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
