menu

brinkley farm’s curried butternut squash soup w/ mint-coconut yoghurt & pumpkin seed oil
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
three cheese anaheim chile relleno w/ refried black beans, cotija, radishes, cilantro & salsa verde
15
house smoked native-caught coho salmon w/ a potato latke, cucumber, crème fraiche & piment d’espelette
15
oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15
n.c. snapper sashimi* style on grapefruit segments, jalapeño slices, chioggia beets, toasted cumin & cilantro
15
seared labelle farm’s foie gras ‘blt’ w/ candied bacon, arugula & house-pickled tomatoes
16
………

lobster pig:½ lobster, roasted pork belly, brinkley’s field peas, fried okra, pickled corn & heirloom tomato water
30
southern fried n.c. flounder on spicy creole dirty rice w/ local andouille, okra, peppers & crawfish gumbo
30
grilled berkshire pork loin chop w/ mom’s mac ‘n cheese, sautéed greens, fried apples & cider sauce
30
pan roasted fresh duck breast on brinkley farm’s truffled creamed corn w/ chanterelles & local arugula salad
30
beef oscar: grilled angus filet mignon w/ n.c. jumbo lump crab, grilled asparagus & beurre blanc
35
seed crusted tuna* on olive oil mashed gold potatoes, spinach, cured lemon, fried parsley & sauce romesco
30
grilled portabella, local eggplant & squash w/ roasted chile-pumpkin seed salsa, greens & smoked corn broth
26

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/ almond streusel & brinkley farm’s vanilla ice cream (late harvest)

venezuelan chocolate brownie & mint ice cream sandwich (’04 porto)

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

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

1994 ferreira, 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

green tomato-avocado gazpacho w/ roasted chiles, corn, tomatoes, crema and crispy tortilla strips
or
millarckee farm’s organic green salad w/ creamy balsamic vinaigrette & a parmesan crisp
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote

……….

seed crusted tuna* on olive oil mashed gold potatoes, spinach, cured lemon, fried parsley & sauce romesco
or
grilled portabella, local eggplant & squash w/ roasted chile-pumpkin seed salsa, greens & smoked corn broth
or
southern fried n.c. flounder on spicy creole dirty rice w/ local andouille, okra, peppers & crawfish gumbo
or
poulet rouge chicken leg confit on brinkley farm’s truffled creamed corn w/ chanterelles & local arugula salad

……….

maple view buttermilk-vanilla panna cotta w/ crew’s orchard blackberries & blueberry compote
or
elaine’s warm chocolate cake w/ pistachio ice cream
or
local peach sorbet w/ blackberry compote & shortbread cookie
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote