Starters

Fresh North Carolina Shrimp, Veracruz-style

Tomatoes, olives, capers, chiles, limes, cilantro—these are the flavors of Veracruz, a culinary melding of Spain and Mexico that is spicy, bold, and sublime with shrimp. For this preparation, some of the freshest, juiciest shrimp in U.S. waters is sauteed Veracruz-style, then swooshed, juices flying, from the hot pan onto warm corn tortillas smeared with chipotle mayo. Then we rush to your table, delicious smells wafting all the way.

Appetizer with 4  Shrimp 11.95   Main Course with 7 shrimp and your choice of two sides  23.95

Soft Shell Crab with Thai Garlic Butter Sauce

Soft shell crabs are one of my favorite foods in the whole world. I have visited crab fisherman on the Eastern Shore of Maryland and picked my dinner right out of the tank on the dock. Dredged in panko breadcrumbs, deep-fried and drizzled with a silky sauce made of butter, garlic, ginger and Sriracha sauce, this crab is about as crunchy-yummy-oh-my-goodness as you can get. 10.95

Or have it as an entrée with two crabs and any two sides  25.95

Fried Green Tomatoes with Chow-chow

Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat.  The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions and chopped green tomato that goes with every summer thing in the world.  7.95

‘Nduja with Grilled Bread and Spicy Honey

Our friends at Smoking Goose in Indianapolis made Italian ‘Nduja, and we got some! What is ‘Nduja? From Calabria, ‘Nduja (pronounced In-doo-yha) is a spreadable salami, spiked with spicy Calabrian chiles, and in the case of this unique ‘Nduja, cold smoked for 10 days. The result is a complex, spicy, smoky meat that, when spread on grilled bread and drizzled with Mike’s Hot Honey, will knock your socks off.  Served with crunchy celery salad as a vegetal counterpoint.  8.95

Grilled Salami-wrapped Romaine Hearts

Smoking Goose Cotto Salami is like nothing I’ve ever had—a big round 6-lb chub is made with coarsely ground pork shoulder, seasoned with fenugreek for a sweet, almost maple-y note and cooked slowly over fruitwood smoke. Sliced thinly and wrapped around a couple of long spears of romaine heart, the bundles sizzle and crisp on the grill, the lettuce warming and charring a little. Drizzled with housemade lemon oil and strewn with basil and pickled calabrian chiles, it shows what a superior-quality handmade local pork product can do in the salad category.  8.95

Housemade Soup with cornbread

cup…….$3.95
bowl…….$5.95

Slow-roasted Red Beets

with horseradish, pecans and crumbled goat cheese…….$6.95

Garlic Frites

Cone of hot, crisp Garlic Frites with two dipping sauces…….$5.95

Salads

House Green Salad

Cut romaine, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast. Your choice of Mustard-Caper Vinaigrette, Sesame-Lime Vinaigrette, Creamy Lemon, French Blue Cheese Vinagrette
Full…….$7.95
Half…….$4.95
Grilled angus beef…….add $6.00
Seared salmon fillet …….add $6.00
Grilled chicken breast…….add $4.00
Raw or grilled tofu…….add $3.00
Crisp Nueske’s bacon and chopped tomato…….add $4.00
Slice of French feta and olives…….add $3.00

Vietnamese Noodle Salad

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and peanuts. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
with Grilled Chicken or Tofu…….$11.95
with Grilled Angus Steak…….$13.95

Chopped Salad

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of chopped romaine and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast……..$12.95

Caesar Salad

Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
Full…….$9.95
Half…….$5.95

Entrees

Crumb-baked Halibut with Tangerine Mayonnaise

Wild Alaskan Halibut is in season now, and though expensive, it is worth it. A quick dredge in breadcrumbs seasoned with fresh basil, parsley and tarragon, a slide into a hot oven and a drizzle of homemade mayonnaise made with fresh-squeezed tangerine juice is just the thing for this meaty yet delicate fish. Served on a mound of steamed organic bulghur pan-tossed with lots of snowpeas, carrots, spinach.  26.95

Sauteed Trout with Spinach and Grilled Mushroom Vinaigrette

Spinach is all over the farmer’s markets now, and it’s mushoom time as well. The two go together beautifully for this preparation, in which mushrooms are grilled whole, sliced thinly, and marinated with garlic, fresh thyme, sherry vinegar and olive oil. Warming the mushrooms with a big handful of spinach leaves and mounding it juicily onto sauteed trout is a fresh, flavorful fish dinner, accompanied by pan-roasted yellow potatoes and broccolini.  22.95

Hanger Steak with Roasted Peppers and Capers

This delicious cut of beef is very juicy and meaty, and compliments bold flavors as we move into warmer weather. Red bell peppers blackened over the stove burners emerge smoky-sweet when peeled, and when sliced and tossed with capers, garlicky olive oil and torn basil make a perfect accompaniment to the steak.  Served with pan-roasted yellow potatoes and broccolini.  23.95

Salmon with Miso Glaze and Spring Herbs

Salmon takes to Asian flavors beautifully, and a thick fillet roasted with this classic miso glaze flavored with sake, fresh ginger and sesame is perfect for this time of year. Topped with a seasonal herb salad of shaved fennel bulb, lots of mint, basil, spinach and cilantro, the contrast of warm and savory vs. cool and crisp make for a very satisfying summertime dish.  Served with tender stems of  broccolini and sesame rice.  21.95

Bacon-wrapped Roast Chicken Thighs with Rhubarb Chutney

The Springtime ritual of using rhubarb is in full swing here, what with making rhubarb bitters, rhubarb crisp, andnow we made a big batch of bright-flavored rhubarb chutney. Chutney is a natural with chicken, especially when meaty thighs wrapped with bacon are on offer. Served with the pan juices, mashed potatoes and braised greens, this plate is full of flavor. 17.95

Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans

Juicy boneless chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits……..16.95

Pork Tenderloin with Jezebel Sauce

A truly superior-quality pork recognized by chefs all over the country, we are proud to serve our first Niman Ranch selection. Here the juicy tenderloin cutlets are seared and sauced with Jezebel, a classic Southern combination of peach preserves, mustard, horseradish and white pepper, which we hit with a shot of cream to form a silky, addictive, bold-flavored sauce that is perfect with pork. It’s not spicy, but it is lively. And the pork is amazing. Served with mashed potatoes and fresh vegetables……..19.95

Spring Vegetable Risotto

Tender spears of asparagus, earthy mushrooms, braised leeks and artichokes all summon thoughts of warm weather, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, Parmigiano Reggiano cheese and a faint drizzle of roasted garlic oil. Dave can make a lip-smacking vegan version too.  15.95

Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes

A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans……..14.95

Pat LaFrieda Strip Steak with Haystack Onions, Rosemary and Herb Butter

Pat LaFrieda premium butchers provide superior quality meat from naturally-raised beef cattle to discerning chefs east of the Mississippi River. We cut the strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know.  The meat is rubbed with coarse salt, peppercorns and rosemary, then grilled and served the way James Beard liked it—with a dollop of good herbed butter and a tangled stack of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.    28.95

Spaghetti Carbonara

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. So good. Served with warm toast……..13.95

Kids’ Menu

Offered to guests age 12 and under.

Grilled Cheese with Fries or Fruit…….$3.95

Grilled PB&J with Fries or Fruit…….$3.95

Organic All-Beef Hot Dog with Fries or Fruit…….$3.95

Raw or Grilled Tofu Cubes with Fries or Fruit…….$3.95

Spaghetti with Butter and Parmesan…….$3.95

Spaghetti with Tomato Sauce and Parmesan…….$3.95

Spaghetti Carbonara…….$5.95

Junior Hoppin’ John with Grated Cheddar and Cornbread…….$3.95

Grilled Chicken Breast with Fries or Fruit or Mashed Potatoes…….$5.95

Combo Plate: Sliced Fruit, Carrot Sticks, Sliced Cheddar and Crackers…….$4.95

Cut-up Fruit…….$2.95

Carrot Sticks and Cucumber Slices with Ranch Dressing…….$2.95

Apple Sauce…….$1.95