Super lump crab meat with curry spices and cheese topped with curry aioli and served with crostini.

Chef's assortment of specialty cheeses and cured meats with seasonal complement. Also available as cheese only.

Lightly seasoned and herb crusted beef loin thinly sliced with shaved Parmesan, capers and frisee salad.

Housemade French fries topped with cheese curds, rosemary, demi-glace, ranch, hot sauceand chives.

Super lump crab meat with corn and fresh herbs served with chipotle aioli.

Iceberg lettuce topped with blue cheese dressing, smoked bacon, red onion, tomatoes, fresh herbs and blue cheese crumbles.

Fresh strawberry served with poppy seed dressing, frisee salad, fresh herbs, feta cheese topped with candy pecan.

Grilled romaine with caesar dressing, garlic croutons and Parmesan crisp.

Organic mixed greens, onions, tomatoes, cucumberand carrots with choice of dressing.

Slow caramelized onions with beef broth baked with crostini and Gruyere cheese.

Served with bay leaf and sea salt butter.

Herb crusted rack of lamb served with honey Dijon mustard, with chef's choice of starch and seasonal vegetable.

Pork chop stuffed with smoked prosciutto and Parmesan cheese served with red-eye gravy, cheesy grits and seasonal vegetable.

Salt and pepper shrimp and crispy thick bacon with creamy cheese grits, scallions and soft boiled egg.

Chicken breast marinated in buttermilk served with sauteed mushrooms, cheeseand hickory smoked bacon, topped with honey Dijon and chef's choice of starch and seasonal vegetable.

Fried North Carolina catfish topped with fresh pear salsa and chipotle aioli served with housemade fries.

Choice of cheddar or Gruyere cheese, lettuce, tomatoand condiments.

Served with moroccan spice cheese, sauteed mushrooms, fried onions, whole grain dijonaise and bread and butter pickles.

A succulent blend of butter sauteed fresh mushroom creme sauce and Gruyere cheese.