The Dining Room

Carolina gold rice, spring vegetables, sorrel

Spring garlic, north carolina rock shrimp, lemon

Little neck clams, country ham, new potatoes heirloom carrots, split pea emulsion

Young lettuce, pickled onion, harissa aioli

Grilled carrot, confit fingerlings, ginger lime nage

Roasted breast, crispy thigh, broccoli slaw, honey mustard

Pickled potato tots, spinach, house made roasted garlic ketchup

Lentils, local mustard, pickled ramp ravigote

Fennel, chili grilled romaine, roasted shallot vinaigrette

Cauliflower, golden raisins, lamb bacon jam

Asparagus, spring mushrooms, smoked blueberry veal jus

Bacon, ricotta salata, frisse, local mustard

Watercress, pine nuts, rye crouton, horseradish

Wild mushrooms, fava beans, smoked artichokes

Roasted cauliflower, lump crab, sherry

Strawberry, goat cheese, hazelnuts, white balsamic vinaigrette

Cured ham, estate raised egg, aerated truffle aioli

Fresh ricotta, mint, toasted pecans, shaved loma

Hand cut pasta, lamb bacon, english peas, 64 degree egg

Herb roasted pheasant, crispy brioche, gruyere, blueberry jam

Seasonally prepared local vegetables

Inspired by sustainable agriculture to support small family farms