hors d’oeuvres
OYSTERS ON THE HALF SHELL* Local NC Oysters ….. 3/ea
TUNA TARTARE* shallot, caper, olive oil, lemon, sesame seed cracker ……16
NC SHRIMP COCKTAIL ….. 2/ea
COUNTRY PÂTÉ pickled vegetables, mustard, nine grain toast ……… 14
PLATEAUX DE FROMAGES candied pecans, fruit geleé, crostini, multigrain bread ……….. 16
SALMON RILLETTES* crème fraîche, sturgeon caviar, grilled baguette ………………..12
ESCARGOT lemon garlic butter, fennel & parsley, puff pastry, crispy caper …….. 13
MUSSELS mariniére, saffron or diable ……… 16
CRISPY CALAMARI lemon, remoulade …… 14
CHARRED OCTOPUS hearts of palm, fresno chili, lime, herb pistou ……… 16
LE SOUPE
ONION SOUP GRATINÉE croûton, gruyère …… 10
LES SALADES
CAESAR* romaine, parmesan ………..7 add white anchovy ….+1.5
HOUSE mixed greens, cucumber, tomatoes, sherry vinaigrette ….. 7
PLATS PRINCIPAUX
BOEUF BOURGUIGNON braised short rib, carrot, pearl onion, mushroom, potato, bacon lardon …. 26
BRASSERIE BURGERS* caramelized onion, roasted tomato, pomme frites, gorgonzola or gruyère ….. 16
RIGATONI BOLOGNESE ragoût of pork & veal …….. 21
STEAK POMMES FRITES* haricots vert & carrot confit FILET MIGNON* 7 oz. …. 50 FLAT IRON* 6 oz. …. 28 | sauces: maître d’hôtel butter, bordelaise, brandy peppercorn, roquefort butter or mushroom fondue
ROASTED 1/2 CHICKEN preserved lemon, boulangère potato, rosemary chicken jus……. 23
FLOUDER boulangère potato, haricot vert, brown butter, lemon, caper …….. 28
SCOTTISH SALMON* charred broccolini, mint yogurt, serrano chili pancake, beet relish … 26
SCALLOPS* creamed leeks, sautéed spinach, port wine reduction ……………. 29
BOUILLABAISSE* fish, mussels, clams, shrimp, saffron olive oil broth ……. 28
SIDES
pommes frites 6
macaroni & cheese 6
boulangére potato 6
haricots vert 6
sautéed spinach 6
carrot confit 6