Past specials

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CHARRED AJI DULCE AND TOBAGO CHILIES

Mild, fragrant chilies accompanied by Parilla Pistou & Ashe County Romano

Cabarrus, Gaston, and Ashe Counties

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CRISPY OKRA

Heirloom Okra from The Utopian Seed Project, Benne Seeds, and Sauce La Croix made with Lucy Beauregard, Goat Milk Crème Fraiche, and Camembert Cheese

Gaston County

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GRILLED SWORDFISH

Romanesca Marrow, Sweet Potato Leaves, Potato Fondant, Citrus Nage, and Herb Gremolata 

Outer Banks, Gaston, & Cleveland Counties

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CAROLINA BLUE CRAB CLAWS

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CANESTRI PASTA & BAY SCALLOPS

Lemon Black Pepper Pasta, Perfume Chilies, Baby Spinach, and Herb Butter 

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GRILLED FAIRYTALE EGGPLANT

Arugula, Whipped Feta, and Habanada Sauce


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CRISPY RHODE ISLAND CALAMARI

Flash-fried Calamari with Fresh Herbs, Benne Seeds, Black Lime, and Smoked Chili Aioli

Rhode Island

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HOUSE PORK SAUSAGE & CANESTRI PASTA

Canestri Shell Pasta with Sweet Peppers, Kale, House Ricotta, and Ham Broth

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VEGETABLE PLATE

Seasonal Preparation of the Vegetable Plate with Butternut Squash Puree, The Chef's Farmer's Turnips, Radishes, and Greens.

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MUSHROOM PASTA

Fettuccine Noodles, Mushroom Sauce, and Chanterelles