menu

charleston style she crab soup w/ fino sherry & n.c. lump blue crab
15
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 salad w/ mountain apple vinaigrette, bleu cheese & curried pecans
12
oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15
n.c. shrimp ceviche w/ lime, jalapeño, onion, garlic, cumin, cilantro, radish & tortilla chips
15
millarckee farm’s watercress salad w/ mountain apple vinaigrette, bleu cheese & curried pecans
15
seared labelle farm’s foie gras ‘blt’ w/ candied bacon, arugula & house-pickled tomatoes
16
………

thôn frites: grilled n.c. yellowfin tuna w/ elaine’s french fries, garlic aioli, herbs & buerre rouge
30
pan roasted n.c. monkfish dusted w/ smoked paprika, yukon potato-celeriac mashers & cape cod oyster stew
30
grilled house-smoked local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy
30
elaine’s skillet crisped duck breast w/ lemongrass-jasmine rice, broccoli, snow peas, herbs & spicy peanut 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/ roasted garlic späetzle, lardons, savoy cabbage & pommery mustard jus
30
wild mushroom risotto w/ spaghetti squash, porcini jus & petite herb-olive-roasted pepper salad
28

pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans (tawny porto)

crew’s orchard’s apple crisp w/ walnut streusel & cognac ice cream (late harvest chenin blanc)

elaine’s warm chocolate cake w/ caramel ice cream (’16 banyuls)

mexican chocolate pot de crème w/ mexican wedding cookie (’04 porto)

mango sorbet w/ a sesame tuile (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

cranberry margarita
sauza blanco, cranberry purèe, fresh lime served on the rocks
9

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

pimm’s cup
pimm’s, tanqueray gin w/ homemade ginger beer, cucumber & orange
10

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

charleston style she crab soup w/ fino sherry & n.c. lump blue crab
or
millarckee farm’s organic green salad w/ blood orange vinaigrette
or
house-made duck liver paté w/ cracklins, crostini, pickled turnips & whole grain mustard
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote

……….

thôn frites: grilled n.c. yellowfin tuna w/ elaine’s french fries, garlic aioli, herbs & buerre rouge
or
wild mushroom risotto w/ spaghetti squash, porcini jus & petite herb salad
or
pan roasted wild king salmon* w/ roasted garlic späetzle, lardons, savoy cabbage & pommery mustard jus
or
grilled house-smoked local pork tenderloin w/ n.c. shrimp ‘n grits, country ham, onion confit & redeye gravy

……….

pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans
or
elaine’s warm chocolate cake w/ local strawberry ice cream & strawberry coulis
or
coconut sorbet w/ chocolate sauce and macaroon
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote