To Go Menu

While our dining room is temporarily closed, we are still here and will be serving this heat and serve take out menu for pick up only. Order online or call us at 919-967-9784, pay for your order over the phone and we’ll bring the food out to your car.

Take Out Service is Tuesday-Saturday from 4pm-7pm.

PICKUP FRIDAY 5/29 – SATURDAY 5/30

FIRST COURSE:

MELON GAZPACHO NF GF VEGAN
Ingredients: Honeydew, cantaloupe, onion, cucumber, canola/olive oil, white balsamic vinegar, mint, salt, pepper, jalapeno

KALE AND RADICCHIO SALAD with creamy whole grain mustard dressing, hard boiled egg and cherry tomatoes GF NF DF
Dressing Ingredients: coddled eggs, canola/olive oil, champagne vinegar, whole grain mustard, salt, pepper, lemon zest

MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan GF NF Vegan w/o cheese
Sherry vinaigret ingredients: canola/olive oil, sherry vinegar, shallots, garlic, dijon mustard, salt, pepper

CAESAR SALAD with romaine, anchovies, garlic and herb crisps, and parmesan cheese NF GF w/o Croutons
Ingredients Dressing: canola/olive oil, eggs, parmesan cheese, anchovies, lemon, worcestershire, salt, black pepper  Ingredients Crisps: chickpea flour, white rice flour, tapioca starch, canola/olive oil, parmesan, galic, oregano, salt, xanthan gum, baking powder, black pepper

ROASTED BRUSSELS SPROUTS with lemon-honey glaze and roasted peanuts GF DF NF w/o nuts
Ingredients Sprouts: Salt, pepper, canola/olive oil, brussels sprouts Ingredients sauce: lemon juice and local honey

CORNBREAD with whipped honey butter NF
Ingredients: cornmeal, flour, buttermilk, canola oil, sugar, butter, baking powder, salt
Butter: butter, honey, sea salt

SECOND COURSE:

LIGHTLY SMOKED SALMON with tabbouleh salad 31/ 3 courses NF DF
Tabbouleh Ingredients: bulghur, parsley, mint, green onion, tomato, cucumber, lemon, olive oil, salt, pepper

BEEF AND STOUT PIE with Crispy potato crust 30/ 3 courses NF GF DF
Ingredients: beechcrest farms chuck roast, potato, haw river mushrooms, onion, carrot, celery, peas, stout, mushroom stock (onion, carrot, celery, bay leaf, black peppercorns, fennel, oyster mushrooms), corn starch, tapioca starch, rosemary, thyme, salt, black pepper

LAMB TAGINE 29/ 3 courses GF NF DF
Tagine Ingredients: Lamb, veg stock, dates, canola/oliv oil, onion, garlic, ginger, tomato, tomato paste, cinnamon, turmeric, coriander, cardamom, nutmeg, cloves, black pepper, cilantro, mint Rice Ingredients: jasmine rice, turmeric, garlic, yellow onion, salt, canola/olive oil, saffron

MAC AND CHEESE with Boxcarr Rockets Robiola and sharp cheddar cheese 24/ 3 courses NF Vegetarian
Ingredients: Serpentini pasta, milk, sharp cheddar, Boxcarr Rockets Robiola, flour, butter, yellow onion, bread crumbs (flour, butter, milk, salt, yeast), parmesan cheese,  salt, pepper, nutmeg, cayenne

CRAB MAC AND CHEESE with parmesan, peas, herb bechamel, and oyster mushrooms 25/ 3 courses NF
Ingredients: Serpentini, milk,peas, crab meat, butter, flour, parmesan cheese, salt, pepper, parsley, sage, thyme

MUSHROOM RISOTTO with goat cheese, parmesan, oyster, and shiitake mushrooms 29/ 3 courses NF GF Vegetarian
Ingredients: Arborio rice,  oyster mushrooms, shiitake mushrooms, yellow onion, thyme, veg stock, salt, black pepper, goat cheese, parmesan cheese

PICKUP Friday 5/29 – Saturday 5/30 Contnuted

SECOND COURSE CONTINUED:

VEGAN MUSHROOM RISOTTO with oyster and shiitake mushrooms28/ 3 courses NF GF Vegan
Ingredients: Arborio rice,  oyster mushrooms, shiitake mushrooms, yellow onion, thyme, veg stock, salt, black pepper

BEEF RAGÙ ALLA BOLOGNESE with creamy polenta 30/ 3 courses GF NF
Ingredients: beef, onions, carrots, celery, fennel, tomato, red wine, bay leaves, thyme, rosemary, sage, salt, black pepper,

CRAB CAKE with celery root remoulade slaw and lemon herb tartar sauce 28/ 3 courses GF NF DF
Crab Cake Ingredients: Crab, egg, cornmeal, tapioca starch, bell pepper, celery, onion, parsley, lemon zest, salt, pepper, cayenne  Slaw Ingredients: Green cabbage, celery root, snow peas, mayonnaise, whole grain mustard, lemon zest, parsley
Tartar Sauce Ingredients: Mayo, champagne vinegar, lemon juice, cornichons, capes, parsley, tarragon, salt, black pepper

BRAISED JAMAICAN STEW CHICKEN with black eyed peas, smoked salt polenta, and green onions 28/ 3 courses GF NF
Chicken ingredients: chicken breast, roasted red peppers, carrot, celery, onion, bell pepper, onions, black pepper, salt, cayenne, smoked paprika, garlic, spring onions, brown sugar, thyme, rosemary Side ingredients: black eyed peas, polenta, cream, butter, smoked salt, carrot, celery, onion, bell pepper, onions, black pepper, cayenne, smoked paprika, garlic, green onions, black pepper

THIRD COURSE:

LEMON AND VANILLA BEAN CHEESECAKE with citrus curd and graham cracker crust NF GF
Ingredients: ricotta, cream cheese, lemon zest, vanilla bean paste, chickpea four, white rice flour, tapioca starch, sugar, molasses, honey, butter, milk, egg, xanthan gum, baking soda, baking powder, salt, vanilla extract Curd: Lemon juice, lime juice, orange juice, butter, sugar, eggs, salt

WARM CHOCOLATE BROWNIE with chocolate sauce and coconut cream GF Vegan NF except coconut
Brownie: Cocoa powder, canola/olive oil, sugar, chickpea flour, white rice flour, tapioca starch, salt, vanilla extract, xanthan gum, baking powder Chocolate sauce: cocoa powder, sugar, water, corn syrup, vanilla extract, salt Coconut cream: coconut milk, sugar, xanthan gum, vanilla extract

TIRAMISU CAKE GF NF KID FREINDLY
Cake Ingredients: eggs, sugar, tapioca starch, white rice flour, vanilla paste, espresso powder, cream, trablit, simple syrup, shaved chocolate, cocoa powder

KEY LIME CUSTARD with graham cracker crust and whipped cream NF GF
Ingredients: sweetened condensed milk, lime juice, eggs, salt, chickpea flour, tapioca starch, white rice flour, honey, molasses, brown sugar, sugar, baking soda, baking powder, butter, milk

DARK CHOCOLATE BUDINO with creme anglaise and pine nut crisps GF NF without crisps.
Budino Intredients: cream, chocolate, sugar, sea salt, vanilla extract, cocoa powder, eggs Creme anglaise Ingredients: cream, sugar, eggs, vanilla extract, salt
Pine nut crisps: pine nuts, flour, sugar, salt, baking powder, eggs

VANILLA ICE CREAM GF NF

ALA CARTE MENU

HALF PINT MELON GAZPACHO 8 NF GF VEGAN

KALE AND RADICCHIO SALAD with creamy whole grain mustard dressing, hard boiled egg and cherry tomatoes 8 GF NF DF

MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan 8 GF NF Vegan w/o cheese

CORNBREAD with whipped honey butter 3 NF

CAESAR SALAD with romaine, anchovies, garlic and herb crisps, and parmesan cheese 8 NF GF w/o Croutons

ROASTED BRUSSELS SPROUTS with lemon-honey glaze and roasted peanuts 8 GF DF NF w/o nuts

BEEF RAGÙ ALLA BOLOGNESE with creamy polenta 17 GF NF

CRAB CAKE with celery root remoulade slaw and lemon herb tartar sauce16 GF NF DF

BRAISED JAMAICAN STEW CHICKEN with black eyed peas, smoked salt polenta, and green onions 16 GF NF

LIGHTLY SMOKED SALMON with tabbouleh salad 17 NF DF

BEEF AND STOUT PIE with Crispy potato crust 17 NF GF DF

LAMB TAGINE 17 GF NF DF

MAC AND CHEESE with Boxcarr Rockets Robiola and sharp cheddar cheese 13 NF Vegetarian

CRAB MAC AND CHEESE with parmesan, peas, herb bechamel, and oyster mush rooms 14 NF

MUSHROOM RISOTTO with goat cheese, parmesan, oyster, and shiitake mushrooms 15 GF NF Vegetarian

MUSHROOM RISOTTO with oyster and shiitake mushrooms 14 GF NF Vegan

LEMON AND VANILLA BEAN CHEESECAKE with citrus curd and graham cracker crust 7 NF GF

WARM CHOCOLATE BROWNIE with chocolate sauce and coconut cream 7 GF Vegan NF except coconut

TIRAMISU CAKE7 GF NF KID FREINDLY

KEY LIME CUSTARD with graham cracker crust and whipped cream 7 NF GF

DARK CHOCOLATE BUDINO with creme anglaise and pine nut crisps 7 GF NF without crisps.

VANILLA ICE CREAM7 GF NF