Once again, we wanted to showcase a few menu items from the previous week. Some, like the trout, are mainstays on the menu, and others are extremely seasonal.
Every North Carolina Trout is cooked in the wood burning oven in the restaurant's kitchen. Above, you can see the trout roasting in the pan, and below, the finished product!
We've previously posted different incarnations of the Vermont Burrata cheese salad, but the dish continues to evolve as the season changes, and the latest version of the plate is fantastic: creamy Vermont Burrata with jumbo asparagus, arugula, radishes, and a pistachio aillade.
This is a salad of carrots, shaved sunchokes, sections of mandarin oranges and mangoes, served with an avocado puree, cilantro and cashews.
Finally, this is the trofie pasta, served with short ribs and peas.
Gnocchi verde with rabbit and veal ragu. 
Our fantastic Georgia shrimp with ouzo, lemon and garlic, baked in our wood burning oven.
This is our lasagne verde with veal and pork ragu from a week or two ago- it's finished in the wood burning oven to give it a crispy cheesy crust. 
A salad of beets with curly endive, chopped egg and herbed creme fraiche. 
Fresh red snapper served on a bed of farro with asparagus, peas & ramps and topped with an herb salsa. 
Every North Carolina Trout is cooked in the wood burning oven in the restaurant's kitchen. Above, you can see the trout roasting in the pan, and below, the finished product!
We've previously posted different incarnations of the Vermont Burrata cheese salad, but the dish continues to evolve as the season changes, and the latest version of the plate is fantastic: creamy Vermont Burrata with jumbo asparagus, arugula, radishes, and a pistachio aillade.
This is a salad of carrots, shaved sunchokes, sections of mandarin oranges and mangoes, served with an avocado puree, cilantro and cashews.
Finally, this is the trofie pasta, served with short ribs and peas. 
