Lunch
Appy Hour
Kid's Menu
Mondays With a Twist
Starters
Soups
Salads
Entrées
Sides
Many of our items may be preparted gluten free.
Roasted red pepper, edamame, crispy wontons
Heirloom tomatoes, fresh mozzarella, basil pesto, balsamic glaze
Chef's selection of meats and artisan cheeses
Pecan encrusted brie, crostinis, blueberry lemon compote
Two crab cakes served over arcadian greens, avocado, tomato, cilantro-lime aioli
Ahi tuna, avocado, lemon juice, ginger, green onions, crispy wontons,
spicy aioli, cilantro twisted olive oil
Cilantro mrinated shrimp, grilled and chilled, lemon-chili cocktail sauce
Turkey meatballs infused with finely shredded celery and carrots,
tossed in wing sauce with blue cheese seasoning
Three ground ribeye-filet burgers, smoked gouda cheese, Mexican slaw,
mini pretzel buns
Chef's homemade creationCup - 3 | Bowl - 5
Dressings: Balsamic | Blue Cheese Vinaigrette | Citrus Champagne | Honey Mustard | Honey Poppyseed I Pomegranate | Ranch Add Grilled Chicken - 5 Add Grilled Salmon | Sautéed Shrimp | Seared Scallops I Seared Ahi Tuna - 7
Fresh herb-lettuce mix, shaved onion, cucumbers, carrots, tomatoes,
shaved parmesan cheese
Romaine, kale, herb croutons, shaved parmesan, Caesar dressing
Iceburg lettuce, crumbled bacon, blue cheese crumbles, tomatoes, shaved red onions, blue cheese vinaigrette
Seedless watermelon, arugula, red onion, feta cheese, mint olive oil, balsamic
Kale, quinoa, goat cheese, fresh berries, carrots, tossed in pomegranate vinaigrette
Sesame shrimp, edamame, green onion, pickled carrots, toasted almonds,
bibb lettuce, wontons, thai-lemongrass balsamic
Substitute Asparagus or Side Salad for an additional $2
Many of our Entrees may be prepared Gluten Free. Substitute Gluten Free Pasta for an additional $2
Seasoned with green harissa and preserved citrus. Accompanied by almond and crasin studded couscous, cilantro, and chef's vegetable.
Chicken filled with asparagus, goat cheese and sun-dried tomatoes. Served with cauliflower mash and roasted Roma tomato sauce spiked with balsamic vinegar.
Linguini, fresh basil, mozzarella, cherry tomatoes, garlic,
topped with grilled chicken and zinfandel butter sauce
Seared ahi tuna with citrus-soy sauce, ginger and pickled carrots.
Served with wasabi whipped potatoes and wilted baby spinach.
Grilled salmon with a honey-chipotle glaze.
Served with whipped potatoes and asparagus.
Large seared scallops with miso butter sauteed summer corn, applewood smoked bacon, and green onions. Served with Bavarian-style potatoes.
Linguini, fresh basil, mozzarella, cherry tomatoes and garlic
tossed in a zinfandel butter sauce, topped with blackened shrimp
Sautéed shrimp, crab, and scallops tossed with linguini
in a sun-dried tomato pesto sauce with wilted spinach, shaved parmesan
Bone-in 10oz center cut NC Heritage pork chop accompanied by
a black bean-tomato and basil ragu. Served with chef's vegetable.
Curry rubbed lamb chops accompanied by a mint yogurt sauce.
Served with a cucumber-tomato-garbanzo salad.
Center cut 8 oz Certified Angus Beef filet accompanied by an eggless bearnaise sauce. Served with whipped potatoes and asparagus.
12oz ribeye accompanied by a cheddar-horseradish sauce.
Served with cauliflower mash and broccolini.
Slow cooked 12oz prime rib accompanied by herb au jus and cheddar horseradish sauce. Served with whipped potatoes and ratatouille.
Your server will be happy to tell you about today's special.Market Price
Add an additional side for $4
Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
20% gratuity added to parties of 8 or more