We believe in great food, done right and never forgetting the classics

Large mushroom caps stuffed with a creamy and delicious Italian sausage stuffing featuring baby spinach and roasted red peppers, all roasted and served in a cast iron skillet and finished with melted fontina cheese sauce.

Charred tender marinated octopus, served over crispy papas bravas and finished with crumbled Queso fresco, chipotle aioli, and finished with a fresh herb olive oil.

Tender quartered artichoke hearts marinated in Italian seasonings and imported olive oil, dusted lightly with corn starch and flash-fried. Served over a whipped Ricotta cheese flavored with fresh basil and a hint of calabrian chiles along with a side of marinara sauce.

Focaccia toast with melted imported Brie cheese topped with chopped crispy Brussel sprouts, smoked bacon, and caramelized onion. Drizzled with balsamic reduction and garnished with baby arugula and roasted red pepper salad.

Two large classic, delicious meatballs made daily, simmered in fresh marinara sauce. Served in a cast iron skillet, topped with melted mozzarella, a scoop of cracked black pepper, Calabrian Chile-studded ricotta cheese, and toasted garlic bread.

Cured in-house for 24 hours, then confited overnight before being flash-fried, and topped with a Thai chili, orange, and toasted garlic drizzle. Becoming a crowd favorite from the menu.

Fork-tender slowly braised beef, fresh herbs, Wisconsin cheddar, and sweet and sour red onions all encased in a crispy dumpling wrapper. Served over a creamy horseradish and cracked pepper sauce.

Caramelized white and red onions sautéed with garlic and diced shallots. Seasoned with fresh thyme and Herbs De Provence, deglazed with white wine, simmered in a rich veal and chicken stock, served in a traditional crock topped with toasted bread, gratinéed Swiss cheese, and fresh scallions.

Oven-roasted tomatoes, simmered in vegetable broth with Italian herbs, all blended smooth and finished with reduced cream, Parmesan cheese, and fresh Basil served with mini Grilled cheese croutons.

A crisp romaine heart split down the middle then topped with homemade Caesar dressing freshly grated grana padano, cracked black pepper, and toasted bread crumble.

Blend of delicious baby organic lettuce from Kalera farms along with roasted red peppers, pickled rainbow carrots, and candied cashews, tossed in a fresh Lemon vinaigrette.

Kalera farms baby lettuce tossed in a fresh lemon vinaigrette with poached asparagus, roasted red peppers, and roasted beets. Topped with a warm medallion of lightly breaded goat cheese.

Two duck legs that are first cured for 24 hours then slow-cooked overnight until fork-tender. Served with a classic Forestier sauce with sundried tomatoes, mixed mushrooms, diced prosciutto, in a Maderia wine sauce. Served with roasted garlic whipped potatoes and roasted broccoli.

Ground beef and pork sautéed with finely diced mirepoix, deglazed with white wine and simmered with a fresh tomato sauce seasoned with a touch of crushed red pepper flakes and grated nutmeg. Finished with a touch of cream, fresh basil, and parmesan cheese.

Hand-picked Diver Sea Scallops pan-seared in clarified butter and served around homemade ribbons of fresh pasta tossed in a Parmesan cream sauce with baby spinach. Topped with toasted breadcrumbs, and then the scallops will be finished with a Gran Marnier and mandarin orange reduction.

Thinly pounded Pork tenderloin sautéed with garlic and shallots then deglazed with white wine. Topped with sautéed baby spinach and melted Fontina cheese simmered in a lemon and caper butter sauce. Topped with crispy Imported Prosciutto. Served with creamy garlic whipped potatoes and sautéed French green beans.

Fork-tender lightly smoked Sterling Silver Short Ribs slow-cooked in an aromatic beef stock served over creamy smoked gouda grits. Garnished with roasted asparagus, all topped with an “NC BBQ” inspired veal reduction.

Fresh Atlantic salmon fillet is roasted and served directly on a cedar plank along with a mix of roasted butternut squash, Yukon gold potatoes, braised kale, and sundried cranberries tossed with toasted fall spices, shallots, and sherry wine. The salmon will be topped with a touch of saffron and dill butter sauce.

Tender center cut Filet Mignon, pan-seared in brown butter with garlic cloves and fresh thyme, topped with creamy mushroom duxelles. Then wrapped in buttery flakey puff pastry, roasted in the oven to perfection before being served with truffled duchesse potatoes and sautéed garlicky spinach. Topped with a veal reduction and a drizzle of truffle cream.

Diced beef tenderloin seared in a Cast Iron skillet then sautéed with mixed roasted mushrooms, garlic, and shallots, deglazed with Sherry wine and a light Truffle cream sauce tossed with wilted baby spinach, caramelized Yukon gold Potato Gnocchi, and grated Parmesan cheese.

Sashimi grade yellow fin tuna blackened and served rare then brushed with a teriyaki and ginger glaze. Served with steamed jasmine rice and Asian style crispy broccoli garnished with soy sauce, wasabi, and pickled ginger.

Cured in-house for 24 hours, then confited overnight before being flash-fried, and topped with a Spicy orange and toasted garlic drizzle.

Melted Fontina cheese fondue with Italian herbs, garlic confit, finished with a touch of Calabrian Peppers on top served with garlic toast bread.

Tender quartered artichoke hearts marinated in Italian seasonings and imported olive oil are dusted lightly with corn starch and flash-fried. Served over a whipped Ricotta cheese flavored with fresh basil and a hint of Calabrian chiles along with a side of marinara sauce.

Charred tender marinated octopus, served over crispy papas bravas and finished with crumbled Queso fresco, chipotle aioli, and finished with a fresh herb olive oil.

Toasted Focaccia with melted sliced Brie cheese topped with chopped crispy Brussel sprouts, smoked bacon, and caramelized onion all drizzled with balsamic reduction.

Caramelized white and red onions sautéed with garlic and diced shallots all seasoned with fresh Thyme and Herbs de Provence deglazed with White wine and simmered in a rich Veal and chicken stock served in a traditional crock topped with toasted bread and Gratineed Gruyere, Mozzarella cheese, and fresh scallions.

Oven-roasted tomatoes, simmered in vegetable broth with Italian herbs all blended smooth and finished with reduced cream, Parmesan cheese, and fresh Basil. Served with mini Grilled cheese croutons.

Shaved Brussel sprouts, diced roasted butternut squash, sliced fresh apples, and sundried cranberries all tossed in a warm apple cider vinaigrette and finished with grated brie cheese.

Blackened sushi-grade Tuna sliced thinly and served rare over a mix of Napa cabbage, red cabbage, pickled rainbow carrots, and chopped romaine lettuce tossed with a sprinkle of Tuxedo sesame seeds and crispy noodles.

A crisp romaine heart split down the middle then topped with homemade Caesar dressing and a Parmesan, cracked black pepper, and fresh toasted bread crumble.

Mixed Romaine, arugula, and bibb lettuce tossed in a creamy Lemon vinaigrette topped with poached asparagus tips, roasted red peppers, and red and golden beets. Finished with a crispy medallion of warm Goat cheese.

Blend Kalera Krunch baby greens, julienne roasted red peppers, pickled rainbow carrots, candied cashews all tossed in a fresh Lemon vinaigrette.

Smoked bacon, caramelized onions, and Swiss cheese baked into a delicious savory custard on a homemade light and flakey crust. Garnished with a mini side Caesar or Bistro salad.

Hand-picked diver sea scallops pan-seared and served with jasmine rice and roasted garlic broccoli florets. All drizzled with a Gran Mariner cream sauce.

Delicious homemade Beef and Pork meatballs simmered in Marinara sauce and on a toasted garlic hoagie roll with melted Mozzarella cheese and fresh basil. Served with crispy Parmesan, rosemary, and sea salt fries.

USDA Prime hand-cut NY strip steak seared in a cast iron skillet then topped with toasted peppercorns and shallots in a classic au poivre sauce. Finished with imported brandy. Served with crispy rosemary, Parmesan, and sea salt fries.

Two all-natural chicken breasts that are first cured for 24 hours then slow-cooked overnight until fork-tender. Served with a classic Forestier sauce with sundried tomatoes, mixed mushrooms, diced prosciutto, in a Maderia wine sauce. Served with roasted garlic whipped potatoes and roasted broccoli.

Sauteed black tiger shrimp, crispy broccoli florets, roasted mushroom medley, and roasted red peppers all sauteed and glazed in a sweet and spicy teriyaki glaze. Served over steamed jasmine rice.

Caramelized onions, grilled bell peppers, fork-tender braised beef short ribs all glazed in our Fajita sauce and served on grilled flour tortillas with lettuce, tomatoes, and Queso fresco. Served with warm tortilla chips and homemade salsa.

Ground beef and pork sauteed with finely diced mirepoix, deglazed with white wine and simmered with a fresh tomato sauce seasoned with a touch of crushed red pepper flakes and grated nutmeg. All tossed with our fresh-made potato gnocchi garnished with fresh basil, and Parmesan cheese.

Fresh North Atlantic Salmon fillet lightly blackened and topped with blistered seasoned cherry tomatoes, fresh basil, melted fresh mozzarella pearls and a balsamic reduction. Served with steamed Jasmine rice and roasted vegetables.

Flavorful finely ground Sterling Silver chuck pressed into a cast iron skillet to lock in all the delicious flavors. Served on a Toasted Brioche bun, with Bibb lettuce, fresh tomatoes, dill pickle chips and a Dijon aioli. Served with Rosemary, Parmesan, and Sea salt fries.

Fresh mango, chile, and lime puree shaken with Svedka vodka and strained over pickled mango pico de gallo. Garnished with a Tajin dusted rim.

House-made lemon and fresh thyme simple syrup, Deep Eddy’s vodka, and lavender bitters, shaken and poured over a frozen thyme sphere. Topped off with some bubbly and a fresh lemon peel.

A refreshing mix of Italian dry prosecco, a splash of Stoli “O”, a small scoop of raspberry sorbet to keep this tasty beverage chilled to your last sip.

Espresso and Stoli Vanilla combined with coffee and chocolate liquor. Nicely balanced cocktail letting the kick of espresso be the star of the drink. Garnished with candied lemon rinds and a special treat.

Generous pour of Lunazul Blanco Tequila, Fresh Lime juice, Fresh Lemon juice, Agave nectar shaken vigorously over ice then served with a sweet and salty citrus rim. Possibly named after what our Kitchen Staff loves to enjoy after a long night of cooking for ya’ll.

Elijah Craig Bourbon Small Batch, mixed with fresh squeezed lemon juice, a splash of simple syrup, and a dash of egg white. Shaken vigorously and served straight up with a few dashes of citrus bitters and a dehydrated lemon wheel.

All-natural cane sugar dissolved with a splash of water and Crude Orange and Fig bitters. Then we add a generous pour of Elijah Craig Small Batch Bourbon and stir with a large ice sphere for the perfect temperature and dilution.

Fever tree Ginger beer, Tito’s vodka, fresh squeezed citrus, blueberry puree all poured over ice in a copper mug. Garnished with dehydrated lime slices.

A borderline very dirty martini shaken with Svedka vodka and olive juice, served straight up with a skewer of Danish blue cheese stuffed olives, and a strip of candied bacon.