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Our Menus: Dinner
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Starters
Asparagus Fries with Green Tomato soy vinaigrette & honey mustard aioli and baby arugula
Beef Carpaccio baby arugula, red onion, Kalamata olive, shaved parmesan with extra virgin olive oil & lemon
Carolina Lump Crabcake chickpea mash, preserved lemon vinaigrette and micro greens
Prince Edward Island Mussels cherry pepper broth, cucumber red onion salsa
Shrimp on a Stick andouille sausage, creamy gravy, chipotle-corn & cheddar grits
Lobster "Mac & Cheese" orecchiette pasta, mascarpone cheese, asparagus
Chilled Shrimp horseradish vinaigrette, lemon cream and tomato confit
Grilled Baby Eggplant crunchy & creamy goat cheese drizzled with mint-pistachio pesto
Spinach & Artichoke Dip extra virgin olive oil and crisp yucca with a lemony, cheesy artichoke spread
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North Harbor Lobster Chowder Maine lobster studded chowder, drizzled with sherry
Soup of the Moment kitchen's daily soup using seasonal products
"A Wedge Like Salad" crisp iceberg lettuce, applewood smoked bacon, tomato & a blue ranch dressing
Classic Caesar Salad crisp romaine hearts, parmesan, fresh toasted garlicky croutons
North Harbor Mixed Greens mesclun, crunchy-spiced pecans with a candied garlic vinaigrette
Country Salad watercress, frisée, granny smith apples, toasted pine nuts, & warm blue cheese fritters
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Mains
Portobello Chicken Breast potato au gratin, sauteed spinach, port infused chicken jus
Herb Crusted Tilapia oven roast tomato, asparagus & basil vinaigrette with goat cheese potatoes
Mediterranean Charred Tuna watermelon, cucumber and Bulgarian feta salad with baby arugula
Olive Oil Marinated Mahi Mahi baby artichoke, asparagus, fingerling potato and roof top tomatoes
Carolina Lump Crabcakes chickpea mash, preserved lemon vinaigrette and a zucchini plank
Herb Roasted Salmon orzo, artichoke, pinenuts & a lemon rosemary vinaigrette
Latin Mopped and Brined Pork Chop smashed corn grit cake, stuffed Poblano chile, latin bbq
Grilled Lamb Loin basil whipped potatoes, garlicky spinach, tomato confit
Cornmeal Crisped Catfish Asiago-basil potato cake, green chile tartar sauce, Carolina coastal style coleslaw
Coriander Marinated Flat Iron Steak two potato hash, tomatillo salsa with portobello fries
Grilled Aged Filet Mignon boulangere potatoes, lemon-thyme asaparagus
Chicken and Butternut Squash Rigatoni creamy parmesan & sage, toasted pumpkin seeds, crisp cured ham
Laughing Bird Shrimp and Bucatini Pasta local and sun-dried tomatoes, aged smoked Gouda tossed with basil
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Desserts
Butterscotch Creme Brulee with gingersnap cookies
Tahitian Vanilla Bean Cheesecake, cardomon scented blueberries and a almond tuile
Toasty Peach Bread Pudding with praline syrup and peach pit ice cream
Silky Chocolate Tian, mango sorbet
Tart Key Lime Pie with sweetened whipped cream
Chocolate Tasting
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