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DINNER MENU
(Winter)

Introduction

 

Roasted Bone Marrow | $25

Confit garlic, pickled red onion, parsley, and toast 

Calamari | $14

Hot cherry peppers, jalapeños, lemon aioli

Arancini | $12

Wild mushroom, smoked Gouda, mustard sage aioli

Salmon Rillette| $12

Smoked salmon belly, chives, lavash crackers

The Perfect Charcuterie Board  | $25

Daily cheese, seasonal salami, cornichons, olives, honeycomb

Gnocchi of the Moment | $18 

House-Made sage gnocchi 

 

GREENS

Barrel Salad | $9

Kale, mixed greens, blackberries, toasted pumpkin seeds, bacon, bruleed blue cheese, maple sherry vinaigrette  

Burrata Salad| $16

Torn burrata, arugula, roasted plums, toasted almonds, smoked olive oil, red apple vinegar, honeycomb

WHITES

Shrimp and Grits| $36

Anson Mills grits, gouda, smoked tomato bacon gravy, fresh prawns 

Braised Heritage Breed Pork Shank |  $45

Anson Mills grits, roasted broccolini, pork jus 

Blackened Salmon | $29

Skin on Farm Island Salmon, Cranberry quinoa pilaf, grilled broccolini 

Swordfish | $36

Romesco, cranberry pepita chutney, roasted broccolini 

REDS

Masterpiece on Main “THE” 16oz Bone in Ribeye | $68

Roasted brussels and pancetta, blue cheese fondue 

Filet | $49

In house butchered 8oz Meyer filet, roasted potatoes fingerling, grilled broccolini, black walnut demi glaze, cranberry compound butter.  

Wild Meatloaf | $36

North Caroline Bison, roasted carrots, roasted fingerling potatoes, plum charcoal demi 

Roasted Venison Rack | $62

Butternut squash puree, heriloom carrots, roasted fingerling potatoes, plum charcoal demi

Bone on Veal Parmesan | $46

Pounded breaded veal chop, pomodoro sauce, house pulled mozzarella over capellini pasta

SHARE

Blue Mac & Cheese $8

Roasted Broccolini $8

Brussels and Pancetta $9

Wild Mushrooms $8

Truffle Fries $10

Fingerling Potatoes  $8