local chard & parmesan •6
radicchio & endive salad with pears, candied walnuts, roquefort & balsamic vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
local beef raviolini with parsley-caper pesto & parmesan • 10
seared scallops with fennel purée & citrus beurre blanc • 12


second
seared rare tuna with saffron potatoes & chorizo-tomato broth • 25
corzetti with prosciutto, peas, pea shoots, truffle cream & parmesan • 18
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
ricotta & herb ravioli with pine nuts, currants, lemon butter sauce & parmesan • 18
half poulet rouge with yukon potato hash, braised kale & bacon jus • 19
risotto with sautéed radicchio, apples & goat cheese • 17


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

March 2009

cheese
hickory grove with toasted hazelnut, raw cow’s milk, nc
carolina moon with apple jelly, cow’s milk, nc
humboldt fog with honeycomb, goat’s milk, ca
one for • 4; two for • 7; three for • 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
prosciutto with red wine preserved figs & grilled bread

first
creamy caulifower soup with roasted florets & parmesan crisp • 6
italian wedding soup with duck meatballs, local chard & parmesan •6
radicchio & endive salad with pears, candied walnuts, roquefort & balsamic vinaigrette • 9
seared scallops with crispy potato cake, sautéed spinach & grapefruit hollandaise • 12
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
local beef raviolini with parsley-caper pesto & parmesan • 10


second
spinach tagliatelle with spicy pork ragù & pecorino • 18
whole roasted nc black bass with fennel & orange salad • 20
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
ricotta & herb ravioli with pine nuts, currants, lemon butter sauce & parmesan • 18
half poulet rouge with yukon potato & sage hash, braised kale & bacon jus • 19
spring pea risotto with truffle butter, parmesan & local pea shoots • 17


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

18% gratuity will be added to checks for parties of 6 or more.

New Recession Proof Bar Menu

available only at the bar

soup of the day • 6

spaghetti & meatballs with parmesan • 12

grilled brie sandwich with fruit compote, grainy dijon & greens • 7.5

housemade pastrami sandwich with caramelized onions, gruyère & dijon • 8

local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8

housemade country pâté with dijon, pickled vegetables & grilled bread • 8

dozen local poulet rouge wings, buffalo style • 9

three local cheeses with accompaniments • 10

marinated picholine olives • 5

pommes frîtes with aïoli • 5

three arancini • 5


all sandwiches are served with pommes frîtes or a small salad

Tonight's Menu

March 2009

cheese
hickory grove with prune compote, raw cow’s milk, nc
carolina moon with apple jelly, cow’s milk, nc
humboldt fog with honey, goat’s milk, ca
one for • 4; two for • 7; three for • 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
prosciutto with red wine preserved figs & grilled bread

first
creamy caulifower soup with roasted florets & parmesan crisp • 6
italian wedding soup with duck meatballs, local chard & parmesan • 8
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
beet salad with walnuts, oranges, local goat cheese & citrus vinaigrette • 9
seared scallops with saffron & chorizo risotto & tomato broth • 12
goat cheese raviolini with truffle butter & local pea shoots • 12


second
spinach tagliatelle with spicy pork ragù & pecorino • 18
whole roasted nc black bass with fennel & orange salad • 24
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
ricotta & herb ravioli with pine nuts, currants, lemon butter sauce & parmesan • 18
half poulet rouge with sweet potato gratin, braised spinach & bacon jus • 19
spicy butternut squash stew with parmesan & gnocchi alla romana • 17


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

18% gratuity will be added to checks for parties of 6 or more.

Tonight's Menu

March 2009

cheese
old liberty with prune compote, cow’s milk, nc
carolina moon with apple jelly, cow’s milk, nc
humboldt fog with honey, goat’s milk, ca
one for • 4; two for • 7; three for • 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
housemade prosciutto with red wine preserved figs & grilled bread

first
creamy caulifower soup with roasted florets & parmesan crisp • 6
italian wedding soup with duck meatballs, greens & parmesan • 8
beet salad with walnuts, oranges, local goat cheese & citrus vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
goat cheese raviolini with truffle butter & local pea shoots • 12


second
seafood stew with monkfish, shrimp & scallops
in tomato broth with saffron-chorizo risotto cake • 25
spinach tagliatelle with spicy pork ragù & pecorino • 18
gnocchi with creamy mushroom ragôut, garlic confit & parmesan • 19
local beef braised with tomato, rosemary & green olives on creamy polenta • 21
spicy chick pea & butternut squash ragôut with crispy polenta & parmesan • 17
half poulet rouge with sweet potato gratin, braised kale & bacon jus • 19


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

February 2009

cheese
goat camembert with apple jelly, goat’s milk, nc
carolina moon with prune compote, cow’s milk, nc
hickory grove with candied walnuts, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
truffled chicken liver mousse with pistachio purée, grainy dijon & grilled bread

first
local beef & white bean minestrone • 7
sweet potato soup with brown butter & sage • 6
maple glazed local pork belly with butternut squash purée & crispy shallots • 10
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
white sweet potato raviolini with truffle cream sauce & parmesan • 12
endive salad with apples, walnuts, roquefort & walnut vinaigrette • 9


second
potato gnocchi with creamy mushroom ragôut, garlic confit & parmesan • 18
spicy chick pea & butternut squash ragôut with crispy polenta & parmesan • 17
housemade italian sausage with creamy polenta, braised kale & tomato broth • 18
roasted monkish with celery root, leek & prosciutto hash & red wine jus • 23
half poulet rouge with sweet potato gratin, braised kale & bacon jus • 19
potato & mortadella ravioli with bolognese sauce & parmesan • 19


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
saffron & chorizo arancini

Tonight's Menu

February 2009

cheese
goat camembert with apple jelly, goat’s milk, nc
carolina moon with prune compote, cow’s milk, nc
hickory grove with candied walnuts, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
truffled chicken liver mousse with pistachio purée, grainy dijon & grilled bread

first
clam & smoked bass chowder • 7
winter vegetable & white bean minestrone with parmesan & sage • 6
maple glazed local pork belly with butternut squash purée & crispy shallots • 10
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
white sweet potato raviolini with truffle cream sauce & parmesan • 12
endive salad with apples, walnuts, roquefort & walnut vinaigrette • 9


second
risotto with apples, hazelnuts & fresh goat cheese • 17
tagliatelle with creamy mushroom ragôut, garlic confit & parmesan • 18
housemade italian sausage with creamy polenta, braised kale & tomato broth • 18
whole pan-seared nc flounder with spicy white bean, tomato & fennel broth • 23
potato & mortadella ravioli with bolognese sauce & parmesan • 19
half poulet rouge with potatoes lyonaise, braised kale & jus • 19


etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
saffron & chorizo arancini

Theatre Menu

Just a reminder to those of you heading to the Durham Performing Arts Center to see Rent this week. We will be offering a pre-fixe Theatre Menu from 5:00 to 7:00 every night there's a performance. It's a great deal at $30, and allows you to have a wonderful meal and still get to the show on time. We'll be offering this through Saturday the 25th. From 5:30 on our regular a la carte menu will also be available.

January 21, 2008

Theatre Menu


first
white bean & root vegetable minestrone with parmesan & sage
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette
housemade country pâté with dijon, pickled vegetables & grilled bread


second
crispy leg of duck confit with potatoes lyonaise, braised kale & jus
risotto with apples, hazelnuts & local goat cheese
housemade italian sausage with creamy polenta, braised kale & tomato broth


third
vanilla créme brulée with shortbread
ricotta cheesecake with fig & cherry compote
pear & almond tart with vanilla semifreddo
$30

This Month's Menu

January 2009

cheese
carolina moon with apple butter, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck rillette with cranberry compote, grainy dijon & grilled bread

first
clam & smoked bass chowder • 7
winter vegetable & white bean minestrone with parmesan & sage • 6
maple glazed local pork belly with butternut squash purée & crispy shallots • 10
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 8
endive salad with apples, walnuts, roquefort & walnut vinaigrette • 9
sweet potato raviolini with truffle cream & parmesan • 12

second
risotto with apples, hazelnuts & local goat cheese • 17
housemade italian sausage with creamy polenta, braised kale & tomato broth • 18
black pepper tagliatelle with roasted parsnips, braised geens, garlic confit & parmesan • 18
whole pan-seared nc flounder with spicy white bean, tomato & fennel broth • 23
potato & mortadella ravioli with bolognese sauce & parmesan • 19
half local chicken with potatoes lyonaise, braised kale & jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & black olive arancini

Tonight's Menu

January 7, 2009

cheese
carolina moon with apple butter, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
hickory grove with candied pistachios, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread

first
clam & smoked bass chowder • 6
white sweet potato & leek soup • 6
local farmer’s lettuce with fresh herbs roasted shallot vinaigrette • 8
endive & roquefort salad with apples, walnuts & walnut vinaigrette • 9
braised pork belly with white bean ragôut & balsamic glaze • 10
polenta gnocchi with beef cheek ragu & parmesan • 10

second
risotto with apples, hazelnuts & local goat cheese • 17
north carolina speckled trout with potato-bacon hash hollandaise • 22
housemade italian sausage with creamy polenta, braised kale & tomato broth • 18
fresh tagliatelle with local dino kale, roasted garlic, chickpeas & parmesan • 18
fresh papardelle with sauteed shrimp, clams, octopus & spicy marinara • 19
duck breast with sweet potato purée, braised kale & cranberry jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & black olive arancini

Tonight's Menu

January 3, 2009

cheese
carolina moon with apple jelly, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver mousse with cornichons, grainy dijon & grilled bread

first
lentil & housemade ham soup • 6
kale & white bean minestrone with parmesan • 6
endive salad with apples, roquefort, toasted walnuts & walnut vinaigrette • 9
bruschetta with butternut squash caponata, shaved parmesan & balsamic reduction • 9
housemade cotecchino sausage with white bean ragôut & balsamic • 10
local farmers lettuce with fresh herbs & roasted shallot vinaigrette • 8

second
risotto with apples, hazelnuts & local goat cheese • 17
local pork chop with creamy polenta, braised kale & red wine jus • 24
fish stew with octopus, clams, shrimp, saffron potatoes & fennel-chorizo broth • 22
white sweet potato ravioli with brown butter-sage sauce & parmesan • 18
half poulet rouge with potatoes lyonaise, braised kale & jus • 19
spinach papardelle with spicy pork ragù & parmesan • 18

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & black olive arancini

Tonight's Menu

January 2, 2009

cheese
carolina moon with apple jelly, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
truffled chicken liver mousse, with cornichons, grainy dijon & grilled bread

first
sweet potato & leek soup • 6
lentil & housemade ham soup • 6
endive salad with apples, roquefort, toasted walnuts & walnut vinaigrette • 9
bruschetta with butternut squash caponata, shaved parmesan & balsamic reduction • 10
local farmers lettuce with fresh herbs & roasted shallot vinaigrette • 8
apple glazed pork belly with leek & apple hash • 10

second
risotto with apples, hazelnuts & local goat cheese • 17
nc trout with saffron potatoes, clams & fennel-chorizo broth • 20
local pork chop with creamy polenta, roasted brussels sprouts & red wine jus • 24
white sweet potato ravioli with brown butter-sage sauce & parmesan • 18
half poulet rouge with potatoes lyonaise, braised kale & jus • 19
spinach papardelle with spicy pork ragù & parmesan • 18

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & black olive arancini

Tonight's Menu

December 31, 2008

new years eve
gougèresgrapefruit & prosecco cocktail

FIRST
truffled chicken liver mousse with pistachio, pickled vegetables, dijon & grilled bread
mixed antipasti: goat cheese & cranberry arancini, butternut caponata crostini & bean salad
raw nc amberjack with radish, lemon, olive oil & caper salt

SECOND
housemade cotecchino with lentil ragôut & balsamic
local arugula salad with deep fried oysters, red onion & bacon vinaigrette
winter minestrone with local kale, white beans & root vegetables

THIRD
spicy seafood stew with snapper, clams, blue crab & saffron potatoes in chorizo-fennel broth
local pork porterhouse with pear & parsnip purée, roasted brussels sprouts & red wine jus
white sweet potato ravioli with hazelnuts, truffle butter & parmesan

CHEESE
goat lady sandy creek & chapel hill creamery hickory grove with candied pecans & apple butter
(• 10 supplement)

FOURTH
port poached pear with spice cake, vanilla ice cream & dark chocolate sauce
cranberry brown butter tart with caramel orange ice creamblood
orange granita with prosecco & pistachio shortbread

four courses • 50
with wine pairings • 75

tonight's menu

December 28, 2008

cheesecarolina moon with apple jelly, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
new moon with candied pecans, cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
truffled chicken liver mousse, with cornichons, grainy dijon & grilled bread

first
sweet potato & leek soup • 6
lentil & house-cured ham soup • 6
endive salad with apples, roquefort, toasted hazelnuts & walnut vinaigrette • 9
local farmers lettuce with fresh herbs & roasted shallot vinaigrette • 8
bruschetta with smoked bass, herb goat cheese & caper herb salad • 10
local beef raviolini with red wine-truffle jus & parmesan • 12

second
spinach papardelle nc shrimp & spicy marinara • 18
sweet potato ravioli with brown butter & sage sauce • 18
half poulet rouge with potatoes lyonaise, braised kale & jus • 19
butternut squash risotto with toasted pistachios & goat cheese • 17
pan seared mahi mahi with saffron potatoes & fennel & chorizo broth • 20
choucroute garni with housemade sauerkraut, smoked pork loin, braised pork belly, housemade frankfurter sausage & mustard jus • 21

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
tomato & black olive arancini

Holiday Hours

Piedmont will be closed for the holiday on Tuesday, Wednesday, Thursday & Friday lunch of this week. We will be open for Friday dinner. We will also be closed for lunch on December 31st & all day on January 1st. Sorry for any inconvenience & have a great holiday.

We still have reservations available for our New Year's Eve extravaganza. Hope to see you then. Call for reservations at 919-683-1213. Check down below for that night's menu.

Cheers!

Tonight's Menu

December 21, 2008

cheese
carolina moon with cranberry compote, cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
providence with candied pecans, raw goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pork rillette with pickled cherries, grainy dijon & grilled bread

first
fennel & apple soup • 6
french lentil soup with dijon cream • 6
endive salad with apples, roquefort, walnuts & walnut vinaigrette • 9
roasted beef marrow bones with parsley & caper salad & grilled bread • 10
nc clams steamed with shallots, dijon, tarragon & vermouth • 11
local beef raviolini with red wine-truffle jus & parmesan • 12

second
fresh papardelle with ragù bolognese & parmesan • 18
mahi-mahi with saffron potatoes & chorizo-fennel broth • 20
goat cheese & herb ravioli with radicchio & orange butter sauce • 18
spicy chick pea & butternut squash ragôut with crispy polenta & braised kale • 17
cassoulet with duck confit, garlic sausage, pork belly & white bean ragôut • 21
half poulet rouge with celery root, potato & bacon hash, braised kale & jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
sausage & black olive arancini

Tonight's Menu

December 19, 2008

cheese
carolina moon with apple jelly, cow’s milk, nc
sandy creek with prune compote, goat’s milk, nc
providence with candied pecans, raw goat’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
pork rillette with cranberry relish, grainy dijon & grilled bread

first
french lentil soup with dijon cream • 6
white sweet potato & leek soup with fried sage • 6
endive salad with apples, roquefort, walnuts & walnut vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
nc clams steamed with shallots, dijon, tarragon & vermouth • 11
local beef raviolini with red wine-truffle jus & parmesan • 12

second
fresh papardelle with mussels & spicy marinara • 19
mahi-mahi with saffron potatoes & chorizo-fennel broth • 24
goat cheese & herb ravioli with radicchio & orange butter sauce • 18
spicy chick pea & butternut squash ragôut with crispy polenta & braised kale • 17
cassoulet with duck confit, garlic sausage, pork belly & white bean ragôut • 21
half poulet rouge with celery root & bacon hash, braised kale & jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
sausage & black olive arancini

Theatre Deal

December 17, 2008

Starting tonight we will be offering a pre-fixe menu from 5-7 on nights of Durham Performing Arts Center events.

Theatre Menu

first
white sweet potato & leek soup with fried sage
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette
housemade country pâté with dijon, pickled vegetables & grilled bread

second
local arugula & ricotta ravioli with tomato-parmesan broth
half poulet rouge with celery root & bacon hash, braised kale & jus
housemade italian sausage with creamy polenta, braised kale & tomato broth

third
lemon tart with thyme sugar
chocolate mousse with walnut biscotti
brioche bread pudding with chocolate sauce & brandied cherries


• 25

Tonight's Menu

December 17, 2008

cheese
carolina moon with apple jelly, cow’s milk, nc
goat camembert with prune compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked duck breast with cranberry relish, grainy dijon & grilled bread

first
french lentil soup with dijon cream • 6
white sweet potato & leek soup with fried sage • 6
endive salad with apples, roquefort, walnuts & walnut vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
local beef raviolini with red wine-truffle jus, shaved fresh truffles & parmesan • 15
nc clams steamed with shallots, dijon, tarragon & belgian beer • 11

seconds
pinach papardelle with mussels & spicy marinara • 19
mahi-mahi with saffron risotto & chorizo-fennel broth • 24
local arugula & ricotta ravioli with tomato-parmesan broth • 18
spicy chick pea & butternut squash ragôut with crispy polenta & braised kale • 17
cassoulet with duck confit, garlic sausage, pork belly & white bean ragôut • 21
half poulet rouge with celery root & bacon hash, glazed carrots & jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
sausage & black olive arancini

Tonight's Menu

December 12, 2008

cheese
carolina moon with apple jelly, cow’s milk, nc
sandy creek with cherry compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver mousse with cranberry relish, grainy dijon & grilled bread

first
local beef minestrone with parmesan • 6
sweet potato & leek soup with fried sage • 6
local arugula salad with apples, goat cheese, walnuts & walnut vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
nc clams steamed with pancetta, onions, red chilies & white wine • 10
local beef raviolini with red wine jus & parmesan • 11

second
local arugula & ricotta ravioli with tomato-parmesan broth • 18
risotto with radicchio, blood orange, pistachios & goat cheese • 18
spaghetti carbonara with housemade guanciale, pepper, farm egg & parmesan • 18
fisherman’s stew with snapper, mussels, shrimp, saffron potatoes & chorizo-fennel broth • 24
cassoulet with duck confit, garlic sausage, pork belly & white bean ragôut • 21
half local chicken with celery root & bacon hash, braised kale & jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash caponata crostini
chicken croquetas

Tonight's Menu

December 11, 2008

cheese
carolina moon with apple jelly, cow’s milk, nc
sandy creek with cherry compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver terrine with cranberry relish, grainy dijon & grilled bread

first
local beef minestrone with parmesan • 6
sweet potato & leek soup with fried sage • 6
local arugula salad with apples, goat cheese, walnuts & walnut vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
nc clams steamed with pancetta, onions, red chilies & white wine • 9
local beef raviolini with red wine jus & parmesan • 11

second
local arugula & ricotta ravioli with tomato-parmesan broth • 18
chickpea & butternut squash ragôut with braised greens & crispy polenta • 18
spaghetti carbonara with housemade guanciale, pepper, farm egg & parmesan • 18
fisherman’s stew with hogfish, mussels, shrimp, saffron potatoes & chorizo-fennel broth • 25
housemade italian sausage with black olive risotto, kale & tomato broth • 18
half local chicken with potato purée, kale & cranberry jus • 19

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash caponata crostini
chicken croquetas

New Year's Eve 2009

December 31, 2008

new years eve

prosecco cocktail & gougères

FIRST
truffled chicken liver mousse with pistachios, pickled vegetables, dijon & grilled bread
mixed antipasti: goat cheese & cranberry arancini, butternut squash caponata crostini, & bean salad
raw nc yellow fin tuna with radish, lemon, olive oil, chives & caper salt

SECOND
housemade cotecchino with lentil ragout & aged balsamic
local arugula salad with deep fried nc oysters, red onion & bacon vinaigrette
winter minestrone with local kale, white beans & root vegetables

THIRD
spicy seafood stew with hogfish, clams, shrimp & saffron potatoes in a chorizo-fennel broth
local pork porterhouse with pear & parsnip puree, brussels sprouts roasted with pancetta & red wine jus
white sweet potato ravioli with hazelnuts, winter truffles & parmesan

CHEESE
goat lady dairy sandy creek & chapel hill creamery hickory grove with candied pecans & cranberry jelly (• 10 supplement)

FOURTH
port poached pear with spice cake, vanilla ice cream & dark chocolate sauce
cranberry brown butter tart with caramel orange ice cream
blood orange granita with prosecco & pistachio shortbread

four courses • 50
with wine pairings • 75

Tonight's Menu

December 10, 2008

cheese
carolina moon with apple butter, cow’s milk, ga
sandy creek with cranberry-raisin compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver terrine with cranberry relish, grainy dijon & grilled bread

first
local beef minestrone with parmesan • 6
sweet potato & leek soup with fried sage • 6
arugula salad with apples, goat cheese, walnuts & walnut vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
nc clams steamed with pancetta, onions, red pepper & white wine • 10
local beef raviolini with red wine jus & parmesan • 11

second
fresh spinach papardelle with ragù bolognese & parmesan • 19
local spinach & ricotta ravioli with tomato-parmesan broth • 18
chickpea & butternut squash ragôut with braised greens & crispy polenta • 18
housemade italian sausage with black olive risotto, sautéed arugula & tomato broth • 18
half local chicken with potato purée, collards & cranberry jus • 19
nc hogfish with saffron potatoes & chorizo-fennel broth • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash caponata crostini
chicken croquetas

Tonight's Menu

December 6, 2008

cheese
green hill with apple butter, cow’s milk, ga
sandy creek with cranberry-raisin compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
duck liver terrine with cranberry relish, grainy dijon & grilled bread

first
french lentil & bacon soup • 6
sweet potato & leek soup with fried sage • 6
tatsoi & arugula salad with brioche croutons, lardons, poached egg & bacon vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
seared scallops with citrus braised radicchio & grapefruit beurre blanc • 12
local beef raviolini with red wine jus & parmesan • 11

second
fresh spinach papardelle with ragù bolognese & parmesan • 19
local spinach & ricotta torteloni with tomato-parmesan broth • 18
chickpea & butternut squash ragôut with chard & crispy polenta • 18
housemade italian sausage with black olive risotto, collards & tomato broth • 18
pan roasted duck breast with celery root purée, collards & cranberry jus • 19
nc mahi-mahi with saffron potatoes & chorizo-fennel broth • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
chicken croquetas

Tonight's Menu

December 5, 2008

cheese
green hill with apple butter, cow’s milk, ga
sandy creek with cranberry-raisin compote, goat’s milk, nc
hickory grove with candied pecans, raw cow’s milk, nc
one for 4; two for 7; three for 10

charcuterie • 8
housemade country pâté with dijon, pickled vegetables & grilled bread
smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first
french lentil & bacon soup • 6
sweet potato & leek soup with fried sage • 6
tatsoi & arugula salad with brioche croutons, lardons, poached egg & bacon vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
seared scallops with citrus braised radicchio & shoestring potatoes • 12
local beef raviolini with tomato jus & parmesan • 11

second
fresh spinach papardelle with ragù bolognese & parmesan • 19
local spinach & ricotta torteloni with tomato-parmesan broth • 18
chickpea & butternut squash ragôut with chard & crispy polenta • 18
pan roasted duck breast with celery root purée, collards & cranberry jus • 19
nc mahi-mahi with saffron potatoes & chorizo-fennel broth • 25
braised local beef shank with collards & barbera risotto • 24

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
turkey liver mousse crostini with cranberry relish
chicken croquetas