The Dining Room
The Dining Room
Appetizers Cold Plates Foie Gras Torchon Wicked Weed Oblivion Gel, Sherry, Chervil, Brioche
Plum and Pig Jasper Hill Harbison, Poached Plum, Hazelnut, Ibérico
Heart of Romaine Pickled Shallot, Confit Yolk, Parmesan Dressing, Sourdough
Sesame Crusted Tuna Peas, Mignonette, Caramelized Lime, Sweet Chili Vinaigrette ~Supplemental Charge $5~
Hot Plates White Corn Soup Bacon Powder, Bacon Jam, Snow Camp Custard, Popcorn
Root Vegetables with Seitan Sweet Potato Puree, Onion Marmalade, Ricotta Salata
Charred Octopus Almond Romesco, Chimichurri, Fried Potato, Saffron Aioli, Red Pepper Jam
Carbonara Lamb Bacon, Fettuccini, Parmesan, 64° Egg, Fall Mushrooms, Hollandaise
Three Courses~$65 Appetizer, Entrée, Dessert Five Courses~$95 Cold Plate, Hot Plate, Fish, Meat, Dessert We kindly suggest that the entire table enjoy the same number of courses.
Entrées Stream & Ocean North Carolina Grouper Carolina Gold Rice, Smoked Tomato Broth, Crispy Leeks, Cilantro Lime Cream
*Sorghum Seared Salmon Hoppin’ John, Sofrito, Citrus Butter
* Diver Scallops Cioppino Stew, P.E.I. Mussels, Shrimp, Saffron, Persillade Toast
Lobster Thermidor Béchamel, Saffron, Parmesan Crisp, Tarragon Nage ~Supplemental Charge $10~
Naturally Raised Meats Joyce Farms “Naked Chicken” Grilled Squash, Fines Herbs, Field Of Creams Cheese, Toasted Rye Red Pepper Vinaigrette
*Veal Ragout Charred Tomato, Chevre, White Bean, Bitter Greens
*Lamb Caponata Eggplant, Ricotta, Pignoli Crumble, Charred Eggplant Puree, Mint Oil
*Black Angus Beef Filet Carrot, Robouchon Potato, Polonaise, Succotash ~ Add Lobster Tail Supplemental Charge $20~
Executive Chef ~ Sean Eckman Chef de Cuisine ~ Jacob Crvich *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
Appetizers Cold Plates Foie Gras Torchon Wicked Weed Oblivion Gel, Sherry, Chervil, Brioche
Plum and Pig Jasper Hill Harbison, Poached Plum, Hazelnut, Ibérico
Heart of Romaine Pickled Shallot, Confit Yolk, Parmesan Dressing, Sourdough
Sesame Crusted Tuna Peas, Mignonette, Caramelized Lime, Sweet Chili Vinaigrette ~Supplemental Charge $5~
Hot Plates White Corn Soup Bacon Powder, Bacon Jam, Snow Camp Custard, Popcorn
Root Vegetables with Seitan Sweet Potato Puree, Onion Marmalade, Ricotta Salata
Charred Octopus Almond Romesco, Chimichurri, Fried Potato, Saffron Aioli, Red Pepper Jam
Carbonara Lamb Bacon, Fettuccini, Parmesan, 64° Egg, Fall Mushrooms, Hollandaise
Three Courses~$65 Appetizer, Entrée, Dessert Five Courses~$95 Cold Plate, Hot Plate, Fish, Meat, Dessert We kindly suggest that the entire table enjoy the same number of courses.
Entrées Stream & Ocean North Carolina Grouper Carolina Gold Rice, Smoked Tomato Broth, Crispy Leeks, Cilantro Lime Cream
*Sorghum Seared Salmon Hoppin’ John, Sofrito, Citrus Butter
* Diver Scallops Cioppino Stew, P.E.I. Mussels, Shrimp, Saffron, Persillade Toast
Lobster Thermidor Béchamel, Saffron, Parmesan Crisp, Tarragon Nage ~Supplemental Charge $10~
Naturally Raised Meats Joyce Farms “Naked Chicken” Grilled Squash, Fines Herbs, Field Of Creams Cheese, Toasted Rye Red Pepper Vinaigrette
*Veal Ragout Charred Tomato, Chevre, White Bean, Bitter Greens
*Lamb Caponata Eggplant, Ricotta, Pignoli Crumble, Charred Eggplant Puree, Mint Oil
*Black Angus Beef Filet Carrot, Robouchon Potato, Polonaise, Succotash ~ Add Lobster Tail Supplemental Charge $20~
Executive Chef ~ Sean Eckman Chef de Cuisine ~ Jacob Crvich *All items are prepared to order and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.
