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.