Our Menu

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Spinach, strawberries, blueberries, pecans, and mozzarella pearls with strawberry balsamic vinaigrette

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, creamed corn, and carrots topped with cheddar and green onion

Black Forest ham and Brie with choice of egg and one side

Sliced brioche, fresh avocado, watercress, red radish, heirloom tomato, bacon, and melted Havarti. Served with egg of choice and one side

8 oz. Certified Angus Beef with lettuce, tomatoes and Brie. Add egg (1) or bacon (2)

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Shaved prime rib topped with a sharp cheddar fondue and horseradish aioli on sliced brioche

Choice of 3: Chicken Salad, Shrimp Salad, Tuna Salad, Pasta Salad, Potato Salad, House Salad or Caesar Salad

Prosciutto and melon, finished in a balsamic demi-glace

Fresh cantaloupe or heirloom tomato with one side. Chicken Salad $14 | Tuna Salad $11 | Shrimp Salad $12

Poached shrimp, avocado, lemon and cocktail sauce

Served with fruit

Ham and scrambled eggs tossed with goat cheese and served with a sliced French baguette

Buttermilk biscuits with chorizo gravy and choice of egg

Sliced brioche French toast topped with white chocolate drizzle and toasted coconut shavings. Served with bacon and fresh fruit

Buttermilk pancakes topped with bananas, caramel, maple rum syrup, and powdered sugar. Served with bacon or sausage and choice of egg

Corned beef and toast and choice of egg

Fried chicken with citrus gravy, mashed potatoes and haricot verts

Our signature shrimp and pepper jack grits with Tasso gravy, topped with crispy onions

Fried jumbo shrimp and fries with Tabasco and Old Bay aioli

Canadian bacon, English muffin, poached egg and hollandaise

Slow-cooked corned beef, diced potatoes and spinach over an English muffin with a poached egg and hollandaise

Jumbo lump crab cakes, roasted potatoes or pepper jack grits, wilted arugula and hollandaise

Split Creek Farm goat cheese and a three pepper jelly

Paired with a Sriracha aioli

Ahi tuna, sweet Thai chili, soy glaze, avocado salad and crispy wontons

Wild caught North Carolina blue crab with pimento cheese

Artisan cheeses, fresh fruit, berry preserves, and honey butter

Artisan cheeses, salami, Prosciutto and Capocollo with fig preserves and honey dijon

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Spinach, strawberries, blueberries, pecans, and mozzarella pearls with strawberry balsamic vinaigrette

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, creamed corn, and carrots topped with cheddar and green onion

Sliced brioche, fresh avocado, watercress, red radish, heirloom tomato, bacon, and melted Havarti. Served with egg of choice and one side

8 oz. Certified Angus Beef with lettuce, tomatoes and Brie. Add egg ($1) or bacon ($2)

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Shaved prime rib topped with a sharp cheddar fondue and horseradish aioli on sliced brioche

Served with arugula and heirloom tomatoes on croissant

Nueske's bacon, pimento cheese and a fried green tomato

Tuna salad, watercress, heirloom tomatoes, topped with melted Havarti served on open-faced English muffin

Turkey, arugula, and pesto with melted Havarti on croissant

Rye bread finished with Thousand Island dressing, sliced corn beef brisket and sauerkraut

Fried chicken with citrus gravy, mashed potatoes and haricot verts

Pan fried steak, Parmesan, arugula and grape tomato salad. Served with an over-easy egg and potato frites, all finished with chimichurri and served on sliced brioche

Served with creamy dill and potato salad

Two 4 oz. filets with béarnaise and frites

Traditional meat puff pastry served with chimichurri

Herbs, garlic, butter and parmesan cheese

8 oz. of Nueske Bacon finished with traditional chimichurri

Served with a Sriracha aioli

Yellow fin poké tuna, crispy wontons, serrano slices, nori strips, cilantro, Sriracha aioli, & creamy truffle oil

2 oz. A-grade Wagyu beef served with toast points, quail egg & truffle aioli

East Coast and West Coast: Half-dozen or a dozen. Champagne mignonette, fresh horseradish and cocktail sauce

Half-dozen oysters with sun-dried tomatoes, bacon, spinach, shallots, and asiago cheese finished with breadcrumbs and traditional hollandaise

Shrimp, oysters, snow crab, and lobster tails served with cocktail sauce, champagne mignonette & drawn butter

Diced watermelon, citrus whipped ricotta & toasted pine nuts, drizzled with strawberry balsamic glaze

Select three appetizers

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Romaine, kale, red radish, roasted corn, chickpeas, feta, bacon, avocado crema & shaved fennel with our Cajun house dressing

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, andouille sausage, okra, and seasonal veggies

Slightly pan-seared angel hair in a lemon and caper butter sauce

Ravioli stuffed with sautéed mushrooms, roasted red peppers, caramelized onions, & mozzarella cheese. Finished off with pancetta, grilled chicken, shrimp & gratinata sauce

Pearl onion confit & charred cherry tomatoes, fingerling potatoes finished with mustard shallot sauce

Trio of steak, beef rib, and house-made sausage served with fire-roasted vegetables

Cauliflower pureé, pesto mousse, Cajun-roasted almonds, & pomegranate seeds

Red wine Brussels sprouts, sage & truffle butternut pureé, finished with an herb butters sauce

Cauliflower pureé, pesto mousse, Cajun-roasted almonds, & pomegranate seeds

Bone-in pork served with pickled okra agrodolce, orzo croquette, & horseradish raita

Whipped mashed potatoes, glazed baby carrots & scorched red grape gastrique

Wilted spinach, charred green onion and parmesan risotto, finished with a lobster sherry butter