The Roots
Soup du Jour
Grilled Caesar
Romaine hearts grilled and finished
With fresh parmesan, rosemary croutons,
And Dijon Caesar dressing 7.95 with entree 4.95
Top with one of the following:
Pepper crusted tips of beef tenderloin add 5.95
Seared yellow-fin tuna add 4.95
Grilled wild shrimp add 4.50
Smoked mountain trout (Sunburst) add 4.95
Grilled chicken breast add 2.50
Organic Baby Mixed Greens
grape tomatoes, carrot, cucumber, and grilled artichokes
Served with house dressing 7.95 with entree 3.95
Organic Baby Spinach With Pancetta
Candied cayenne pecan halves, grilled apple slices,
Gorgonzola crumbles, grape tomatoes and a Key Lime vinaigrette 9.25
with entree 4.95
Romaine Hearts and Grilled Asparagus
Avocado slices, Roma tomato wedges and croutons
drizzled with Green Goddess dressing 8.95 with entree 4.95
Smoked Mountain Trout and Chipotle Dip
Served on organic greens with fennel chips,
Grilled Asparagus Rolls
Wrapped in fresh dill, capers, goat cheese,
And Scottish lox 9.95
Calamari Fra Diavlo
Tender seasoned calamari, sauteed sweet and hot peppers,
Sweet onions and house marinara 9.95
Crawfish en Croûte
Tender sautéed crawfish tails in a brandy cream reduction
With a puff pastry 9.95
Cilantro-Lime Hummus and Fresh herb and Fava Bean Dip
Served with carrot planks, cucumber slices and
Cracked wheat pita points 8.95
The Trunk and Branches
We are proud to serve all natural, antibiotic, and hormone free meats
Local organic produce available seasonally.
Filet of Beef
Cast-iron seared and finished with a wild mushroom, sun-dried tomato, marsala reduction
served over roasted garlic whipped potatoes Market price
New York Strip Steak
Warm apple wood smoked bacon and cipollini onion vinaigrette Market price
Organic Scottish Salmon
Pacific Rim crusted, served over a Fresh basil couscous
and accompanied by roasted radishes 20.95
Pork Tenderloin
Marinated in a tequila-lime adobo, fanned over black bean-corn cakes
And finished with a salsa de tres chiles rojos 19.95 a little less 14.95
Handmade Raviolis
Proscuitto, spinach and ricotta in a fire roasted
marinara with a touch of cream 18.95 appetizer 11.50
add wild shrimp 18.95
Lump Crab Cakes
Pan fried and finished with a Green Goddess tartar
Served over a Parmesan risotto 19.95 a single cake 13.95
New Zealand lamb shank
Slow braised in dry Riesling, brandy and fresh tarragon 19.95
Bone-in Split Breast of Chicken
With a smoked tomato cream 19.95 single breast 14.95
Seafood Curry
Sauteed wild shrimp, calamari, green lip mussels, and grilled pineapple
In a coconut red curry over ginger-leek brown rice 18.95
North Carolina Mountain Trout
Pan fried and drizzled with a fresh blackberry and chipotle reduction 19.95
Roasted Wild Shrimp and Chorizo
Sweet peppers and onions in a smoked tomato gravy over ancho-Parmesan polenta 19.95
Chef's vegetable selection
A seasonal selection of freshly prepared vegetables and accompaniments 14.95
Herb Roasted Eggplant
With grilled tomatoes, crumbled feta and served over pearl couscous 14.95
The Leaves and Fruit
Ask us about our house made desserts