ENTRÉES
◊ CHICKEN SCHNITZEL 26
mixed greens, pickled blueberries, apple, red onion, basil, goat cheese, blueberry vinaigrette
◊ PROVENÇALE TART 23
ratatouille, caramelized onions, arugula, pine nuts, brie, cherry glaze
◊ DUCK CONFIT 28
orange-chili glaze, cheddar, bacon & chive potato cake, asparagus
◊ GRILLED FILET MIGNON* 37
port-peach jus, crème fraiche mashed potato, French green beans
◊ TROUT ALMONDINE 28
lemon-caper beurre blanc, ratatouille, local roasted corn
◊ GRILLED SALMON* 29
sauce vierge, crème fraiche mashed potato, French green beans
◊ GRILLED LAMB CHOPS* 36
brandy-peppercorn emulsion, crème fraiche mashed potato, asparagus
◊ BEEF STROGANOFF* 32
tenderloin tips, egg noodles, mushroom gravy, cornichons, crème fraiche
TODAY’S CHEF SELECTION, (please ask your server) Mkt
◊ SEARED SHRIMP & SCALLOP RISOTTO* 37
bacon lardons, asparagus, goat cheese, fried leeks
STEAK FRITES* 29
sliced hanger steak, herbed Maître d’butter, hand-cut fries
◊ NC CRAFT BEER-BRAISED SHORT RIBS* 34
cheddar, bacon & chive potato cake, spinach