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.

3 COURSE HEAT & SERVE TAKE OUT MENU

FIRST COURSE:

GLUTEN FREE CORNBREAD with whipped honey butter GF NF
Ingredients: cornmeal, white rice flour, chickpea flour, tapioca starch, sugar, canola oil, eggs, buttermilk, xanthan gum, salt, baking powder Butter Ingredients: Butter, sea salt, honey

FRESH BAKED FOCACCIA with a balsamic herb dipping sauce NF DF VEGAN
Focaccia Ingredients: Flour, water, canola/olive oil, salt, yeast Dipping Sauce Ingredients: canola/olive oil, balsamic, oregano, salt, black pepper

CREAMY TOMATO BISQUE with coconut milk GF Vegan NF except coconut
Ingredients: Tomato, carrot, onion, coconut milk, capers, basil, white wine, salt, black pepper, smoked paprika, cayenne, white balsamic vinegar.

COLLARD GREENS GF NF DF
Collard Greens Ingredients: Collard Greens, smoked onion and garlic, onion, red pepper flake, aleppo pepper flake, veg stock (onions, carrot, celery, leeks, bay leaf, black peppercorn), brown sugar, apple cider vinegar, salt, smoked salt, black pepper, canola/olive oil

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

ROASTED BRUSSEL SPROUTS with lemon honey glaze and roasted peanuts GF DF NF w/o peanuts
Brussel Sprouts Ingredients: Brussel sprouts, canola/olive oil, salt, black pepper Glaze Ingredients: lemon juice, honey

SECOND COURSE:

LOCAL SHRIMP AND CREAMY POLENTA with peppers, onions and preserved lemon butter sauce 31/3 Courses GF NF
Ingredients: shrimp, polenta, cream, butter, bell peppers, onions, green onion, sunflower shoots, preserved lemon, white wine, salt, black pepper, smoked paprika, cayenne

MIXED LOCAL MUSHROOM RISOTTO with parmesan, goat cheese, and butter 28 3/ Courses GF NF
Ingredients: Arborio rice, veg stock (onion, carrot, celery, bay leaf, black peppercorn), oyster mushrooms, cinnamon cap mushrooms, shiitake mushrooms, onion, salt, black pepper, white wine, parmesan, goat cheese, butter, sunflower shoots

BEECHCREST FARMS BRAISED BRISKET with smoked sea salt mashed potatoes, and brown butter roasted cipollini onions, roasted carrots, and roasted brussel sprouts 31/ 3 Courses GF NF
Ingredients: brisket, veg stock (onion, celery, carrot, bay leaf, black peppercorns), molasses, salt, black pepper, tomato paste, red wine, onion, carrot, celery,  thyme, sage, rosemary, brussel sprouts, cipollini onion, carrot

3 COURSE HEAT & SERVE TAKE OUT MENU CONTINUED

SECOND COURSE CONTINUED:

JOYCE FARMS BRAISED RABBIT with roasted fingerling potatoes, carrots, and parsnips 31/ 3 Courses GF NF DF
Ingredients: Rabbit, onion, carrot, celery, red wine, garlic, juniper berries, canola/olive oil, chickpea flour, white rice flour, tapioca starch, cocoa powder, salt, black pepper, fingerlings, carrots, parsnips, rosemary, thyme, sage

DUCK CONFIT WITH DUCK FRIED RICE and local mushrooms 30/ 3 Courses GF NF DF
Ingredients: Duck confit, duck fat, salt, black pepper, cardamom, orange, bay leaf, carrots, celery, onion, shiitake mushrooms, oyster mushroom, cinnamon cap mushrooms, green onion, egg, tamari, toasted sesame oil, salt, black pepper, chili flake, rice, onion, garlic, canola/olive oil

FIOR DI LATTE BURRATA WITH RATATOUILLE and polenta cake 29/ 3 Courses GF NF
Ratatouille Ingredients: Burrata, eggplant, bell peppers, onion, red onion, tomato, zucchini, squash, sage, garlic, thyme, rosemary, basil, sherry vinegar, Polenta Cake Ingredients: cornmeal, cream, butter, salt, black pepper

THIRD COURSE:

CHOCOLATE AND SALTED CARAMEL PANNA COTTA with salted caramel and candied pecans GF NF w/o pecans
Panna Cotta Ingredients: cream, milk, sugar, gelatin, cocoa powder, vanilla extract, salt, corn syrup Caramel Ingredients: sugar, butter, cream, salt, vanilla, corn syrup Pecan Ingredients: pecans, sugar, brown sugar, egg whites, cinnamon, salt

MIXED BERRY CRUMBLE with whipped cream GF NF
Crumble Ingredients: Strawberries, blueberries, raspberries, blackberries, sugar, brown sugar, oats, lemon juice, cornstarch, salt, cinnamon, canola/olive oil, vanilla extract Wipped Cream Ingredients: Cream, sugar, vanilla, gelatin

DARK CHOCOLATE BUDINO with brandy cream and almond brittle GF NF w/o brittle
Budino Ingredients: cream, chocolate, sugar, eggs, vanilla, salt  Brandy Cream Ingredients: cream, sugar, brandy, eggs, salt, vanilla paste Almond Brittle Ingredients: almonds, sugar, water, corn syrup, salt, butter, baking soda

VEGAN CHOCOLATE CAKE with coconut chocolate buttercream, chocolate ganache, and toasted coconut GF NF except coconut Vegan
Ingredients: Cocoa, chickpea flour, white rice flour, tapioca starch, sugar, canola oil, baking powder, salt, xanthan gum, water, vegetable shortening (soy), powdered sugar, vanilla extract, vanilla paste, vegan chocolate chips, coconut milk, decaf espresso

SALTED CARAMEL BREAD PUDDING with creme anglaise, toasted hazelnuts, and whipped cream NF w/o hazelnuts
Bread Pudding Ingredients: bread (flour, eggs, milk, butter, sugar, salt, yeast), sugar, corn syrup, cream, milk, eggs, vanilla extract Creme Anglaise Ingredients: cream, sugar, eggs, vanilla paste, salt Whipped Cream Ingredients: cream, sugar, vanilla, gelatin

STICKY TOFFEE PUDDING with creme anglaise, toffee pieces and whipped cream NF
Pudding Ingredients: Flour, dates, sugar, eggs, butter, baking powder, baking soda, salt, vanilla extract, water Creme Anglaise Ingredients: cream, sugar, egg yolks, vanilla paste, salt  Toffee Ingredients: butter, sugar, salt, corn syrup Whipped Cream Ingredients: cream, sugar, gelatin, vanilla extract

HEAT & SERVE A LA CARTE TAKE OUT MENU

FRESH BAKED FOCACCIA with a balsamic herb dipping sauce 3 NF DF VEGAN

GLUTEN FREE CORNBREAD with whipped honey butter 3 GF NF

CREAMY TOMATO BISQUE with coconut milk 8 GF Vegan NF except coconut

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

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

COLLARD GREENS 8 GF NF DF

LOCAL SHRIMP AND CREAMY POLENTA with peppers, onions and preserved lemon butter sauce 17 GF NF

JOYCE FARMS BRAISED RABBIT with roasted fingerling potatoes, carrots, and parsnips 18 GF NF DF

MIXED LOCAL MUSHROOM RISOTTO with parmesan, goat cheese, and butter 16 GF NF

DUCK CONFIT WITH DUCK FRIED RICE and local mushrooms 17 GF NF DF

FIOR DI LATTE BURRATA WITH RATATOUILLE and polenta cake 16 GF NF

BEECHCREST FARMS BRAISED BRISKET with smoked sea salt mashed potatoes, and brown butter roasted cipollini onions, roasted carrots, and roasted brussel sprouts 18 GF NF

MIXED BERRY CRUMBLE with whipped cream 7 GF NF

VEGAN CHOCOLATE CAKE with coconut chocolate buttercream, chocolate ganache, and toasted coconut 7 GF Vegan NF except coconut

SALTED CARAMEL BREAD PUDDING with creme anglaise, toasted hazelnuts, and whipped cream 7 NF w/o hazelnuts

DARK CHOCOLATE BUDINO with brandy cream and almond brittle 7 GF NF w/o brittle

STICKY TOFFEE PUDDING with creme anglaise, toffee pieces and whipped cream 7 NF

CHOCOLATE AND SALTED CARAMEL PANNA COTTA with salted caramel and candied pecans 7 GF NF w/o pecans