Second Empire Restaurant and Tavern Menu

northern bean & tuscan kale, butternut squash puree, horseradish, rutabaga slaw, bacon, dried cherry port jus

sunny side quail egg, capers, beet carpaccio, shiitake mushroom duxelles, spicy cucumber salad, chipotle mango dressing

curly leaf lettuce, oak leaf, bibb, frisée, radicchio, belgian endive, dill, dijon mustard shallot vinaigrette

lightly seasoned buckwheat & cornmeal flour, creamy roasted pineapple lime dipping sauce

creamy ricotta polenta, prince edward mussels, shrimp, plum tomatoes, herb cracker, white wine broth

roasted brussels sprouts, dried cranberries, butternut squash, sweet crispy green lettuce, iceberg, spinach, walnuts, pancetta, feta, maple orange vinaigrette

caramelized spanish onions, gruyere cheese, toasted herb croutons, rich broth

sautéed amaranth & millet, roasted leeks, kabocha squash, wilted spinach, roasted cauliflower salad, pecans, roasted red bell pepper jus

cannellini beans & ouster mushrooms, bacon, braised escarole, celery root puree, grapefruit salad, roasted poblano prune sauce

bomba spanish rice & eggplant, chick peas, feta cheese, almonds, napa cabbage, butternut squash compote, spice molasses vinaigrette

creamy herb & oyster mushroom polenta, haricot verts, irish cheddar & dried cranberry salad, natural braising jus

rice noodles & roasted broccoli, bok choy, parsnip puree, brussels sprout salad, corn & lemongrass jus

steamed mussels, clams, scallops, seasonal fish, shrimp, saffron rice, chicken, chorizo sausage, stagionato cheese, herb fumét

sauteed spinach, creamy root vegetable & zucchini, grape tomatoes, english peas, gold raisins, stagionato cheese, ancho chili tomato jus

asian mung bean & roasted root vegetables, butternut squash puree, shiitake mushroom salad, curry savoy cabbage, pineapple red wine jus

trio of potatoes & leeks, roasted asparagus, wilted spinach, parsnip puree, apple & fennel salad, white wine olive tomato jus

Traditional vanilla custard, caramelized sugar, fresh berries & an almond lace cookie

GF N.C. sweet potato tea bread soaked in a spiced cherry custard with fresh and dried cherries Topped with streusel crumble and cherry ice cream. Served with ginger cream anglaise, blackberry sauce, ginger snap cookie and fresh fruit.

Classic chocolate souffle baked to order, powdered sugar, & Chantilly cream.

Graham cracker crust, creamy key lime custard, whipped cream, fresh blueberries, & blueberry sauce.

GF Chocolate chiffon sponge cake. Espresso Meringue, toasted pistachio, almond & oat biscotti crumbs. Topped with toasted espresso meringue. Served with pistachio anglaise, mango sauce, gluten free tuile cookie, & fresh fruit

A variety of French-style ice creams and non-dairy sorbets, fresh berries, & a cookie.