Here is a sneak peak of our fall dinner entrees…
Duck-confit leg, blackberry-Chinese tea sauce, braised chickpeas & persimmons
Bison-Carolina Bison flank steak, Korean hot mustard & pepper sauce, seaweed salad, grilled flatbread
Lamb-two cuts & preparations, Vietnamese Pho broth, rice noodles, herbs, lime
Fish-pan roasted market filet, creamy Japanese white miso, pickled watermelon & local apple, green tea-nut grits
Veal-milk-fed tenderloin, Loudmouth oyster mushroom, moo-shu style sauce, wasabi mashed potatoes
Seafood-Tom’s shrimp & bay scallops, Thai style coconut curry, Anson Mills crab rice soufflé
Trout–Hunan habanero honey-orange-almond glaze, red curry sweet potato mash
Chicken–fried Springer Mtn. chicken breast, Indonesian ginger sauce, sautéed bok choy
Pork–Farm Fresh crispy ribs, tamari glaze, East Asian green farro – edamame risotto
Vegetable Plate–Chef’s choice of seasonal, local vegetables, & starch
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