Chef Dions Restaurant

Drizzled with local honey crème fraiche.

Lemon garlic aioli and spicy, cumin-scented tomato sauce

Farm-fresh collard chiffonade, fresh mangoes and grated carrots, tossed in an orange cream dressing.

Galbani Bel Paese, Port Salut, La Cabano rosemary goat and Iberico semi-soft cheeses. Fresh-Baked Bread.

All of the above, plus chef-made buffalo mozzarella, marinated Spanish white anchovies, and a complimentary bottle of wine

Jumbo lump crab meat in a creamy soup, finished with Spanish sherry

Celery root, green apples, smoked bacon, sage butter.

Beets are roasted and sliced thin, marinated with balsamic vinegar. Fresh arugula leaves, goat cheese medallions.

Start the table with a warm house-made bread topped with Parmigiano cheese. With garbanzo hummus, add $2.00, With Cyprus Artichoke Spread, add $4.00

Fresh-picked lettuces, pear tomatoes, onions, carrots, sherry shallot vinaigrette.

San Marzano tomatoes and melted mozzarella. A golden-colored pasta with an exquisite taste and a delicate perfume

Mixed Mediterranean olives, roasted artichokes and hearts of palm, braised Italian-style sliced potatoes with onions and San Marzano tomatoes, sauteed greens, Capote caper dressing.

Carolina Crab Rice, house-smoked bacon lardons, tomato salsa, white wine butter sauce.

Lightly-floured and pan-seared, served with cheese tortellini, tossed in a Piedmontese pesto, asparagus, lemon and caper sauce

White truffle, Parmigiano and fontina cheeses, Stone Mill grits, pear tomatoes, Peruvian asparagus, fried Italian parsley.

The preferred rice of Italy's Veneto Region, with creamy, plump grains. Dion prepares this premier rice daily, using local, sustainable ingredients.

Chef Dion's beloved, authentic Italian-style meats in a San Marzano tomato sauce, basil, Italian parsley, Parmigiano cheese and lots of love. A platter for four, served family style $0.50

Made with lots of delicate, flaky crab meat. Served with asparagus, herb-roasted red bliss potatoes, remoulade sauce.

Savoyard potatoes, asparagus, Cabernet demi sauce.

Soft buttery-textured beef, Istanbul spices, cooked in a cast iron skillet to your specific temperature. Sweet potato hash and a single-barrel-aged bourbon sauce

Moroccan tagine vegetables, garam masala couscous, chermoula dressing.

Braised with veal stock, Burgundy wine, carrots, celery, onions, garlic. Finished with fresh herbs and fresh ricotta cheese.

The preferred rice of Italy's Veneto region, with creamy, plump grains. Dion has chosen to prepare this premier rice daily, using local, sustainable ingredients. Ask your server about today's preparation.

Seasoned with garam masala and curried onions

Thinly-sliced, layered potatoes cooked in cream

An aromatic, spiced vegetable stew.

Oven-roasted with fresh herbs from Chef Dion's garden.