Dinner

hors d’oeuvres

TUNA TARTARE* shallot, caper, olive oil, lemon, sesame seed cracker ……16
ESCARGOT lemon garlic butter, fennel & parsley, crispy caper …….. 13
COUNTRY PÂTÉ pickled vegetables, mustard, nine-grain toast ……… 14
SALMON RILLETTES* crème fraîche, sturgeon caviar, grilled baguette ………………..12
NC SHRIMP COCKTAIL … 2/ea
OYSTERS ON THE HALF SHELL* Local NC & East Coast Oysters ….. market price
PLATEAUX DE FROMAGES candied pecans, fruit geleé, crostini, multigrain bread ……….. 16
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. …. 45 | HANGER STEAK* 8 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
FLOUNDER 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

*Denotes items that may contain raw or undercooked ingredients Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.