Spring Lunch 2008

Fresh Corn & Thyme Chowder  7
cornbread croutons

Carlo’s Black Bean Soup  7
pico de gallo, cilantro – lime crema

Hearty Lentil, Beef and Crimini Mushroom Soup  7
rosemary butter

Iceberg B.L.T. Salad  10
crisp bacon, red onion, grape tomatoes, blue cheese dressing

Pink Grapefruit, Avocado and Shrimp Salad  15 
spring herb vinaigrette

Classic Caesar Salad 9
Locatelli cheese, sourdough croutons

Belrose Butter Lettuce Salad  10
Maytag blue cheese, candied walnuts, shaved Granny Smith apples

Applewood Bacon Wrapped Stuffed Shrimp  14
pepperjack cheese, green onion grits, garlic butter

Jumbo Lump Crabcake  16
poblano-corn sauce, popcorn sprouts

Crispy Salt and Pepper Calamari  10
green pumpkinseed aioli, fried jalapeno chips

Asparagus, Fontina and Caramelized Onion Quesadilla  12
bruschetta fresca, balsamic crème

Steamed Mussels Catalonia  11 
 Spanish chorizo sausage, tomatoes, broken garlic

Pepper Crusted Yellowfin Tuna  13
 sweet chili dipping sauce, Asian slaw

North Carolina BBQ Beef Sandwich  14
coleslaw, house made blue cheese chips

The Augusta Cobb Salad  12 
grilled herbed chicken, avocado, blue cheese, red onion, chopped egg, crisp bacon

Wood Grilled Angus Cheeseburger  11
soft brioche bun, Vermont cheddar, garlic fries

House Roasted Turkey Club  12
ciabatta, maple – chive mayo, mixed green salad

Caprese Style Grilled Shrimp & Scallops  16  
Roma tomatoes, fresh mozzarella, basil pesto, grilled garlic bread

Crab Crusted Blackened Catfish  18  
andouille spiked red beans, wilted spinach, red pepper cream 

Red Chili Rubbed Mahi Tacos  14
pico de gallo, guacamole, frijoles refritos

The Salmon Burger  15
tarragon dijonaise, jicama, apple and red onion slaw, yam fries
 

Carlo deMarco: Chef/Proprietor
Rob Donaldson: Proprietor
Ben Emory: Chef de Cuisine

18% gratuity will be added to parties of 6 or more

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may be hazardous to your health especially if you have certain medical conditions.*