Lunch Menu

Appetizers

Artichoke Au Gratin

warm artichoke dip with toasted sourdough

Parmesan Fried Oysters

grilled corn salsa, spring pea shoots, and citrus vinaigrette

Toasted Bruschetta

eggplant caponata, crispy prosciutto, pine nuts, and ricotta salata

Crispy Calamari

lemon herb aioli, and kalamata olive salad

Rosemary Olive Flatbread

wood-fired flatbread with kalamatas, caramelized onions, feta cheese and white anchovies

Soups and Salads

Traditional French Onion Soup

with melted Gruyère and provolone cheeses

Country Chicken and Spring Vegetable Soup

spring vegetables, red and white beans, kale greens, andouille sausage and tomato broth

Bistro Signature Salad

Bibb lettuce, cucumbers, Gorgonzola, smoked bacon, and buttermilk dill dressing

Baby Spring Greens Salad

candied walnuts, goat cheese, and lemon vinaigrette

Caesar Salad

crisp romaine hearts, croutons, shaved Parmigiano-Reggiano cheese, and Caesar dressing. Add grilled chicken, or grilled salmon

Brick Oven Pizzas

Our 10-inch individual flatbread pizzas are baked in our wood-burning brick oven

Carolina

pulled BBQ chicken, smoked bacon, pomodoro sauce, fresh basil, and mozzarella cheese

Garden Pizza

sweet bell peppers, broccoli, button mushrooms, red onion, fresh oregano, goat cheese, and pomodoro sauce

White

fried eggplant, spinach, red and yellow peppers, roasted garlic, olive oil, and fresh mozzarella

Italian

soppresatta, pepperoni, Italian sausage, fresh pomodoro sauce, and mozzarella

Margherita Pizza

fresh mozzarella, tomatoes, extra virgin olive oil, and fresh basil

Bistro Specialties

Chicken Carbonara

chicken, spring peas and braised pork belly tossed with house-made fettuccine and Parmesan cream

Shrimp and Angel Hair Pasta Primavera

sautéed shrimp, zucchini, yellow squash, grape tomatoes, and broccoli tossed with angel hair pasta in a white wine and lemon-basil broth

Grilled Salmon

grilled salmon fillet, baby artichokes, roasted mushrooms, spinach, and sweet garlic tossed with rigatoni pasta and extra virgin olive oil

Pecan-Crusted Mountain Trout

Sorrel's Creek mountain trout, wilted spinach, saffron potatoes, and meunière butter

Grilled Petit Filet Frites

grilled 4 ounce Angus Beef filet served with shoestring fries, grilled portabella mushroom, shallot-herb butter, and Bordelaise sauce

Sandwiches

All sandwiches served with a choice of couscous salad or crispy French fries

Bistro Chicken Club

grilled chicken breast, soppresatta ham, ripe tomatoes, and white cheddar on toasted foccacia with balsamic mayonnaise

Vegetable Panini

roasted red peppers, portabella mushrooms, fresh mozzarella cheese, caramelized onions, and basil pesto

Crab Cake Sandwich

pan-fried crab cakes, grilled onions, chipotle-cilantro aioli, lettuce, and tomato on toasted sourdough bread

Turkey Club

thinly sliced turkey, applewood smoked bacon, fried green tomatoes, lettuce, and sage mayonnaise on toasted baguette

Dinner Menu

Appetizers

Wood-Fired Flatbread

from our wood-burning oven, topped with oven-roasted tomatoes, fresh mozzarella cheese, sweet garlic, estate-raised pea shoots, and truffle oil

Crab and Brie "Fondue"

jumbo lump crab and melted Brie, grilled pita, and tarragon crème frâiche

Toasted Bruschetta

eggplant caponata, crispy prosciutto, pine nuts, ricotta salata, and toasted sourdough bread

Salmon Carpaccio

house-cured salmon, red onion marmalade, grilled sourdough, fried green tomatoes, and horseradish crème frâiche

Crispy Calamari

lemon herb aioli and kalamata olive salad

Selection of Imported & Artisan Cheeses

Saint Nectair, Pecorino Toscano, Split Creek Farms Goat Cheese, Pleasant Ridge Reserve, and Stilton—served with nuts, dried fruits, and grilled bread

Soups & Salads

Baked French Onion Soup Gratinée

rich onion soup topped with melted Gruyère and provolone cheese

Country Chicken and Vegetable

spring vegetables, red and white beans, kale greens, andouille sausage, and tomato broth

Bistro Signature Salad

chilled Bibb lettuce, cucumbers, Gorgonzola, smoked bacon, buttermilk dill dressing

Caesar Salad

romaine hearts, crispy croutons, shaved Parmigiano-Reggiano, and Caesar dressing

Baby Greens Salad

candied walnuts, goat cheese, and lemon vinaigrette

Entrées

Pan-Seared Mountain Trout

spring asparagus, corn, roasted tomato ragout, garlic whipped potatoes, and meunière butter

Atlantic Salmon

oyster mushrooms, fava beans, crab orzo pasta, and opal basil butter

Corvina Bass

pan-seared fillet, lemon asiago risotto, sautéed rapini, and fresh tomato caper vinaigrette

Jumbo Lump Crab Cakes

sautéed spinach, roasted tomatoes, farfalle pasta, and artichoke crème frâiche

Grilled Diver Scallops

grilled diver scallops served with a sautéed rock shrimp, kalamata olive and leek tart, caper and oregano oil, and estate-raised pea shoots

Pomegranate Glazed Duck

grilled duck breast, pomegranate glaze, hazelnut polenta, and cider-braised kale greens

Wood Roasted Chicken

roasted half chicken, buttermilk whipped potatoes, green beans, and mushroom gravy

Farmer's Spring Vegetables

chef's selection of locally harvested, roasted and sautéed spring vegetables, served with a "risotto" of Mediterranean farro grains

Center-Cut Beef Tenderloin

sautéed rapini, scalloped potatoes, and mustard tarragon sauce

Grilled New York Strip

12 ounce Black Angus strip steak, Texas onion rings and blue cheese, sautéed rapini, and bacon Bordelaise

Berkshire Pork Chop

locally-raised bone-in pork chop from Hickory Nut Gap Farm, amber ale-braised kale greens, buttermilk mashed potatoes, and shiitake and sage gravy