May is a time for warm, sunny days and mild, breezy evenings. It is also a great time to enjoy some outdoor dining on our covered patio.While you’re here you can make some memories and explore some of the tantalizing Spring delicacies that Chef Tom has prepared for you.
This week’s Raleigh City Farm Salad featuring a variety of Mixed Baby Lettuces dressed with Green Goddess Dressing, made with herbs from Chef Tom’s own herb garden, and topped with Black Pepper-Honey Bacon, Cherry Tomatoes, Pickled Carrots and Radishes.
From our friends at Locals Seafood, we have a fresh batch of Live NC Softshell Crabs. We will be serving them simply, Beer-Battered and Fried Crispy with a Pickled Pepper-Charred Ramp Tartar Sauce. Have one to start your meal, or double up for a dinner portion.
And just what many of you have been waiting to hear about…Chef Tom has been scouring the Raleigh Greenways looking for those sweet yellow Honeysuckle blossoms that you’ve probably been seeing and smelling. This week, but for a limited time, he is offering his most anticipated dessert of the year…Strawberry Shortcake with Honeysuckle Ice Cream. Don’t miss out on this once a year treat!
NC Soft Shell Crab
Perfectly seasoned Beer-Battered North Carolina Soft Shell Crabs served over a bed of Mixed Baby Lettuces and complemented with a Preserved Lemon Aioli. Have one to start your meal or order two or more to enjoy for your dinner.
The ultimate Springtime dessert is finally here! Strawberry Shortcake made with locally sourced Strawberries and freshly Whipped Cream, paired with Chef Tom’s homemade Honeysuckle Ice Cream, finished with a drizzle of Honeysuckle Syrup.