Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets to create classical and modern versions of French bistro and European dishes. Please let us know about your allergies so we can create something special for you any time. Make your reservation online through OpenTable!

To place a pickup order call us at 336-379-0699!

Happenings:

Stay close by this Memorial Day weekend and indulge your passion for Jazz and Blues with our three-night experience package where delightful music is at the center of it all. Learn more about the Eat, Sleep, Jazz Experience at O.Henry Hotel. This is NOT the revival of O.Henry Hotel’s weekly Jazz Series. Hopefully, we’ll announce restarting that soon.

We’re Hiring: Wanted…Energetic, Focused, Friendly People! Complimentary Gift Vouchers? Join Friends of QW

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FLATBREADS

◊ALSATIAN 12
bacon lardons, caramelized onions, Gouda

◊ASPARAGUS 12
Mascarpone, Emmentaler, shallot confit

APPETIZERS & SMALL PLATES

◊DUCK CONFIT SCOTCH EGG 14
Lusty Monk mustard glaze

◊CRISPY FRIED OYSTERS 15
remoulade

◊CRAB FONDUE 15
sweet potato chips, crostini, pear

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY CALAMARI 13
lemon rouille, cocktail sauce

◊TUNA TARTARE* 16
pickled cucumbers, carrots, daikon, toasted sesame seeds, sweet potato chips, crostini

CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

ARTISANAL CHEESE
& CHARCUTERIE Mkt
bistro inspired accoutrements

PRINCE EDWARD ISLAND
MUSSELS 13/21
Riesling, fresh herbs, hand-cut fries

CHEESEBURGER* 13
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort, Emmentaler

STARTER SALADS & SOUPS

◊KALE SALAD 10
baby kale & lettuce blend, strawberries, avocado, goat cheese, toasted walnuts, balsamic vinaigrette

ROASTED BEETS & MIXED GREENS 10
Roquefort, walnuts, truffle beet walnut vinaigrette

VEGETABLE SALAD 6
fresh vegetables, Green Goddess dressing

FRENCH ONION SOUP 7
melted Emmentaler

SOUP OF THE DAY Mkt
(Please ask your server)

ENTRÉES

PAN-SEARED TROUT 28
lemon-caper beurre blanc, roasted carrots, asparagus

◊ZUCCHINI RIBBONS 22
asparagus, peas, cherry tomatoes, spring onions, chickpea & coconut curry

SEARED DUCK BREAST 34
strawberry-mint relish, crème fraiche mashed potatoes, asparagus

◊CRISPY CHICKEN SCHNITZEL 21
baby kale & lettuce blend, strawberries, avocado, goat cheese, toasted walnuts, balsamic vinaigrette

◊GRILLED SALMON* 29
strawberry-balsamic glaze, crème fraiche mashed potatoes, French green beans

◊KA-BAR BROWN ALE BRAISED PORK SHANK 33
brown ale emulsion, crème fraiche mashed potatoes, spinach

TODAY’S CHEF SELECTION,
(please ask your server) Mkt

◊FILET MIGNON* 37
vadouvan butter, crème fraiche mashed potatoes, French green beans

◊LEMON BUTTER SCALLOP RISOTTO* 37
peas, asparagus, feta, mint

BACON WRAPPED BISTRO MEATLOAF 25
Diane sauce, caramelized onions, French green beans, cheddar, bacon & chive potato cake

STEAK FRITES* 27
sliced hanger steak, herbed Maître d’butter, hand-cut fries

Sides

Crispy Brussels Sprouts 6
bacon, leeks
Roasted Carrots 5
Cheddar, Bacon & Chive Potato Cakes 4
French Green Beans 5
Hand-Cut Fries 4
Brussels Sprouts 5
Crème Fraîche Mashed Potatoes 4
Asparagus 5

Daily Plates

MONDAY
Bouillabaisse

TUESDAY
Steak au Poivre*

WEDNESDAY
Chef’s Special

THURSDAY
Lemon Chicken Paillard

FRIDAY
Fish & Chips
Hook-N-Line Caught

SATURDAY
Tri-Tip Steak*

SUNDAY
Roasted Turkey Dinner

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.