Our Menu

We are offering patio dining + curbside pickup

from Tuesday – Sunday 4pm-9pm.

Call (919) 833-8898 to order!

Menu

SALADS + STARTERS

VEGAN CALAMARI (vegan + gf) Battered and deep fried king oyster mushroom rings served with a tomato sauce, remoulade and lemon. 10

CRAB DIP Crabmeat combined with herbs, spices, and lots of cheese. Served hot with warm pita points for dipping. 13

POACHED APPLE SALAD (gf) Sliced poached apples served over kale with walnuts, dried cranberries, roasted sweet potatoes, blue cheese crumbles and a shallot vinaigrette. 10

BEET NOODLE AND GOAT CHEESE SALAD (gf) Beet noodles served with arugula, roasted butternut squash, candied pecans, balsamic vinaigrette and a cornmeal dusted and seared goat cheese patty. 12

AUTUMN QUINOA SALAD (vegan + gf) Quinoa served with kale, roasted beets, green onion, toasted almonds, raisins, black beans, avocado and a mustard vinaigrette. 10

GARDEN SALAD (vegan + gf) Mixed greens topped with sliced red cabbage, carrots, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing. 8

DRESSINGS Lemon Tahini – Shallot  – Red Wine – Ranch – Balsamic – Blue Cheese

(Buy a pint of Lemon Tahini for $7)

Add Shrimp 7

Add Salmon 7

Add Chicken 5

Add Seitan 5

SANDWICHES + WRAPS

MORGAN STREET CHICKEN SANDWICH Fresh pounded chicken breast marinated in our lemon tahini dressing, coated with cashews and panko crumbs and grilled set on homemade ciabatta bread with spinach, tomato, avocado and a honey mustard sauce. 12

SWISS BEEF BURGER ♣ Beef burger grilled to order and topped with swiss cheese, horseradish aioli, tomato, pickled onions and arugula set on a toasted brioche knot. 13

BBQ MAITAKE BURGER (vegan)  Maitake mushroom smoked then grilled and tossed in a Carolina Barbecue sauce and served on a brioche bun with arugula, tomato, vegan horseradish aioli, and pickled onions. 12

BLACK BEAN BURGER WRAP (vegan) Black bean and quinoa with chipotle aioli, guacamole and pico de gallo folded in a flour tortilla. 12

Sandwiches and wraps served with choice of side:

Side salad, home fries or daily cold side.

ENTREES

CHILE RELLENO (vegan + gf) Fresh poblano pepper, stuffed with vegan chorizo, vegetables and rice, placed on a black bean cake and served with a tomatillo sauce, vegan cheese and pico de gallo. 15

MAPLE AND SESAME GLAZED CRISPY TOFU (vegan + gf) Crispy tofu tossed with a maple sesame glaze served with brussels sprouts over jasmine rice and topped with cilantro and sesame seeds. 15

FRIED MAITAKE WITH POLENTA (vegan + gf) Smoked maitake mushrooms breaded and deep fried and served over a crispy polenta cake with sautéed spinach, roasted red peppers and served with a pipian sauce. 15

SPICY UDON NOODLE BOWL (vegan) Udon noodles, tossed with squash, asparagus, carrots, swiss chard with a spicy peanut sauce and topped with scallions, almonds and lime. 15

SPANAKOPITA 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 sauteed onions wrapped in phyllo and baked. Served with a lemon cream sauce. 15

RIBEYE (gf) 10 oz ribeye grilled to order and served with sautéed brussels sprouts and parmesan. 22

MUSTARD GLAZED SALMON (gf) Grilled mustard glazed salmon served with roasted shaved brussel sprouts and maple butternut squash. 20

SHRIMP AND GRITS (gf) Sautéed shrimp served in a bowl of cheddar grits, topped with a sherry cream mushroom sauce, diced tomato, scallions and parmesan cheese. 18

ARTHURS VENETIAN PESTO PENNE PASTA Charred penne pasta sautéed with pesto, grilled chicken, arugula and mushrooms. 15

DESSERTS 6

ALMOND JOY CHOCOLATE TORTE (gf) Contains nuts

CAFÉ MOCHA CHEESECAKE (vegan + gf) Contains nuts

CARROT CAKE

TIRAMISU

APPLE CRANBERRY CRISP (vegan + gf)

Wine Bottles

 

WHITES BY THE BOTTLE

SPARKLING

Vinho Verde (Alvarinho) – Gatao – Vinho Verde, Portugal

Prosecco – Luna Argenta – Veneto, Italy

Petillant Avinyo – Catalonia, Spain

Spumante – Felsina – Tuscany, Italy

WHITES

Vermentino – Vecchia Torre – Puglia, Italy

Chardonnay – Carta Vieja – Loncomilla Valley, Chile

Pinot Grigio – Berteletti – Puglia, Italy 14

Sauvignon Blanc – Bloomstone – Central Coast, California 

Gruner Veltliner – Salomon – Wachau, Austria 

 

ROSES

Rosè  Chai De Bordes – Bordeaux, France 

Vinho Rosé (Touriga) – Gatao – Portugal

REDS

Valpolicella (Corvina) – Corte Majoli – Verona, Italy

Salice Salentino (Nero Amaro) – Vecchia Torre – Puglia, Italy

Cabernet Sauvignon (Clone 6) – Amitié – Bordeaux, France

Primitivo – Vecchia Torre – Puglia, Italy

Cotes du Rhone – Domaine de Couron – Rhone, France

Tempranillo (blend) – Coreto – Lisbon, Portugal

Pinot Noir – Leap1 – Southern California 

Bordeaux (Merlot Noir) – Le Fleur Lissac – Bordeaux, France 

Malbec – Rios de Chile – Central Valley, Chile

Mourvedre – Juan Gils – Jumilla, Spain

Rosso di Montepulciano (Sangiovese) – Nottola – Montepulciano, Italy

Brunch

MY FAVORITE OMELETTE (gf)

Mushrooms, Peppers, Onions and Cheddar folded into an omelette. Served with Home Fries. 14

HERB FRITTATA (gf)

Roasted Radishes, Goat Cheese, Oyster Mushrooms, Dill and Chive on an open faced omelette. Served with Home Fries. 14

KALE OMELETTE (gf)

Sauteed Kale and Garlic with Parmesan Cheese folded into an Omelette. Served with Home Fries. 14

HUEVOS RANCHEROS (gf)

Black Beans, Guacamole, Salsa Verde, Fried Egg and Pickled Onions over Fried Tortillas. (Can be made vegan with the tofu scramble) 14

SMOKED SALMON BENEDICT 

Toasted English Muffin topped with Smashed Avocado, Smoked Salmon and Hollandaise Sauce. Served with Home Fries. 15

TOFU SCRAMBLE (vegan + gf)

Tofu Scramble topped with Vegan Cheddar. Served with Vegan Sausage and Home Fries. 15 

PUMPKIN WAFFLE (vegan + gf)

Topped with apples and cinnamon sugar. 12

POMEGRANATE SALAD (gf)

Mixed greens, oranges, goat cheese, pomegranate seeds, toasted almonds and a champagne vinaigrette. 12

GARDEN SALAD (vegan + gf)

Mixed greens topped with sliced red cabbage, carrots, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing. 8

SHRIMP AND GRITS (gf)

Sautéed shrimp served in a bowl of cheddar grits, topped with a sherry cream mushroom sauce, diced tomato, scallions and parmesan cheese. 15

SMOKED SALMON HASH (gf)

Onions, Spinach, Smoked Salmon, Home Fries, Poached Eggs and topped with Hollandaise Sauce. 15

VEGAN HASH (vegan + gf)

Bell Peppers, Onions, Brussels Sprouts, Vegan Sausage and Potatoes. 15

CHEDDAR BURGER

Beef burger, grilled onions, cheddar, lettuce, fried egg with BBQ Sauce on a brioche bun. Served with home fries. 13

VEGAN BURRITO

Jasmine rice, black beans, vegan chorizo, guacamole, pickled onions, salsa roja in a tortilla. Served with home fries. 12

DBLT (vegan) 

Daikon radish “bacon” strips on grilled sourdough with lettuce, tomato, avocado and mustard aioli. Served with home fries. 12

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

Many of our vegetables and all of our flowers, including those on the table, come from our Well Fed Community Garden in Raleigh, NC.