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First Course
Crab with Sherry and Nutmeg Custard, Sudachi & Black Pepper Tapioca Edamame, Avocado, Cauliflower, Sea Beans
Sweet Pickled Baby Tomatoes with Iced Tomato Water Parmesan, Cucumber, Eggplant, Celery
*Yellow Pepper Soup with 62 Degree Egg & Confit Red Pepper Brown Butter, Brioche, Radish, Parmesan
*King Troll Salmon Crudo with Cucumber and Local Honey Cured Caviar Hibiscus, Lemon Oil, Beech Mushrooms, Beetroot
*“Duo of Foie Gras” Torchon, Seared, Raspberry, Ginger, Sunchoke
*Beef Tartare with King Oyster Carpaccio and Whipped Porcini Oil White Asparagus, English Peas, Guanciale, Red Cabbage
Second Course
Glazed Quail with Peach Marmalade & Pickled Mustard Seeds Farro, Corn, Butter Beans, Applewood Smoked Bacon
Chicken Fried Pork Cheeks with Sour Cherries & Cucumber Collard Greens, Peanut, Jalapeno, Radish
Arugula & Peach Salad with Parmesan, Lemon & Vanilla Dressing Truffle, Celery, Sesame Seeds, Fennel
Butter Poached Shrimp with Creamed Corn and Verjus Sweet Potato, Quinoa, Baby Peppers, Tarragon
Strawberry Grouper with Crispy Prosciutto, Grapefruit & Tomato Avocado, Capers, Olives, Fennel
European Seabass with Roasted Hearts of Palm with Escabeche of Vegetables Anise, English Peas, Asparagus, Cauliflower
Main Course
*Roasted Lamb Loin with Cauliflower Risotto, Lamb Chopper & Malaga Raisins Hazelnuts, Pencil Leeks, Tarragon Mustard, Radishes
*Prosciutto Wrapped Saddle of Rabbit with Confit Garlic, Cider & Star Anise Sauce Black Barley, Celery Root, Fava Beans, Maitake Mushrooms
*North Carolina Mountain Trout with Heirloom Tomatoes & Horseradish Sweet Peppers, Leeks, Green Beans, Black Garlic
Roasted Atlantic Cod with Potato Puree and Ruby Red Shrimp Pencil Leeks, Mustard Seeds, Elderflower, Baby Carrots
Seared NC Red Fish with Crispy Egg Yolk, Scallop & Mint Velouté Eggplant, Spinach, Salsify, Pepquinos
Tasting of Beef with Smoked Tomatoes & Maitake Mushrooms Shoulder Tenderloin, Striploin, Braised Beef, Mustard
Roast Chicken with Truffle and Celery Root Puree & Chanterelles Pearl Onions, Baby Zucchini, Romanesco, Celery
Globe Artichoke with Roasted Sunchokes and Eggplant Caviar & Pinenut Cronses, Beluga Lentils, Tarragon, Baby Carrot
Dessert
Shaved Pineapple with Muscat and Sage & Yoghurt Sorbet Pink Peppercorn, Meyer Lemon, Green Olive, Vanilla
Velvet Chocolate Pistachio Mousse with Bing Cherries & Vanilla Orange, Madeira, Shortbread, Thyme
Sweet Pea Mousse with Marjoram & Cream Cheese Ice Cream Yogurt, Mint, Hazelnut, Lemon
Poached Apricots with Toasted Meringue & Apricot Sorbet Jasmine, Rolled Oats, Ricotta, Lemon
Hot Chocolate Soufflé Hot Chocolate Sauce, Whipped Cream
A Selection of Artisan Cheeses House made Chutney, Apricot & Oatmeal Bread