NC sales tax and service charge of 20% will be added to above prices. Facility rental is an additional charge.
All prices are subject to change.

    • Plated Dinner

      The following entrees include fresh salad, vegetable, rice or potato, roll, iced tea, coffee, water

    • Baked Salmon

      $18.95

      Baked salmon topped with a tomato caper sauce served over lemon orzo and seasonal vegetables.

    • Blackberry Chicken

      $16.95

      Marinated chicken breast topped with fresh blackberry sauce served with roasted red potatoes and stir fry vegetables.

    • Chicken Cordon Bleu

      $16.95

      Lightly breaded chicken breast stuffed with granny Smith apples, bacon and sharp cheddar cheese served with buttery mashed potatoes and Chef vegetables.

    • Crab Cakes

      $26.95

      Golden crab cakes served with rice pilaf and roasted asparagus served with louis sauce.

    • Filet Mignon

      Market Price

      with Herb Butter and served with stuffed potatoes and fresh vegetables medley.

    • Mandarin Chicken

      $16.95

      Marinated grilled chicken breast topped with mandarin orange segments served with rice pilaf and stir fry vegetables.

    • Pan Seared Chicken in Cream Sauce

      $15.95

      Lightly seasoned pan seared chicken breast topped with a white wine cream sauce served with herb and butter roasted potatoes and Chef vegetables.

    • Pan Seared Pork Loin

      $16.95

      with creamy mushroom and shallot sauce served with roasted red potatoes and seasonal vegetables.

    • Roasted Beef Tenderloin

      $21.95

      with Peppered Cognac Sauce served with Yukon gold mashed potatoes and seasonal vegetables.

    • Roasted Pork Tenderloin

      $18.95

      Blackened and seared pork tenderloin topped with blueberry demi served with roasted sweet potato and sautéed squash medley.

    • Seared Herb Salmon

      $18.95

      Seared salmon topped with lemon– herb compound butter served with rice pilaf and seasonal vegetables.

    • Shrimp and Grits

      $23.95

      Sautéed shrimp in a rich tomato ragù made of andouille sausage, Tasso ham, garlic, shallots and plum tomatoes served over creamy cheddar grits.

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