Local *butternut squash bisque. Served warm, garnished with basil
Caprese della Contea
Local *heirloom tomatoes, house made mozzarella, fresh basil, and extra virgin olive oil
Crostata di Formaggio
House made rosemary tart with a local *goat cheese filling, topped with roasted local *heirlooms. Served with a small mixed green salad dressed with balsamic vinaigrette
Cozze alla Claudina
Steamed PEI mussels tossed with diced local *heirlooms, brandy, garlic, cream, and parsley
Farfalle alla Paesana
Bowtie pasta with chicken, pancetta, local *corn, broccoli, local *heirlooms, red pepper flakes, garlic, and extra virgin olive oil
Pesce del Giorno
The catch of the day is black drum. Pan seared with a choice of sauces: diced tomatoes and an Italian salsa verde; capers, white wine, and cream; or lemon, garlic, and thyme compound butter. Served with potato puree and seasonal vegetables
*The butternut squash is from Parker Farm and Vineyard in Hurdle Mills. The corn is from Brinkley Farms in Creedmoor. The goat cheese if from Holly Grove Farms in Mt. Olive. And the heirlooms are from Fishel Organic Farm in Grassy Creek and Cates Corner Farm in Hillsborough.
With the exception of a few dishes, most of our offerings can be prepared gluten free. Check out the Contact/About Us page for a gallery of food, drink, and restaurant photos!