Menu
Bistro Menu
Phone
828-225-6230Location
- Antler Hill Village & Winery
Monday 2/6
Starters
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Marinated and Grilled Olives 12
olive oil, grilled sourdough
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Prince Edward Island Mussels 16
house-cured bacon, leek and beer sauce
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Estate Raised Pork Belly 16
charcroute, sauce anglaise
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Warm Mushroom Salad 16
confit sunchoke, arugula, truffle vinaigrette
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Estate Raised Beef Carpaccio 18
lemon and garlic aioli, crostini
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Trio of Artisanal Bread 9
soft buttermilk roll, brioche loaf, pumpkin ginger bread served with estate honey butter
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Artisan Cheese Plate 19 / 26
three or five cheeses, honey, apricot mostarda, olives, crackers
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Marshallberg Farm Osetra Caviar Service 95
North Carolina
served with traditional accoutrements
Soup and Salad
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French Onion Soup 14
melted gruyere and provolone
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Soup du Jour 12
chef's choice of seasonal soup
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Artisanal Lettuces 14
artisanal lettuce mix, roasted beets local goat cheese, toasted benne, verjus dressing
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Caesar Salad 12
estate-grown romaine, classic caesar dressing, focaccia croutons, Parmigiano Reggiano
Entrees
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Sorrels Creek Trout 37
braised whole grains, estate-raised bok choy, lobster nage
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Chorizo Stuffed Chicken Breast 39
roasted kabocha squash, tender greens, sauce diable
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Filet Mignon 58
garlic mashed potatoes, pole beans, red scallion bordelaise
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Hearty Lamb Ragu 42
house-made papardelle pasta, local heirloom tomatoes
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Grilled Ribeye 56
crispy potatoes, creamed seasonal greens with gorgonzola & panko bread crumbs
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Housemade Rigatoni 34
roasted winter squash, basil pistou
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North Carolina Freshwater Drumfish 38
cauliflower puree, roasted cauliflower, golden raisins
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Wild Venison Loin 69
root vegetable hash, roasted sunchoke, juniper demi-glace
Appetizer
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House Cured Salmon
sage-brown butter sauce
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Estate-Raised Pork Belly
charcroute, sauce anglaise, pickled peppers
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English Pea Ravioli
braised morels, white pork and mushroom sauce
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Oysters on the Half Shell
grapefruit mignonette, espuma
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Estate-Raised Beef Carpaccio
horseradish cream, watercress
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Estate Grown Lettuces
compressed strawberries, whipped goat cheese, verjus vinaigrette, toasted benne
Entree
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Estate-Raised Filet Mignon a la Rossini
marrow fat crouton, foie gras, madeira jus, haricot vert
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Lobster Thermidor
Cognac, Gruyere, wild rice pilaf
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House Made Rigatoni
roasted squash, caramelized fennel, pomodoro sauce
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Rack of Lamb
potato fondant, pea puree, mint gel, natural jus
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Halibut a la Plancha
crushed new potatoes, sauteed kale, lobster nage, fried sea beans
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60 Day Dry Aged Estate Raised Ribeye (For Two)
sweet potato puree, roasted Brussels sprouts, house steak sauce
Dessert
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Chocolate Strawberry Tart
chocolate ganache, strawberry gelee, Chantilly cream, fresh strawberries
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Caramel Mousse Bombe
flourless chocolate cake, chocolate mirror glaze
SIMON TOWNSEND ~ EXECUTIVE CHEF
Your one-of-a-kind experience awaits.
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