Aubriana's

Sesame fried local oyster lettuce wraps with bibb lettuce, crisp vegetables, Korean chili paste and ginger-scallion greens.

Fresh blue lump crab tart with bay spiced crust, fresh mozzarella, creamy citrus custard, and chili-garlic greens.

Skillet seared Hudson Valley foie gras with brioche pain perdue, apple-prune compote and bourbon molasses.

Crispy cornmeal fried calamari and house made dill pickles served with creamy white cheddar-peppercorn dressing.  

Baby new zealand lamb chop lollipopswith mint infused salt, light blackening spice, grilled orange and jalapeno mint gastrique

Fresh made soup du jour with only the finest local and seasonal ingredients.  Ask your server for todays selection.

Caesar SalSweet Carolina shrimp, blue crab and roasted corn chowder with fingerling potatoes, applewood bacon and a petit buttermilk biscuit.

Best ever caesar salad of crisp romaine, made from scratch dressing, brioche croutons and fried golden garlic finished with buffalo milk parmesan.

Crunchy iceberg wedge salad with creamy gorgonzola dolce, crisp bacon, roasted roma tomato and green onion dressing.  

Baby spinach and strawberry salad with toasted pecans, crumbled goat cheese and honey-balsamic vinaigrette infused with fresh rosemary.

Arugula and roasted ruby beets with avocado, orange, shaved red onion and champagne-citrus vinaigrette.

Fifteen hour hudson valley duck leg confit served with sweet potato puree, skillet roasted brussels sprouts and sweet garlic infused duck jus.

Lightly blackened scottish salmon with butter bean, corn and roasted tomato succotash, applewood bacon and hanks favorite texas Pete greens.

Chargrilled herb marinated filet mignon with layered potatoes, asparagus, horseradish creme fraiche and fried vidalia onions.  

Center cut berkshire pork chop from eden farms served pan fried, with black eyed pen hoppin john, slow cooked baby collards and smokey ham jus.

Shrimp and prawn carnaroli risotto with sun dried tomato, English peas, wilted spinach and brandied shrimp cream.

Cornmeal crusted NC rainbow trout with creamed fresh corn, baby green beans, stewed blackberries and toasted country ham vinaigrette.

Zinfandel and citrus braised beef short ribs with sweet onion marmalade, butter garlic toast and truffled arugula.

Fresh blue lump crab and Maine lobster cakes with warm caprese salad of roasted and vine ripe tomato and fresh mozzarella cheese, olive oil biscuit, crisp prosciutto and pesto hollandaise.

Honey-thyme roasted springer mountain organic chicken served with cauliflower macn cheese, baby green beans and roasting jus.

Italian lemon sorbet served with a drizzle of limoncello liqeuo

Vanilla or Cinnamon drizzled with chocolate syrup.

Smooth and creamy peanut butter filling topped with imported Columbian chocolate ganache and a thin crumbled Oreo cookie crust.

Apples and cinnamon baked in an iron skillet with a granola crumble and cinnamon gelato.

Madagascar vanilla bean creme brulee garnished with fresh seasonal berries.

Warm chocolate cake with a ganache center finished with a strawberry coulis.

Ask your server for todays flavor.