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Something traditional, something eclectic, Chef Mark Elliott pulls together an amazing symphony of classics and moderns... and flavor guides every decision. July is Blueberry Month, and here in North Carolina, we're blessed with a local harvest. Here's a very brief glimpse of the current menu; for a complete printable version, please follow the link below.
Field Fresh Salad
With farmhouse gorgonzola, blueberry balsamic vinaigrette blueberries and peaches
Tomato, Cucumber, and Watermelon Salad
Arugula and watermelon vinaigrette
Grilled Neiman Ranch Pork Chop
Cheddar and corn grit cake, spicy sausage gravy.
corn and tomato relish
Clams and Spaghetti
With house made truffle scented bacon, peppers, onions, tomatoes and white wine truffle scented cheese on toast
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