starters
AHI TUNA PLATE | 14
sushi grade tuna, sesame, ginger, wasabi aioli
CAROLINA FRIES | full 16 | half 12
smoked pork, kale slaw, tomatoes, queso blanco, bbq sauce
BORDI | 20
crostini, seasonal meats & cheeses, nuts, jam
CALAMARI | 16
crispy fried squid, fresh & pickled peppers with a trio of dipping sauces
FISH TACOS | 12
three tacos on corn tortillas or with lettuce shells, grilled or fried fish of the day, salsa fresca, lime cabbage & Baja sauce
sushi grade tuna, sesame, ginger, wasabi aioli
CAROLINA FRIES | full 16 | half 12
smoked pork, kale slaw, tomatoes, queso blanco, bbq sauce
BORDI | 20
crostini, seasonal meats & cheeses, nuts, jam
CALAMARI | 16
crispy fried squid, fresh & pickled peppers with a trio of dipping sauces
FISH TACOS | 12
three tacos on corn tortillas or with lettuce shells, grilled or fried fish of the day, salsa fresca, lime cabbage & Baja sauce
Salad & soup
STRAWBERRIES & CHAMPAGNE | full 12 | half 7
Arugula, strawberries, goat cheese, walnuts & champagne vinaigrette
BEET & CITRUS | full 14 | half 8
lightly pickled local beets on a bed of mixed greens tossed in dill dressing, with citrus supremes and hazelnuts
ROASTED CAULIFLOWER CAESAR | full 14 | half 8
roasted cauliflower tossed with romaine, croutons, sunflower seeds, parmesan & caesar dressing
APPLE & FIG | full 15 | half 8
shaved apples, dried figs, gorgonzola candied walnuts & mixed greens tossed in blueberry balsamic dressing
SOUP DU JOUR | bowl 10 | cup 6
Arugula, strawberries, goat cheese, walnuts & champagne vinaigrette
BEET & CITRUS | full 14 | half 8
lightly pickled local beets on a bed of mixed greens tossed in dill dressing, with citrus supremes and hazelnuts
ROASTED CAULIFLOWER CAESAR | full 14 | half 8
roasted cauliflower tossed with romaine, croutons, sunflower seeds, parmesan & caesar dressing
APPLE & FIG | full 15 | half 8
shaved apples, dried figs, gorgonzola candied walnuts & mixed greens tossed in blueberry balsamic dressing
SOUP DU JOUR | bowl 10 | cup 6
graze classics
FRIED CHICKEN DINNER | 22
buttermilk brined chicken, Yukon mashed potatoes, green beans, pepper gravy
CURRY* | 18
marinated chicken, coconut, curry broth, tomato, onion, rice
*vegan option available
BOLOGNESE | 20
beef & pork ragout, pasta rigatoni, mozzarella
BURGER | 15
protein substitutions: impossible burger, grilled or fried fish of the day, grilled or fried chicken, pulled pork | 3
6 oz. local beef burger on a brioche bun with lettuce, onions and house pickles with a side of house cut fries
buttermilk brined chicken, Yukon mashed potatoes, green beans, pepper gravy
CURRY* | 18
marinated chicken, coconut, curry broth, tomato, onion, rice
*vegan option available
BOLOGNESE | 20
beef & pork ragout, pasta rigatoni, mozzarella
BURGER | 15
protein substitutions: impossible burger, grilled or fried fish of the day, grilled or fried chicken, pulled pork | 3
6 oz. local beef burger on a brioche bun with lettuce, onions and house pickles with a side of house cut fries
entrees
HALIBUT | 28
pan seared halibut on black rice with a carrot jus topped with sautéed beets, apples & napa
PORK TENDERLOIN | 22
tenderloin medallions on a spiced sweet potato puree, blistered brussels, drizzled with orange hot-honey & dibi mustard
FILET MIGNON | 45
8 oz. filet on a bed of asparagus and yukon mashed potatoes with a red wine demi glaze
HARVEST BOWL | 16
sautéed kale, brussels, cauliflower, beets, sweet potatoes on a bed of quinoa, with avocado, heirloom tomato & green goddess dressing
pan seared halibut on black rice with a carrot jus topped with sautéed beets, apples & napa
PORK TENDERLOIN | 22
tenderloin medallions on a spiced sweet potato puree, blistered brussels, drizzled with orange hot-honey & dibi mustard
FILET MIGNON | 45
8 oz. filet on a bed of asparagus and yukon mashed potatoes with a red wine demi glaze
HARVEST BOWL | 16
sautéed kale, brussels, cauliflower, beets, sweet potatoes on a bed of quinoa, with avocado, heirloom tomato & green goddess dressing
Desserts
ROTATING OPTIONS IN HOUSE