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.   6

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

 

Brie Puffs & Prosciutto:  Three warm brie puffs, prosciutto, port cherries, Marcona almonds, & local honey.   13

 

PEI Mussels:  Spicy sausage, leeks, garlic, roasted red peppers, Madeira wine broth.   12    

 

Joy’s Wontons:  Fresh mozzarella, green chilies, fresh herbs, avocado mousse.   11

 

 

Salads

Warm Mushroom Salad: Wild mushrooms, balsamic currants, Marcona almonds, organic spring mix, pancetta vinaigrette, Parmesan cheese.   11  GF

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

 

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.   8

(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.   39  GF

 

Salmon: *Pan-seared, maple-soy glazed, Antarctic Sixty-South salmon, brown butter butternut squash purée, seasonal vegetables, port wine reduction.   26  GF

 

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

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

Veal Meatloaf: Marcho Farms fresh ground veal, creamy mashed potatoes, seasonal vegetables, savory tomato chutney & sauce Bordelaise.    22

 

Pork Chop: * Heritage Farm Cheshire pork chop (Goldsboro, NC), pan-seared, cooked to medium, over butternut squash purée, seasonal vegetables finished with a roasted garlic white wine cream sauce.   27

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

 

 

 

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon