STARTERS.

FRENCH ONION SOUP
melted gruyère & crostini

BLASTED BRUSSELS SPROUTS
tossed in arugula pesto

P.E.I. MUSSELS
Daily Presentation

PESTO BRIE FRIES   SM /  LG
Hand cut and twice fried
Charlotte Magazine
“Best of the best”

CELLAR PLATE
Chef Selection of Cheese
& Charcuterie

OYSTERS NODA
oven roasted with spinach, coppa americano, brie cheese