veal, pork, beef, garlic baguette, parmigiano reggiano

RIGATONI BOLOGNESE

campanelle pasta, triple cheese, cajun cream sauce, herb bread crumbs

SOUTHERN LOBSTER MAC & CHEESE

certified angus beef strip with cognac sauce, parmesan truffle fries

STEAK AND FRIES*

grilled asparagus, mashed potato, pomegranate chimichurri

GRILLED NORTH CAROLINA TROUT* (G)

house slaw, duke's chipotle sauce, house pickles, brioche roll

SOUTHERN FRIED CHICKEN SANDWICH

RED VELVET CAKE

MADAGASCAR VANILLA CREME BRULEE

andouille sausage, tomato, scallions, cajun garlic cream

SHRIMP & GRITS (G)

imperial english breakfast, imperial earl grey, floral jasmine, organic chamomile flowers

LOOSE LEAF TEAS

choose 4: ham, bacon, sausage, spinach, tomato, peppers, mushrooms, onions, jalapeno, cheddar, feta

THREE EGG OMELETTE, breakfast potatoes*

garlic broccolini, whipped potatoes, smoked hollandaise, meyer lemon

PAN SEARED SALMON* (G)

english muffin, ham, breakfast potatoes, smoked hollandaise

EGGS BENEDICT*

turkey bacon, fried shallots, pickles, baby arugula, tomato, citrus aioli on wheat bun

TURKEY BURGER

ripped cornbread, basil oil, shaved parmesan

TOMATO BISQUE (V)

andouille sausage, tomato, chives, cajun garlic cream

SHRIMP AND GRITS (G)

english peas, asparagus, spinach, zucchini, squash, pecorino, georgia olive oil, lemon gremolata, tomatoes

LINGUINE PRIMAVERA (V)

cucumbers, tomatoes, avocado, poached egg, cashew, house vinaigrette

QUINOA BOWL* (V)

CAST IRON BISCUIT & GRAVY*

GEORGE'S BUTTERMILK MUFFINS

nueske's bacon, georgia peach-bourbon glaze

CHICKEN & SWEET POTATO WAFFLE

tomatoes, peppers, asparagus, spicy harissa tomato, feta cheese

FARMERS’ MARKET FRITTATA (V)

PEACH BREAD PUDDING

ESPRESSO TRES LECHES

lobster, citrus dijon mustard, toasted brioche

NEW ENGLAND LOBSTER ROLL

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the sauce

Add the ground veal, ground pork, and ground beef to the skillet. Cook until browned, breaking up the meat with a spoon, about 10 minutes.

Cook the meat

Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and let it simmer for 5 minutes until it reduces slightly.

Add liquids

Add the crushed tomatoes and milk to the skillet. Season with salt and black pepper. Bring to a simmer, then reduce heat to low and let it cook for at least 30 minutes, stirring occasionally.

Add tomatoes and milk

While the sauce is cooking, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the rigatoni

Once the sauce is ready, toss the cooked rigatoni with the sauce until well coated. Serve hot, topped with grated Parmigiano Reggiano and slices of garlic baguette on the side.

Combine and serve

Rigatoni pasta

Ground veal

Ground pork

Ground beef

Onion, finely chopped

Garlic cloves, minced

Carrot, finely chopped

Celery stalk, finely chopped

Tomato paste

Canned crushed tomatoes

Red wine

Milk

Olive oil

Salt

Black pepper

Parmigiano Reggiano, grated

Garlic baguette

In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, combine heavy cream, garlic powder, Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

Make the Cajun Cream Sauce

Remove the sauce from heat and stir in the sharp cheddar cheese, Monterey Jack cheese, and cream cheese until melted and smooth.

Combine Cheeses

In a large mixing bowl, combine the cooked campanelle pasta, lobster meat, and the cheese sauce. Mix well to ensure the pasta and lobster are evenly coated.

Mix Lobster and Pasta

Preheat your oven to 350°F (175°C). Transfer the lobster mac and cheese mixture into a greased baking dish.

Prepare for Baking

Sprinkle the herb bread crumbs evenly over the top of the mac and cheese.

Add Breadcrumbs

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.

Bake

Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.

Serve

Campanelle pasta

Lobster meat, cooked and chopped

Sharp cheddar cheese, grated

Monterey Jack cheese, grated

Cream cheese, softened

Heavy cream

Cajun seasoning

Garlic powder

Herb bread crumbs

Fresh parsley, chopped (for garnish)

Wash and cut the russet potatoes into thin fries.

Prepare the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C).

Heat the Oil

Fry the potatoes in batches for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Potatoes

While still hot, toss the fries with salt, pepper, truffle oil, and grated Parmesan cheese.

Season the Fries

Season the Angus beef strip steaks with salt and black pepper.

Prepare the Steak

In a skillet, heat olive oil over high heat. Sear the steaks for 4-5 minutes on each side for medium-rare. Remove from skillet and let rest.

Sear the Steak

In the same skillet, add cognac and scrape any bits off the bottom. Reduce for 2 minutes, then add heavy cream and thyme. Simmer for another 3-4 minutes until slightly thickened.

Make the Cognac Sauce

Slice the steak against the grain and drizzle with cognac sauce. Serve with Parmesan truffle fries on the side.

Certified Angus Beef Strip Steak

Black Pepper

Olive Oil

Cognac

Heavy Cream

Fresh Thyme

Russet Potatoes

Vegetable Oil

Parmesan Cheese

Truffle Oil

Peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter, milk, salt, and pepper.

Prepare the Mashed Potatoes

In a bowl, combine parsley, pomegranate seeds, minced garlic, red wine vinegar, and olive oil. Season with salt and pepper to taste. Mix well.

Make the Pomegranate Chimichurri

Preheat the grill to medium-high. Brush the trout fillets with olive oil, and season with salt and pepper. Grill for 4-5 minutes on each side, until cooked through.

Grill the Trout

Toss asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grill the Asparagus

North Carolina trout

olive oil

salt

black pepper

asparagus

potatoes

butter

milk

fresh parsley

pomegranate seeds

garlic

red wine vinegar

In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Add chicken thighs and coat well. Cover and refrigerate for at least 2 hours or overnight.

Prepare Marinade

In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix well.

Prepare Coating

Remove marinated chicken from the fridge. Dredge each piece in the flour mixture, making sure to coat evenly. Shake off excess flour.

Coat Chicken

In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the coated chicken thighs to the hot oil. Fry for about 5-7 minutes per side, or until golden brown and cooked through. Remove from oil and drain on paper towels.

Fry Chicken

Toast brioche rolls if desired. Spread Duke's chipotle sauce on the bottom half of each roll. Place a piece of fried chicken on top, followed by house slaw and house pickles. Top with the other half of the brioche roll.

Build the Sandwich

Buttermilk

Hot sauce

All-purpose flour

Paprika

Onion powder

Cayenne pepper

Chicken thighs (boneless, skinless)

Brioche rolls

Duke's chipotle sauce

House slaw

House pickles

Vegetable oil (for frying)

In a small saucepan, combine Campari, sugar, and water. Heat over medium until the sugar dissolves, then simmer for 5 minutes. Allow to cool slightly before using.

Prepare Campari Glaze

Campari

granulated sugar

water

In a saucepan, combine the heavy cream and the seeds scraped from the vanilla beans along with the pods. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.

Prepare the Vanilla Cream

In a bowl, whisk together the egg yolks, granulated sugar, and salt until smooth and slightly thickened.

Mix Egg Yolks and Sugar

Remove the vanilla pods from the cream mixture. Gradually whisk the hot cream into the egg yolk mixture until fully combined.

Combine Mixtures

Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes until set.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until ready to serve.

Cool and Chill

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.

Caramelize the Sugar

Serve the creme brulee with fresh berries and shortbread cookies on the side.

heavy cream

vanilla beans

egg yolks

brown sugar

In a medium saucepan, bring 4 cups of water to a boil. Add the grits and a pinch of salt, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally, until thickened.

Prepare the Grits

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced andouille sausage and cook until browned, about 5-7 minutes. Remove from skillet and set aside.

Cook the Andouille Sausage

In the same skillet, add the remaining butter. Add minced garlic and sauté for 1-2 minutes. Stir in the heavy cream and Cajun seasoning. Let it simmer for about 5 minutes until thickened.

Prepare the Cajun Garlic Cream

Add the shrimp and chopped tomatoes to the skillet, cooking until the shrimp are pink and cooked through, about 3-5 minutes. Season with salt and black pepper to taste.

Cook the Shrimp

Once the grits are cooked, spoon them onto plates. Top with the shrimp and sausage mixture, and garnish with chopped scallions. Serve immediately.

Rigatoni Bolognese

Southern Lobster Mac & Cheese

Steak And Fries*

Grilled North Carolina Trout* (g)

Southern Fried Chicken Sandwich

Red Velvet Cake

Madagascar Vanilla Creme Brulee

Shrimp & Grits (g)

Loose Leaf Teas

Three Egg Omelette, Breakfast Potatoes*

Pan Seared Salmon* (g)

Eggs Benedict*

Turkey Burger

Tomato Bisque (v)

Shrimp And Grits (g)

Linguine Primavera (v)

Quinoa Bowl* (v)

Cast Iron Biscuit & Gravy*

George's Buttermilk Muffins

Chicken & Sweet Potato Waffle

Farmers’ Market Frittata (v)

Peach Bread Pudding

Espresso Tres Leches

New England Lobster Roll