Soiree

Strawberry Bavarois with Sweet and Salty Southern Biscuits, and Strawberry Rhubard Compote

Rich Twelve Layered German Cake with a Light Orange Yogurt Panna Cotta and Sweet Lacquered Orange Supremes and Summer Citrus Essence

Praline Milk Chocolate Ganache with English Toffee and Pate Sable, Chocolate Sponge Cake Enrobed with White Chocolate Mousse and Dark Chocolate, Cherry and Cardamom

Moist Almond Cake with Fresh Peaches and Raspberry Glace, Summer Peach Schnapps Sorbet with a Peach Reduction and White Chocolate; finished with a Creme Anglaise

Espresso Angel Food with Godiva Butterscotch Fondue and Chocolate Chips accompanied by French Vanilla Bean Ice Cream with a Kahlua Silk Parfait Glace; Finished with Coffee Marbled Chocolate

Quiz your Server on today's selections!

Gently Crisped Diver Scallops over Ham Hock and Corn Risotto

With Grilled Flatbreads, Oils, and Exotic Vinegars; Traditional Hummus

Southport NC Style Crabcakes served over Herb and Cabbage Slaw and finished with a Spicy Remoulade Sauce

Slow Cooked Short Ribs served with a Smoked Almond Sauce and a Port Wine Glace

3 Exotic Cheeses! Quiz your Server on the Chef's Weekly Selections!

Fried Green Tomatoes served with Jumbo Lump Crab, Cherry Tomatoes, Fresh Corn, Cilantro, and Jalapenos

With Goat Cheese Cream

With Traditional Garnish and Poached Lobster

Refreshing and Light Peach Soup

The Original Name of our House... and our House Salad!

Baby Romaine Lettuce in a Parmesan Battered Onion Ring, finised with a Traditional Caesar Dressing

Watermelon with Avocado and Mache, finished with a Cilantro Lime Vinaigrette

Gently pickled Vegetable Terrine served with Crabmeat Ravigote

Spinach Leaves set atop a Savory Goat Cheesecake and finished with Blueberries and a Sourwood Honey Vinaigrette

Wild Farms Turkey Breast over a Roasted Vegetable and Quinoa Salad and finished with a Warm Bacon Vinaigrette and Peach Chutney

Pork Chop with a Cottonwood Ale Sauce accompanied by the Breast with an Orange Glaze and finished with Glazed Potatoes and Zucchini

Filet Mignon Smoked with White Oak then Grilled, served with Chive Whipped Potatoes and an Eggplant Medallion and finished with a Truffled Tomato Sauce

Chicken Leg and Thigh Stuffed with a Herb and Brie Dressing then Roasted, served with Lima Beans and Parisian Potatoes

Grilled Chops and Braised Leg Crepe topped with an Olive Tomato Mint Relish and served with a Fava Bean Puree

Fenugreek and Lemon Seared Sushi Grade Tuna served with Rice and Asparagus and finished with a Tahini Curry Sauce

Halibut Seared until Golden and served over a Fennel and Vegetable Slaw then finished with a Tangerine Beurre Blanc and Toasted Almonds

Arctic Char Gently Pan Fried until Crispy then served with Creamed Spinach and finished with a Lobster and Shrimp Sauce American

Airline Duck Breast Seared then Glazed with a North Carolina Muscadine Wine Sauce, served with Hericot Verts and Roasted Summer Potatoes

Grilled Ribeye served with Roasted Garlic Mashed Potatoes and Roasted Asparagus, finished with a Roasted Tomato, Onion, and Corn Relish

Shrimp Sauteed with Tomatoes, Spinach, and Country Ham and served over Handmade Linguine with a Light Vermouth Sauce

With Grilled Flatbreads, Oils, and Exotic Vinegars; Traditional Hummus

Panko Breaded and Deep Fried Green Tomato with Jumbo Lump Crab, Asparagus Tips, and Remoulade Sauce

Southport NC Style Crabcakes served over Herb and Cabbage Slaw and finished with a Spicy Remoulade Sauce

Our Chef's Daily Inspiration

Refreshing and Light Peach Soup!

The Original Name of our House... and our House Salad!

Pecan Crusted Breast of Chicken, Baby Arrugula, Mountain Apples, and Dried Fruit Relish; finished with Rice Wine Vinaigrette

Romaine Lettuce, Feta Cheese, Black Olives, Red Onions, Vine Ripened Tomatoes, and English Cucumbers; topped with Charbroiled Chicken Breast and Oregano Lemon Vinaigrette

Hearts of Romaine, Herb Sour Dough Croutons, and a Garlic Mustard Emulsion Soiree Style $5 with Grilled Chicken, $7 with Herb Grilled Shrimp

Southport NC Style Crabcake topped with Lettuce and Tomato and served on a Kaiser Roll

A Triple Decker Feature of Turkey, Ham, and Cheddar topped with Peppered Bacon, Lettuce, Tomato, and Dijon Mayonnaise on Stone Ground Wheat Bread

Black Beans, Rolled Oats, Mushrooms, Onions, Carrots, Peppers, and Garlic Blended and Pattied; Grilled and Served with Hummus, Spinach, and Tomato on a Toasted Kaiser Roll

Cajun-Seared and topped with Monterey Jack Cheese, Tomato, Lettuce, and Creole Mustard on a Toasted Kaiser Roll

A Veggie Lover's Delight, served with Basil Pesto and Baby Arrugula on Freshly Baked Focaccia or Sour Dough

A Soiree Version of this American Classic on Focaccia or Sour Dough with Peppered Bacon

Fresh Chargrilled Tuna Steak with Cajun Spice and served over Wilted Greens and Fennel; finished with Truffle Oil and Olive Tapenade

Our Famous Soul Feast with Peppered Bacon and English Cheddar

A Boneless Breast of Chicken Rubbed with Basil Pesto then grilled and topped with Balsamic Onions, Mozzarella Cheese, and Sundried Tomato Mayonnaise; served on Cibatta

Rich, Fresh Chicken Salad Mashed with Dukes Mayonnaise and served on your selection of Sour Dough or Focaccia

A Boneless Breast of Chicken Batter Dipped and Fried then Topped with Smoked Ham, Swiss, and Whole Grain Mayonnaise, Lettuce, and Tomato on Cibatta

Romaine Hearts, Peppered Bacon, Avocado, Vine Ripened Tomatoes, and Bleu Cheese Mayonnaise with Grilled Chicken, Roast Beef, or Turkey Breast

Thinly Sliced Smoked Ham, Smoked Gouda Cheese, and Peppered Bacon on Cibatta with Whole Grain Mustard Mayonnaise

Fresh, Oven Roasted Beef Thinly Sliced, Peppered Bacon, and English Cheddar with Horseraddish Mayonnaise, Lettuce, and Tomato in a Tortilla Wrap

Slow Roasted Breast of Turkey with Tomato Relish, Fresh Mozzarella, Baby Arrugula, and Basil Aioli on Cibatta

Shaved Oven Roasted Turkey Breast with Cranberry-Apricot Mayonnaise and Triple Cream Brie on Stone Ground Wheat Bread

Marinated and Chargrilled Fresh Vegetables with Mediterranean Hummus Spread in a Tortilla Wrap

Thinly Sliced Roast Beef Simmered in au jus; topped with Sauteed Mushrooms, Peppers, Onions, and a Swiss Cheese Sauce on Cibatta

Crisp Baked Flatbread with a Garlic Parmesan Sauce, Bacon, Onions, Mushrooms, Grilled Chicken, and Pepper Jack Cheese

Mushrooms, Onions, Peppers, Tomatoes, Basil, and Goat Cheese

Mozzarella, Basil, and Tomato