Belgian waffle with Rudd Farm sourwood honey, powdered sugar and warm strawberry compote

“The brightest chicken salad in the Triad”, this sandwich is composed of wild flower honey, Rudd Farm Granny Smith apple and celery, in a wonderful curried aioli sauce with local lettuce and tomato

Oven roasted turkey, dill-havarti cheese, whole grain mustard dressing with local lettuce and tomato

Virginia baked ham, Swiss cheese, whole-grain mustard dressing with local lettuce and tomato

Certified American KOBE burger (1/2 pound) with smoked Gouda cheese, roasted shaved Rudd Farm spring onions, apple wood smoked thick-sliced bacon, local lettuce and tomato on Ganache pretzel roll

A fusion of Carolina BBQ flavors and techniques; pulled and chopped rib and shoulder, smoked, roasted and grilled in a blended sauce of vinegars, mustards and local honey, served with Rudd Farm cabbage slaw on Ganache pretzel roll

Old Mill stone ground yellow grits with smoked Gouda cheese, sauté of Jumbo shrimp, Tasso ham, Andouille sausage and spring onion in a downtown Baton Rouge sauce

Hand-made spinach gnocchi in a rich Tellagio cream sauce with apple wood smoked bacon, fresh local tomato and cremini mushroom, served with a lemon gremoulada Ganache crostini

Whole red leaf lettuce, surrounding flakes of bib and iceberg lettuces with heirloom tomatoes, English cucumbers and roasted spring onions, dressed with playful orange-cranberry vinaigrette and topped with candied pecans

This is not your average Caesar, it’s extraordinary! Romaine cup served with goat milk, parmesan and anchovy custard, seasonal tomato, and grated Goat Lady Providence cheese, accompanied by a crouton of fried foccacia

Mixed seasonal Rudd Farm lettuces with sliced turkey, fresh grapes, raisins, Cajun sunflower seeds, sweet orange Goat Lady fromage and creamy carrot puree vinaigrette

Brunoise red onion, caramelized Rudd Farm spring onion, tomato diamonds with roasted garlic and chive crème’ fraiche

Sliced avocado, roasted fennel anise, Miso chili sauce over Jumbo shrimp & braised local corn flan with fresh lime garnish

Blended fresh sea-fare with cream cheese, garlic fromagge & spinach wrapped in handmade Ganache pastry dough with roasted red pepper coulis and spinach cream sauce

Port wine cheese sauce with grape tomato, spinach, sweet onion and Newcastle beer, baked in a Ganache fresh sourdough boulle - Great for the entire table!

Old Mill stone ground yellow grits with smoked Gouda cheese, sauté of Jumbo shrimp, Tasso ham, Andouille sausage, and spring onion in a downtown Baton Rouge sauce

Hand-made spinach gnocchi in a rich Tellagio cream sauce with apple wood smoked bacon, fresh local tomato, gourmet mushrooms, served with a lemon gremoulada and Ganache crostini

Seared to your liking, served with saffron and lump crab risotto, Rudd Farm green peas, a parmesan crisp and a port wine reduction sauce

Available fresh North Carolina and Gulf Coast high quality white fish that is blackened and served with Old Mill and Goat Lady Chevre cheese grits, fresh vegetable sauté and Creole purée of local tomatoes and chive oil

Jumbo lump and special crab seasoned and seared, served with roasted garlic and caramelized onion mashed potatoes, braised dandelion greens and red pepper remoulade

Whatever these wonderful fresh ingredients tell us to do…I promise -Andy