menu

charleston style she crab soup w/ fino sherry & n.c. lump blue crab

14

millarckee farm’s organic green salad w/ balsamic vinaigrette & a parmesan crisp

10

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

10

mexican crudo: n.c. fluke sashimi*style, grapefruit segments, jalapeño, chioggia beets, toasted cumin & cilantro

15

local grilled bleu cheese stuffed figs, wrapped in parma prosciutto w/melon-arugula salad & ruby port syrup

15

peregrine farm’s summer crisp lettuce w/ buttermilk ranch dressing, bacon, celery, carrots & croutons

13

three cheese anaheim chile relleno w/ refried black beans, cotija, radishes, cilantro & salsa verde

15

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

15

seared labelle farm’s foie gras, a roasted half local peach w/ an amaretti pit & moscato-roasted duck jus

16

………

grilled n.c. scallops w/ couscous, pine nuts, oranges, olive & parsley salad & spicy red pepper sauce

29

seed crusted tuna* w/ marinated tomato-farro salad w/ green beans, local greens, balsamico & fried basil

28

elaine’s crisped duck leg confit on perry-winkle mashed taters, green beans, fried shallots & red wine jus

29
lobster pig: ½ lobster, roasted pork belly, fresh cream peas, fried okra, pickled corn & heirloom tomato juice

28

lindley mills whole wheat fettucine w/cathy’s basil pesto, chanterelles, oven cured tomatoes, spinach & reggiano

28

n.c. crispy fried whole fish w/ lemongrass-jasmine rice, broccoli, snow peas, herbs & spicy peanut sauce

29

grilled marinated skirt steak w/ chilaquiles, corn & cactus salsa, cotija cheese, crema & a chile-cerveza sauce

29

venezuelan chocolate brownie & mint ice cream sandwich (’94 porto)

elaine’s warm chocolate cake w/ dulce de leche ice cream (’13 banyuls)

buttermilk-basil panna cotta w/ peregrine farm’s blueberry compote (’14 sweet bordeaux)

lyon farm’s peach & blackberry crisp w/ almond streusel & corn ice cream (’10 sauternes)

coconut sorbet w/ chocolate sauce & macaroon (moscato d’asti)

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

2014 château fayau, premieres côtes de 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

watermelon margarita
sauza blanco, local watermelon purée, fresh lemon
9

sidecar
remy martin v.s.o.p cognac, fresh lemon juice and cointreau, served up
9

pimm’s cup
pimm’s, tanqueray gin w/ homemade ginger beer, cucumber & orange
9

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

……….

charleston style she crab soup w/ fino sherry & n.c. lump blue crab

or

millarckee farm’s organic green salad w/ balsamic vinaigrette & a parmesan crisp

or

peregrine farm’s summer crisp lettuce w/ buttermilk ranch dressing, bacon, celery, carrots & croutons

or

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

or

mexican crudo: n.c. fluke sashimi*style, grapefruit segments, jalapeño, chioggia beets, toasted cumin & cilantro

……….

grilled n.c. scallops w/ couscous, pine nuts, oranges, olive & parsley salad & spicy red pepper sauce

or

seed crusted tuna* w/ marinated tomato-farro salad w/ green beans, local greens, balsamico & fried basil

or

lindley mills whole wheat fettucine w/cathy’s basil pesto, chanterelles, oven cured tomatoes, spinach & reggiano

or

grilled marinated skirt steak w/ chilaquiles, corn & cactus salsa, cotija cheese, crema & a chile-cerveza

……

buttermilk-basil panna cotta w/ peregrine farm’s mixed berries

or

elaine’s warm chocolate cake w/ dulce de leche ice cream

or

coconut sorbet w/ chocolate sauce & macaroon

or

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