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 CHOICES:
GOLDEN SWEET CORNBREAD with honey butter GF NF
Ingredients: cornmeal, white rice flour, chickpea flour, tapioca starch, sugar, canola oil, eggs, buttermilk, xanthan gum, salt, baking powder, honey
FOCACCIA with herb and balsamic dipping sauce NF Vegan
Focaccia Ingredients: Flour, water, canola/olive oil, yeast, salt Dipping Sauce Ingredients: canola/olive oil, balsamic vinegar, salt, black pepper, oregano
ROASTED BRUSSELS SPROUTS with lemon honey glaze and roasted peanuts GF DF NF w/o peanuts
Brussels Sprouts Ingredients: Brussel sprouts, canola/olive oil, salt, black pepper Glaze Ingredients: lemon juice, honey
TOMATO AND CUCUMBER GAZPACHO GF NF Vegan
Ingredients: tomato, cucumber, bell pepper, onion, cumin, garlic, olive oil, sherry vinegar, salt, blak pepper, cayenne, smoked paprika
CREAMY TOMATO AND COCNUT MILK SOUP GF Vegan NF except coconut
Ingredients: tomato, carrot, onion, coconut milk, capers, veg stock (carrots, onion, celery, bay leaf, black pepper), salt, black pepper, smoked paprika, lemon juice, white balsamic vinegar, basil, smoked sea salt
SMOKED MACKEREL RILLETTE with red onion jam, pickled ramps and fennel, whole grain mustard, mixed microgreens, and crostini +2/ 3 courses NF GF w/o crostini
Rillette Ingredients: mackerel, pickling spices (mustard seed, allspice, coriander seeds, cloves, red pepper flakes, bay leaf, cinnamon stick), brown sugar, honey, sugar, salt, lemon, black pepper, canola oil, olive oil, smoked salt, Red Onion Jam: red onion, sugar, red wine vinegar, salt Pickled Ramps and Fennel: ramps, fennel, champagne vinegar, apple cider vinegar, pickling spices (mustard seed, allspice, coriander seeds, cloves, red pepper flakes, bay leaf, cinnamon stick), sugar Crostini Ingredients: flour, water, canola/olive oil, salt, yeast, sugar, 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
MIXED MICRO GREEN SALAD with feta, champagne vinaigrette, cucumbers, blueberries, toasted almonds GF Vegan w/o cheese NF w/o almonds
Dressing Ingredients: bleu cheese, creme fraiche, lemon juice, salt, black pepper, smoked paprika
WARM CHICKPEA AND LENTIL SALAD with lemon yogurt sauce GF NF V
Ingredients: chickpeas, lentil, fennel, onion, green onion, canola/olive oil, lemon juice/zest, cayenne, cumin, cardamom, bell pepper, salt, black pepper, greek yogurt, preserved lemon, parsley, buttermilk.
ROASTED BEETS WITH TAHINI-HONEY GLAZE and goat cheese GF NF DF V
Ingredients: Beets, goat cheese, rosemary, salt, black pepper, canola/oil, tahini, honey, lemon juice
SECOND COURSE CHOICES:
DUCK CONFIT with duck fat roasted fingerling potatoes with caraway and apple cider red cabbage slaw 30/ 3 Courses GF NF DF
Duck & Potato Ingredients: Duck confit, duck fat, fingerling potatoes, Slaw Ingredients: Red cabbage, apple, shallot, carrot, apple cider vinegar, caraway, salt, black pepper, canola/olive oil, brown sugar
GRILLED NC SWORDFISH with roasted spaghetti squash, charred tomatoes, basil pistou, fennel, roasted shallots 30/ 3 Courses GF NF DF w/o cheese
Ingredients: Local NC swordfish, spaghetti squash, canola oil, salt, black pepper, basil, tomato, fennel, lemon zest and juice, parmesan (on side), garlic
SPINACH, GOAT CHEESE, & CARAMELIZED ONION QUICHE with potato crust for 2 43/ 3 Courses GF NF V
*Includes 2 appetizers and 2 desserts
Ingredients: Egg, potato, spinach, goat cheese, onion, cream, salt, black pepper, canola/olive oil, butter
VEGAN PASTRY TOP MIXED VEGETABLE POT PIE with local mushrooms and herb crust 29/ 3 Courses GF NF Vegan
Ingredients: Local mushrooms (oyster, lion’s mane, shiitake), onion, carrot, celery, sage, thyme, rosemary, veg stock (onion, carrot, celery, bay leaf, blakc peppercorn), cornstarch, chickpea flour, white rice flour, tapioca starch, vegetable shortening (soy), salt, black pepper, xanthan gum, lemon juice
PRIME RIB with chimichurri, twice baked potato with cheddar, creme fraiche and green onions, and shredded carrot salad 34/ 3 Courses GF NF
Prime Rib: Beef, salt, blak pepper, canola/olive oil Chimichurri Ingredients: Parsley, cilantro, red wine vinegar, canola/olive oil, garlic, salt, black pepper, shallots, red pepper
flakes Potato Ingredinets: Russet potato, creme fraiche, cheddar, green onion, salt, black pepper, cayenne Carrot Salad Ingredients: Carrots, dijon mustard, lemon juice, canola/olive oil, honey, salt, black pepper, parsley, green onions
3 COURSE HEAT & SERVE TAKE OUT MENU CONTINUED
SECOND COURSE CONTINUED:
LEBANESE BEEF AND GOAT MEATBALLS with yogurt sauce, hummus and tabbouleh salad 29/ 3 Courses NF DF w/o yogurt GF w/o Tabbouleh
Meatball Ingredients: Beef, goat meat, egg, gf breadcrumbs (chickpea flour, tapioca starch, white rice flour, oats, xanthan gum, baking powder, canola/olive oil, apple cider vinegar, milk, eggs, sugar, yeast), goat cheese, green onion, parsley, mint, cumin, cardamom, allspice, red wine, black pepper, salt, canola/olive oil, Tabbouleh Ingredients: bulgar wheat, garlic, lemon juice, parsley, mint, green onion, salt, canola/olive oil, cherry tomatoes Hummus Ingredients: chickpeas, tahini, lemon juice, garlic, salt, black pepper, cayenne, canola/olive oil, cumin, Yogurt Sauce Ingredients: Greek yogurt, preserved lemon, parsley, salt, black pepper, buttermilk
BRAISED BEEF SHORT RIBS with smoked salt potato puree and roasted asparagus 32/ 3 Courses GF NF
Short Ribs Ingredients: Beef short ribs, carrot, onion, celery, fennel, rosemary, thyme, sage, bay leaf, red wine, tomato paste, salt, black pepper, fennel Sides Ingredients: potatoes, cream, butter, smoked salt, black pepper, canola/olive oil, asparagus
LOCAL MUSHROOM RISOTTO with fennel, hillsborough cheese company goat cheese, and east branch ginger sunflower shoots 28/3 Courses GF NF Vegan w/o goat cheese
Risotto Ingredients: arborio rice, Haw River Mushrooms oyster mushrooms, vegetable stock ( onion, carrot, celery, bay leaf, black peppercorns), fennel, onion, canola/ olive oil blend, salt, black pepper, white wine, thyme, Hillsboro cheese company goat cheese, and east branch ginger sunflower shoots.
THIRD COURSE CHOICES:
GOOEY CHOCOLATE BROWNIES with ganache and whipped cream GF NF
Ingredients: Cocoa powder, eggs, butter, semi sweet chocolate chips, sugar, chickpea four, white rice flour, tapioca starch, xanthan gum, salt, vanilla extract, cream, gelatin
DARK CHOCOLATE BUDINO with mocha butterscotch cream, whipped cream and toasted almonds /strong> GF NF w/o almonds
Budino Ingredients: chocolate, cream, eggs, sugar, sea salt, vanilla extract Cream Ingredients: cream, cocoa powder, decaf espresso, brown sugar, corn syrup, sugar, vanilla extract, butter, eggs, salt Whipped Cream Ingredients: Cream, sugar, gelatin, vanilla extract
SALTED CARAMEL POT DE CREME with candied almonds and whipped cream GF V NF w/o almonds Pot de Creme Ingredients: cream, butter, sugar, corn syrup, vanilla extract, eggs, salt Almond Ingredients: almonds, egg whites, sugar, cinnamon, salt Whipped Cream Ingredients: cream, sugar, gelatin, vanilla extract
STRAWBERRY CRUMBLE with brown sugar oat streusel and whipped cream GF NF Vegan w/o whip
Ingredients: Strawberries, sugar, brown sugar, oats, lemon juice, cornstarch, salt, cinnamon, canola/olive oil, vanilla extract
CHOCOLATE AND STREUSEL COFFEE CAKE GF NF
Ingredients: chickpea flour, white rice flour, tapioca starch, xanthan gum, cocoa powder, baking powder, baking soda, salt, sugar, brown sugar, canola oil, eggs, buttermilk, vanilla, chocolate chips (soy), cinnamon, oats, powdered sugar, espresso
TRES LECHES CAKE with lemon and strawberry and whipped cream cheese frosting GF NF
Ingredients: chickpea flour, white rice flour, tapioca starch, xanthan gum, canola oil, sugar, eggs, salt, baking powder, buttermilk, vanilla extract, lemon zest and juice, local strawberries, cream cheese, powdered sugar, cornstarch, sweetened condensed milk, evaporated milk
VEGAN TRIPLE CHOCOLATE CAKE with dark chocolate cake, whipped chocolate frosting, coconut ganache, and toasted coconut GF NF except coconut Vegan
Ingredients: Cocoa powder, chickpea flour, white rice flour, tapioca starch, vegan chocolate chips, canola oil, sugar, water, salt, baking powder, vanilla extract, vegetable shortening (soy), powdered sugar, coconut milk, decaf espresso
STRAWBERRY RHUBARB PIE with whipped cream NF
Ingredients: Strawberries, rhubarb, sugar, flour, vegetable shortening (soy), cornstarch, salt, lemon juice
RICOTTA CHEESECAKE with berry compote and vanilla cookie crust GF NF
Ingredients: ricotta, cream cheese, creme fraiche, sugar, eggs, cream, butter, vanilla, chickpea flour, white rice flour, tapioca starch, butter, baking powder, baking soda, xanthan gum, milk, strawberries, blackberries, blueberries, raspberries, lemon juice
PEANUT BUTTER MOUSSE PIE with chocolate cookie crust and whipped cream GF
Ingredients: Cream, peanut butter, sugar, trablit, chickpea flour, white rice flour, tapioca starch, xanthan gum, cocoa, butter, sugar, salt, baking soda, milk, vanilla extract, gelatin, chocolate (soy)
Á la Carte Menu
FOCACCIA with herb and balsamic dipping sauce 3 NF Vegan
GOLDEN SWEET CORNBREAD with honey butter 3 GF NF
CREAMY TOMATO AND COCONUT MILK SOUP 8 GF Vegan NF except coconut
TOMATO AND CUCUMBER GAZPACHO 8 GF NF Vegan
SMOKED MACKEREL RILLETTE with red onion jam, pickled ramps and fennel, whole grain mustard, mixed microgreens, and crostini 10 NF GF w/o crostini
MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan 8 GF NF Vegan w/o cheese
MIXED MICROGREENS SALAD with feta, champagne vinaigrette, cucumbers, blueberries, toasted almonds 8 GF Vegan w/o cheese NF w/o almonds
ROASTED BRUSSELS SPROUTS with lemon honey glaze and roasted peanuts 8 GF DF NF w/o peanuts
WARM CHICKPEA AND LENTIL SALAD with lemon yogurt sauce 8 GF NF V
ROASTED BEETS WITH TAHINI-HONEY GLAZE and goat cheese GF NF DF V
LEBANESE BEEF AND GOAT MEATBALLS with yogurt sauce, hummus and tabbouleh salad 17 NF DF w/o yogurt GF w/o Tabbouleh
SPINACH, GOAT CHEESE, & CARAMELIZED ONION QUICHE with potato crust for 2 21 GF NF V
PRIME RIB with chimichurri, twice baked potato with cheddar, creme fraiche and green onions, and shredded carrot salad GF NF
LOCAL MUSHROOM RISOTTO with fennel, hillsborough cheese company goat cheese, and east branch ginger sunflower shoots 16 GF NF Vegan w/o goat cheese
BRAISED BEEF SHORT RIBS with smoked salt potato puree and roasted asparagus 18 GF NF
GRILLED NC SWORDFISH with roasted spaghetti squash, charred tomatoes, basil pistou, fennel, roasted shallots 17 GF NF DF w/o cheese
DUCK CONFIT with duck fat roasted fingerling potatoes with caraway and apple cider red cabbage slaw 17 GF NF DF
PASTRY TOP MIXED VEGETABLE POT PIE with local mushrooms and herb crust 17 GF NF Vegan
DARK CHOCOLATE BUDINO with mocha butterscotch cream, whipped cream and toasted hazelnuts 7 GF NF
STRAWBERRY CRUMBLE with brown sugar oat streusel and whipped cream 7 GF NF Vegan w/o whip
GOOEY CHOCOLATE BROWNIES with ganache and whipped cream 7 GF NF
TRES LECHES CAKE with lemon and strawberry and whipped cream cheese frosting 7 GF NF
CHOCOLATE AND STREUSEL COFFEE CAKE 7 GF NF
SALTED CARAMEL POT DE CREME with candied almonds and whipped cream 7 GF V NF w/o almonds
VEGAN TRIPLE CHOCOLATE CAKE with dark chocolate cake, whipped chocolate frosting, coconut ganache, and toasted coconut GF NF except coconut Vegan
PEANUT BUTTER MOUSSE PIE with chocolate cookie crust and whipped cream 7 GF
RICOTTA CHEESECAKE with berry compote and vanilla cookie crust 7 GF NF
STRAWBERRY RHUBARB PIE with whipped cream 7 NF
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