Menu

primi

  • 12
    Gazpacho

    NC shrimp ceviche, tortillas, and crème fraiche

  • 12
    Proscuitto Steak Fries

    tossed in truffle oil & grana padano, arugula, and grape tomatoes

  • 12
    Duck Carpaccio

    with pickled tomatillos, shaved fennel, arugula, grape tomatoes and dijon

  • 13
    Grilled Octopus

    goat cheese marinated in Italian parsley and smoked paprika, over piquillo-poblano salad

  • 10
    Calamari

    lightly-breaded and flash-fried with saffron - garlic aioli and marinara

  • 11
    Grilled Bruschetta

    with garlic, red onion, tomato - basil confit and fresh mozzarella

  • 9
    Farm Salad

    chicory, green beans, corn, roasted red peppers, red onion, feta and champagne vinaigrette

  • 11
    Romaine Wedge

    with anchovy - roasted garlic dressing, poached NC shrimp, grape tomatoes, hard-boiled egg and croutons

  • 10
    Bibb Lettuce

    with candied walnuts, grape tomatoes, blue cheese and cucumber - buttermilk ranch

  • 16
    Oysters Rockefeller

    broiled with parmesan - corn - bacon trinity

  • 12
    Grilled Asparagus

    with crispy fried egg, pancetta, walnuts, arugula and pecorino

secondi

  • 26
    Adriatic Sea Bass (Whole)

    grilled with roasted tomato-lemon caper sauce and parisienne vegetables

  • 28
    Chicken Saltimbocca

    cotto ham, fontina cheese, artichokes, grape tomatoes, local arugula and caper - brown butter sauce

  • 32
    Rack of Lamb

    creamed spinach gratin and sweet potato hash in smoked ham hock broth

  • 25
    Duck Breast

    forestiere with spaghetti squash latkes and cauliflower florets

  • 20
    Spaghetti Squash

    roasted and stuffed with zucchini, eggplant and red peppers, with focaccia bread crumbs and smoked pecorino

  • 24
    Risotto

    with NC shrimp, shaved zucchini, oven roasted tomatoes and shaved grana padano

  • 25
    Scottish Salmon

    pan-seared over stewed lentils with carrot and cucumber ribbons, cumin - coriander compound butter and citrus yogurt

  • 26
    Scallops

    pan-fried with sweet potato - mission fig casserole, sauteed swiss chard and garlic cream sauce

paste

  • 24
    Cavatelli

    NC shrimp, Italian sausage, spinach, in béchamel sauce

  • 28
    Lobster and Clam “Fra Diavalo”

    spicy tomato sauce

  • 22
    Farfalle

    with NC shrimp, spinach, sundried tomatoes and gorgonzola cream sauce

  • 20
    Penne Rustico

    grilled chicken, spinach, roasted red peppers and tomato - parmesan cream sauce

  • 24
    Pappardelle

    hand-cut pasta with duck confit, carrots, parsnips, goat cheese and sherry - cream sauce

  • 22
    Ravioli

    brandade - potato filled housemade pasta with braised beef cheeks and chive - sour cream sauce

  • 23
    Meatballs

    veal, pork and beef meatballs with fresh tomato pomodoro and capellini

  • 22
    Ricotta Gnocchi

    with shiitake mushrooms, baby spinach and sweet corn purée