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

Buttermilk marinated oysters lightly dredged in seasoned flour and flash fried, served over lightly dressed baby greens with a fresh lemon and caper aioli.

Creamy burrata cheese topped with house-made basil and pistachio pesto, served with marinated roasted grape tomatoes, thinly sliced imported prosciutto, and toasted garlic crostini.

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 a fresh herb olive oil.

Tender quartered artichoke hearts marinated in Italian seasonings, breaded with Italian breadcrumbs 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.

Classic and 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.

Sterling Silver ground beef, bell peppers, Spanish onions, and garlic simmered with dark red beans and spices, served in a crock topped with melted Wisconsin cheddar and scallions, garnished with crispy tortilla chips.

Caramelized white and red onions sautéed with garlic and diced shallots. All 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.

Grilled sliced peaches, pickled red onions, and fresh berries tossed with arugula and candied walnuts in a raspberry and roasted garlic vinaigrette, finished with crumbled goat cheese.

Chopped crisp romaine lettuce tossed in homemade Caesar dressing and topped with freshly grated Parmesan and toasted focaccia crumble.

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.

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.

Chinese roasted duck breast and finely diced vegetables sautéed with a mix of jasmine and long grain rice, deglazed with tamari soy sauce and a touch of sesame oil, then topped with a crispy duck leg confit, wilted greens, and one of Morgan’s marinated soft-boiled eggs.

Hand-picked Diver Sea Scallops pan-seared and served around homemade ribbons of fresh pasta tossed in a Parmesan cream sauce with baby spinach, topped with toasted breadcrumbs, and finished with a Gran Marnier and mandarin orange reduction.

Grouper filet encrusted in a fresh herbed focaccia and Parmesan crust, pan-seared then baked in the oven, served over a tomato and basil risotto cake and roasted French green beans, all topped with a roasted garlic cream sauce.

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

Sautéed black tiger shrimp, diced zucchini, and grape tomatoes deglazed with white wine and simmered in a light and fresh pistachio and lemon pesto, tossed with Trompetti pasta, then topped off with a creamy ball of chilled burrata cheese.

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.

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.

Oven-roasted fresh Atlantic salmon brushed with a bourbon, garlic, and honey glaze, served over a roasted butternut squash and wilted baby spinach risotto.

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 and 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 creative and tasty blend of pomegranate, rose water, citrus, and rosemary house-made mix shaken with peach vodka and served straight up with a splash of prosecco and a sugar rim.

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 homemade biscotti.

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.

Woodford Reserve, mixed with fresh squeezed lemon juice, a splash of simple syrup, and a dash of egg white before 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 Buffalo Trace 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.