menu

perry-winkle farm’s curried butternut squash soup w/ mint-coconut yoghurt & pumpkin seed oil
14
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
chili relleno: fried poblano chili stuffed w/ confit chicken & cheese w/ refried black beans & salsa rojo
15
oysters rockefeller: mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15
southern fried n.c. softshell crab w/ purple cabbage slaw, millarckee farm’s arugula & tabasco aioli
15
seared labelle farm’s foie gras ‘blt’ w/ candied bacon, arugula & house-pickled tomatoes
16
………

seed crusted tuna* w/ marinated tomato-farro salad w/ green beans, local greens, balsamico & fried basil
30
house-smoked pork tenderloin w/ sweet potato waffles, maple butter, pecans, greens & warm bacon vinaigrette
30
grilled local shrimp w/ brinkley farm’s butterbeans, corn, arugula, fried okra & heirloom tomato water
28
skillet crisped poulet rouge chicken breast on truffled creamed corn w/ chanterelle mushrooms & arugula salad
29
mustard seed crusted wild salmon on local hand ground polenta w/ roma beans, grapes & pancetta vinaigrette
30
grilled lamb porterhouse chops w/ goat cheese-potato gratin, sautéed local vegetables & red wine-lamb jus
32
white lasagna: housemade pasta, chanterelle mushrooms, ricotta, mascarpone, greens & petite herb salad
28

venezuelan chocolate tart w/ hazelnut crust, chantilly & candied lemon zest (’15 porto)

pumpkin cheesecake w/ toasted pecans & caramel sauce (10 yr tawny)

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

crew’s orchard blackberry sherbet w/ blackberry compote & a tuile cookie (moscato)

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

perry-winkle farm’s curried butternut squash soup w/ mint-coconut yoghurt & pumpkin seed oil
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

……….

seed crusted n.c. tuna* on olive oil mashed gold potatoes, spinach, cured lemon, fried parsley & sauce romesco
or
white lasagna: housemade pasta, chanterelle mushrooms, ricotta, mascarpone, greens & petite herb salad
or
grilled-smoked pork tenderloin w/ sweet potato waffles, maple butter, pecans, greens & warm bacon vinaigrette
or
grilled local shrimp w/ brinkley farm’s butterbeans, corn, arugula, fried okra & heirloom tomato water
or
cast iron crisped organic chicken breast on truffled creamed corn w/ fresh chanterelles & local arugula salad

……….

venezuelan chocolate tart w/ hazelnut crust, chantilly & candied lemon zest
or
pumpkin cheesecake w/ toasted pecans & caramel sauce
or
crew’s orchard blackberry sherbet w/ blackberry compote & a tuile cookie
or
artisanal three cheese sampler w/ homemade crackers, fruit & nut compote