Restaurant Week 2017 DINNER MENU

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DINNER

I.

LOCAL LETTUCES, pumpkin butter, aged gouda, granola

LAO CHICKEN AND RICE SOUP, cilantro, coconut milk

CRIPSY VEAL SWEETBREADS, preserved citrus, chickpea

II.

SUNBURST TROUT, sweet potato, peanut potlikker, fermented chili, Ten Mile red spinach

MUSHROOM RAGOUT, NC wheatberry salad, pecorino, black kale

HANGER STEAK, black lentil, Ten Mile carrots, parsnip, parsley butter, malabar curry

III.

BREAD PUDDING, apple-milk jam ice cream

BRULEED BANANA, chocolate sorbet, peanut candy

CHOCOLATE BUDINO, vanilla cream

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