Roots

A mix of fresh breads.

Chef?s daily offering of poached eggs over English muffins, rotating hollandaise sauce, local meats and greens.

Fried ripe bananas with fresh cream.

Rice, black beans, plantains and salsa fresca.

2 eggs any style, with choice of slow-cooked grits or hash browns, bacon or sausage and fresh-made bread.

Seared skirt steak topped with 2 eggs, rice and black beans.

Slow roasted pork barbecue and grits.

Fresh shrimp, bacon, lemon, peppers and grits.

Cornmeal, syrup and fresh ingredients.

Cinnamon, orange, egg custard, syrup, berries and powered sugar.

Fresh local goat cheese, fried eggs and local greens with a side of hash browns.

Chef's choice of the day's freshest ingredients.

Local eggplant, sweet peppers, queso fresco and cilantro pesto. Served with fresh bread and hash browns.

Slow-cooked frijoles with queso fresco and crema fresca.

Local mushrooms, nut oils, roasted nuts and garlic croutons.

A fresh soup made each day that can range from vegan to hearty meat. Please contact the restaurant for current selection

An avocado, cilantro, tomato blend with grilled shrimp. Served cold.

Local tomatoes, olive oil, red wine vinegar, basil, and mint combined to make a great fresh meal.

Fresh soup made daily.

Choice of fried or grilled.

Fried or grilled, served with jalapeno ranch.

Choice of fried or grilled, served with house buffalo sauce.

Fried, served with house seasoning and buffalo sauce.

Fresh shrimp, celery, cheeses and herbs with toasted pita.

Shrimp with avocado, cilantro, onions, jalapenos, and tomatoes.

Jumbo sea scallops, fresh greens and piquillo pepper sauce.

Jumbo shrimp over a bed of fresh greens dressed with our fresh piquillo pepper sauce.

Choice of queso, bean or pork. Served with slaw picado and roasted tomato sauce. Please contact restaurant for availability.

Fried shrimp, fresh lettuce, cucumbers, tomatoes, corn and carrots with jalapeno ranch.

Romaine lettuce, tomatoes, avocados, bacon, boiled eggs, queso fresco and chile-rubbed grilled chicken with a spicy citrus dressing.

Atlantic water fish, local greens, pickled okra, sliced pears, carrots, fresh ground black pepper and roasted pecans.

Atlantic water fish, local greens, pickled okra, sliced pears, carrots, fresh ground black pepper and roasted pecans.

Romaine lettuce, diced tomatoes, avocados, orange, jicama and queso fresco with a delicious piece of chile-rubbed grilled chicken and served with our unique spicy orange-garlic dressing.

Grilled in egg custard, muenster cheese, house-roasted turkey, dijon aioli and a cranberry spread.

Thin-sliced flank steak, sauteed onions and peppers, and red pepper aioli.

Grilled chicken, lettuce, rosemary and red pepper cream sauce.

Local, grass-fed beef, avocado, pica mas aioli, lettuce, tomatoes and choice of cheese.

House-roasted turkey, provolone, mixed greens, pica mas aioli and bacon.

House-roasted ham, provolone, mixed greens, pica mas aioli and bacon.

Fresh local vegetables, muenster cheese and mayo. Choice of honey wheat or white flour torilla.

Grilled chicken, fresh local vegetables, muenster cheese and mayo. Choice of honey wheat or white flour torilla.

Local Eastern North Carolina style pork and avocado coleslaw.

Breaded, house buffalo, lettuce, queso fresco and tomato.

House-made pimento cheese and hickory smoked bacon on sourdough bread.

Slow-roasted pork, southern-style ham, dijon aioli, house-made pickles, provolone cheese, grilled and hot.

A super old recipe of slow-cooked chicken salad on multigrain with mixed greens. With homemade chips, fries or fruit and pickles.

Cooked to temperature. Served with grilled onions and mango salsa.

Stuffed with chicken or pork, this is one of our favorite foods, ever. With the traditional avocado-cabbage salad. With homemade chips, fries or fruit and pickles.

Seasonal plate of local vegetables served with chef's choice of sauce.

Penne pasta with fresh cream and almond cilantro pesto sauce.

Potato and vegetable stuffed poblano pepper, cabbage picado, citrus-vegetable rice, avocado cream and mango salsa.

Lightly egg-battered palm flowers (pacaya), vegetable rice and black beans served with sweet tomato sauce, queso fresco and tortilla.

Poblano pepper stuffed with potato and vegetables. Served with cabbage picada, citrus vegetable rice and avocado cream.

10 oz. grass-fed beef, North Carolina sweet potato fries, green beans, grilled green onions, and piquillo pepper sauce.

Grilled steak, citrus vegetable rice, black beans and salad.

Sliced, local flanks grilled to temperature with house hash browns, sauteed peppers and almond-cilantro pesto.

Free-range, local chicken (leg quarters) with roasted corn, sauteed peppers and avocado cream.

2 grilled chicken breasts, citrus vegetable rice, grilled squash and Carolina apple chutney.

Local pork, cooked for days. Served with grilled corn and avocado cole slaw.

Choice of chicken, veggie or pork. Served with spicy picada and rice.

Chicken, veggie or pork, spicy picada and vegetable rice.

Bed of greens, roasted vegetables, pickled okra, shrimp and cream sauce.

Fresh shrimp, penne pasta, sauteed vegetables, house cheese mix and cream sauce.

Local whole fish, citrus vegetable rice, whole black beans and salad.

Whole fresh red snapper, lightly dusted and pan-roasted to place overtop a bed of roasted corn, bacon, onions, and crawfish. Cajun-tomato and saffron butter sauce.

A fresh piece of white, tender fish breaded and broiled to make a perfect complement to whipped North Carolina sweet potatoes and grilled squashes. Drizzled with our warm sage and pecan sauce.

Skillet-seared, then oven-roasted to bring out the fresh juices and flavors. Sliced and accompanied with crispy sweet potato fries and sauteed asparagus. Topped with our fresh piquillo pepper sauce.

Grilled to order, sliced thinly and served with freshly whipped North Carolina sweet potatoes and sauteed sweet peppers. Topped with our twist of the classic pesto.

Perfectly cut, breaded and skillet-fried until golden brown and juicy. Served on top of roasted corn and crispy sweet potato fries. Topped with our fresh California avocado cream sauce.

2 chicken breasts grilled and accompanied by grilled squashes and citrus-vegetable rice. Topped with a fresh grape chutney inspired by North Carolina vines.

Carefully created cakes from potatoes, black beans, garlic, and other spices, this makes a great blend to be served with our fresh green and seasonal vegetables. Topped with pineapple salsa.

Penne rigate pasta cooked until tender and tossed in with our vegetarian pesto sauce.

Served with slow-cooked grits, squashes and topped with hazelnut picada.

Stuffed with chicken or pork, this is 1 of our favorite foods, ever. With the traditional avocado-cabbage salad.