menu

perry-winkle farm’s sweet green garlic bisque w/ crispy friend n.c. oysters, cabbage confit and chives

14

millarckee farm’s organic green salad w/ poppyseed vinaigrette

10

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

10

oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise

15

millarckee farm’s watercress salad w/ toasted walnuts, bleu cheese & mountain apple vinaigrette

12

n.c. tuna* springroll w/ local purple cabbage slaw, sesame seeds, chili oil & spicy mustard aioli

15

elaine’s potato gnocchi w/ wild shrooms, green beans, grilled ramps, local sunny side egg & brown butter-verjus

14

pan-fried duck livers on goat cheese bruschetta w/ shallots, garlic, morels, capers & marsala pan sauce

14

labelle farm’s seared duck foie gras on banana-walnut french toast w/ arugula & vermont maple syrup

16

………

southern fried n.c. catfish w/ fresh crawfish gumbo, spicy dirty creole rice, giacomo’s andouille & pickled okra

28

grilled kurobuta pork loin chop w/ sour cream-chive-bacon twice baked potato, shrooms & brussel sprouts

29

wild mushroom risotto w/ roasted spaghetti squash, porcini jus & petite herb salade

26

tortilla crusted wild salmon* on refried black beans w/ guacamole, corn relish, pico de gallo & salsa verde

29

cast iron skillet fresh duck breast w/ lemongrass-jasmine rice, broccoli, snow peas, herbs & spicy peanut sauce

29

n.c. wild striped bass w/ crispy penne pasta, green beans, bacon, carrots, greens & artichoke sauce

30

grilled angus filet mignon* w/ crispy potato cake, sautéed greens, steak sauce & garlic-escargot butter

30

warm chocolate chiffon cake bread pudding w/ vanilla ice cream (’03 porto)

elaine’s warm chocolate cake w/ mocha ice cream (’13 banyuls)

lola’s ‘impossible cake’: pecan cake, flan & dulce de leche  (tawny porto)

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

mango sorbet w/ a sesame tuile (moscato d’asti)

artisanal three cheese sampler w/ homemade crackers, fruit & nut compote (tawny porto)

all desserts are 8

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

2014 michele chiarlo, nivole, moscato d’asti, italy 5 / 20 (375ml)

2010 château saint-vincent, sauternes, france 9 / 40 (375ml)

lillet blanc bordeaux, france 6 / 40 (750ml)

2013 m. chapoutier, banyuls, france 9 / 40 (375ml)

mv warre’s, otima 10, 10 year tawny, oporto, portugal 7 / 46 (500ml)

2003 warre’s, late bottled vintage, oporto, portugal 8 / 50

1994 vintage blend, ferreira, oporto, Portugal 11/80

tasting flight of all 3 portos 15

vieux carre
russells rye, dolin sweet vermouth, hennessy cognac & b&b served up
9

original french 75
remy martin v.s.o.p w/ fresh lemon juice & sugar topped with champagne
9

the saint charles
bombay sapphire gin w/ fresh lime juice, tonic & peychauds bitters
8

dark & stormy
dark rum, light rum, homemade ginger beer & fresh lime juice
9

cranberry margarita
sauza blanco, cranberry purée, fresh lime & orange juice
9

sidecar
remy martin v.s.o.p cognac, fresh lemon juice and cointreau, served up
10

pimm’s cup
pimm’s, tanqueray gin w/ homemade ginger beer, cucumber & orange
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/ poppyseed vinaigrette

or

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

or

pan-fried duck livers on goat cheese bruschetta w/ shallots, garlic, morels, capers & marsala pan sauce

……….

southern fried n.c. catfish w/ fresh crawfish gumbo, spicy dirty creole rice, giacomo’s andouille & pickled okra

or

tortilla crusted wild salmon* on refried black beans w/ guacamole, corn relish, pico de gallo & salsa verde

or

wild mushroom risotto w/ roasted spaghetti squash, porcini jus & petite herb salad

or

grilled kurobuta pork loin chop w/ sour cream-chive-bacon twice baked potato, shrooms & brussel sprouts

……

lola’s ‘impossible cake’: pecan cake, flan & dulce de leche

or

elaine’s warm chocolate cake w/ mocha ice cream

or

mango sorbet w/ a sesame tuile

or

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