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