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.
CURBSIDE PICKUP MENU
FIRST COURSE:
GLASSHALFULL SWEET GOLDEN CORNBREAD GF NF
Ingredients: cornmeal, tapioca starch, chickpea flour, white rice flour, buttermilk, eggs, canola/olive oil, sugar, salt, baking powder, xanthan gum
ROSEMARY HERB FOCACCIA with olive tapenade dipping sauce NF DF
Focaccia Ingredients: flour, canola/olive oil, water, yeast, salt, pepper,
rosemary
Tapenade Ingredients: kalamata olives, olive oil, canola oil, salt,
pepper, garlic, capers, basil, lemon zest and juice
DROP BISCUITS (2 per portion) with whipped honey butter NF
Ingredients: milk, butter, flour, buttermilk, garlic, baking powder, salt
Butter: butter, honey, sea salt
BLUEBERRY AND CUCUMBER SALAD with mixed greens, feta cheese, shaved red onion, white balsamic vinaigrette, and toasted almonds GF DF w/o cheese NF w/o almonds
Vinaigrette Ingredients: canola/olive oil, white balsamic vinegar, dijon, sugar, salt, black pepper
MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan GF NF Vegan w/o cheese
Sherry vinaigrette ingredients: canola/olive oil, sherry vinegar, shallots, garlic, dijon mustard, salt, pepper
ARUGULA SALAD with cherry tomatoes, feta, nicoise olives, cucumber and shaved red onion, with balsamic and oregano vinaigrette GF, NF, DF w/o feta
Vinaigrette: balsamic, oregano, salt, black pepper, canola/olive oil
BURRATA WITH LOCAL HEIRLOOM TOMATOES with sea salt, basil pistou, balsamic glaze GF, NF
Basil Pistou Ingredients: basil, garlic, sea salt, lemon juice, olive oil, canola oil, black pepper
*Contains: dairy
TOMATO GAZPACHO GF, NF, Vegan
Ingredients: local tomatoes, bell peppers, jalapenos, cucumber, yellow onion, garlic, sherry vinegar, canola/olive oil, salt, black pepper, smoked paprika
SECOND COURSE:
SPRING PEA RISOTTO with Hillsborough goat cheese, parmesan, and caramelized onions 28/ 3 courses NF GF
Ingredients: arborio rice, veg stock (onion, carrot, celery, bay leaf, black peppercorns), peas, caramelized onion, onion, goat cheese, parmesan, salt, pepper, canola/olive oil
BRAISED CHICKEN in tomato and rosemary with creamy polenta 31/ 3 courses NF GF
Chicken Ingredients: chicken thighs, tomatoes, onion, carrot, celery, garlic, oregano, rosemary, white wine, veg stock (onion, carrot, celery, bay leaf, black peppercorn), red pepper flakes, salt, black pepper
Polenta Ingredients: cornmeal, cream, butter, salt, black pepper
MOROCCAN STYLE CHICKPEA STEW with onions, peppers, carrots, golden raisins and couscous 26/ 3 courses NF Vegan GF w/o couscous
Stew ingredients: chickpeas, onions, tomatoes, peppers, carrots, golden raisins, canola/olive oil, kalamata olives, garlic, paprika, cumin, cardamom, nutmeg, coriander, cloves, star anise, cinnamon, black pepper, salt, basil, tuscan kale
Couscous: couscous, salt, pepper, canola/olive oil
CURBSIDE PICKUP MENU CONTINUED
SECOND COURSE CONTINUED:
BRAISED BRISKET with creamy scalloped potatoes and roasted brussel sprouts 32/ 3 courses GF NF
Brisket Ingredients: beef brisket, onion, carrot, celery, sage, thyme, rosemary, veg stock (onion, carrot, celery, bay leaf, black peppercorns), salt, black pepper, molasses, xanthan gum
Scalloped Potatoes Ingredients: yukon gold potatoes, cream, milk, parmesan cheese, cheddar cheese, chickpea four, white rice four, tapioca starch, garlic, salt, pepper, smoked paprika
Brussel Sprouts Ingredients: sprouts, canola/olive oil, salt, pepper
Reheating Instructions: Preheat oven to 350F. Remove lid and bake in 350F oven for 7-10 minutes or until internal temp of 165F.
*Contains: Dairy
CHICKEN POT PIE with mixed vegetabes and a pastry top crust 27/ 3 courses NF
Ingredients: chicken, onion, celery, carrot, peas, veg stock (water, onion, celery, carrot, bayleaf, black peppercons), butter, cream, flour, salt, sugar, thyme, rosemary, sage, yeast
THIRD COURSE:
LOCAL BLUEBERRY CRUMBLE with whipped cream GF NF Vegan without
whipped cream; (Vegan coconut cream upon request)
Crumble ingredients: blueberries, sugar, lemon juice, salt, cornstarch, oats, brown sugar, salt, cinnamon, canola/olive oil
Whipped cream ingredients: cream, sugar, vanilla extract, gelatin
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
TIRAMISU SPONGE CAKE NF
Ingredients: eggs, sugar, cream, mascarpone, flour, cream cheese, coffee, salt, vanilla extract, gelatin, baking powder, cocoa powder
*Contains: wheat, dairy, eggs
ORANGE AND VANILLA BEAN CHEESECAKE with cherry compote and toasted pecans GF NF w/o pecans
Cheesecake Ingredients: cream cheese, ricotta, sugar, vanilla paste, vanilla extract, orange zest
Cherry compote: Morello cherries, sugar, cornstarch, orange juice, vanilla extract, salt, cinnamon
*Contains: Dairy
CARROT CAKE with cream cheese buttercream NF
Ingredients: carrots, flour, cream cheese, butter, powdered sugar, sugar, brown sugar, eggs, canola oil, cinnamon, golden raisins, baking soda, vanilla, salt
*Contains: Dairy, Eggs
A LA CARTE MENU
ROSEMARY HERB FOCACCIA with olive tapenade dipping sauce 3 NF
GLASSHALFULL SWEET GOLDEN CORNBREAD 3 GF NF
DROP BISCUITS (2 per portion) with whipped honey butter 3 NF
BLUEBERRY AND CUCUMBER SALAD with mixed greens, feta cheese, shaved red onion, white balsamic vinaigrette, and toasted almonds 8 GF DF w/o cheese NF w/o almonds
MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan 8 GF NF Vegan w/o cheese
ARUGULA SALAD with cherry tomatoes, feta, nicoise olives, cucumber and shaved red onion, with balsamic and oregano vinaigrette 8 GF, NF, DF w/o feta
TOMATO GAZPACHO 8 GF, NF, Vegan
BURRATA WITH LOCAL HEIRLOOM TOMATOES, sea salt, basil pistou, balsamic glaze 10 GF, NF
SPRING PEA RISOTTO with Hillsborough goat cheese, parmesan, and caramelized onions 16 NF GF
CHICKEN POT PIE with mixed vegetabes and a pastry top crust 16 NF
MOROCCAN STYLE CHICKPEA STEW with onions, peppers, carrots, golden raisins and couscous 15 NF Vegan GF w/o couscous
BRAISED CHICKEN in tomato and rosemary with creamy polenta 17 GF NF
BRAISED BRISKET with creamy scalloped potatoes and roasted brussel sprouts 18 GF NF
LOCAL BLUEBERRY CRUMBLE with whipped cream 7 GF NF Vegan without whipped cream; (Vegan coconut cream upon request)
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.
TIRAMISU SPONGE CAKE 7 NF
ORANGE AND VANILLA BEAN CHEESECAKE with cherry compote and toasted pecans 7 GF NF
CARROT CAKE with cherry compote and toasted pecans 7 NF
