We’re pleased to announce that we’re open again and able to invite you back to our beautiful terrace!
Friday and Saturday Chef’s Specials
Friday, June 19: Grilled ribeye beef gyro layered with lettuce, tomato, red onion, feta, and a creamy cucumber sauce on naan bread, choice of malted fries or red bliss potato salad. $16
Saturday, June 20: Chef Michael’s Grilled Southwest burger with Gruyere cheese, roast poblano peppers, vidalia onion, avocado, and chipotle sauce, choice of malted fries or red bliss
potato salad. $15
Bacon-wrapped meatballs with Vidalia onion jam and a sriracha blackberry sauce. $12
Red wine braised short rib with creamy polenta cakes and slow-braised mustard greens. $14
Blackened Mahi soft tacos with cilantro-lime slaw, cotija cheese, and spicy Baja sauce. $12
Spicy Mussels with smoked andouille sausage and cannellini beans in a tomato and garlic broth. Served with a baguette. $14
Crispy pork belly Ramen bowl prepared in a chicken broth dashi, scallion, ginger, baby bok choy, shiitake mushrooms, soft boiled eggs, and nori. $15
Vegetarian gyro layered with crispy falafel, lettuce, tomato, red onions, and cucumber on roast naan bread, lemon tahini sauce. $9
Sesame crusted ahi tuna tataki with cold soba noodle salad, wasabi aioli. $14
The Terrace Charcuterie: American Butcher salami selections (fennel cured finocchiona, sour cherry cured salami, shaved wild boar, prosciutto) and assorted NC cheeses (saxapahaw blue by Prodigal Farm, drovers road by Looking Glass Creamery, calvander by Chapel Hill Creamery). $20
Count On Me NC
We have some exciting news to share! We’ve completed new COVID-19 training and are now a participating Count On Me NC business. Learn more about what this means and the enhanced safety measures we’ve implemented to help keep everyone in our community safe at CountOnMeNC.org.