APPETIZERS |
|
|
Local & Regional Cheese Course (before or after dinner) |
|
12 |
Tomato Basil Bisque with Goat Lady Chevre Crostini |
|
6.5 |
Four Onion Soup with Toasted Gruyere Crouton |
|
8 |
Crispy Fried Calamari with Parmigiano & Marinara |
|
10 |
Pan Seared Georges Bank Sea Scallops over Butter Bean and White Corn Succotash with Tarragon Beurre Blanc |
|
13 |
Pan Seared Jumbo Lump Crab Cake with Caper Remoulade, BBQ Spiced Fingerling Chips, and Micro Bulls Blood |
|
14 |
House Smoked Salmon with Winter Salad of Fennel, Shiitake Mushrooms, Potatoes, Lemon Creme Fraiche, and a Poached Seckel Pear |
|
14 |
"Duo" of Foie Gras with Salsify & Vanilla Bean Puree, Wild Mushrooms, and Beurre Rouge |
|
21 |
Noble's Charcuterie with Black Mustard and Luque Olive |
|
12 |
Country Pate with Black Mustard, Toasted Brioche, and Cornichons
|
|
9 |
| Wood Oven Roasted Prince Edward Island Mussels with White Wine, Shallots,Garlic, Tomatoes, and Brushchetta |
|
13 |
|
|
|
SALADS |
|
|
Baby Romaine Caesar with Parmesan Reggiano, Oven Roasted Tomato, White Anchovy, Lemon Oil, and Luque Olives |
|
7 |
Crispy Fried Oysters and Asian Greens with Chopped Egg, Roasted Red Peppers, Bacon & Creamy Balsamic Bacon Vinaigrette
|
|
16 |
Poached Pear & Arugula with Haricot Verts, Toasted Pecans, Grapes, Danish Blue Cheese, Walnut Vinaigrette |
|
12 |
Organic Baby Lettuces with Grape Tomatoes, Cucumbers, Shallot-Herb Vinaigrette |
|
6.5 |
|
|
|
PIZZAS |
|
|
(made with organic, whole wheat sour dough) |
|
|
|
|
|
Grilled Chicken with Wild Mushroom with Spinach, Manchego and Pecorino Toscano |
|
11 |
House Smoked Salmon with Goat Lady Chevre, Spinach and Cream Sauce |
|
12 |
|
|
|
All of our artisanal, organic, naturally fermented breads are baked in house |
|
|
|
|
|
ENTREES |
|
|
Spinach Fettuccini with Spicy Italian Sausage, Tomato Basil Sauce, and Shaved Parmigiano Reggiano |
|
20 |
Grilled White Jumbo Shrimp & Grits with Anson Mills Antebellum Grits, Bacon Lardons and Shrimp Butter Sauce |
|
29 |
Fennel Crusted Tuna with Parsnip-Potato Cake, Pea Shoot & Salsify Salad, Caper Berries, Dried Cherry Tomatoes, and Blood Orange Beurre Blanc |
|
34 |
Pan Seared Atlantic Striped Bass, Purple Potato Puree, Pearl Onions, Mushrooms, and Local Collard Greens |
|
28 |
Long Island Duck Two Ways – Pan Seared Breast and Confit Leg~Celery root Puree, Oyster Mushrooms, Pearl Onions, Celery Salad, and Duck Glace |
|
28 |
Grilled Niman Ranch Leg Of Lamb with Bean and Pea Cassoulet, Lamb Pancetta, Spinach, and Natural Jus |
|
30 |
Pan Seared Angus Beef Tenderloin, Yukon Gold Puree, Wood Roasted and Sautéed Vegetables, Sauce Bordelaise |
|
35 |
Grilled Veal Tenderloin with Three Cheese and Mushroom Ravioli, Roasted Vegetables, and Veal Glace |
|
34 |
Red Wine Braised Beef Short Ribs ~ Beef Agnolotti, Small City Farm's Baby Carrots, Brussels Sprouts, and Natural Jus |
|
30 |
| Grilled Hanger Steak with Au Gratin Potatoes, Wilted Greens, and Shallot Thyme Butter |
|
24 |
| |
|
|
|
|
|
FEATURED FARM AND FARMER
|
|
|
Grilled NC "Poulet Rouge Fermier" Chicken with Forbidden Black Rice, Lima Beans, Peas, Oyster Mushrooms,and Lemon Thyme Chicken Jus |
|
25 |
|
|
|
WOOD GRILLED STEAKS & CHOPS |
|
|
USDA PRIME Ribeye, 14 oz with Foie Gras Butter |
|
42 |
USDA PRIME NY Strip, 14 oz with Madeira, Mushroom, Citrus, Parsley Butter |
|
45 |
|
|
|
SIDES |
|
|
Asparagus Risotto |
|
6 |
Anson Mills Grits with Bacon |
|
7 |
Au Gratin Potatoes |
|
5 |
Braised Green Beans with Bacon |
|
6 |
| Brussels Sprouts with Pancetta |
|
6 |
| Braised Fisher Farms Collards |
|
6 |
Cauliflower Gratin |
|
6 |
Creamed Spinach |
|
6
|
Yukon Gold Pureed Potatoes |
|
6 |
Basil Fried Corn |
|
6 |
Sauteed Wild Mushrooms |
|
12 |
Wood Roasted Asparagus |
|
8 |
|
|
|
NOBLE’S DESSERTS |
|
|
Courvoisier & Currant Bread Pudding with Maple Gelato, Butterscotch Sauce (Please allow 20 minutes for preparation) |
|
7 |
Warm Chocolate Cake with Malted Vanilla Gelato, Chocolate Ganache |
|
8 |
Carrot Cake with Rum Raisin Gelato, Candied Carrots |
|
8 |
Apple Tart Tatin with Cinnamon Gelato, Caramel |
|
7 |
Coconut Cake |
|
8 |
Ten Layer Caramel Cake with Vanilla Gelato |
|
8 |
Trio of Sorbets- Coconut, Passion Fruit, Mango |
|
|
|
|
|
Cheese Plate - We Use Cheeses from Local and Regional Artesian Dairies
Please ask Server for Tonight’s Selection |
|
12 |
|
|
|
| Pastry Chef Rachael Burns
2/15/08 | |
|
