Indigo Marsh

Lightly fried Oysters served over Arugula tossed in a Balsamic Vinaigrette accompanied by a Smoked Tomato & Meyer Lemon Relish

Jamaican Jerk seasoned Rockfish with Bibb Lettuce wraps accompanied by fresh Pineapple, roasted Coconut, sliced Radish and Green Onion

Tender Duck Confit, caramelized Red Onion, fresh Chives, and Mascarpone Cheese stuffed Crepe topped with a Red Currant Barbeque Sauce

Pan seared Diver Scallops topped with a fresh Ginger Lime Beurre Blanc and a Cilantro Gremolata served over an English Pea Puree

Snead's Ferry Shrimp wrapped in Applewood Smoked Bacon, rolled in Pistachio dust and oven roasted then piled on a bed of Living Lettuce and finished with Lavender infused Blue Ridge Mountain Honey

Locally grown Living Lettuce with Cucumbers, Grape Tomatoes, Carrots, Diced Red Onion with choice of Ranch, Balsamic Vinaigrette or Lemon Vinaigrette Dressing

Fresh Romaine Lettuce with Pine Nuts, Croutons & Anchovies topped with our house made Caesar Dressing

Spinach and Arugula tossed with toasted Pine Nuts, Danish Bleu Cheese and Grape Tomatoes with Lemon Vinaigrette Dressing

Fresh sliced Tomatoes layered with Fresh Mozzarella drizzled with a Balsamic Reduction & Extra Virgin Olive Oil garnished with Fresh Basil

Hand cut 8 Ounce Certified Angus Beef Filet Mignon grilled then topped with Classic Sauce Diane served with Parsnip, Horseradish & Yukon Gold Mashed Potatoes and Chef's Vegetables

Hand cut 12 Ounce Certified Angus Beef Ribeye grilled then topped with Roasted Red Peppers, crumbled Gorgonzola Cheese, shaved Proscuitto, drizzled with Balsamic Syrup and served with Parsnip, Horseradish & Yukon Gold Mashed Potatoes and Chef's Vegetables

Miso-Peach glazed Salmon paired with a Thai style Crabcake made with Green Curry Mayonnaise, toasted Coconut, Macadamia Nuts and fresh Basil served with Basmati Rice and Chef's Vegetables

French cut Breast of Chicken rubbed with Fresh Thyme, pan roasted and served with a Boursin stuffed Portobello Mushroom Cap and baked Three Cheese Black Truffle Pasta and Chef's Vegetables

Grilled 14 Ounce Pork Porterhouse topped with a Spring Succotash of Sweet Corn, Black-eyed Peas, Onion, Celery & Carrots finished with Arugula & Roasted Red Peppers in a Balsamic Vinaigrette

Shrimp, Scallops & Crawfish in a rich Brown Roux with Andouille Sausage and vegetables served with a house made Cheddar Cheese & Chive Biscuit accompanied by Chef's Vegetables

Pan seared Atlantic Salmon with an Artichoke Reggianito Parmesan Fondue served over Tri-color Tortellini tossed with Pesto and Grape Tomatoes finished with fresh Spinach & Arugula tossed in Extra Virgin Olive Oil and accompanied by Chef's Vegetables

North Carolina farm raised Striped Bass grilled on a Cedar Plank and served over Butternut Squash Tortolloni tossed with Sweet Cherry Tomatoes, melted Mountain Ramps and Oyster Mushrooms finished with a French Brie Fondue and Sugar Snap Peas

Wanchese Sea Scallops marinated in Achiote Paste, then pan seared and served over a bed of Organic Stone Ground Yellow Grits with Sharp Cheddar cheese, Chorizo Sausage, Organic Baby Spinach and Garlic finished with Cilantro Sour Cream & Chili Oil garnished with Flowers

Fresh Strawberries, Blackberries, Blueberries, Honeydew Melon & Cantaloupe flambéed with Brandy and tossed with a Clove & Lavender infused Honey and fresh cracked Black Pepper served over a scoop of Pistachio Ice Cream

Snead's Ferry Shrimp wrapped in Applewood Smoked Bacon encrusted with Pistachios, oven roasted & finished with Lavender infused Blue Ridge Mountain Honey over a bed of Living Lettuce garnished with Microgreens and Flowers

Cedar plank grilled Farm Raised NC Striped Bass over Butternut Squash Tortelloni topped with a Ragout of melted Mountain Ramps & Oyster Mushrooms and finished with a French Brie & Roasted Sweet Cherry 100 Tomato Fondue accompanied by sautéed crisp Mr. Big Sugar Snap Peas garnished with Microgreens and Flowers