SAMPLE Spring MENU - Plated

To Be Passed Upon Arrival:

NC Yellowfin Tuna Tartare, Charred Scapes and Scallions, Szechuan Peppercorn, Kewpie Mayonnaise on a Hot House Cucumber

NC Grassfed Steak Tartare, Charred Radicchio, Wilted Endive and Mint on Crostini

 

Amuse Bouche:

Creamy Asparagus Soup, NC Jumbo Lump Crab Salad

 

1st:

Local Arugula Salad, Strawberry, Easter Egg Radish, Buttermilk Blue Cheese, White Balsamic Vinaigrette

 

2nd:

Pan Seared Alaskan King Salmon, Preserved Lemon and Champagne Vinegar Marinated Shaved Asparagus, Dill Mayo

 

3rd:

Smoked and Braised NC Pork Neck Stuffed Piquillo Peppers, Pork Jus