We are participating in Restaurant Week from Jan. 11-20 & will have a three-course menu for $35 per person in addition to our regular dinner specials. The Restaurant Week menu is not available to-go. We do not take to-go orders between 6 – 9:30 pm on the weekends.

Merguez Sausage & White Bean Stew
arugula, roasted garlic crostini, cumin creme fraiche 5 / 7.5

House-made Pate de Campagne
Lusty Monk mustard, cornichons,
grilled baguette 11

“Kung Pao” Fried Shrimp
vegetable fried rice, roasted sweet peppers, pineapple,
crushed peanuts, chile-ginger glaze 13

Buttermilk Fried N.C. Catfish
lump crab gremolata, deviled egg tartar sauce,
creamy yellow grits, sautéed green beans 22

Ginger-Lime Grilled Carolina Swordfish
wakame “salad”, yuzu-chile aioli,
poached lobster, bok choy, bean sprouts,
coconut-curry broth, jasmine rice 26

Solstice Grilled 14 oz. CAB Ribeye
truffle creamed leeks,
roasted garlic-wild mushroom demi-glace,
buttermilk mashed potatoes, sautéed asparagus 33

vegetarian entree of the day
Thai Vegetable Curry
bok choy, carrots, broccoli, bean sprouts, jasmine rice,
peanut sauce, tempura fried asparagus 17