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

Tonight's Menu

December 3, 2008

cheese
carolina moon with apple butter, cow’s milk, nc
goat camembert 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
white bean & smoked sausage soup • 6
sweet potato & leek soup with fried sage • 6
tatsoi salad with brioche croutons, lardons, poached egg & bacon vinaigrette • 9
local farmer’s lettuce salad with fresh herbs & roasted shallot vinaigrette • 9
mussels steamed in shallots, vermouth & dijon with grilled bread • 10
local beef raviolini with truffle butter & parmesan • 12

second
butternut squash risotto with apples & thyme butter • 18
fresh tagliatelle with chickpeas, housemade pancetta, spicy marinara & parmesan • 19
crispy leg of duck confit with braised greens, potato gratin & cranberry 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 mahi-mahi with saffron potato gnocchi & chorizo-fennel broth • 25

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