Dinner Menu
Cocktails
Mandarin Mojito
fresh orange and lime muddled with fresh mint and
Absolut mandarin vodka $8
Lewis Farms Strawberry Sangria
With fresh strawberries, white wine and Stoli
strawberry vodka
$7
Basil-Elderflower Martini
with fresh lime juice and basil mixed with
St. Germaine and Skyy vodka $11
Starters
Chilled potato-wild ramp soup
with smoked paprika oil $7
Snead's Ferry she-crab soup
with sweet sherry reduction
$7
Spinach salad
with radishes, Lewis Farm strawberries, candied
lemon, pecans, and balsamic jam crouton
$6
Bibb salad
with Prodigal Farm goat cheese, walnuts,
cucumber, and lemon-tarragon vinaigrette
$6
Grilled asparagus chopped salad with
roasted red peppers, bacon, bleu cheese, and green peppercorn puree
$7
Wood-fire grilled fresh
bacon with a cauliflower puree,
Swiss chard, and sorghum gastrique
$8
Trio of cheeses
with
sweet and savory compotes and house made crackers
$12
Crispy Tanglewood Farms chicken
livers with spring onion and blue cheese
aioli
$9
Seafood Trio with
shrimp and cucumber salad, salmon belly tartar,
and wild striped bass with green peppercorn reduction
$10
Fried green tomatoes with
spicy buttermilk and aged balsamic $8
Large Salads and Pasta
Grilled salmon salad
with roasted red peppers, asparagus, pickled red onions, and basil balsamic vinaigrette
$14
Tanglewood Farms roasted chicken salad
with Prodigal Farm goat cheese, Lewis Farm
strawberries, cucumbers, and a lemon-tarragon vinaigrette
$13
Pope Farms lamb ravioli
with mint-pesto cream, sautéed spinach,
and grana padano cheese
$17
Pamlico Shrimp and
pappardelle pasta
with mushrooms, asparagus, spinach, and
truffle butter marscapone $18
Chef’s Entrées
Cornmeal-crusted Carolina Classics Farm catfish
with ancho grit cake, sautéed
spinach, green tomato butter, and blood orange
relish
$16
Pan-seared New Bedford scallops
with homemade chorizo, fingerling potatoes,
broccoli, and a red pepper vinaigrette $24
Pocini-crusted Tanglewood
Farms chicken roulade
with spinach and goat cheese stuffing, radishes,
wilted greens, and basil-walnut pesto $17
Cracklin’ pork shank
with blue cheese grits, spinach, and green tomato
marmalade $18
Blackeye pea cakes
with braised Swiss chard and Creole tomato
sauce$16
From the Hardwood Fire
Hardwood fire grilled fish and beef served with your choice of sauce and two side dishes.
Atlantic Salmon filet
$18
Big Rock Swordfish
$21
Chesapeake, VA Striped
bass $22
Moore Brothers' barbeque
beef brisket $18
Angus Filet Mignon
$28
Rogers Ranch bone-in Ribeye $27
Chef’s Complements
Choose one of these sauces to give your hardwood fire grilled entrée a personal touch.
Roasted red pepper
vinaigrette
Champagne tarragon butter
Green tomato
butter
18 Seaboard Worcestershire
Bleu cheese balsamic glaze
Mint and cucumber yogurt
All sauces served on the side. Choose additional sauces for 1.50 each.
Side Dishes
Old Mill of Guilford cheddar grits
Leek and ramp buttermilk
mashed potatoes
Prodigal Farm goat cheese smashed red
potatoes
Roasted cauliflower with crispy
capers
Cannady Apiaries
honey-glazed sweet
onions
Sautéed spinach
18% GRATUITY INCLUDED ON PARTIES
OF 6 OR MORE
$25 PER BOTTLE CORKAGE FEE FOR OUTSIDE WINE,
LIMIT ONE BOTTLE PER PARTY
$15 FEE FOR OUTSIDE DESSERTS
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