The beef of provence. Snails served in our garlic and parsley butter accompanied with pesto crostini.

Wild caught scallops, topped with our shrimp and mushroom béchamel, Parmesan gratiné.

Fresh tomato layered with our smooth pesto mayonnaise and asiago cheese, wrapped and baked in a crispy golden crust. Field greens and radishes, finished with our homemade lemon garlic vinaigrette.

Fresh made Tagliatelle Pasta cooked to a light al dente, finished with roasted mushroom and parsley Parmesan cream sauce.

Pan seared la belle farm foie gras served on a crushed apple and pear crusty tart. finished with our home made balsamic reduction.

We use the richest wine, the earthiest meat stock and the best quality onions melted in butter. We top this old classic with imported gruyère and asiago cheese to offer the perfect gratiné.

Based on the exciting ingredients of the day and what the season has to offer.

Served with our house dressing, grape tomatoes, buttery croutons, pickled onions and shredded carrots.

Goat lady dairy farm goat cheese medallion, lightly gratiné to golden brown on a brioche crostini, set atop a mixed green salad featuring pear suprêmes, candied pecan, and fresh grapes tossed in a light sweet and sour dressing.

Tender fillet of grouper, wrapped and roasted in a bacon skin, served on a corn, peas and diced virginia ham ragout. Light garlic butter and asparagus.

Local harmony ridge raised duck. Served with its seared breast in à l'orange and rum sauce, with its slowly cooked duck confit. Gibsonville's smith farm and "Windy knolls" chard vegetables and root purée. Wine suggestion château coupe- roses.

Pan seared center-cut filet of beef served on a spicy roasted potato, asparagus and bacon mélange, topped with our black pepper and mushroom velouté. Wine suggestion margaux, château paveil de luze.

Pan fried crusted wild caught alaskan flounder and its caper butter sauce. Served on fresh tomato and asparagus homemade tagliatelle pasta. Wine suggestion sancerre, sauvignon blanc m&r.

Local grass fed beef short ribs, braised to extreme tenderness, served on a duo of slow cooked bacon collards and "Smith farm" sweet potato mash, topped with their bold cooking glaze. Wine suggestion chateauneuf du pape, domaine du vieux lazaret.

Seared rock fish, scallops and shrimp tossed with mild andouille sausage in a fennel and seafood tomato broth on a cream risotto and rouille crostini.

A smooth mélange of fresh and roasted squash purée, toasted walnuts and grated parmesan, enclosed in homemade ravioli, served with our melted shallots and madeira cream sauce.

Brushed with a homemade pesto and pan seared, served on a flaky crust vegetable ratatouille tart. Provençale herb butter, basil oil and pomme paille.

Roasted rack of lamb with a rich crust of provençale herbs served on a bed of warm vegetable ratatouille and garlic roasted new potatoes.

Puff pastry filled with melting bitter sweet dark chocolate lava. Caramel crème anglaise.

Madagascar vanilla bean infused custard, served chilled with caramelized sugar crust served alongside semi sweet dark chocolate soft classic mousse.

Homemade ice cream and sorbeassortment of our ever-changing fruit flavored sorbet paired with our homemade ice cream du jour. Selection varies depending on culinary team desires.

Upside down apple tart served hot with its caramel and homemade cinnamon ice cream.

Homemade little choux pastry filled with locally made maple view carolina crunch ice cream, topped with chocolate syrup and vanilla whipped cream. Almond slivers.

Crunch sweet Italian meringue filled with our lemony pastry cream and red fruit coulis.

Selection of imported french and goat lady dairy farm local cheeses with accoutrements.

We use the richest wine, the earthiest meat stock and the best quality onions melted in butter. We top this old classic with imported gruyère andasiago cheese to offer the perfect gratiné.

Based on the exciting ingredients of the day and what the season has to offer.

"The beef of provence . Snails served in our garlic and parsley butter accompanied with pesto crostini.

Served with our house dressing, grape tomatoes, buttery croutons, pickled onions and shredded carrots.

Lightly spiced crusted chicken breast topped with our caper beurre blanc served with mix green salad.

Homemade potato dumplings and tossed in a diced braised short rib stew.

Sliced, all natural free range, boneless chicken breast with a touch of mornay cream and delicious mushrooms, wrapped in a thin egg and flour crêpe, served with a small mixed green salad.

Sautéed scallop, shrimp and salmon deglazed with cognac and finished with our seafood béchamel, wrapped a thin egg and flour crêpe, served with a small mixed green salad.

Freshly made egg and cream tart with our chef's selected fillings and alongside a small mixed green salad.

Goat lady dairy farm goat cheese medallion, lightly gratiné to golden brown on a brioche crostini, set atop a mixed green salad featuring pear suprêmes, candied pecan, and fresh grapes tossed in a light sweet and sour dressing.

Madagascar vanilla bean infused custard, served chilled with caramelized sugar crust served alongside semi sweet dark chocolate soft classic mousse.

Homemade and ever changing flavored ice cream and fresh fruit sorbet.

Upside down apple tart served hot with its caramel and homemade cinnamon ice cream.

Homemade little choux pastry filled with locally made maple view carolina crunch ice cream, topped with chocolate syrup and vanilla whipped cream. Almond slivers.

Crunchy sweet italian meringue filled with our lemony pastry cream and red fruit coulis.

Selection of imported french and goat lady dairy farm local cheeses with accoutrements.