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:

SWEET GOLDEN CORBREAD with whipped honey butter NF
ngredients: Cornmeal, flour, eggs, buttermilk, canola oil, sugar, salt, baking powder
Instructions: Remove lid and place in 350F oven for 5-10 minutes, or until heated through.
Ingredients Butter: Butter, honey, salt

DROP BISCUITS (2 per portion) with whipped honey butter NF
Biscuit Ingredients: milk, butter, flour, buttermilk, garlic, baking powder, salt, Butter Ingredients: butter, honey, sea salt

ROSEMARY AND SEA SALT FOCACCIA with olive oil, balsamic, and herb dipping sauce NF VEGAN
Focaccia Ingredients: flour, water, canola/olive oil, sugar, salt, yeast, rosemary Dipping Sauce Ingredients: Canola/olive oil, balsamic vinegar, oregano, salt, black pepper

CREAMY TOMATO AND COCONUT MILK BISQUE GF Vegan NF except coconut
Ingredients: Tomato, carrot, onion, basil, coconut milk, sherry vinegar, canola/olive oil, salt, black pepper, xanthan gum  Reheating Instructions: Remove lid and microwave on medium power for 3-5 minutes or until temp of 165F

SAVORY FIG AND GOAT CHEESE CROSTADA with caramelized onions and balsamic glaze NF +1/ 3 course meal
Ingredients: Flour, butter, salt, sugar, water, figs, goat cheese, balsamic vinegar, basil, onions, black pepper

BRUSSEL SPROUTS with lemon honey glaze and roasted peanuts GF Vegetarian NF w/o peanuts
Brussel Sprout Ingredients: Brussel sprouts, salt, pepper, canola oil Glaze Ingredients: Lemon juice, honey

BURRATA WITH LOCAL HEIRLOOM TOMATOES, sea salt, basil pistou, balsamic glaze GF NF +2/ 3 course
Basil Pistou Ingredients: basil, garlic, sea salt, lemon juice, olive oil, canola oil, black pepper *Contains: dairy

LOCAL CHEESE PLATE: Boxcarr Cottonseed, Boxcarr Rockets Robiola, Chapel Hill Creamery Carolina Moon with pickled cherries, pickled red onions, cornichons, whole grain mustard and a side of GF crackers GF NF +1/ 3 course
Pickled Cherry Ingredients: morello cherries, red wine vinegar, sugar, cinnamon sticks, orange zest Pickled Red Onion Ingredients: Red onions, red wine vinegar, sugar, salt, pickling spices (mustard seed, allspice, coriander seeds, cloves, red pepper flakes, bay leaf, cinnamon stick) GF Cracker Ingredients: chickpea flour, white rice flour, tapioca starch, parmesan cheese, canola/olive oil, water, oregano, garlic powder, salt, black pepper, xanthan gum, baking powder

WATERMELON SALAD with mixed greens, feta, basil vinaigrette, shaved red onion, and toasted sunflower seeds GF NF DF w/o feta
Vinaigrette Ingredients: canola/olive oil, white balsamic, dijon mustard, basil, salt, black pepper, agave

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

SECOND COURSE:

CHICKPEA AND RED LENTIL DAL with gluten-free roti 28/ 3 courses GF NF VEGAN
Dal: chickpeas, red lentils, tomatoes, onions, cumin, garlic, ginger, coriander, graham masala, chili powder, turmeric, aleppo chili flakes,
Roti: Chickpea flour, white rice flour, tapioca starch, xanthan gum, salt, canola/olive oil, water

DUCK CONFIT with white bean cassoulet 30/ 3 courses GF NF DF
Ingredients: Duck, white beans, onions, carrots, celery, sherry vinegar, sage, thyme, rosemary, bay leaf, salt, black pepper

BEEF RAGU ALLA BOLOGNESE with house-made pappardelle29/ 3 courses NF
Ingredients Ragú: beef, carrots, onion, celery, tomato, red wine, red wine, bay leaves, thyme, rosemary, sage, salt, black pepper, milk Ingredients Pasta: flour, egg, olive oil, salt Reheating Instructions: Remove lid and heat in microwave on medium power for 3-5 minutes or until temp. of 165F.

3 COURSE HEAT & SERVE TAKE OUT MENU CONTINUED

SECOND COURSE CONTINUED:

CRAB CAKE with tomato, cucumber, bell pepper and sweet red onion salad with cilantro, parsley, and lime vinaigrette and roasted jalapeño remoulade 30/ 3 course GF NF DF
Crab Cake Ingredients: Crab, egg, cornmeal, tapioca starch, bell pepper, celery, onion, parsley, lemon zest, salt, pepper, cayenne  Salad Ingredients: tomato, cucumber, mixed bell peppers, red onion, cilantro, parsley, lime zest and juice, canola/olive oil, salt, black pepper Remoulade Ingredients: mayonnaise, cornichons, caper, lemon juice, dijon mustard, parsley, roasted jalapeño, salt, black pepper

SEARED NC TUNA with green bean salad with toasted sesame dressing, crispy fried rice, and avocado truffle soy glaze GF NF DF 30/ 3 courses
Ingredients: tuna, green beans, bell peppers, red onion, green onion, sesame seeds, sesame oil, mirin, canola/olive oil, tamari, ginger, garlic, salt, black pepper Avocado Truffle Soy Glaze Ingredients: avocados, white truffle oil, tamari  Crispy Fried Rice Ingredients: rice, canola oil, salt, black pepper  Serving Instructions: To take the chill off the tuna, place tuna on a plate in the microwave and heat on medium power for 1 minute. Slice and serve over salad. Drizzle avocado glaze and top with crispy fried rice. *consuming raw or undercooked seafood may increase risk of food borne illness

PORK SHANK OSSO BUCCO with risotto alla milanese and gremolata GF NF 31/ 3 courses
Osso Bucco Ingredients : Pork shanks, tomato, onion, carrot, celery, veg stock (onions, carrot, celery, bay leaf, black peppercorns), red wine, rosemary, sage, thyme, bay leaf
Risotto Ingredients: arborio rice, veg stock (onions, carrot, celery, bay leaf, black peppercorns), white wine, parmesan, butter, saffron, salt, black pepper  Gremolata Ingredients: parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper, red pepper flakes

LASAGNA with chicken, mixed summer vegetables, arugula ricotta filling, tomato sauce, and mozzarella 28/ 3 courses NF
Ingredients: chicken, squash, zucchini, eggplant, ricotta, cream, arugula puree, mozzarella, Parmesan, tomato, flour, eggs, bell peppers, onion, red onion, carrot, canola/olive oil, basil, oregano, thyme, rosemary, garlic, smoked paprika, capers, salt, black pepper, xanthan gum *Contains: Wheat, dairy, eggs

THIRD COURSE:

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

DARK CHOCOLATE BUDINO with creme anglaise and pine nut crisps GF NF without crisps.
Budino Ingredients: 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

FIG, GOAT CHEESE & HONEY CHEESECAKE with vanilla wafer crust, honey glaze, and whipped cream GF NF
Ingredients: mascarpone, ricotta, goat cheese, figs, eggs,  sugar, honey, cornstarch, chickpea flour, tapioca starch, white rice flour, xanthan gum, baking powder, baking soda, salt, butter vanilla extract, milk

CINNAMON APPLE CRUMBLE with brown sugar oat streusel topping and whipped creamGF NF Vegan w/o whipped cream
Ingredients: local honeycrisp and granny smith apples, brown sugar, oats, cinnamon, salt, vanilla extract, calvados, cornstarch

TRES LECHES CAKE with whipped cream and toasted coconut GF NF except coconut
Ingredients: cream, eggs, sugar, butter, chickpea flour, white rice flour, tapioca starch, evaporated milk, milk, sweetened condensed milk, baking powder, xanthan gum, cinnamon, vanilla extract, toasted coconut

CINNAMON BREAD PUDDING with whipped cream and creme anglaise NF
Bread Pudding Ingredients: cinnamon bread(flour, milk, eggs, butter, sugar, salt, yeast, cinnamon, brown sugar), milk, cream, eggs, vanilla extract Whipped cream ingredients: cream, sugar, gelatin, vanilla extract Creme anglaise ingredients: cream, eggs, sugar, vanilla paste, salt

HEAT & SERVE A LA CARTE TAKE OUT MENU

SWEET GOLDEN CORNBREAD with whipped honey butter 3 NF

DROP BISCUITS (2 per portion) with whipped honey butter 3 NF

ROSEMARY AND SEA SALT FOCACCIA with olive oil, balsamic, and herb dipping sauce 3 NF VEGAN

WATERMELON SALAD with mixed greens, feta, basil vinaigrette, shaved red onion, and toasted sunflower seeds 8 GF NF DF w/o feta

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

CREAMY TOMATO AND COCONUT MILK BISQUE 8 GF Vegan NF except coconut

SAVORY FIG AND GOAT CHEESE CROSTADA with caramelized onions and balsamic glaze 9 NF

LOCAL CHEESE PLATE with Boxcarr Cottonseed, Boxcarr Rockets Robiola, Chapel Hill Creamery Carolina Moon with pickled cherries, pickled red onions, cornichons, whole grain mustard and a side of GF crackers 9 GF NF

BURRATA WITH LOCAL HEIRLOOM TOMATOES, sea salt, basil pistou, balsamic glaze 10 GF NF

BRUSSEL SPROUTS with lemon honey glaze and roasted peanuts 8 GF Vegetarian NF w/out peanuts

CRAB CAKE with tomato, cucumber, bell pepper and sweet red onion salad with cilantro, parsley, and lime vinaigrette and roasted jalapeño remoulade 16 GF NF DF

SEARED NC TUNA with green bean salad with toasted sesame dressing, crispy fried rice, and avocado truffle soy glaze 17 GF NF DF

BEEF RAGU ALLA BOLOGNESE with house-made pappardelle 17 NF

PORK SHANK OSSO BUCCO with risotto alla milanese and gremolata 18 GF NF

CHICKPEA AND RED LENTIL DAL with gluten-free roti 15 GF NF VEGAN

DUCK CONFIT with white bean cassoulet 18 GF NF DF

LASAGNA with chicken, mixed summer vegetables, arugula ricotta filling, tomato sauce, and mozzarella 15 NF

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

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

TRES LECHES CAKE with whipped cream and toasted coconut 7 GF NF except coconut

CINNAMON BREAD PUDDING with whipped cream and creme anglaise 7 NF

FIG, GOAT CHEESE AND HONEY CHEESECAKE with vanilla wafer crust, honey glaze, and whipped cream 7 GF NF

CINNAMON APPLE CRUMBLE with brown sugar oat streusel topping and whipped cream 7 GF NF Vegan w/o whipped cream