All around Raleigh it’s a stunning sight, the first blooms of the season exploding with radiance, the crisp blue skies scattered with clouds giving way to the sun’s rays as they warm the air and we are comforted in the knowledge that spring is on its way. With that in mind, during this transition from winter to spring we anxiously await for the spring crops from our local farmers, providing us with some fresh new ingredients to get creative in the kitchen.
Please join us this week for some late winter and early spring dishes that Chef Tom has in store for you; including some amazing appetizers, such as our famous Baked NC Oysters topped with Bacon, Collards, and Brie or try our Pepper-Crusted Certified Angus Beef Carpaccio. We will be introducing our first Raleigh City Farm Salad of the season, a new fresh catch from our friends at Locals Seafood, and we’ll have a new Spring Dessert for you to try!
It is also the time of year when many of our favorite publications begin collecting votes for their “Best Of” lists. You have helped us earn the title of “Best Steak House in Wake County” for 5 years in a row and we’d like to ask you to help us make it six in a row. Follow the link below to cast your vote in the Wake Living Reader’s Choice Awards.
Pepper-Crusted Certified Angus Beef Carpaccio with Braised Beef Cheeks, King Trumpet Mushrooms, Fried Capers, Shaved Egg Yolk and Horseradish Cream. This plate has so many flavors and textures, it’s more of an experience than a dish.
White Chocolate Cheesecake
A New Seasonal Cheesecake has arrived! Light and fluffy White Chocolate Cheesecake with a Graham Cracker Crust, Whipped Chocolate Ganache and a Raspberry-Chambord Sauce