Our Menu

At the beginning of each week, our chef will set a list of 6-8 entrees to prepare. For those who have reservations with us that week, we communicate these entrees via e-mail or fax. The list is then circulated amongst their guests, everyone pre-selects their entree, then replies back to us with their choices. Along with that are the other seven courses including an appetizer, soup, salad, sorbet, the entree you select, a cheese course and a dessert which are all made fresh the day of your reservation. This will allow us customize your menu to their particular tastes, if necessary.

   

Chilled Sweet Carrot soup with spicy Ginger sorbet

1st Course, Proscuitto-wrapped Roasted Quail Breast
stuffed with Jumbo-Lump Crab
Served with Cranberry & Walnut Slaw

2nd Course, Creamy Corn Chowder
with house-cured Peppered Bacon and Creme Fraiche

3rd Course, Salad of Green & White Asparagus
with Watercress and a Curry-Chutney House Dressing

4th Course, House-Made Pomegranate-Blackberry Sorbet

Entrees

Rosemary and Dijon Mustard Crusted

Rack of New Zealand Lamb

Seared wild-caught North Carolina Black Grouper
with Lemon Beurre Blanc and a Fig-Olive tapenade

Petit Filet Mignon and Braised Beef Short Ribs
with a green Peppercorn sauce

Roasted Duck Breast with Duck confit, caramelized Oranges,
and a Raspberry-Port reduction

6th Course, Gorgonzola Mousse with Pecorino Romano and Poached Pears

7th Course, Chilled Blueberry Soup with Lemon Mousse
with fresh Blueberry Compote