Menu | On The Verandah

Curated by Owner & Executive Chef, Andrew Figel and Chef de Cuisine, Brandi Peters.

S M A L L P L A T E S

Lobster Piccata

Lemon Thyme Beurre Blanc, Fried Capers

$25.00

Spring Lamb Ribs

Blueberry-Soy Glaze

$19.50

Beer Battered Fried Calamari

Spicy Ancho Chile-Lime Aioli

$22

S A L A D S

Buttermilk Caesar Salad

Romaine, French Bread Croutons, Shaved Parmesan

$15.50

Baby Iceberg Wedge

House made Blue Cheese Dressing, Applewood Smoked Bacon, Red Onion, Heirloom Cherry Tomato

$15.50

Baby Spinach Salad

Blueberries, Pistachio, Cucumber, Red Onion, Feta, Blueberry Vinaigrette

$15.50

E N T R E E S

Fresh NC Trout

Lemon Butter - or - Sun Dried Tomato & Basil Compound Butter, Couscous

$30.50

Spicy Thai Coconut Shrimp

Purple Sticky Rice

$31.50

Natural Duck Breast

Pan Seared, Apricot Curry Sauce, Couscous

$35

Lobster Piccata

Twin Tails, Lemon Thyme Beurre Blanc, Couscous

$50

Pan Seared Scallops

Angel Hair Pasta, Ginger-Scallion Sauce

$37

Chargrilled Natural Chicken

Lemon Rosemary Infused, Roasted Garlic Fingerling Potato

$31.50

Chargrilled Bone-in Pork Chop

Heritage Farms Pork Chop, Housemade Al Pastor Rub, Charred Pineapple Salsa, Coconut Basmati

$37

Filet Mignon

Char-grilled, Housemade Steak Sauce, Crispy Shallot, Roasted Garlic Mashed Potatoes

$53

D E S S E R T S

Curated by Jerri Fifer

Bread Pudding

Butter Rum Sauce, Whipped Cream

$13

Chocolate Truffle Torte

Fudge Sauce, Scoop of Housemade Vanilla Ice Cream

$15

Gluten free

Seasonal Buckle

Changes Seasonally, Served with a Scoop of Housemade Vanilla Ice Cream

$13

Housemade Ice Cream

Three Scoops, Seasonally Flavored

$15

Jerri's Fancy

Changes Weekly to Bi-weekly

$15

Key Lime Curd

Phyllo, Fresh Berries, Whipped Cream

$13

Vanilla Bean Creme Brûlée

Topped with a Fresh Strawberry

$11