Menu

Dinner Menu

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