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



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



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



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