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
GLUTEN FREE MULTIGRAIN ROLL with sea salt whipped butter GF NF V
Roll Ingredients: Chickpea flour, white rice flour, tapioca starch, oats, xanthan gum, salt, canola/olive oil, eggs, apple cider vinegar, water, sugar, yeast Butter Ingredients: butter, sea salt
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 GAZPACHO with cucumber and olive oil GF NF Vegan
Ingredients: tomato, cucumber, bell pepper, onion, cumin, garlic, olive oil, sherry vinegar, salt, blak pepper, cayenne, smoked paprika
SPINACH SALAD with strawberries, goat cheese, shaved red onion, toasted almonds and basil vinaigrette GF NF w/o almonds Vegan w/o goat cheese
Vinaigrette Ingredients: Canola/olive oil, champagne vinegar, basil, dijon mustard, agave nectar, 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
SECOND COURSE CHOICES:
MINI LOBSTER & SHRIMP ROLLS (3) with house-made bread, brown butter, chives, and mixed microgreen salad with sherry vinaigrette 30/ 3 Courses NF
Bread Ingredients: flour, milk, butter, eggs, yeast, salt, chives Lobster Salad Ingredients: lobster meat, local shrimp, duke’s mayonnaise (soy), celery, shallot, parsley, lemon zest and juice, salt, black pepper, old bay seasoning, Salad Ingredients: canola/olive oil, sherry vinegar, shallots, garlic, salt, black pepper, dijon mustard, mixed microgreens
DUCK CONFIT over arugula salad with lemon vinaigrette, toasted almonds, dried cranberries, red beets, roasted fennel, and Hillsborough Cheese Co. goat cheese, and orange segments. 31/ 3 Courses GF DF w/o cheese NF w/o almonds
Duck Ingredients: duck legs, duck fat, salt, black pepper, cardamom, orange Lemon Vinaigrette Ingredients: canola/olive oil, lemon juice, champagne vinegar, dijon, salt, black pepper, agave
3 COURSE HEAT & SERVE TAKE OUT MENU CONTINUED
SECOND COURSE CONTINUED:
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. Reheating Instructions: Remove lid, add in cheese. Microwave on medium power for 5-7 minutes or until temp of 165F. Mix in sunflower shoots.
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
POULET ROUGE and white bean cassoulet 30/ 3 Courses GF NF
Ingredients: poulet rouge legs (chicken), shredded duck legs, white beans, onion, carrot, celery, veg stock (onion, carrot, celery, bay leaf, black peppercorns), duck fat, sage, thyme, rosemary, nutmeg, salt, black pepper, sherry vinegar, garlic, allspice, clove
THIRD COURSE CHOICES:
DARK CHOCOLATE BUDIONO with mocha butterscotch cream, whipped cream and toasted hazelnuts GF NF w/o hazelnuts
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 SHORTBREAD TART with pastry cream, and whipped cream NF V Ingredients: Strawberries, lemon juice, flour, butter, powdered sugar, sugar, cream, milk, cornstarch, vanilla paste, gelatin
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
TRIPLE CHOCOLATE CAKE with coconut ganache, whipped chocolate buttercream, and dark chocolate cake GF NF 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
Á la Carte Menu
FOCACCIA with herb and balsamic dipping sauce 3 NF Vegan
GLUTEN FREE MULTIGRAIN ROLL with sea salt whipped butter 3 GF NF V
GOLDEN SWEET CORNBREAD with honey butter 3 GF NF
TOMATO GAZPACHO with cucumber and olive oil 8 GF NF Vegan
MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan 8 GF NF Vegan w/o cheese
SPINACH SALAD with strawberries, goat cheese, shaved red onion, toasted almonds and basil vinaigrette 8 GF NF w/o almonds Vegan w/o goat cheese
ROASTED BRUSSELS SPROUTS with lemon honey glaze and roasted peanuts 8 GF DF NF w/o peanuts
LOCAL MUSHROOM RISOTTO with fennel, hillsborough cheese company goat cheese, and east branch ginger sunflower shoots 16 GF NF Vegan w/o goat cheese
MINI LOBSTER & SHRIMP ROLLS (3) with house-made bread, brown butter, chives, and mixed microgreen salad with sherry vinaigrette 17 NF
POULET ROUGE and white bean cassoulet 17 GF NF
BRAISED BEEF SHORT RIBS with smoked salt potato puree and roasted asparagus 18 GF NF
DUCK CONFIT over arugula salad with lemon vinaigrette, toasted almonds, dried cranberries, red beets, roasted fennel, and Hillsborough Cheese Co. goat cheese, and orange segments. 16 GF DF w/o cheese NF w/o almonds
DARK CHOCOLATE BUDIONO with mocha butterscotch cream, whipped cream and toasted hazelnuts 7 GF NF
STRAWBERRY SHORTBREAD TART with pastry cream, and whipped cream 7 NF V
STRAWBERRY CRUMBLE with brown sugar oat streusel and whipped cream 7 GF NF Vegan w/o whip
TRIPLE CHOCOLATE CAKE with coconut ganache, whipped chocolate buttercream, and dark chocolate cake 7 GF NF Vegan
SALTED CARAMEL POT DE CREME with candied almonds and whipped cream 7 GF V NF w/o almonds
