APPETIZERS
Calamari
Tender Calamari Rings fried crisp and tossed with buffalo sauce
served with a gorgonzola dipping
12
Wedge*
Crisp Iceberg topped with gorgonzola dressing, crumbled gorgonzola, roasted tomatoes and crisp bacon
8
Beet Napoleon*
Diced Beets layered with pistachio goat cheese with a fig and vanilla balsamic drizzle with local micro greens
10
Bang Bang Shrimp*
Lightly dusted Shrimp fried crisp tossed in creamy bang bang sauce
12
Shrimp and Tart
Sautéed Shrimp with lemon oil served with a wild mushroom, spinach and provolone tart
12
Pork Belly**
Crisp Pork Belly set on sautéed onions with fried half sour pickles and cherry BBQ
11
Arugula*
Baby Arugula with crumbled goat cheese, sautéed peaches with a cherry balsamic vinaigrette with roasted almonds
8
Spinach Berry Salad*
Baby Spinach and assorted berries tossed with Wicked Good Berry balsamic dressing with diced feta, spiced pecans
8
Philly Spring Rolls
Sliced roasted Beef, peppers and onion with cheese rolled in a wonton wrapper served with cheese sauce
9
Tuna Tostado*
Sliced rare Tuna over a crisp corn tortilla with cucumber salad, wasabi mayo and pickled ginger
12
ENTREES
Faroe Island Salmon*
Pan Seared Salmon set over a puree of gingered carrots with steamed black rice with sautéed spinach
20
Korean Chicken*
Lightly dusted in rice flour fried crisp and tossed with a Korean BBQ sauce with diced pineapple and scallions with a sticky pineapple pistachio rice and shishito pepper relish
16
Pork Tenderloin*
Pan seared Pork medallions with roasted pearl onions, yukon potatoes, sage and snow peas with garlic butter and stock
18
Shrimp*
Wicked Good Garlic Explosion spice mix sautéed with shrimp, grape tomatoes, white wine and asparagus over steamed rice
20
Short Rib
Red wine braised Short Ribs served with a four cheese macaroni spring roll with crispy brussel sprouts and pan sauce
24
Swordfish*
Pan seared and rubbed with local spice rub topped with a sauté of root vegetables with roasted pepper quinoa and basil oil drizzle
26
Flat Iron*
Marinated and pan seared Flat Iron served with potato au gratin, asparagus and red wine reduction
20
Crab Cake
Lump Crabmeat Cakes served with zucchini flan, roasted potatoes and sun dried tomato tartar
20
Veal
Breaded Veal Cutlet fried and topped with a sauté of banana peppers, sausage, broccoli rabe, sun~dried tomatoes with white wine and butter & roasted potatoes
24
Duck Breast*
Sous Vide Duck Breast, pan seared, set over a parsnip puree with black grape burre blanc, sautéed spinach and potato croutons
26
Pork Shank
Braised Pork Shank with North Carolina style BBQ, served with a crisp pulled pork spring roll and vinegar slaw
22
Chicken and Pasta
Sautéed Chicken with roasted peppers, mushrooms and plum tomatoes over mezzo rigatoni with a mozzarella crust
16
Tuna*
Sesame seed crusted Tuna sliced over a wasabi and coconut milk risotto with a pineapple and ginger vinaigrette dressed micro greens
29
*GLUTEN FREE
**ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE