FALL
l’automne
petite plates
SWEET CHILI CALAMARI
sesame tempura batter
dim sum
8
TOFU
bell’s local honey & fruit
CLAMMER DAVE’S STEAMED CLAMS
kaffir lime broth, shallots, parsley
8
DON’T PEEL, BUT EAT SHRIMP 8
citrus & coconut poached, ginger cocktail sauce
TOMATO & MOZZARELLA 8
housemade panko fried mozzarella, basil
sweet soy vinaigrette
EDAMAME & ARTICHOKE SPREAD 8
wonton crisps, peppers, carrot, cauliflower, radishes
LAMB SPRING ROLL
thai crème fraîche
FOIE GRAS
apple duck hash
EGG A LA COQUE
crouton, bacon, NC caviar
chives, truffle oil
CROQUE MADAME
spicy tuna
DUCK CONFIT STEAM BUN
truffle goat cheese
MUSSELS DU JOUR 8
served with baguette
TUNA TARTARE 9
cucumbers, peppers, shallots, chive créme fraîche
BEAU SOLEIL OYSTERS 12
granita, ginger cocktail
DUCK & FOIE GRAS CROQUE MADAME 15
confit duck, foie gras, bacon fries, sriracha ketchup
fromage du jour
10
(choose four)
10
(choose three)
honey dried fruit marmalade & sliced baguettes
FONDUE
SOFT FROMAGE
LE BLEU
HARD FROMAGE
GOAT CHEESE SPRING ROLLS
CRAB SPRING ROLL
lemon aioli
GOAT CHEESE PANINI
bell’s local honey
FROG LEG WONTON
herb aioli
TEMPURA FRIED ESCARGOT
ginger aioli
LOBSTER ROLL
fried steam bun, sriracha aioli
CARAMEL PORK BELLY
steam bun
FALL
l’automne
large plates
soups & salads
STRIPED BASS 23
plancha | north carolina
yukon gold potato puree, roasted brussels sprouts
green curry
SCALLOPS
23
pan seared | virginia
coconut sushi rice, butternut squash puree, potato
millefeuille, tamarind reduction
BOUILLABAISSE
23
sautéed | local
scallops, shrimp, clams, fish, mussels, calamari, fennel
edamame, carrots, potato, coconut lemongrass broth
SOCKEYE SALMON 23
plancha | alaska
angel hair zucchini, spaghetti squash, beech mushrooms
bean sprouts, mushroom consommè, salmon roe
LOBSTER TAIL
28
sous vide | maine
butternut squash dumpling, emmental spinach
coconut ginger beurre blanc
CHICKEN FOIE GRAS 24
roasted | keegan-filion farm
egg noodle, parisien & oyster mushrooms, peas, onions, bacon
tarragon chicken jus
72 HOUR SHORT RIBS
28
sous vide | texas
creamy cauliflower & pea spring roll pie, bacon fries
mache salad, bordelaise sauce
TOFU STEAK
17
fried | california
angel hair zucchini, spaghetti squash, beech mushrooms
bean sprouts mushroom consommè, tamarind glaze
NAKED FISH MARKET PRICE
simply | fresh off the dock
two sides
ARUGULA & MACHE SALAD 7
radishes, heirloom tomatoes, goat cheese spring roll
thai citrus vinaigrette
CHOPPED SALAD 7
romaine, bacon, cashews, dried fruits
rice croutons, boursin cheese vinaigrette
CURRY CRAB SOUP 7
peppers, celery, onions, steam bun
side plates
COCONUT RICE
CAULIFLOWER & PEAS
BACON FRIES
MUSHROOM MIX
5
5
5
5
THANKS TO OUR
LOCAL PRODUCERS
mark marhefka, clammer dave
split creek farm, joseph farms, kurios farms
blackbird farm, cordray’s farm, kennerty farm
thackeray farm, keegan-filion farm & blue dog farm
FYI
entrée split charge 6
one check for groups of eight or more
subject to 20% gratuity
we offer vegan & gluten-free options
MAITRE CUSINIER DE FRANCE
nico romo
SOUS CHEF
craig falta
SOUS CHEF
michael clucas