Prelude to Spring
A Food and Wine Event Wednesday, March 18, 2020, 6 pm.
Come join us for an evening of great food and wine! Celebrate the end of winter and the coming of spring in the company of friends, old and new!
Chef Cory will prepare a delicious 5-course meal to be complemented by wines from around the world. This will be a night to remember so book your seat today! $65 per person excluding tax and gratuity. Reserve by calling (252)261-9700
SPINACH AND ASPARAGUS SOUP Gnocchi, Smoked Crema, Pickled Golden Beet, Fennel Frond, Preserved Lemon Rosemary Olive Oil, Celery Leaf
STRAWBERRY AND WATERCRESS SALAD Strawberry, Watercress, Rhubarb, Farmers Cheese, Pistachio Encrusted Scallop Mousseline, Tangerine, Orange-Anise Vinaigrette
HOUSE MADE RAVIOLI Beet Infused Pasta filled with a Smoked Egg Yolk and Spring Onion Ricotta Cheese. Served with Fava Beans, Pancetta Breadcrumbs, Preserved Lemon, Fried Caper, Brown Butter Balsamic Sauce
BEEF SHORT RIBS OR GRILLED PORTOBELLO MUSHROOM (VEGETARIAN) Sous Vide Beef Short Rib or Marinated Portobello, Chanterelle Mushroom, Petits Pois, Seared Leek, Pink Pepper Corn and Spanish Thyme Gremolata, Madeira Demi-glace, Pea Shoots
PINEAPPLE UPSIDE DOWN CAKE Vanilla Buttermilk Cake, Maraschino Mirror Glaze, Brown Sugar Bruléed Pineapple, Sour Cream and Maraschino Cherry Pearls, Pineapple Fluid Gel, Anglaise
**All courses may be made for lacto-ovo-vegetarian diets. Please indicate this preference when booking.**