CHARCUTERIE & CHEESE
Charcuterie
Smoked Duck Ham
House-cured duck leg, Charleston
Speck
Smoked dry cured ham, Italy
Spicy Capicollo
Spiced and smoked pork shoulder, California
Finochietta
Fennel spiced salami, New York
Bresaola
Cured beef prosciutto, Missouri
Coppa
Cured pork shoulder, New York
Prosciutto di San Daniele
Cured ham from San Daniele, Italy
Soppressata
Course ground large salami, New Jersey
Artisan Cheeses
Gran Delitia
Buffalo milk Parmesan, Italy
Midnight Moon
Semi firm Gouda style goat cheese, Netherlands
Taleggio
Tangy, soft, washed rind cow’s milk, Italy
Cambozola
Blue-vein triple cream cow’s milk, Germany
Humboldt Fog
Creamy aged goat’s milk, California
Carr Valley Glacier Wildfire Blue
Peperoncino infused blue cow’s milk, Wisconsin
Six Month Aged Manchego
Semi-hard sheep’s milk, Spain
APPETIZERS
Local Middle Neck Clams
Berkshire sausage, chiles and tomato
*
Confit garlic, shallots, white wine and herbs
17
Daily Soup Preparation
10
Spicy Local Shrimp Bruschetta with Chiles and Garlic
15
Cold-Water Oysters with Cocktail Sauce and Seasonal Mignonette*
18 / 36
Arugula Salad with Local Peaches, Goat Cheese, Toasted Walnuts and Creamy Balsamic Vinaigrette
13
Chopped Romaine Salad with Arugula, Feta Cheese, Celery, Tomatoes, English Cucumbers and Creamy Lemon-Oregano Dressing*
12
Warm House-made Mozzarella with Charred Tomato-Herb Relish and Prosciutto
13
Veal and Ricotta Meatballs with Pomodoro, Basil and Parmesan
13
HANDCRAFTED PASTA
Ricotta Gnocchi with Local Shrimp, Baby Heirloom Tomatoes Spinach, Brown Butter and Herbs
31
Pappardelle with Wild Mushrooms and Black Truffle
19/27
Cavatelli with Veal Meatballs, Pomodoro and Spinach
19/27
Tagliatelle Bolognese with Lemon Ricotta
19/27
ENTREES
Roasted Springer Mountain Chicken Breast with Crispy Potatoes Caramelized Brussels Sprouts and Lemon-Truffle Aioli
30
Pan Seared Duck Breast with Seasonal Succotash, Fennel Sausage, Greens and Blackberry Mustard*
34
Local Market Fish over Local Corn, Fines Herbes and Carolina Gold Rice Pirloo with a Lemon-Tarragon Beurre Blanc
39
Bone-In Pork Rib Chop with Orecchiette, Spinach, Smoked Duck Ham Caramelized Brussels Sprouts and Apple-Citrus Pan Sauce*
36
CAB Center Cut Filet of Beef with Mascarpone-Chive Potatoes and Barolo Sauce
48
CAB Prime New York Strip with Roasted Garlic-Thyme Crispy Potatoes and a Truffled Cabernet Demi-Glace
56
Preserved Lemon-Honey Glazed Scottish Salmon with a Chilled Salad of Orzo Cucumbers, Feta, Olives and Pepperonata Vinaigrette*
