Tonight's Menu

November 30, 2008

cheese
carolina moon with apple butter, cow’s milk, nc
goat camembert with candied pecans, goat’s milk, nc
hickory grove with fig compote, 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
white bean & smoked sausage soup • 6
potato & leek soup with fried sage • 6
arugula salad with apples, goat cheese, hazelnuts & dijon vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
braised pork belly with housemade sauerkraut & spicy mustard glaze • 9
local beef raviolini with truffle butter & parmesan • 10

second
butternut squash risotto with apples & thyme butter • 18
fresh tagliatelle with steamed mussels & spicy marinara • 19
roasted duck breast with braised greens, potato gratin & red wine jus • 19
house made italian sausage with tomato broth, greens & creamy polenta • 18
herb & goat cheese ravioli with radicchio, orange butter sauce & parmesan • 18
nc grouper with saffron gnocchi & chorizo-fennel broth • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash & goat cheese arancini

tonight's menu

November 28, 2008

cheese
carolina moon with apple butter, cow’s milk, nc
goat camembert with candied pecans, goat’s milk, nc
bleu de basque with fig 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
smoked beef tongue with hard boiled egg, cornichons, grainy dijon & grilled bread

first
white bean & smoked sausage soup • 6
potato & leek soup with fried sage • 6
arugula salad with apples, roquefort, hazelnuts & dijon vinaigrette • 9
local farmer’s lettuce salad with picked herbs & roasted shallot vinaigrette • 9
braised pork belly with housemade sauerkraut & spicy mustard glaze • 9
local beef raviolini with truffle butter & parmesan • 10

second
butternut squash risotto with apples & thyme butter • 18
fresh tagliatelle with steamed mussels & spicy marinara • 19
house made italian sausage with tomato broth, greens & creamy polenta • 18
roasted duck breast with braised greens, potato gratin & red wine jus • 19
herb & goat cheese ravioli with radicchio, orange butter sauce & parmesan • 18
seared rare nc tuna with chorizo, fennel & saffron gnocchi • 25

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash & goat cheese arancini

Tonight's Menu

November 17, 2008

cheese
carolina moon with apple butter, cow’s milk, nc
sandy creek with candied pecans, goat’s milk, nc
bleu de basque with cherry 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
pork rillette with cornichons, grainy dijon & grilled bread

first
beluga lentil & duck soup • 7
white sweet potato soup with maple cream • 6
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
arugula with hardboiled egg, red onion, brioche croutons & bacon vinaigrette • 9
chicken liver raviolini with radicchio, truffle butter & fresh umbrian truffles • 14
braised local pork belly with apple purée, cipolini onion & mustard glaze • 10

second
spinach papardelle with ragù bolognese & parmesan • 19
white bean & roasted garlic ragôut with braised rapini & gnocchi alla romana • 17
housemade italian sausage with creamy polenta, braised kale & tomato broth • 18
half poulet rouge with braised greens, potato purée & red wine fruit jus • 19
goat cheese ravioli with radicchio, orange butter sauce & parmesan • 18
seared rare nc tuna with black olive tomato risotto & anchovy butter • 23

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash & goat cheese arancini

Tonight's Menu

November 15, 2008

cheese
new moon with apple jelly, cow’s milk, nc
le lingot with candied pecans, goat’s milk, france
bleu de basque with prune 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
pork rillette with cornichons, grainy dijon & grilled bread

first
beluga lentil & bacon soup • 7
white sweet potato soup with maple cream • 6
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
arugula with hardboiled eggs, button mushrooms, brioche croutons & bacon vinaigrette • 10
chicken liver raviolini with radicchio, truffle butter & parmesan • 13
braised pork belly with sweet potato purée & cipolini onion • 9

second
spinach papardelle with ragù bolognese & parmesan • 19
white bean & roasted garlic ragôut with braised rapini & gnocchi alla romana • 17
beef shortrib borguignon with mushrooms, lardons, glazed vegetables & potato purée • 25
half poulet rouge with braised greens, creamy polenta & red wine fig jus • 19
goat cheese ravioli with radicchio, orange butter sauce & parmesan • 18
nc wahoo with fregola sarda & clams in a chorizo-fennel broth • 23

etceteras • 5
pommes frîtes with aïoli
marinated picholine olives
butternut squash & goat cheese arancini

Tonight's menu

November 12, 2008

cheese
new moon with apple jelly, cow’s milk, nc
le lingot with candied pecans, goat’s milk, france
pecorino stagionto with prune compote, raw sheep’s milk, italy
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
beef torteloni in parmesan & tomato broth • 7
white sweet potato soup with maple cream • 6
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
tatsoi salad with hardboiled eggs, button mushrooms, brioche croutons & bacon vinaigrette • 10
chicken liver raviolini with radicchio, truffle butter & parmesan • 13
braised local pork belly with cabbage, cipolini onions & jus • 10

second
spaghetti carbonara with housemade guanciale, farm egg, pepper & parmesan • 19
white bean & roasted garlic ragôut with braised rapini & gnocchi alla romana • 17
housemade italian sausage with brasied cabbage, creamy polenta and tomato broth • 18
nc wahoo with fregola sarda & clams in a chorzo fennel broth • 22
butternut squash ravioli with sage, pine nut butter sauce & parmesan • 18
half local chicken with yukon gold potato puree, sauteed spinach & fig jus • 19

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

Tonight's Menu

November 7, 2008

cheese
new moon with apple jelly, cow’s milk, nc
goat camembert 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
pork rillette with cornichons, grainy dijon & grilled bread

first
beef torteloni in parmesan & tomato broth • 7
white sweet potato soup with maple crème fraîche • 6
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
local arugula salad with beets, roquefort, candied walnuts & walnut vinaigrette • 10
chicken liver raviolini with radicchio, truffle butter & parmesan • 13
braised local pork belly with cabbage, cipolini onions & jus • 10

second
potato gnocchi with ragù bolognese & parmesan • 19
risotto with apples, currants, pinenuts & goat cheese • 17
local beef bourguignon with bacon loardons, mushrooms, glazed vegetables & potato purée • 24
nc wahoo with white bean, chorizo & fennel ragôut & pimentón vinaigrette • 22
butternut squash ravioli with brown butter, sage, pistachios & parmesan • 18
half poulet rouge with creamy polenta, braised rapini & fig jus • 19

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

Tonight's Menu

November 5, 2008

cheese
new moon with apple jelly, cow’s milk, nc
goat camembert with toasted hazelnuts, goat’s milk, nc
hickory grove with cherry compote, 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
beef torteloni with borlotti beans & tomato broth • 7
beluga lentil & vegetable soup with dijon crème fraîche • 6
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
local arugula salad with beets, roquefort, candied walnuts & walnut vinaigrette • 10
seared scallops with parsnip purée & sweet & sour onion relish • 13
poached nc shrimp, mizuna & bacon vinaigrette on bruschetta • 10

second
risotto with apples, currants, pinenuts & goat cheese • 17
fresh tagliatelle with local beef meatballs, marinara & parmesan • 19
braised local beef brisket with potato purée, button mushrooms & red wine jus • 24
nc wahoo with white bean, chorizo & fennel ragôut & pimentón vinaigrette • 22
half poulet rouge with white sweet potato gratin, braised rapini & jus • 19
butternut squash ravioli with brown butter, sage, pistachios & parmesan • 18

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