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
SALMON RILLETTES* crème fraîche, sturgeon caviar, grilled baguette ……..12
CRISPY CALAMARI lemon, remoulade …… 14
ESCARGOT lemon garlic butter, fennel & parsley, puff pastry, crispy caper …… 13
PLATEAUX DE FROMAGES candied pecans, fruit geleé, crostini, multigrain bread …….. 16
CHARRED OCTOPUS hearts of palm, toasted peanuts, fresno chili, lime, herb pistou …. 16
MUSSELS mariniére, saffron or diable ……… 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 …. 24
FLOUNDER boulangére potato, haricot vert, brown butter, lemon, caper …….. 27
STEAK POMMES FRITES* haricots vert & carrot confit
NY STRIP* 14 oz. …. 40 FILET MIGNON* 7 oz. …. 42
sauces: maître d’hôtel butter, bordelaise, brandy peppercorn, roquefort butter or mushroom fondue
SCOTTISH SALMON* charred broccolini, mint yogurt, beet relish … 26
BRASSERIE BURGERS* caramelized onion, roasted tomato, pomme frites, gorgonzola or gruyère ….. 16
RIGATONI BOLOGNESE ragoût of pork & veal ………….. 19
SCALLOPS & FOIE GRAS* creamed leeks, sautéed spinach, port wine reduction ……………. 28

SIDES

pommes frites 6
macaroni & cheese 6
boulangére potato 6
haricots vert 6
sautéed spinach 6
carrot confit 6