LUNCH MENU

MARINATED AND CRUDO

Civiche Misto 13.00
Shrimp, Calamari, Crawfish, Fresh Herbs and Diavolo Vinaigrette

Oysters Agrodolce (half dozen) 14.00

Veal Carpaccio 12.00

Tonnato Sauce, Lemon Confit and Fried Capers

FIRST COURSE
Ribolita 7.00
Gigante White Bean, Tuscan Kale and Garlic Crostini

Roasted Ashyre Farms Pear 8.50

Sandy Creek Goat Cheese and Local Honey

Mixed Green Salad 7.00

Olive Oil Crostini and Balsamic Vinaigrette

Chicken Liver Mousse 9.00

Fire Grilled Crostini and Caramelized Onion

Stuffed Artichoke 11.00

Hand Picked Lump Crabmeat, White Wine and Lemon

Grilled Chicken Salad 13.00

Local Red and Green Leaf Lettuces, Creamy Pancetta Dressing,
Sweet Grape Tomatoes, and Fried Shallots
PANINI & PIZZA
Three Cheese Panini 10.00
Fontina, Provolone, Young Pecorino, and Truffle Oil

Grilled Chicken Panini 12.00

Pancetta, Fontina, Sun Dried Tomatoes, Spicy Mayonnaise

Grilled Pizza of the Day 11.00

Certified Black Angus Beef Brisket Sandwich 12.00

Gorgonzola Dulce, Caramelized Red Onion, Arugula, Horseradish,
and Whole Grain Mustard

PASTA
Butternut Squash Ravioli 12.00
Local Shitake Mushrooms, Sage Brown Butter Balsamic Vinaigrette, and Shaved
Amoretti Cookie

Lemon Pepper Tagliolini 13.00

Vongole Clams, White Wine, Tomatoes, Roasted Peppers and Parsley

Lasagna alla Bolognese 13.00

Semolina Pasta, Béchamel and Grana Pedana Cheese

Spaghettini Carbonara 12.00

House Cured Bacon, Parmesan, and Fowl Attitude Egg

Bucatini all’Amatriciana 14.00

House Cured Guanciale, Onion and Spicy Tomato Sauce

MAIN COURSE
Pan Roasted North Carolina Grouper 19.00
Leek Confit, Sun Choke Purée and Black Truffle Pesto

Roast Ashley Farms Chicken Breast Involtini 18.00

House Cured Pancetta, Provolone Cheese, Carolina Peaches, and Farro

Anson Mills Polenta Cake 17.00

Lobster, Oyster, and King Trumpet Mushrooms, Sherry and Local Honey Foam

Grilled Blue Prawns 19.00

Sweet Corn, Green Lentils, Roasted Peppers, and Red Onion

Porcini Rubbed Certified Black Angus NY Strip Steak 22.00

Potato and Mushroom Tortiera, Spinach and Red Wine Sauce

Executive Chef ADAM ROSE

Sous Chefs ISAIAH ALLEN, JUSTIN WILLIAMS, and JASON ZYGMONT

For parties of six of more, 18% gratuity will be added to the check.
20% Gratuity will be added for split checks.