Dinner Menu

(Menu subject to change)

Starters

Bread Service:  Rotation of artisanal bread, served warm with a selection of butter, quince compote & garlic-chili flake olive oil.   8

Firecracker Shrimp:  Wild-caught NC coastal shrimp, chili flakes parmesan, crostini.   15

 

Beef Tenderloin Carpaccio: *Beef Carpaccio, crispy fingerling potatoes, shaved red onion, Cornichon pickles, dijon aioli.   16  GF

Brie Puffs & Prosciutto:  Three warm brie puffs, prosciutto, port cherries, Marcona almonds, & local honey.   14

Ahi Tuna Tartare: *Toasted pine nuts, fresh herbs, champagne vinaigrette, tuna, lemon creme fraiche & Croccantini crackers.   16

 

PEI Mussels:  Spicy sausage, leeks, garlic, roasted red peppers, Madeira wine broth.   14    

 

 

Salads

Bartlett Pear Salad:  Organic spring mix, fresh herbs, Bartlett pears, candied pecans, Rouge Creamery smokey blue cheese, roasted bacon & shallot vinaigrette.   10  GF

 

Caesar Salad:  Romaine hearts, imported Parmesan, herbed croutons, Caesar dressing.   9

(add protein to any salad:   Chicken   5,  Shrimp   8,  Salmon   10)

Main Course

Filet Mignon: *8oz. filet, Boursin cheese mashed potatoes, seasonal vegetables, chive compound butter, caramel jus.   42  GF

 

Salmon: *Pan-seared, Antarctic Sixty-South salmon, roasted fingerling potatoes, seasonal vegetables, finished with a maple soy ginger glaze.   27  GF

 

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

 

Mountain Trout: Pan-seared NC trout over roasted fingerling potato-bacon corn hash, wilted spinach, finished with a sweet & spicy jalapeño walnut cream sauce.   27  GF

 

Preston Farm Red Wine Braised Lamb Shank: 100% grass-fed, oven-roasted, served over brown butter sweet potato puree, seasonal vegetables, sauce bordelaise.   39   GF

 

GC’s All Natural Bistro Burger: *1/2 pound Bolick Farm all-natural grass-fed beef, apple-wood smoked bacon, caramelized onions, smoked gouda cheese, spring mix, tomatoes, fried fingerling potatoes.    17

Items denoted with * are cooked to your desired temperature and/or salt-cured. 

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

$5.00 plate charge for split entrees/$1.50 plate charge for split salads. 

No split checks for parties of 5 or more.

Please note that almost EVERYTHING listed on this menu is made to order. We generally allow patrons 1.5 to 2 hrs. to dine with us, as we have found this to be the perfect amount of time to relax, eat, and have fun. So please be patient, as our food is not fast. And that’s OK.