 House Made Capellini. |
Grilled Pork Tenderloin.
|
Rainbow Meadow Farms French Chicken Breast.
|
Dinner Menu
APPETIZERS
International Cheese Plate
An assortment of cheeses selected by Chef Tobias.
4.50/slice
Shrimp Cake
With wild caught, NC shrimp and an avocado and lime aioli.
10.
Carpaccio
Shaved, raw NY strip with arugula, truffle oil and Parmesan.
13.
Belgian Frites
Our hand cut Belgian fries served with garlic aioli, malt vinegar, and ketchup.
5.
Soup Du Jour
Our soups are made in house, from only fresh ingredients.
5.50/cup or 6.50/bowl
Tapas Trio
Three appetizers chosen daily by Chef Tobias.
15.
SALADS
Grilled Asparagus
With NC prosciutto, red onion, spring greens, champagne vinegar and truffle oil.
9.
Oyster Mushroom
With arugula, Parmesan and a local tomato and lemon dressing.
11.
Classic Caesar
with hearts of romaine, Parmesan, croutons and house made Caesar dressing.
8.
House
Organic spring greens, carrots, tomatoes, cucumber and croutons with choice of house made dressing: Fresh Basil Tomato, Sesame Soy, Apple Cider Vinaigrette, Buttermilk Ranch or Balsamic Vinaigrette.
7.
ENTREES
Rainbow Meadow Farm Chicken
Broiled with sharp cheddar and local greens, served over tomato, bacon hash.
23.
Steak Frites
a 12 oz NY strip steak sautéed in olive oil, topped with béarnaise compound butter, and served with our own hand cut Belgian frites made with fresh potatoes.
28.
Charleston Shrimp & Grits
wild caught Eastern North Carolina shrimp sautéed with local Berkshire bacon, mushrooms, scallions, lemon and Tabasco and served on white cheddar grits.
22.
House Made Capellini
With mussels and fried calamari and a tomato, white wine sauce.
19.
NC Bison Flank
Rosemary grilled flank served with mashed potato and cabbage, asparagus and an orange, fennel butter.
25.
Faroe Island Salmon
Served with a tortilla, poblano gratin and an avocado and tomatillo sauce.
21.
Seared Scallops
Served with a caper, brown butter and cauliflower puree.
27.
Chef’s Burger
Ask your server for today’s selection made with local, Nooherooka Farms, grass fed, all natural beef and fresh, local ingredients.
11.
Vegetarian Entrée of the Day
Let the chef a make a selection for you.
SIDES 4.50each / $2 substitution
Side Salad.
Garlic, Wilted Greens.
Frites.
DESSERTS
Flourless chocolate soufflé with local strawberries and whipped cream.
Local blueberry bread pudding with a lemon glaze.
Pistachio, orange cake with a caramel and cream cheese icing.
Chocolate salami served with amaretto espresso.
9.
Homemade Ice Cream: Ask waiter for flavor.
5.50
ESPRESSO DRINKS
Espresso 3.00/single or 3.50/double
Cappuccino 3.50/small or 4.00/large
Mocha 3.75/small or 4.25/large
Latte 3.50/small or 4.00/large
Hot Tea ~ assorted selection 2.50
Coffee 2.50
PORTS 2oz. 3.5oz.
Grahams Six Grapes Reserve Porto 8.00 12.00
Dows 1983 Vintage 10.75 15.50
Grahams Tawny Port 7.75 12.50
Sandeman Founders Reservo Porto 4.25 6.00
BEVERAGES
Coke, Sprite, Canada Dry, Abita Root Beer, Fiji Water 2.
Perrier and Pellegrino Sparkling Water 2.50 small or 4.50 large
*18% gratuity added to parties of six or more.
*18% gratuity for split checks.
* Corkage fee is 8.00.
* Cake cutting fee is 2.00 per person.
* Smoking on patio.
International Cheese Plate
An assortment of cheeses selected by Chef Tobias.
4.50/slice
Shrimp Cake
With wild caught, NC shrimp and an avocado and lime aioli.
10.
Carpaccio
Shaved, raw NY strip with arugula, truffle oil and Parmesan.
13.
Belgian Frites
Our hand cut Belgian fries served with garlic aioli, malt vinegar, and ketchup.
5.
Soup Du Jour
Our soups are made in house, from only fresh ingredients.
5.50/cup or 6.50/bowl
Tapas Trio
Three appetizers chosen daily by Chef Tobias.
15.
SALADS
Grilled Asparagus
With NC prosciutto, red onion, spring greens, champagne vinegar and truffle oil.
9.
Oyster Mushroom
With arugula, Parmesan and a local tomato and lemon dressing.
11.
Classic Caesar
with hearts of romaine, Parmesan, croutons and house made Caesar dressing.
8.
House
Organic spring greens, carrots, tomatoes, cucumber and croutons with choice of house made dressing: Fresh Basil Tomato, Sesame Soy, Apple Cider Vinaigrette, Buttermilk Ranch or Balsamic Vinaigrette.
7.
ENTREES
Rainbow Meadow Farm Chicken
Broiled with sharp cheddar and local greens, served over tomato, bacon hash.
23.
Steak Frites
a 12 oz NY strip steak sautéed in olive oil, topped with béarnaise compound butter, and served with our own hand cut Belgian frites made with fresh potatoes.
28.
Charleston Shrimp & Grits
wild caught Eastern North Carolina shrimp sautéed with local Berkshire bacon, mushrooms, scallions, lemon and Tabasco and served on white cheddar grits.
22.
House Made Capellini
With mussels and fried calamari and a tomato, white wine sauce.
19.
NC Bison Flank
Rosemary grilled flank served with mashed potato and cabbage, asparagus and an orange, fennel butter.
25.
Faroe Island Salmon
Served with a tortilla, poblano gratin and an avocado and tomatillo sauce.
21.
Seared Scallops
Served with a caper, brown butter and cauliflower puree.
27.
Chef’s Burger
Ask your server for today’s selection made with local, Nooherooka Farms, grass fed, all natural beef and fresh, local ingredients.
11.
Vegetarian Entrée of the Day
Let the chef a make a selection for you.
SIDES 4.50each / $2 substitution
Side Salad.
Garlic, Wilted Greens.
Frites.
DESSERTS
Flourless chocolate soufflé with local strawberries and whipped cream.
Local blueberry bread pudding with a lemon glaze.
Pistachio, orange cake with a caramel and cream cheese icing.
Chocolate salami served with amaretto espresso.
9.
Homemade Ice Cream: Ask waiter for flavor.
5.50
ESPRESSO DRINKS
Espresso 3.00/single or 3.50/double
Cappuccino 3.50/small or 4.00/large
Mocha 3.75/small or 4.25/large
Latte 3.50/small or 4.00/large
Hot Tea ~ assorted selection 2.50
Coffee 2.50
PORTS 2oz. 3.5oz.
Grahams Six Grapes Reserve Porto 8.00 12.00
Dows 1983 Vintage 10.75 15.50
Grahams Tawny Port 7.75 12.50
Sandeman Founders Reservo Porto 4.25 6.00
BEVERAGES
Coke, Sprite, Canada Dry, Abita Root Beer, Fiji Water 2.
Perrier and Pellegrino Sparkling Water 2.50 small or 4.50 large
*18% gratuity added to parties of six or more.
*18% gratuity for split checks.
* Corkage fee is 8.00.
* Cake cutting fee is 2.00 per person.
* Smoking on patio.
Starlight Kitchen Crew Dinner Shift:
(from back left to right)
Marshall Napier (Head Baker and Expeditor), Paul Mote (oyster bar), Greg Hoblitzel (oyster bar), Danny Bick (Sous Chef), Kingsley Boutilier (Apprentice), Tobias Boutilier (Executive Chef), Chris Johnson (Garde Manger).
