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

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

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

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