small tender squid battered and fried w/ saffron aioli
$12.0
Saffron Mussels
fresh mussels steeped in saffron, garlic, shallot, and white wine paired w/ garlic crostini
$10.0
Warm Crab Gratin
crab spread baked to a golden brown accompanied by garlic and parmesan croustade
$12.0
Tomato And Mozzarella
fresh tomato and mozzarella w/ basil oil, 10 year balsamic, and toasted pine nuts
$11.0
Principle Course - Soups And Salads
French Onion
caramelized onions in a beef broth with gruyere gratin
$5.0
Caesar Salad
romaine, house croutons, and parmesan tossed in the library club caesar dressing
$5.0
Fresh Tomato Gazpacho
chilled tomato and peasant bread soup with avocado oil
$6.0
Hearts Of Romaine
tender hearts of romaine with shaved onion, house croutons, and cucumber dill dressing
$8.0
Principle Course - Poultry
Marinated Whole Chicken
whole marinated chicken that has been roasted and accompanied by roast pan jus "lie"
$26.0
Principle Course - Fresh And Salt Water
Maine Lobster
a one pound average lobster, served with clarified butter, remoulade, and fresh lemon
$
Trout Meniere
local north carolina trout sauteed with brown butter and lemon
$28.0
Pasta And Shells
littleneck clams and mussels steeped and tossed with tomato, pepper, asparagus, and fettuccini finished w/ beurre rouge
$28.0
Trout Amandine
local trout w/ almonds and citrus reduction
$26.0
Principle Course - Accoutraments
Mushrooms
mushroom melange sauteed w/ garlic and shallot
$7.0
Asparagus
fresh asparagus with lemon beurre blanc
$7.0
Truffled Mash Potatoes
potatoes infused with truffles
$8.0
Principle Course - Additional Selections
Grilled Lamb Chops
marinated and grilled lamb chops married with black cherry and pomegranate puree
$28.0
Penne And Vegetables
a selection of local seasonally fresh vegetables tossed w/ penne pasta parmesan reggiano and olive oil
$18.0
Roast Bone In Pork Loin
peach and black pepper marinated pork loin, roasted and hand carved accompanied by peach demi glace
$28.0
Roast Venison "leg Filet"
leg filet of venison roasted to medium and paired with black currant puree reduction
$31.0
Principle Course - Beef
Filet Mignon
8 oz hand cut tenderloin wrapped in bacon then grilled, accompaniment of maitre d' hotel butter
$32.0
Striploin
12 oz hand cut striploin w/ sauteed onions and mushrooms finished by maitre d' hotel butter
$30.0
Hangor Steak
grilled 10 oz hangor steak sliced thin on the bias and accompaniment of port wine reduction
$28.0
Backwoods Ribeye
14 oz hand cut ribeye seasoned and grilled, honey demi glace and tobacco onions
$28.0
Desserts
Pattisserie "tropical"
rum moistened cake, coconut macaroon, passion fruit mousse, mango mousse, vanilla sponge cake, and mango sauce
$9.0
Sacher Torte
flourless chocolate cake with apricot and ganache
$9.0
Molten Chocolate Souffle "chambord"
chambord chocolate souffle with raspberry sauce "chambord" and spice cocoa
$10.0
Cobbler For Two
hand made cobbler with seasonal fruit and a heap of vanilla bean ice cream; cobblers are made and baked to order please allow for extra time to ensure your satisfaction
