DINNER

SOUPS & SALADS

CREAM OF MUSHROOM SOUP   6
fresh herbs & truffle oil

CHOPPED SALAD   9
balsamic vinaigrette, bleu cheese & walnuts

GRILLED ROMAINE   9
roasted peppers, caesar dressing & white anchovies

ROASTED BEETS & ARUGULA   8
goat cheese & truffle vinaigrette

RADDICHIO & SPINACH SALAD    9
toasted hazelnuts, grilled pears & gruyere cheese

FRIED OYSTER SALAD   14
spicy remoulade

SMALL PLATES

COUNTRY STYLE PÂTÉ   9
with traditional garnish

HOUSE-SMOKED FISH PLATE   12
cucumber salad, olives & brioche toasts

BAKED RATATOUILLE   10
feta & garlic toasts

GOAT CHEESE AND HOUSE-CURED PANCETTA TART WITH FIGS   10

WILD MUSHROOMS    12
crispy polenta

SICILIAN STYLE SAUTÉED CALAMARI   13
lemon, olives, & chickpeas

BRANDADE FRITTERS   9
with saffron aioli

MAINS

KITCHEN BURGER    13
choice of cheese, lettuce, tomato, pickle & ‘kitchen fries’

SEARED SALMON    19
French lentils & bacon

SQUID INK PASTA WITH N.C. SHRIMP    21
saffron, leeks & fennel

DUCK LEG CONFIT    one leg 14 | two legs 20
potato latke & peach fig compote

BUTTERNUT SQUASH GNOCCHI   17
kale, ricotta salata & sage

ROASTED CHICKEN BREAST   20
potato gratin & creamed spinach

BERKSHIRE PORK TENDERLOIN   20
red cabbage, apples, sweet potato & whole grain mustard sauce

ANGUS HANGER STEAK    21
‘kitchen fries’ & dijon bordelaise