Elizabeth's on 37th

Blackened Filet of American Red Snapper and Georgia Shrimp

Over Creamy Sage Grits, Roasted Mushrooms, and a Light Tomato Broth

Pepper Crusted Aspen Ridge Beef Tenderloin

Buttermilk Mashed Potatoes, Broccolini, and Madeira Cream Sauce

Duck Confit

on a bed of Arugula, Parmesan, Hazelnuts, and Currants

Granny Smith Apple and Cranberry Pie

with a Pecan Crumble Topping and Housemade Butter Pecan Ice Cream

pumpkin and Sunflower Seed Crusted Filet of Local Flounder

with Roasted Cauliflower, Spinach-Feta Torte, and Roasted Tomato Butter

Tuna Crudo

with Pan Seared Sea Scallop, Fresh Hearts of Palm, Avocado, and Calabrian Peppers

Puree of Local Butternut Squash Soup

over Housemade Chorizo and Chickpea Fritter

Assorted Small Tastes From The Kitchen

Hog Island, NC Clams

Simmered with Shallots, White Wine, and Celery Served over Cornbread Madelines and Truffle oil

Maine Lobster e Taco

with Green Tomato, Local Shiitakes, and Melted Cheese in a Parmesan Crisp

Local Blue Crab Chowder

in a Light Shellfish Stock with Baby Vidalia Onion and Potato

Mixed Organic Greens and Fresh Herbs

with NC Sommerset Apples, Goat Cheese, and a Light Herb Vinaigrette