Spring Menu


Sizzling Skillet of P.E.I. Mussels
Served in a chardonnay garlic butter sauce with shallots and herbs,
accompanied with toasted baguette  14

Charcuterie and Artisan Cheese Board
Chef’s Daily selection of gourmet meats and cheese  14

Grilled New Zeland Lamb Chop Lollipops
 Smoked sea salt and jalapeño lime gastrique  17

Chef’s Risotto
Chef’s daily selection of house made Risotto  15

Flash Fried Baby Calamari
With pickled pimento peppers and basil garlic butter  13

Signature Sliders
The Chef’s Daily Selection on a Brioche Bun  13


Baby Beet and Strawberry
Baby tricolor beets and fresh strawberries, with chevre, walnuts, and a citrus vinaigrette dressing  11

Grilled Caeser Romaine
Grilled Romaine, creamy Caesar dressing, shaved Parmesan, house made croutons  9

Orange and Sunflower
Mixed Greens, fresh oranges, gorgonzola cheese, and sunflower seeds with a creamy vinaigrette dressing  11

House Salad
Mixed Greens, tomatoes, cucumbers, red onion, carrots, and croutons with buttermilk ranch dressing  8


Soup Du Jour
Chef’s Daily Creation  9


We serve only the finest quality USDA Prime Midwest grain-fed beef. Our steaks are aged a minimum of 21 days to ensure ultimate tenderness, and ARE hand cut daily by our Executive Chef.

Butcher’s Prime Cut  MP

18 oz. New York Strip  38

10 oz. Filet Mignon 38

All Prime Cuts are accompanied by Au Gratin Potatoes and your choice of Grilled Asparagus, Creamed Corn or Brussels Sprouts

Filet Oscar 38
Petite filet, Carolina Lump Crab Cake, Grilled Asparagus and Béarnaise
served with Au Gratin Potatoes

Choose Your Preferred Preparation:
• Simple salt and pepper and veal demi-glace
• Dried Porcini mushrooms and aged balsamic reduction
• Kona Rub and shallot butter
• Fois Gras (add 9)


Fresh Catch  MP

Carolina Crab Cakes 32
Sweet corn succotash and Meyer lemon aioli

Cedar Plank Salmon 32
Roasted Fennel and Pernod Beurre Blanc

Diver Sea Scallops 34
Wild Mushroom Raviolis and Vodka Pomodoro


Corriander Crusted Full Rack Of Lamb
Fingerling Potatoes, charred shallots, wild mushrooms, arugula in veal demi-glace  34

Heirloom Tomato Consomme with North Carolina Triggerfish
Wakame, Micro Greens, and Basil Oil   26

Roasted Mahogany Rubbed Chicken
Herbed Baby Potatoes, Grilled Asparagus, and Pommerey Cream   28

Seafood Carbonara
Fresh Pasta topped with Shrimp, Scallops, and NC Triggerfish, with asparagus, peas, and bacon  30

DESSERTS (sampling)

Bourbon Praline Pie
House made candied pecan pie served with burnt honey ice cream

Chocolate Bouchon
A dark chocolate cake with a molten chocolate ganache center, served with vanilla ice cream

Peanut Butter Pie
Peanut butter mousse pie with an Oreo crust, covered in a rich chocolate ganache

Fresh Berry Tart
House-made tart shell filled with fresh whipped cream and seasonal berries

New York Cheese Cake
Chef’s daily selection

Cupcake Jars
A choice of Tiramisu or Bananas Foster


Irish Coffee
Jameson Irish Whiskey,  Bailey’s Irish Cream and Coffee, topped with  fresh whipped cream

A  layered mix of Caramel Vodka, Frangelico, Kahlua, Bailey’s, and Amaretto

Some Like It Hot
Stoli Vanil, Chilled Espresso, Brown Sugar, Simple Syrup and Cream shaken
 and strained over ice

The Last Word
The classic  aperitif of Green Chartreuse, Gin, Luxardo Maraschino Cherry Liquor, and fresh citrus

Josh Seward,  Executive Chef
Shane Sharp, Pastry Chef

For parties of 6 or more, a 20% gratuity will be added.
Please, no separate checks for parties of 6 or more.

Corkage Fee 20      Split Plate Charge 10

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase risk of foodborne illnesses.

April 2017