menu

perry-winkle farm’s sweet green garlic bisque w/ crispy fried n.c. oysters, cabbage confit & chives
13
millarckee farm’s organic green salad w/ blood orange vinaigrette
10
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
10
millarckee farm’s watercress & pea tendril salad w/ mountain apple vinaigrette, bleu cheese & curried walnuts
12
oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15
yucatan style n.c. yellowfin tuna* ceviche w/ pickled habañeros, coconut milk, ginger, cilantro & plantain chips
15
elaine’s potato gnocchi w/ veal sweetbreads, serrano ham, wild mushrooms, arugula, reggiano & porcini jus
15
seared labelle farm’s foie gras w/ a port poached pear & millarckee pea tendrils & hazelnuts
16
………

southern fried n.c. catfish w/ fresh crawfish gumbo, spicy dirty creole rice, giacomo’s andouille & fried okra
28
seared n.c. scallops w/ couscous, pine nuts, oranges, olive & parsley salad & spicy red pepper sauce
30
grilled house-smoked local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy
30
elaine’s cast iron skillet duck breast on ‘bubble & squeak’ w/ oyster mushroom & roasted duck-foie gras sauce
30
grilled angus beef n.y. strip w/ twiced baked bacon-sour cream-chive potato, sautéed greens & steak jus
32
pan roasted wild king salmon* w/ french lentils, asparagus, arugula, onion rings & grapefruit beurre blanc
30
eggplant parmesan on housemade fettucine w/ local tomato sauce & petite herb-olive-roasted pepper salad
28

chocolate-espresso semi-freddo & lemon gelato w/ pistachio crunch cookies (tawny porto)

classic tahitian vanilla bean crème brulee (late harvest chenin blanc)

elaine’s warm chocolate cake w/ / strawberry ice cream & strawberry coulis (’16 banyuls)

pineapple upside-down cake w/ basil ice cream (sauternes)

local peach sorbet w/ blackberry compote & shortbread cookie (moscato d’asti)

artisanal three cheese sampler w/ homemade crackers, fruit & nut compote (10 year 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

2016 michele chiarlo, nivole, moscato d’asti, italy 6 / 24 (375ml)

2015 rickety bridge, noble late harvest, chenin blanc, south africa 7 / 28 (375ml)

2011 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)

2004 warre’s, late bottled vintage, oporto, portugal 8 / 50

2015 cockburn’s, bicentenary, oporto, portugal 11 / 80

tasting flight of all 3 portos 15

strawberry margarita
sauzo blanco, local strawberry purée, fresh lime served on the rocks
9

the saint charles
bombay sapphire gin w/ fresh lime juice, tonic & peychauds bitters
9

st germain cocktail
dry white wine w/ elderflower liquor & club soda served on the rocks
9

vieux carre
russells rye, dolin sweet vermouth, hennessy cognac & b&b served up
10

hemingway
goslings dark rum, cruzan light rum, luxardo, grapefruit & lime
9

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

Digestives, Teas, and Cordials Menu (PDF)

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

perry-winkle farm’s sweet green garlic bisque w/ crispy fried n.c. oysters, cabbage confit & chives
or
millarckee farm’s organic green salad w/ blood orange vinaigrette
or
millarckee farm’s watercress & pea tendril salad w/ mountain apple vinaigrette, bleu cheese & curried walnuts
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote

……….

southern fried n.c. catfish w/ crawfish gumbo, spicy dirty creole rice, giacomo’s andouille & fried okra
or
grilled wild king salmon* w/ french lentils, asparagus, arugula, onion rings & grapefruit beurre blanc
or
eggplant parmesan on housemade fettucine w/ local tomato sauce & petite herb-olive-roasted pepper salad
or
grilled house-smoked local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy

……….

chocolate-espresso semi-freddo & lemon gelato w/ pistachio crunch cookies
or
elaine’s warm chocolate cake w/ local strawberry ice cream & strawberry coulis
or
local peach sorbet w/ blackberry compote & shortbread cookie
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote