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Appetizers
and Salads
Spring Pea Soup 6.00
with Sliced Radish and Mint
Crème Fraiche
Carolina Crossroads House Salad
5.25
Choice of Dressing
Arugula and Golden Beets 6.50
Semolina Fried Shallots, Hazelnut
Vinaigrette, Asiago Cheese
Butter Lettuce Salad 6.75
Avocado, Scallions, Orange
Segments, Creamy Champagne Dressing
Asparagus and Endive Salad 7.00
with Blood Orange Truffle
Dressing
Red Wine Scented Risotto 8.50
Asparagus, Golden Beets,Shaved
Black Truffle, Asiago Cheese
Seared Sea Scallops 9.00
Fine Sliced Fennel, Pink Grapefruit,Sweet
Onion and Herb Salad
Yellow Stone Ground Grits Cake,
Ragout of Local Shrimp 9.25
Roasted Tomato,Spring Green Garlic,
Mascarpone and Petit Herb Salad
Anson Mills Roasted Corn Flour
Crepe Filled with Duck Confit
8.50
on Creamed Onions and Apple Smoked
Bacon
Entrées
Spring
Garlic and Sweet Onion Bread Pudding
18.50
Rapini, Eggplant Caviar, Roasted
Fig Porcini Mushroom Gnocchi,
with Carrot Frappe
Oven Roasted Snapper 19.50
Shrimp Jambalaya, Carolina Gold
Rice and Batter Crisp Onion
Braised Halibut, on French
Lentils 19.75
Oyster Mushrooms, Golden Beets,
Savoy Cabbage, Pearl Onions, Tomato
Lobster Broth
Mustard Seed Grilled Filet
of Salmon 19.00
Baby Leek and Fennel Confit, Jasmine
Rice, Crayfish and Wine Butter
Sauce
Oven Roasted Free Range Poussin
18.50
Spring Vegetable Sweet potato
Hash, Aged Sherry Roasted Natural
Jus
Roasted Muscovy Breast of Duck
19.50
on Port Wine Caramelized Red Onion
and Cabbage,Spring Asparagus,
Blood Orange Segments, Duck Jus
Sorghum Cured and Braised Pork
Osso Bucco 19.50
Mom's Greens, Whipped Potatoes,
Apple Brandy Demi, Rhubarb Pear
Chutney
Grilled Filet of Beef 23.50
Hedgehog Mushrooms, Swiss Chard,
Leeks, Garlicky Lyonnaise Potatoes,
Cabernet Bordelaise
Provencal Crusted Roast Leg
of Lamb 20.00
Roasted Pepper, Greek Olive, Sweet
Garlic and Artichoke Ragout, Oven
Cured Tomatoes,
Shallot Lamb Jus
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