kitchen
We utilize the freshest ingredients from the local farmers and fisheries of North Carolina. We don’t buy “local” for the sake of buying local…we buy the best available produce from the best vendors–if they are close to home, that’s even better.
Please click here for a downloadable version of our dinner menu.
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Out with the Old, in with the New (Year)
Eight is Enough - 14
braised & pan charred octopus, black lentils, pickled fennel & broccoli, acorn squash romesco
This Little Piggy - 12
manna "slow & low" Carolina Heritage Farms pork belly roulade, black eyed peas, braised collards, Johnny cake, mustard vinaigrette
Sorry Charlie - 14
OBX yellow fin tuna tartare, quinoa & radish salad, carrot top & parsley pistou
Berry manna Loaf - 1.99
housemade sour dough bread with home churned manna butter & "jam"
Enough Cheddar to make End's Meat - market
chef’s selection of artisanal cheese & meat (1 for 7) (3 for 18) (6 for 30)
Beet of a Different Drum - 13
citrus & red wine braised beets, grilled radicchio, candied almonds, burnt honey, Summertyme goat milk bleu cheese
The Right to Romaine Silent - 14
NC Butter lettuce, Virginia apples, sunflower & hazelnut granola, Bear Wallow Alpine cheese, black pepper buttermilk dressing
The Reel Thing - 30
pan roasted local fish of the day, SC leek polenta, olive & cipollini onion confit, pistachios, shaved turnips
Rack-onteur - 28
roasted & braised short ribs, frijoles charros, roasted broccoli, house made chow-chow
Iron Chef: Bobby Filet - 35
pan roasted filet of beef, creamed celery root, sautéed field greens, Clemson bleu cheese, pickled shiitake reduction
Oh, Deer - 33
rosemary & thyme roasted Venison chop, roasted apples & turnips, sweet potato puree, shaved fennel, hazelnut jus
Shell Station - 29
pan seared Virginia scallops, winter vegetable puree, roasted mushrooms, charred brocollini, marcona almond & parsley emulsion
like pudding - 13
Meyer lemon posset, toasted earl grey meringue, rye scone crumble, Meyer lemon curd
The Root Stuff - 13
ginger-banana financier, candied pecans, cardamom butterscotch, Folk’s Café coffee ice cream
Cheese, Sherry & Madeira - 16
Bear Wallow Alpine cow milk, roasted pecans, Broadbent Sercial Madeira (10 year)
~OR~
Clemson bleu cheese, candied almonds, 2013 Casa del Inca PX sherry
Proud Member of www.slowfoodusa.org
AAA Travel Four Diamond Recipient (2015, 2016, 2017, 2018)
