menu

truffled cauliflower soup w/ a floating grilled sandwich of parma prosciutto & italian truffle cheese
12
millarckee farm’s organic green salad w/ mountain apple vinaigrette & curried pecans
10
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
10
peregrine farm’s caesar salad w/ bacon, roasted red peppers, garlic croutons, grilled red onion & anchovies
12
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
………

seed crusted tuna* on olive oil mashed gold potatoes, spinach, cured lemon, fried parsley & sauce romesco
30
grilled local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy
30
pan seared local speckled trout w/ brinkley farm’s field peas, corn, arugula, fried okra & heirloom tomato water
28
grilled angus filet mignon* w/ crispy potato cake, sautéed greens, steak sauce & garlic-escargot butter
35
grilled wild salmon* w/ french lentils, asparagus, arugula, onion rings & grapefruit beurre blanc
30
elaine’s skillet crisped duck breast 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)

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

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

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

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 seared local speckled trout w/ brinkley farm’s field peas, corn, arugula, fried okra & heirloom tomato water
or
grilled wild salmon* w/ french lentils, asparagus, arugula, onion rings & grapefruit beurre blanc
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)

……….

elaine’s warm chocolate cake w/ peanut butter ice cream & chocolate sauce
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