this week’s menu

friday december 4 – saturday december 5

wild mushroom bisque w/ chive crème fresh & garlic croutons
14

millarckee farm’s organic green salad w/ mountain apple vinaigrette & curried pecans
12

anson mill’s cornmeal dusted crispy fried oysters on spinach salad w/ warm chorizo dressing & chipotle aioli
15

artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
12

oysters rockefeller:  mill creek n.c. oysters* baked in the shell w/ spinach, bacon & hollandaise
15

………

cast iron skillet local chicken breast on truffled creamed corn w/ shrooms & arugula salad
29

grilled wild salmon * w/ roasted garlic späetzle, lardons, savoy cabbage & pommery mustard bacon jus
30

grilled venison loin w/ local sweet potatoes, greens, balsamic onions, green beans & cranberry-apple relish
32

lindley mills whole wheat fettucine w/ basil pesto, shrooms, sun dried tomato, spinach, pine nuts & reggiano
28

……….

elaine’s warm chocolate cake w/ homemade peanut butter ice cream and chocolate sauce
9

pine knot farm’s sweet potato pound cake w/ crème fraiche ice cream, maple syrup & pecans
9

coconut sorbet w/ chocolate sauce & a coconut macaroon
9

artisanal three cheese sampler w/ homemade crackers, fruit & nut compote
12

……….

please inform your server of any food allergies or aversions. eat undercooked or raw items at your own risk*

no separate or split checks, please.  special requests may incur additional surcharge.

454 w. franklin street, chapel hill, nc    27516       (919 ) 960-2770      on the web @ www.elainesonfranklin.com