Dinner Menu

(Menu subject to change)


Firecracker Shrimp: Wild-caught NC coastal shrimp, chili flakes parmesan, crostini.   14


Brie Puffs & Prosciutto: Three warm brie puffs, prosciutto, port cherries, &

local honey.   11


PEI Mussels: Spicy sausage, leeks, garlic, roasted red peppers, Madeira wine broth.   13    


Joy’s Wontons: Fresh mozzarella, green chilies, fresh herbs, avocado mousse.   10


Alaskan King Crab Gratin: Fontina cheese, sweet bell peppers, fresh herbs, crostini.   13


Pâte á Choux Gnocchi: Pan fried, brown butter, goat cheese, shredded prosciutto, toasted walnuts, sage oil.   12


Ahi Tuna Tartare: *Champagne vinaigrette, fresh herbs, pine nuts, créme fraîche.   15


Selection of Artisan Cheese: Selection of artisanal cheeses, 
quince compote.   22



Artichoke & Bread Salad: Artichokes, pan-fried bread croutons, fresh herbs, organic spring mix, balsamic vinaigrette, Crescenza cheese.   10


Roasted Beet Salad: Roasted beets, organic spring mix, sherry vinaigrette, goat cheese fondant, croutons, and basil oil.   9


Warm Mushroom Salad: Wild mushrooms, balsamic currants, Marcona almonds, organic spring mix, pancetta vinaigrette, Parmesan cheese.   10  GF


Bartlett Pear Salad: Organic spring mix, fresh herbs, Bartlett pears, candied pecans, Rouge Creamery smokey blue cheese, roasted bacon & shallot vinaigrette.   9  GF


Caesar Salad: Romaine hearts, imported Parmesan, herbed croutons, Caesar dressing.   8

Main Course

Filet Mignon: *8oz. filet, Boursin cheese mashed potatoes, seasonal vegetables, chive compound butter, caramel jus.   36  GF


Salmon: *Crab stuffed, pan-seared, olive oil mashed fingerling potatoes, seasonal vegetables, lemon-thyme beurre blanc   28  GF


Joyce Farms Natural Chicken: Airline chicken breast, wild mushroom Parmesan risotto, seasonal vegetables, caramelized leek Madeira pan sauce.   23  GF


Joyce Farms Organic Duck Breast: *Pan-seared duck, parsnip-pear purée, seasonal vegetables, port cherry duck demi.   28  GF


Lamb Shank: Red wine braised lamb shank, brown butter sweet potato puree, seasonal vegetables, sauce bordelaise.   33


Chef's Daily Pasta Feature: Focussing on local, seasonal ingredients, highlighting NC purveyors. Changes daily.   26


Heritage Farm Pork Chop: * Pan-seared, cooked to medium, seasonal vegetables, creamy mashed potatoes, jalapeño-apple chutney.   27  GF


Veal Meatloaf: Marcho Farms fresh ground veal, creamy mashed potatoes, seasonal vegetables, savory tomato chutney & sauce Bordelaise.    21


Scallops Au Poivre: *Pepper dusted wild-caught diver scallops, herb-roasted fingerlings, seasonal vegetables, bacon-brandy cream sauce.   30  GF


Risotto: Vegetarian inspired creamy risotto, with roasted asparagus, squash puree & wild mushrooms, finished with shaved parmesan & blistered cherry tomatoes.   20  GF


GC’s All Natural Bistro Burger: *1/2 pound all natural chuck burger (grass fed, grain finished beef), apple-wood smoked bacon, caramelized onions, smoked gouda cheese, spring mix, tomatoes, fried fingerling potatoes.    16




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