this week’s menu

tuesday october 20 – saturday october 24

yucatan style n.c. yellowfin tuna* ceviche w/ pickled habañeros, coconut milk, ginger, cilantro & plantain chips
15

perry-winkle farm’s curried butternut squash soup w/ mint-coconut yoghurt & pumpkin seed oil
14

millarckee farm’s organic green salad w/ justin’s pear vinaigrette & curried pecans
12

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

………

seed crusted tuna* w/ marinated tomato-farro salad w/ green beans, local greens, balsamico & fried basil
30

cast iron skillet local chicken breast on truffled creamed corn w/ fresh chanterelles & local arugula salad
30

grilled angus n.y. strip steak w/ sour cream-chive mashers, green beans, crispy onions & red wine jus
32

local  butternut-chanterelle mushroom risotto w/ roasted red pepper-petite herb salade & porcini jus
28

……….

maple view buttermilk-basil panna cotta w/ justin’s pear compote
9

mexican chocolate pot de crème w/ mexican wedding cookie
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