Our Menu

Citrus marinated Castelvatrano and kalamata olives.

Crisp potato puffs with Manchego béchamel.

House made chicken liver mousse on Boulted Bakery levain with seasonal pickled fruit and smoked salt.

Lavender Marcona almonds.

Blistered snap peas with fresh horseradish and house made honey mustard.

Hand cut Ahi tuna loin with black garlic + miso emulsion, spring cucumber and radish, and tempura nori crackers.

Venetian style fried mozzarella sandwich with Boulted Bakery bread and fresh mozzarella and prosciutto.

Raw cauliflower and radicchio salad with house made preserved lemon, mackerel tonnato, nuts and seeds.

Grilled squid stuffed with house made chorizo made with local pork, served with pecan romesco and sweet peas.

NC Market Fish whipped brandade served with local crudités for dipping and olive oil.

Local berries and marinated beets with fresh burrata cheese and hazelnuts.

A selection of Boxcarr handmade cheese, house made labneh, toasted Boulted Bakery bread, local honey, house made pickles, and whole grain mustard.

House made porchetta with citrus broken rice and a fennel + pickled raisin salad.

Spring asparagus and sweet pea raviolo, made in house and served with braised local vegetables and brown butter bread crumbs.

Coullotte cut steak with rustic onion rings, salsa verde and guindilla peppers.

Corner Post Farm beef burger with pimento cheese, pickled jalapeño, and a fried green tomato on a brioche bun served with a salad of local greens.

Basque burnt cheesecake with rose petal jam, smoked salt, and olive oil.

Chamomile Spanish custard with North Carolina candied pecans.

Sticky toffee pudding served warm with dates and salty tahini caramel.