dinner
truffled cauliflower soup w/ a floating grilled sandwich of parma prosciutto & italian truffle cheese
14
millarckee farm’s organic green salad w/ mountain apple vinaigrette & curried pecans
12
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
12
peregrine farm’s caesar salad w/ bacon, roasted red peppers, garlic croutons, grilled red onion & anchovies
13
celebrity dairy goat cheese & baked phyllo napoleon w/ wild mushrooms, arugula, pine nuts & balsamic syrup
15
yucatan style n.c. yellowfin tuna* ceviche w/ pickled habañeros, coconut milk, ginger, cilantro & tortilla chips
15
oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15
seared labelle farm’s foie gras ‘blt’ w/ candied bacon, arugula & house-pickled tomatoes
16
………
grilled wild king salmon * w/ roasted garlic späetzle, lardons, savoy cabbage & pommery mustard bacon jus
30
pan roasted n.c. scallops w/ crispy penne pasta, green beans, arugula, lardons & creamy artichoke sauce
30
grilled local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy
30
n.c. speckled trout amandine w/ roasted potatoes, leeks, green beans, spinach, almonds & manzanilla sherry
28
grilled angus n.y. strip steak on garlic mashers w/ green beans, onion rings & elaine’s steak sauce
35
skillet crisped duck leg confit w/ lemongrass-jasmine rice, broccoli, snow peas, herbs & spicy peanut sauce
30
huevos ranchero: sunny-side up local farm egg, refried black beans, tortillas, queso cotija, radish & salsa rojo
25 (w/ or w/out chorizo)
dessert
warm chocolate chiffon cake bread pudding w/ vanilla ice cream (’15 porto)
pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans (10 yr tawny)
pineapple upside-down cake w/ basil ice cream (sauternes)
coconut sorbet w/ chocolate sauce & a coconut macaroon (moscato)
elaine’s warm chocolate cake w/ peanut butter ice cream & chocolate sauce (’16 banyuls)
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote (10 yr tawny)
all desserts are 9
all desserts made in house by chef bret jennings
(suggested wine pair)
……….
carrboro coffee roasters’ coffees made to order in french press
francisco pira guatemala (lighter) 3
sumatran lintong (fuller) 3
columbia excelso decaf 3
espresso / cappuccino / latte 4 / 5 / 5
……….
after dinner wines — 3 oz.glass/bottle
2017 michele chiarlo, nivole, moscato d’asti, italy 6 / 24 (375ml)
2017 rickety bridge, noble late harvest, chenin blanc, south africa 7 / 28 (375ml)
2015 château saint-vincent, sauternes, france 9 / 40 (750ml)
lillet blanc bordeaux, france 6 / 40 (750ml)
2016 m. chapoutier, banyuls, france 9 / 40 (375ml)
mv warre’s, otima 10, 10 year tawny, oporto, portugal 7 / 46 (500ml)
2002 warre’s, late bottled vintage, oporto, portugal 8 / 50
2015 cockburn’s, bicentenary, oporto, portugal 11 / 80
tasting flight of all 3 portos 15
cocktails
smokey pear margarita
del maguey vida mezcal, pear puree, fresh lime smoked sea salt
10
the saint charles
bombay sapphire gin w/ fresh lime juice, tonic & peychauds bitters
9
the beefeater negroni
beefeater london dry, campari & carpano antica vermouth on the rocks
9
vieux carre
russells rye, dolin sweet vermouth, hennessy cognac & b&b served up
10
pimm’s cup
pimm’s, tanqueray gin w/ homemade ginger beer, cucumber & orange
10
sidecar
remy martin v.s.o.p cognac, fresh lemon juice and cointreau, served up
10
moscow mule
tito’s vodka w/ homemade ginger beer, fresh lime juice
9
$35 prix fixe
elaine’s 3-course tasting menu
$35 per person or $50 per person w/ wine pairings
5:30-6:30 p.m. tuesday through saturday
truffled cauliflower soup w/ a floating grilled sandwich of parma prosciutto & italian truffle cheese
or
millarckee farm’s organic green salad w/ mountain apple vinaigrette & curried pecans
or
peregrine farm’s caesar salad w/ bacon, roasted red peppers, garlic croutons, grilled red onion & anchovies
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
……….
pan roasted n.c. scallops w/ crispy penne pasta, green beans, arugula, lardons & creamy artichoke sauce
or
n.c. rainbow trout amandine w/ roasted potatoes, leeks, green beans, spinach, almonds & manzanilla sherry
or
grilled local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy
or
huevos ranchero: sunny-side up local farm egg, refried black beans, tortillas, queso cotija, radish & salsa rojo
(w/ or w/out chorizo)
……….
warm chocolate chiffon cake bread pudding w/ vanilla ice cream
or
pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans
or
coconut sorbet w/ chocolate sauce & a coconut macaroon
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
please inform your server of any food allergies & food aversions.
elaine’s adds a 20% gratuity to parties of 5 or more. no separate or split checks, please.
While we update our web menus frequently, our menus change daily, so please call and check the availability of specific items.
Privacy Policy • Site by 