Soul Gastrolounge

Fried chicken skin ?chips' with a pimento cheese fondue and jalapeño pickled okra.

On flour tortillas with watermelon salsa.

In coconut milk and lime and with plantain chips.

Marinated diced tuna in fried wonton tacos, with marinated cucumbers and sriracha mayo.

Fresh fried whole anchovies with tomato-lemon tartar sauce.

Smoked salmon in chèvre, cream cheese and chives, baked in phyllo with candied red onion relish.

Calabash style and with tomato-lemon tartar sauce.

Hoisin-braised and with five spice honey.

Lamb racks with rosemary and pecorino.

Spanish chorizo, whipped manchego and rioja reduction.

Noodles tossed in a garlic cream, with braised veal cheeks, goat cheese fried mushrooms, veal glace and caramelized onion powder.

BBQ glazed pork belly stuffed shells baked in creamy white American cheese sauce, topped with sharp white cheddar and bacon fat cornbread crumble.

Served with brown butter, bacon and balsamic vinaigrette.

Chef's selection of three NC artisanal cheeses, apricot jam and toasts.

Spinach and feta in phyllo.

Pan-fried kefalogravaria cheese and flamed with brandy.

Garlic roasted beef bones with parsley salad and toasts.

Deep fried veal fries and with spicy ranch.

Herbed ground beef and with tzatziki.

Fresh green chickpea balls with lemon-tahini dip.

Truffle whipped goat cheese, pistachio pesto, honey braised garlic and fresh arugula.

Spicy tuna, cream cheese, kani stick and tempura fried with 2pcs fish stuffed baked jalapeño.8 pcs

Tempura shrimp, tempura salmon and cream cheese topped with spicy tuna, ahi poke tuna and crunchy onion. 8 pcs

Spicy salmon, cucumber, jalapeño, sliced white tuna, wasabi aioli and spicy mayo sauce. 8 pcs

Carrots, cucumber, mint and mango in soy paper with a sweet chili sauce. 8 pcs

Tuna, cream cheese, jalapeño and lightly fried in tempura batter. 8 pcs

Tempura lobster, spicy tuna, salmon, avocado, finger lime, crab, spicy mayo and eel sauce.8 pcs

Yellowtail, crispy tempura flakes, scallions and whitefish, spicy mayo and lightly fried. 6 pcs.

Tempura shrimp, cucumber and capelin roe. 8 pcs.

Yellowtail sashimi, cucumber salad, jalapeño and ponzu sauce. 5 pcs.

Tempura shrimp, spicy tuna, and avocado topped with crab salad, bay scallops, yuzu tobiko, green onion, spicy mayo and eel sauce & wasabi aioli. 8 pcs

Tempura soft shell crab, cucumber, avocado and capelin roe. 5 pcs.

Tuna, salmon, avocado, lightly fried in tempura batter with spicy sauce and eel sauce. 5 pcs.

Seared tuna and avocado topped with spicy tuna, jalapeño, tobiko, finished with sriracha mayo and wasabi mayo. 8 pcs.

Salmon, cream cheese, kani stick and jalapeño, coated with spicy fish mix, flash fried, finished with sweet and sour sauce, wasabi mayo and sweet sushi sauce. 8 pcs.

Sliced avocado, tomato, red onion, cilantro and fried garlic.

Garlic-oil romaine and toasted sourdough crouton.

Tomatoes, red onion, cukes, olives, peppers, feta and EVOO.

Tomatoes, red onions, crimini mushrooms, shaved pecorino and red wine vinaigrette.

Babaganoush, hummus, and white bean dip.

Fried and tossed in a gochujang BBQ sauce, then grilled and served with scallions.

Dredged in seasoned flour, fried crispy and served with pickled-pepper buttermilk dipping sauce.

Foie gras pate, ham cured duck breast, chili glazed duck confit, daikon and carrot salad, fresh jalapeño aioli and on a toasted french baguette.

Topped with a fresh local fried egg and dijon-olive oil drizzle.

Blue cheese stuffed, with fried onion strings and lettuce & sriracha mayo.

Hanger steak on toast with sautéed onion, peppers and mushrooms and provolone topped with a fresh local fried egg.

Served with cocoa nib and topped with miso caramel ice cream.

Chocolate and salted caramel banana filled phyllo turnovers with banana pudding ice cream.