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:
IRISH SODA BREAD with currants and salted butter NF
Soda Bread Ingredients: AP Flour, sea salt, baking soda, buttermilk, currants 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
EXTRA LARGE FLAKY BUTTERMILK BISCUIT with salted butter NF
Ingredients: flour, butter, buttermilk, baking powder, salt, sugar
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
BURRATA SALAD with sugar snap peas, mixed microgreens, creamy pesto dressing +3 / 3 Course Meal GF NF
Dressing Ingredients: canola/olive oil, Dijon mustard, parmesan, coddled egg yolks, salt, black pepper, lemon juice, water, basil
CHICKEN AND DUCK LIVER PATE with pickled cherries, pickled red onions, whole grain mustard and currant crostini +2/ 3 Courses NF GF upon request (sub GF crackers)
Pate Ingredients: chicken liver, duck liver, cream, smoked duck breast, onions, garlic, sage, thyme, rosemary, pink salt, salt, black pepper, cayenne, allspice, cloves, nutmeg, sugar Pickled Cherries Ingredients: morello cherries, red wine vinegar, sugar, cinnamon sticks, orange zest Pickeled 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) Currant Crostini Ingredients: AP Flour, sea salt, baking soda, buttermilk, currants ~OR~ GF Crackers Ingredients: chickpea flour, white rice flour, tapioca starch, parmesan cheese, canola/olive oil, water, oregano, garlic powder, salt, black pepper, xanthan gum, baking powder)
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
CAESAR SALAD with romaine, parmesan crisps, and house made croutons NF GF w/o croutons
Dressing Ingredients: canola/olive oil, anchovy, Worcestershire sauce, Dijon mustard, parmesan, coddled egg yolks, salt, black pepper, lemon juice, water
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
BEET SALAD with tuscan kale, ruby port vinaigrette, orange segments, candied sunflower seeds, and goat cheese GF NF VEGAN w/o goat cheese and sunflower seeds
Vinaigrette Ingredients: canola/olive oil, ruby port, roasted red onions, dijon mustard, sugar, salt, black pepper Candied Sunflower Seed Ingredients: sunflower seeds, egg whites, sugar, cinnamon, salt
SECOND COURSE CHOICES:
CRAB CAKE with lemon tartar sauce, mixed microgreen salad, pickled red onions, tomatoes, and lemon oil dressing 30/ 3 Courses GF NF DF
Crab Cake Ingredients: Crab, egg, cornmeal, tapioca starch, bell pepper, celery, onion, parsley, lemon zest, salt, pepper, cayenne Tartar Sauce Ingredients: Dukes mayonnaise, lemon zest and juice, cornichons, capers, shallots, green onion, salt, black pepper, sugar Pickled Red Onion Ingredients: Red onions, red wine vinegar, su gar, salt, pickling spices (mustard seed, allspice, coriander seeds, cloves, red pepper flakes, bay leaf, cinnamon stick)
3 COURSE HEAT & SERVE TAKE OUT MENU CONTINUED
SECOND COURSE CONTINUED:
GRILLED SWORDFISH with white bean, fennel, and bell pepper salad with spring peas, basil pistou, and preserved lemon greek yogurt on side 31/3 Courses GF NF DF w/o yogurt
Ingredients: Swordfish, white beans, fennel, bell peppers, green onion, english peas, garlic, preserved lemon, basil, canola/olive oil, salt, black pepper
LAMB OSSO BUCCO with roasted carrots, new potatoes, brussel sprouts, and gremolata on side 31/ 3 Courses GF NF DF
Lamb Ingredients: Lamb osso bucco, red wine, onion, carrot, celery, garlic, thyme, sage, rosemary, bay leaves, veg stock (onions, carrot, celery, leeks, bay leaf, black peppercorn), tomato paste Side Ingredients: potatoes, carrots, brussel sprouts, canola/olive oil, salt, black pepper, rosemary Gremolata Ingredients: garlic, lemon, parsley, salt, black pepper, canola/olive oil
CACIO E PEPE RISOTTO with crispy prosciutto garnish and microgreens 28/ 3 Courses GF NF Vegetarian w/o prosciutto garnish
Ingredients: Arborio rice, veg stock (onions, carrots, clery, black peppercorns, bay leaf), onion, white wine, parmigiano reggiano, butter, ricotta cheese, preserved lemon, fresh cracked black pepper
BEEF SHORT RIBS with smoked sea salt mashed potatoes and garlic roasted asparagus 32/ 3 Courses GF NF
Short Rib Ingredients: Beef short ribs, carrot, onion, celery, fennel, rosemary, thyme, sage, bay leaf, red wine, tomato paste, salt, black pepper, fennel Side Ingredients: potatoes, cream, butter, roasted garlic, smoked salt, black pepper, canola/olive oil, Asparagus
THIRD COURSE CHOICES:
MIXED BERRY CRUMBLE with whipped cream GF NF Vegan w/o whipped cream
Ingredients: Strawberries, blueberries, raspberries, blackberries, sugar, brown sugar, oats, lemon juice, cornstarch, salt, cinnamon, canola/olive oil, vanilla extract
BAILEY’S CHEESECAKE with chocolate crust, ganache, and whipped cream GF NF
Ingredients: chocolate cookie crumbs (chickpea flour, white rice flour, tapioca starch, eggs, butter, sugar, cocoa powder, milk, baking powder, salt, vanilla extract), cream cheese, sugar, eggs, Bailey’s Irish Cream, butter, sugar, chocolate, cream, gelatin
BREAD PUDDING WITH GOLDEN RAISINS served with custard sauce and whipped cream NF
Ingredients: Housemade Bread (flour, sugar, eggs, salt, yeast, butter), butter, cream, milk, golden raisins, nutmeg, cinnamon, eggs, sugar, vanilla Custard Sauce Ingredients: cream, sugar, vanilla paste, vanilla extract, egg yolks Whipped Cream Ingredients: cream, sugar, vanilla, gelatin
FLOURLESS CHOCOLATE TORTE with hazelnut cream and toasted hazelnuts GF Ingredients: Chocolate, butter, eggs, sugar, vanilla extract, sea salt, heavy cream, gelatin, hazelnut liqueur, hazelnuts
CHOCOLATE CAKE with chocolate buttercream and chocolate ganache 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, decaf espresso, apple cider vinegar, flax, baking soda, soymilk
PECAN BROWNIES with whipped cream GF
Ingredients: Pecans, cocoa powder, brown sugar, sugar, eggs, butter, corn syrup, chickpea flour, white rice flour, tapioca starch, xanthan gum, chocolate (soy), baking powder, salt, vegetable shortening (soy), vanilla extract, salt, cinnamon, cream, gelatin
Á la Carte Menu
IRISH SODA BREAD with currants and salted butter 3 NF
FOCACCIA with herb and balsamic dipping sauce 3 NF Vegan
GOLDEN SWEET CORNBREAD with honey butter 3 GF NF
EXTRA LARGE FLAKY BUTTERMILK BISCUIT with salted butter 3 NF
MIXED GREEN SALAD with local cherry tomatoes, sherry vinaigrette, parmesan 8 GF NF Vegan w/o cheese
CAESAR SALAD with romaine, parmesan crisps, and house made croutons 8 NF GF w/o croutons
ROASTED BRUSSELS SPROUTS with lemon honey glaze and roasted peanuts 8 GF DF NF w/o peanuts
CHICKEN AND DUCK LIVER PATE with pickled cherries, pickled red onions, whole grain mustard and currant crostini 10 NF GF upon request (sub GF crackers)
BURRATA SALAD with sugar snap peas, mixed microgreens, creamy pesto dressing 11 GF NF
Dressing Ingredients: canola/olive oil, Dijon mustard, parmesan, coddled egg yolks, salt, black pepper, lemon juice, water, basil
BEET SALAD with tuscan kale, ruby port vinaigrette, orange segments, candied sunflower seeds, and goat cheese 8 GF NF VEGAN w/o goat cheese and sunflower seeds
GRILLED SWORDFISH with white bean, fennel, and bell pepper salad with spring peas, basil pistou, and preserved lemon greek yogurt on side 17 GF NF DF w/o yogurt
LAMB OSSO BUCCO with roasted carrots, new potatoes, brussel sprouts, and gremolata on side 17 GF NF DF
BRAISED SHORT RIBS with potato puree and garlic roasted asparagus 18 GF NF
CRAB CAKE with lemon tartar sauce, mixed microgreen salad, pickled red onions, tomatoes, and lemon oil dressing 17 GF NF DF
CACIO E PEPE RISOTTO with crispy prosciutto garnish and microgreens 28 GF NF Vegetarian w/o prosciutto garnish
MIXED BERRY CRUMBLE with whipped cream 7 GF NF Vegan w/o whipped cream
PECAN BROWNIES with whipped cream 7 GF
FLOURLESS CHOCOLATE TORTE with hazelnut cream and toasted hazelnuts 7 GF
CHOCOLATE CAKE with chocolate buttercream and chocolate ganache 7 GF NF Vegan
BREAD PUDDING WITH GOLDEN RAISINS served with custard sauce and whipped cream 7 NF
BAILEY’S CHEESECAKE with chocolate crust, ganache, and whipped cream 7 GF NF
