Menu

Lunch Specials

ROASTED BEET SALAD (gf) $10
Roasted beets, toasted spiced walnuts, orange sections and crumbled blue cheese served on a bed of buttercrunch lettuce tossed with an orange vinaigrette.

FRENCH DIP SANDWICH $10
Slow roasted filet sliced and served with onions and swiss cheese on foccacia. Comes with a side of au jus and home fries.

CAULIFLOWER “STEAK” (vegan & gf) $11 
Pan seared cauliflower served with a black bean puree, sautéed spinach, a jalapeno coulis and garnished with rainbow microgreens.

Toast & Boards

GARDEN TOAST $9.50
Thick toasted whole wheat bread topped with spinach mixed with scallions and lemon tahini. Finished in the oven with melted swiss cheese, sautéed mushrooms and sliced tomatoes.

AVOCADO TOAST $9.75
Thick toasted whole wheat bread topped with guacamole and an egg omelet filled with mozzarella and sauté mushrooms. Garnished with arugula tossed in a balsamic vinaigrette. (If you are missing the open-faced sandwich, it is here.)

FLATBREAD “PIZZA” $9.25
Grilled house-made flatbread topped with the chef’s choice of ingredients. Ask your server what we are making this week.

Mains

CHICKEN KABOB $12.50
Chicken skewer marinated in lemon tahini and a vegetable kabob (red onion, zucchini, yellow squash and bell pepper) grilled over an open flame. Served with grilled pita, hummus and tahini. (Pita may be substituted with gluten free crackers.)

CHILE RELLENO (GF) $12.50
Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato puree and balsamic reduction. Topped with crème fraiche and smoked gouda (vegan without the toppings).

SPANAKOPITA $12.00
This is one of the few dishes served today that we also served in 1975. It is a greek inspired mixture of spinach, feta, and sautéed onions wrapped in phyllo and baked. Served with a lemon cream sauce and vegetables.

MORGAN STREET CHICKEN $13.25
Fresh pounded breast of chicken marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with home fries and wilted spinach.

SHRIMP & GRITS $13.00
Sauteed shrimp, roasted tomatoes, and parmesan served on a cheddar grit cake with a wild mushroom sherry cream sauce.

GRILLED SALMON* $14.00
Farm raised salmon* grilled to order and served with the chef’s choices. Ask your server for the selections this week.

PENNE PASTA WITH CHICKEN $12.50
Cooked penne pasta marinated with basil pesto and sautéed with arugula. Topped with parmesan and sliced grilled chicken (or seitan as a vegetarian option)

ZOODLE BOLOGNESE (VEGAN) $12.50
Zucchini noodles served with a vegan “bolognese” sauce and garnished with vegan cashew “parmesan” and fresh basil.

Starters

HUMMUS (VEGAN) $7.00
An Irregardless classic: a puree of chickpeas with tahini, garlic, and spices. Served with grilled pita(pita may be substituted with gluten-free crackers.)

SOUP CUP $5.00 BOWL $6.75
ask your server for selections

MIDDLE EASTERN PLATTER (VEGAN) $11.00
Hummus, butterbean pâté and tabouli served with kalamata olives and grilled pita.

VEGAN BEAN CHILI (BOWL) $7.00

Sandwiches

Served with choice of sides.

CHEDDAR BEEF BURGER* $10.50
Beef* burger grilled to order and topped with cheddar cheese, caramelized onions, mayonnaise, lettuce and tomato set on a toasted brioche knot.

SMOKEY JUBANO $10.75
Sliced turkey breast and grilled sliced salmon, both smoked in house, served on foccacia with tomato, swiss cheese, a spicy mustard/mayo sauce and a thinly sliced kosher dill. Toasted and pressed on both sides.

FISH CAKE SANDWICH $10.75
Our famous fish cake made with grilled salmon, shrimp, anchovies and scallops. Served on brioche knot with lettuce, tomato and a lemon remoulade.

BLACK BEAN AND QUINOA BURGER (VEGAN) $10.00
Burger made from a blend of black beans, lentils, quinoa, onions, cilantro, chipotle and cumin served on house made whole wheat bread with vegan chipotle aioli, guacamole and pico de gallo.

CALIFORNIA FALAFEL POCKET WRAP $9.75
Fresh pita rolled with sliced avocado, cucumber, tomatoes, white cheddar, lemon tahini, mixed greens and fresh falafel. (vegan without the cheese).

SEITAN REUBEN $9.75
Sliced seitan cutlet served with sweet & sour red wine braised red cabbage, served on grilled rye/pumpernickel bread with 1000 island dressing and melted swiss cheese. (Replace the seitan cutlet with house-smoked turkey for an extra $2.)

CHICKEN SALAD ON BRIOCHE $9.75
Fresh chicken breast steamed with celery seeds combined with diced celery, bell peppers, dijon mustard, mayonnaise and spices. Served on toasted brioche knot with lettuce and tomato.

FOCCACCIA CHICKEN SANDWICH $10.00
Grilled, marinated breast of chicken, layered with roasted red pepper, avocado & mozzarella. Set on a homemade foccaccia bread with lettuce, tomato and fresh basil.

Salads

GARDEN SALAD (VEGAN +GF) $7.25
Mixed greens topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing.

WARM GOAT CHEESE SALAD (GF) $9.75
Fresh local goat cheese, dusted with cornmeal and seared on the grill. Served on baby greens tossed in a shallot vinaigrette and topped with craisins and spicy walnuts.

CHOPPED SALAD (GF) $8.75
A bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, raisins and sunflower seeds chopped together and served with a choice of dressing on the side (vegan without feta).

QUINOA SALAD (VEGAN + GF) $10.75
Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

SHRIMP & CITRUS SALAD $11.50
Mixed greens, tossed with a raspberry vinaigrette and topped with sliced orange sections, avocado, strawberries, and blackened shrimp.

BUTTERCRUNCH SALAD (GF) $9.75
Our special Well-Fed Garden grown buttercrunch lettuce topped with strawberries, avocado, toasted cashews and mangos with a creamy goat cheese dressing.

SALAD DRESSINGS:
Lemon Tahini – Shallot – Raspberry – Red Wine – Poblano – Ginger (all vegan + gf), Ranch – Goat Cheese – Blue Cheese – Balsamic (all gf but not vegan)

SALAD OPTIONS

• Salmon* $7.50
• Shrimp $7.75
• Steak* $7.75
• Chicken $5.50
• Seitan Cutlet $5.50
• Avocado $3.50 (all gf except Seitan cutlet)

Eggs

Sides

Brunch Specials

Quiche $13
Egg tart made with fresh stuff from our garden. Ask your server what we are making this morning. Comes with home fries.

Briskets ‘n’ Gravy $14
Scratch made biscuit under brisket with gravy, arugula and an over easy egg.

Chop House Omelet (gf) $15
Marinated beef sautéed with peppers, mushrooms & onions folded into a three egg omelet with cheddar cheese. Served with home fries.

Egg Dishes

All meals are served with house breakfast breads, fresh squeezed orange juice and your choice of coffee, ice tea, or milk (loose teas are extra).

GARDEN FRITTATA $15.00
Spanish inspired “open face” omelet broiled with fresh tomatoes, avocados, basil, scallions & cheddar cheese. Served with home fries.

WILD MUSHROOM & GOAT CHEESE OMELET (gf) $14.50
Egg omelet cooked to order and filled with sauté local oyster mushrooms, onions, garlic, spinach, and goat cheese. Served with home fries.

WRACK EM’ SCRAMBLE $14.50
Fresh scramble eggs with cheddar cheese. Served with turkey” bacon”, home fries, and apple sauce .

MY FAVORITE OMELET $14.50
Three egg omelet cooked to order and filled with cheddar cheese, sautéed mushrooms & onions. Served with home fries.

CAPE CHARLES OMELET $15.50
Fresh back fin Crab meat and sea Scallops in a light bechamel sauce, with sauté Shrimp . Served with home fries.

FLORENTINE OMELET $14.50
Omelet filled with sautéed spinach, fresh tomatoes, basil and cream, cheddar, feta, and romano Cheeses, and served with home fries.

From the Griddle

All meals are served with house breakfast breads, fresh squeezed orange juice and your choice of coffee, ice tea, or milk (loose teas are extra).

PANCAKES $12.25
Scratch wheat cakes with choice of plain, fresh blueberries, strawberry jam, or chocolate chips.

FRENCH TOAST $13.00
Fresh challah bread soaked in a spiced egg custard and browned on the griddle to order.

BANANA WALNUT PANCAKES $12.75
Fresh sliced bananas, shredded coconut & toasted walnuts in our house wheat batter. Griddled and served with butter & syrup.

JUNIOR PANCAKES $10.75
Half size portion for the kids.

FRUIT WAFFLE $13.25
Thick Belgian waffles topped with fresh fruit and your choice of yogurt, whipped cream or vanilla ice cream.

CHEESE BLINTZES $13.25
Three crepes filled with an orange zest/ riccota cheese & griddled. Topped with sour cream. Served with apple sauce & home fries.

GLUTEN FREE WAFFLE $13.25
Rice flour, eggs, and soy milk batter. Cooked in a separate Belgian waffle iron. Served with fresh fruit and choice of yogurt, whipped cream, or vanilla ice cream.

Entrées for Carnivores

All meals are served with house breakfast breads, fresh squeezed orange juice and your choice of coffee, ice tea, or milk (loose teas are extra).

SMOKED SALMON BAGEL SANDWICH $14.75
Fresh salmon smoked in house with dill, salt, and lemon. Chilled, sliced served with everything bagel, capers, and red onions, cream cheese, lettuce, tomato, and cream cheese. Served with home fries. .

*GRILLED SALMON $15.50
Farm raised salmon grilled to order. Served with crispy quinoa cake, sautéed spinach, and wild mushroom sherry cream sauce. .

*SUNNY SIDE UP CHEESEBURGER $13.50
Angus Beef burger grilled to order and served on broche roll with caramelized onions, cheddar cheese, lettuce, tomato, and a *sunny side egg. Served with home fries.

*CRAB CAKE EGGS BENEDICT $15.75
Fresh crab cake griddled and set on a toasted english muffin with poached eggs, and fresh* hollandaise sauce. Served with home fries.

*STEAK AND EGGS $15.75
Grilled skirt steak sliced and served with eggs* over easy, and home fries.

SHRIMP & GRITS $15.50
Sauté shrimp served on a bowl of cheddar grits. Topped with sherry cream sauce, diced tomato, scallions, and parmesan cheese.

MORGAN STREET CHICKEN $15.25
Fresh chicken cutlet marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with potatoes and spinach

Entrées for Herbivores

All meals are served with house breakfast breads, fresh squeezed orange juice and your choice of coffee, ice tea, or milk (loose teas are extra).

TOFU REUBEN vg $13.50
Firm tofu marinated in a soy/molasses and smoked in house. Served on grilled rye bread with sweet & sour braised red cabbage and vegan 1000 island dressing. Served with home fries .

BLACK BEAN QUINOA BURGER (soy & gf) vg $13.25
Black beans, quinoa burger; served on home made whole wheat bread with chipotle aioli, guacamole, & pico de gallo . Served with home fries.

VEGAN BREAKFAST BURRITO $13.25
Flour tortilla folded and filled with scrambled tofu, black beans, pico de gallo guacamole. Served with home fries.

*HUEVOS RANCHEROS $14.75
Two * sunny side eggs served on crispy corn tortillas with black beans, cheddar cheese, Pico de Gallo & guacamole.

GARDEN TOFU SCRAMBLE vg $14.50
Soft tofu sauté with onions, bell peppers, spinach, diced tomatoes, avocado, asparagus, basil, nutritional yeast, & turmeric. Served with home fries.

Greens & More

All meals are served with house breakfast breads, fresh squeezed orange juice and your choice of coffee, ice tea, or milk (loose teas are extra).

CHOPPED CHEF’S SALAD $14.75
Chopped bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, hard boiled egg. and sun flower seeds. Your choice of dressing.

QUINOA SALAD (vegan + gf) $13.25
Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

SPICY POTATO HASH gf $14.00
Fresh vegetables sauté with jalapeno peppers, and served over potatoes. Served with poached eggs, or scrambled tofu for vegan option.

SMOKED BEEF BRISKET gf $14.75
House smoked beef brisket on potato hash. Served topped with two poached eggs and sweet & sour red cabbage.

SMOKED SALMON gf $14.75
Thick sliced house smoked salmon served on potato hash with two poached eggs and hollandaise sauce. Served with wilted spinach.

Breakfast Sides

• FRESH FRUIT $4.25
• HOME FRIES $4.25
• CHEDDAR GRITS $4.25
• VEGGIES $4.25
• TURKEY “BACON” $4.25
  Fresh turkey breast, lightly brined, and smoked in house. Griddled to order. (no sulfites)

Dinner Specials

LEEK & MUSHROOM CROQUETTES $10
A blend of leeks, wild mushrooms, and cheeses coated with panko bread crumbs and fried. Served with a tomato basil sauce.

VEGETARIAN FLATBREAD $10
Housemade flatbread topped with a greek yogurt and ricotta cheese spread, oyster mushrooms, caramelized red onions, spinach and a drizzle of balsamic reduction.

ROASTED BEET SALAD (gf) $10
Roasted beets, toasted spiced walnuts, orange sections and crumbled blue cheese served on a bed of buttercrunch lettuce tossed with an orange vinaigrette.

HANGER STEAK (gf) $25
Hanger steak grilled to order, sliced and topped with a red wine reduction. Served with mashed potatoes and grilled asparagus.

CHICKEN MARSALA (gf) $22
Breast of chicken pan seared and tossed with a Marsala mushroom sauce served with mashed potatoes and green beans.

VEGETABLE PLATE (vegan + gf) $18
This week we have cauliflower, asparagus, roasted portobello, broccoli, and a black bean cake.

Appetizers

HUMMUS (VEGAN) $8
An Irregardless classic: a purée of chick peas with tahini, garlic and spices, served with grilled pita. (Pita may be substituted with gluten free crackers.)

MIDDLE EASTERN PLATTER (VEGAN) $11
A trio of hummus, tabouli and a spicy butterbean pâté served with grilled pita and kalamata olives.

FALAFEL PLATTER (VEGAN) $12
Fresh falafels (a fried blend of chick peas and spices following an old Israeli recipe) served with tabouli, hummus, lemon tahini and grilled pita.

CRAB DIP $12
Crab meat combined with herbs spices and lots of cheese. Served hot with warm pita points for dipping.

FRIED CALAMARI $10
Squid ‘flash fried crisp’ tossed in an Asian BBQ sauce, garnished with sesame seeds and served with cole slaw.

VEGETARIAN FLATBREAD $10
Housemade flatbread served with an assortment of ingredients based on whim and what is available from our garden and local markets. Please ask your server what this pizza is today.

VEGETABLE EMPANADAS (GF) $9
Three corn masa dough empanadas filled with sautéed onions, zucchini, tomatoes, fresh mozzarella and a hint of jalapeño. Deep fried and served with tomatillo salsa.

SALT & VINEGAR FRIES (VEGAN + GF) $5
Fresh cut potatoes marinated in sauerkraut juice and brine for a “vinegar and salt” flavor. Double fried and served with a side of garlic aioli (not vegan) and balsamic glaze.

Salads

IRREGARDLESS GARDEN SALAD (VEGAN + GF) $8
Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing.

WARM GOAT CHEESE SALAD (GF) $10
Fresh local goat cheese, dusted with cornmeal and seared on the grill. Served on baby greens tossed in a creamy shallot vinaigrette and topped with craisins and spicy walnuts.

SHRIMP & CITRUS SALAD (GF) $12
Mixed greens tossed with a raspberry vinaigrette and topped with sliced orange sections, avocado, strawberries and blackened shrimp.

GREEK SALAD (GF) $10
Mixed greens with diced tomatoes, cucumbers, kalamata olives, red onions, feta cheese, and a red wine vinaigrette (vegan without feta).

CHOPPED SALAD (GF) $10
A bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, raisins and sunflower seeds chopped together and served with a choice of dressing on the side (vegan without feta).

QUINOA SALAD (VEGAN + GF) $10
Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.

VEGAN SEX (VEGAN + GF) $10
Stacked “salad” layering sliced avocado, oranges, quinoa (tossed with fresh tomatoes, cucumbers, and parsley) and mashed sweet potatoes. Served on an orange vinaigrette and garnished with red bell pepper.

ADD OPTIONS
Salmon* $7 Shrimp $7 Steak* $7 Chicken $5 Vegan Tofu Cutlet $5 Avocado $3

SALAD DRESSINGS
Lemon Tahini, Balsamic Vinaigrette, Creamy Shallot Vinaigrette, Raspberry Vinaigrette, Red Wine Vinaigrette, Poblano Dressing or Blue Cheese

Small Plates

MOULES FRITES (GF) $18
Mussels sautéed in shell with roasted tomatoes, white wine, lobster butter and garnished with basil. Served with our excellent french fries.

LITTLE BO PEEP LAMB CHOPS $18
Two small chops marinated in thyme and rosemary. Served on a bed of warm farro salad and garnished with green onion and feta. (Farro may be substituted with lentils as a gluten free option.)

FISH CAKES $12
Seared cakes of shrimp, scallops, salmon, anchovies and other seasonal fish served on a bed of mixed greens, red onions and sliced black olives with an anchovie caper sauce.

CHICKEN KABOB $12
Chicken skewer marinated in lemon tahini and a vegetable kabob (red onion, zucchini, yellow squash and bell pepper) grilled over an open flame. Served with grilled pita, hummus and tahini. (Pita maybe substituted with gluten free crackers.)

BEEF KABOB (GF) $12
Rosemary marinated beef skewer grilled over an open flame. Served with a vegetable kabob of red onion, bell pepper, zucchini and yellow squash and a soy teriyaki sauce. Comes with beluga lentils.

BERNOULLI’S WINGS (GF) $10
Chicken wings marinated and dry rubbed with spices. Served with carrots, celery and a blue cheese sauce.

CINCINNATI CHILI (VEGAN) $10
Black, navy, and kidney beans slow cooked with onions, peppers, and spices. Served on pesto penne. Topped with fresh pico de gallo. (Pasta may be substituted with quinoa as a gluten free option.)

Entrees for Herbivores

CHILE RELLENO (GF) $18
Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato puree and balsamic reduction. Topped with crème fraiche and smoked gouda (vegan without the toppings).

VEGETABLE PLATE (VEGAN + GF) $18
An assortment of vegetables, the selection of which and preparation will depend on what is available from our garden and local markets. Please ask your server what we are fixing today.

SPANAKOPITA $18
This is one of the few dishes served today that we also served in 1975. It is a greek inspired mixture of spinach, feta, and sautéed onions wrapped in phyllo and baked. Served with a lemon cream sauce and vegetables.

ZOODLE BOLOGNESE (VEGAN) $18
Zucchini noodles served with a vegan “bolognese” sauce and garnished with vegan cashew “parmesan” and fresh basil.

VEGETABLE STRUDEL (VEGAN) $18
Roasted zucchini, yellow squash, butternut squash, and carrots mixed with tofu, wrapped in phyllo and baked until golden. Served with marinara sauce and vegetables.

WOODLAND PIE (VEGAN) $18
An individual pie filled with layers of potatoes, carrots, spinach, onions and rosemary. Wrapped in a short crust pastry and served with a miso gravy. Comes with beluga lentils.

WILD MUSHROOM POLENTA (VEGAN + GF) $18
Wild local mushrooms served over stone ground polenta with sautéed spinach and carrots served with a red pepper coulis.

PORTOBELLO STACK (VEGAN + GF) $18
Potato cake and portobello mushrooms stacked on a bed of sautéed arugula, carrots and beets. Garnished with a drizzle of jalapeno coulis and balsamic glaze.

Entrees for Carnivores

DUCK (GF) $26
Seared duck breast sliced and served over a bed of beluga lentils and topped with a hoisin sauce and a ginger carrot coulis. Comes with sautéed bok choi.

PAELLA (GF) $25
Spanish dish of saffron rice with baked marinated chicken wings, sautéed shrimp, mussels, and bay scallops. Served with peas, roasted red pepper slices and a Mediterranean inspired tomato seafood sauce.

POACHED SALMON (GF) $25
Fresh poached salmon served on a crispy quinoa cake with asparagus and a lemon butter sauce.

STEAK FRITES (GF) $24
Skirt steak grilled to order and served with a mustard sauce made from the recipe of the once famous Restaurant Florent of the meat packing district (the former chef is a friend). Comes with the best french fries in Raleigh.

SEAFOOD LINGUINI $24
Shrimp, bay scallops and mussels sautéed and tossed with linguini pasta in a clam, white wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with parmesan cheese.

SHRIMP & GRITS (GF) $22
Sautéed shrimp, roasted tomatoes and parmesan served on a cheddar grit cake with a wild mushroom sherry cream sauce.

MORGAN STREET CHICKEN $20
Fresh pounded breast of chicken marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with mashed potatoes and broccoli.

Desserts

KEY LIME PIE with whipped cream & berries
VANILLA CRÈME BRULEE (GF) made with fresh vanilla beans
CHOCOLATE LAYER CAKE with white chocolate mousse and Oak City amaretto caramel sauce
CARROT CAKE with pineapple glaze
APPLE CRANBERRY CRISP (vegan) with cranberry puree
CHOCOLATE SILK PIE with whipped cream & berries

All desserts are $8 each.

Wines by the Glass

WHITES BY THE GLASS

• Prosecco – Luna Argenta – sparkling
• Vinho Verde – Gatao – fizzy
• Grüner Veltliner – Brunn – light
• Rosato – Vecchia Torre – rosé
• Pinot Grigio – Cadia – layered
• Vermentino – Vecchia Torre – strange
• Chardonnay – Aves del Sur – oaky/smoky
• Chardonnay – Domaine Antugnac – clean
• Sauvignon de Touraine – Paul Buisse – minerally
• Riesling – Heinz Eifel – sweet
• Falanghina – Fontanavecchia – citrus

REDS BY THE GLASS

• Valpolicella – Corte Majoli – soft
• Grenache – Honora Vera – fruity
• Cabernet Sauvignon – Amitié – nutmeg/clove
• Tempranillo blend – Coreto – complex
• Bordeaux – Château Les Reuilles – lush
• Malbec – Mi Terruno – spicy
• Rioja – Martinez Lacuesta – oaky
• Pinot Noir – Terrazze – lightMourvedre – Juan Gils – velvety
• Pinot Noir (Willamette Valley) – Grochau Cellars – big

Wines by the Bottle

WHITES BY THE BOTTLE

SPARKLING
1.) Vinhos Borges Gatao DOC Vinho Verde –
Azal, Pedernã, Trajadura, Avesso & Loureiro, Vinho Verde, Portugal (9%)

2.) Luna Argenta Prosecco Treviso DOC Brut –
Prosecco, Veneto, Italy (11%)

3.) Thévenet & Fils, Blanc de Blancs Brut –
Chardonnay 100%, Serrieres, Bougogne, France (12%)

4.) Veuve Clicquot Ponsardin AOC Champagne Brut NV –
Chardonnay, Pinot Meunier, Pinot Noir, Reims, France (12%)

WHITES
5.) Santa Luz “Alba” (House White) –
Chardonnay, Valle Central, Chile (13%)

6.) Vecchia Torre IGP Salento Bianco –
Vermentino 100%, Salento, Puglia, Italy (13%)

7.) Vina del Pedregal “Aves del Sur” –
Chardonnay 100%, Maule Valley, Chile (13%)

8.) Cadia IGT Pinot Grigio –
Pinot Grigio, Veneto, Italy (12.5%)

9.) Paul Buisse AOP Sauvignon de Touraine –
Sauvignon Blanc 100%, Montrichard, Loire, France (13%)

10.) Domaine Antugnac –
Chardonnay 100%, Haute Vallée de l’Aude, France (13%)

11.) Heinz Eifel Riesling Kabinett –
Riesling 100%, Mosel, Germany (8.5%)

12.) Raats Old Vine Chenin Blanc –
Chenin Blanc 100%, Stellenbosch, South Africa (13.5%)

13.) Bloomstone –
Chardonnay 100%, Central Coast, California (14.5%)

14.) Brunn Grüner Veltliner –
Gruner Veltliner, Niederosterreich, Kamptal, Austria (12.5%)

15.) Fontanavecchia Taburno DOP Falanghina del Sannio –
Falanghina 100%, Campania, Italy (13.5%)

16.) Martinez Lacuesta AOC Rioja Blanco –
Malvasia 100%, Rioja Alta, Spain (12.5%)

17.) Jones von Drehle –
Viognier 100%, Yadkin Valley, NC (13.9%)

18.) Omero –
Pinot Gris (Clones 145 & 152), Willamette Valley, Oregon (13.5%)

19.) Le Roi des Pierres AOP Sancerre –
Sauvignon Blanc 100%, Sancerre, Loire, France (13.3%)

20.) Domaine Cheveau AOC Pouilly-Fuissé “Les Trois Terroirs” –
Chardonnay 100%, Pouilly-Fuissé, Bougogne, France (13.5%)

ROSES
21.) Vecchia Torre DOP Leverano Rosato –
Negroamaro 80%, Malvasia Nera 20%, Salento, Puglia, Italy (12.5%)

22.) Portada –
Pinot Noir 50%, Syrah 25%, Tempranillo 25%, Lisboa, Portugal (12%)

23.) Jones von Drehle Rosa Dia –
Grenache 100%, Yadkin Valley, NC (11.8%)

REDS
24.) Mars & Venus (House Red) –
House Cabernet Sauvignon, La Mancha, Spain (13%)

25.) Vecchia Torre DOP Leverano Rosso –
Negroamaro 85%, Malvasia Nera 15%, Salento, Puglia, Italy (13%)

26.) Corte Majoli DOC Valpolicella –
Corvina 60%, Corvinone 20%, Rondinella 20%, Verona, Italy (12.4%)

27.) Honora Vera DOP Calatayud –
Garnacha 100% (Grenache), Calatayud, Spain (14.5%)

28.) Vecchia Torre DOP Salice Salentino Rosso –
Negroamaro 90%, Malvasia Nera 10%, Salento, Puglia, Italy (13.5%)

29.) Amitié –
Cabernet Sauvignon 100% (Clone 6), Chateau Tour St. Joseph, Haut-Medoc, Bordeaux, France (13.5%)

30.) Vecchia Torre IGP Salento Rosso –
Primitivo 100%, Salento, Puglia, Italy (14%)

31.) Coreto –
Tempranillo 20%, Touriga Nacional 20%, Castelão 20%, Caladoc 20%, Alicante Bouschet 15%, Pinot Noir 5%, Lisboa, Portugal (11.5%)

32.) Château Les Reuilles AOC Bordeaux –
Cabernet Sauvignon 60%, Merlot 15%, Cabernet Franc 15%, Carmenere 5%, Petit Verdot 3%, Malbec 2%, Bordeaux, France (13.5%)

33.) Tenuta Mazzolino Terrazze –
Pinot Nero 100% (Pinot Noir), Provincia di Pavia, Lombardia, Italy (12.5%)

34.) Brunn Zweigelt –
Blauer Zweigelt, Niederosterreich, Kamptal, Austria (12.5%)

35.) Mi Terruno Malbec –
Malbec 100%, Mendoza, Argentina (13.7%)

36.) Martinez Lacuesta AOC Rioja Tinto –
Tempranillo 100%, Rioja Alta, Spain (13.47%)

37.) Juan Gils DOP Jumilla –
Monastrell 100% (Mourvedre), Jumilla, Spain (15%)

38.) Viamonte –
Cabernet Sauvignon 100% (Clone 4), Maipu, Argentina (14.2%)

39.) Peterson Zero Manipulation –
Carignane 57%, Grenache 24%, Syrah 19%, Tollini Vineyard, Redwood Valley, Mendocino County, California (13.6%)

40.) Grochau Cellars, Commuter Cuvee –
Pinot Noir 100%, Willamette Valley, Oregon (13.8%)

41.) Peterson Old School Zinfandel –
Zinfandel 88%, Carignane 6%, Petite Sirah 6%, Dry Creek Valley, Sonoma County, California (14.2%)

42.) Felsina Berardenga DOCG Chianti Classico –
Sangiovese 100%, Siena, Toscana, Italy (13.5%)

43.) Peterson Mendo Blendo –
Petite Sirah 52%, Syrah 43%, Tollini Vineyard, Redwood Valley, Mendocino County, California (13.2%)

44.) Terre di Monteforte DOC Amarone della Valpolicella –
Corvina 70%, Corvinone 15%, Rondinella 15%, Veneto, Italy (14.5%)

45.) Peterson Bradford Mountain –
Cabernet Sauvignon 80% (Clone 6), Cabernet Franc 10%, Petit Verdot 5%, Merlot 3%, Malbec 2%, Bradford Mountain Estate, Dry Creek Valley, Sonoma County, California (13.8%)

Beer

• Sol Lager
• Amstel Light
• Bell’s Amber Ale
• Shotgun Betty Hefeweizen
• Mother Earth Weeping Willow Wit
• Bell’s Two Hearted Ale
• North Coast Scrimshaw Pilsner
• Hi-Wire Bed of Nails Brown Ale
• Founders Porter
• Left Hand Milk Stout Nitro
• Bold Rock Carolina Apple Cider (GF)
• Omission Golden Ale (GF)
• Green’s Amber Ale (550ml) (gf)

Cocktails

• PEAR TREE MARTINI – absolut pear + st-germain + lime
• HONEY B –  Maker’s Mark + honey syrup + lemon + cointreau
• VANILLA RYE – madagascar vanilla syrup + Bulleit rye
• GINGER SPICE – Conniption gin + canton + lime + ginger beer
• CARDINAL SIN – Cardinal gin + lillet blanc + simple syrup + cucumber + lavender bitters
• EL JEFE – hornitos reposado + montenegro amaro + fresh grapefruit + angostura bitters + sparkling water
• SMOKEY MARASCA – Vida mezcal + agave + luxardo maraschino + lime
• LOVELY BUNCH – Fairgame apple brandy + oak city amaretto + creamy coconut milk + cinnamon

Appetizers

WARM CRAB DIP $15

Creamy back fin and lump crab meat with melted mozzarella and grilled pita.

FRIED OYSTERS $14

Breaded and deep fried oysters served with tartar sauce.

MIDDLE EASTERN PLATTER (vegan) $13

A trio of hummus, tabouli, and butterbean pâté served with grilled pita and kalamata olives.

SPAGHETTI SQUASH “LATKES” $12

Five spaghetti squash “latkes” pan seared and served with fried arugula, red pepper, and a jalapeno coulis.

Salads

IRREGARDLESS GARDEN SALAD (gf) $10

Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes,
raisins and sunflower seeds. Served with a choice of dressing.

Salad Dressings:
Lemon Tahini – Shallot – Raspberry – Red Wine – Poblano – Ginger (all vegan + gf)
Ranch – Goat Cheese – Blue Cheese – Balsamic (all gf but not vegan)

WARM GOAT CHEESE SALAD (gf) $12

Fresh local goat cheese, dusted with cornmeal and seared. Served on baby greens tossed in a
creamy shallot vinaigrette and topped with craisins and spicy walnuts.

BUTTERCRUNCH SALAD (gf) $12

Our special Well-Fed Garden grown buttercrunch lettuce topped with strawberries, avocado, toasted cashews, and a mango drizzle with a creamy goat cheese dressing.

VEGAN SEX (vegan + gf) $12

Stacked “salad” layering sliced avocado, oranges, quinoa (tossed with fresh tomatoes, cucumbers, and parsley) and mashed potatoes. Served on an orange vinaigrette and garnished with red bell pepper.

Entrees

PRIME RIB* (gf) $36

Ribeye loin, oven roasted, sliced and served medium to medium rare with au jus. Served with mashed
potatoes and grilled asparagus. (Suggested Wine: Mi Terruno Malbec $10)

FILET MIGNON (gf)* $35

Grass fed filet mignon grilled to order and served with a wild mushroom ragout, cabernet sauce, grilled
asparagus and mashed potatoes. (Suggested Wine: Amitie Cabernet Sauvignon $8)

WHISKEY MAPLE GLAZED SALMON (gf)* $33

Salmon filet grilled to order and topped with a whiskey maple glaze. Served with spaghetti squash
tossed with peas, wild mushrooms and butter. (Suggested Wine: Paul Buisse Sauvignon de Touraine $9)

ROASTED DUCK (gf) $32

Sliced roasted duck breast served over a spinach and potato hash with an orange wine sauce. (Suggested
Wine: Vecchia Torre Vermentino $8)

TURKEY DINNER $31

Fresh oven roasted turkey, sliced and served with pan gravy, pineapple/sage cornbread stuffing,
fresh cranberry orange ginger chutney, green beans, mashed roasted sweet potatoes and
regular mashed potatoes. (Suggested Wine: Coreto Tempranillo Blend, a red $9)

CHILD’S PORTION OF TURKEY DINNER (under 9yo) $15

Same as turkey dinner, but half the size.

CHILE RELLENO (gf) $21

Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato purée and balsamic reduction. Topped with crème fraiche and smoked gouda (vegan without the toppings). (Suggested Wine: Berteletti Pinot Grigio $8)

WOODLAND PIE (vegan) $21

An individual pie filled with layers of potatoes, carrots, spinach, onions, and rosemary. Wrapped in a shortcrust pastry and served with a miso gravy. Comes with green beans. (Suggested Wine: Martinez Lacuesta Rioja $10).

STUFFED ACORN SQUASH (vegan + gf) $21

Half of an acorn squash filled with rice pilaf, pumpkin seeds, and a splash of molasses. Set on
refried black beans with roasted beets and white beans with roasted pineapple. Topped with
mango salsa. (Suggested Wine: Carta Vieja Chardonnay $8)

LASAGNA (vegan) $21

Layers of pasta baked with tofu ricotta, vegan mozarrella, a vegan bolognese sauce and topped with marinara. Served with sauteed spinach. (Suggested Wine: Corte Majoli Valpolicella $7)

* Items marked with an asterisk are cooked to order or contain undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk
may increase your risk of food borne illness.

Desserts $10

Your server will provide a list