It’s the first day of Spring and once again Winter just won’t quit… Wednesday Snow, what?! Don’t let that get you down, Chef Tom and his superb kitchen team have been working hard to bring you the very best local early Spring fare that NC has to offer.
For starters, begin your meal with a steaming bowl of fresh NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguini and Parmesan.
Our Raleigh City Farm Salad is keeping it fresh with Mixed Baby Lettuces, Roasted Portobella Mushrooms, Roquefort Cheese, Toasted Pecans, Carrots, Radishes and a Sherry Vinaigrette.
Tomorrow, we’ll be receiving a fresh delivery from our friends at Sunburst Trout, in the NC mountains. Chef Tom will be Pan-Searing his favorite Rainbow Trout and serving it with Pea Shoots, Roasted Garlic-Herb Butter and Mashed Potatoes.
We also have a Spring-inspired dessert for you… Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest.
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.
NC Clams steamed and served with Linguini tossed with Tomatoes, Spinach and Garlic, then topped with Bacon and Parmesan.
Southern-Style Pound Cake
Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey infused Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest. Yum!