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