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Soups and Salads

First Courses

Large Plates

Desserts

Lunch Menu

Soups and Salads

Baby Mixed Green Salad Shaved apples ∙ walnuts ∙ blue cheese ∙ black pepper moscato vinaigrette	-8
Butternut Squash Salad Baby arugula ∙ shaved root vegetables ∙ orange ∙ caramelized onion ∙ roasted cashews	-8
Roasted Mushroom Soup Braised lentils ∙ roasted pepitas ∙ cilantro	-9
Grilled Octopus Salad Shaved fennel ∙ grapefruit ∙ smoked paprika vinaigrette ∙ celery hearts	-10
Smoked Onion and Parsnip Bisque Brussel petals ∙ extra virgin olive oil ∙ house made croutons ∙ applewood smoked bacon	-10

First Courses

Crudo of Yellowfin Tuna Sea urchin roe ∙ konbu salad ∙ taro root puree ∙ black pepper “sand”	-9
Goat Cheese and Egg Raviolo Sauteed bay scallops ∙ roasted beet puree ∙ lentil salad ∙ pickled vegetables	-10
Slow Roasted Suckling Pig Roasted pecan barbecue sauce ∙ Snap peas ∙ pickled pearl onions	-11
Oysters Three Ways On the halfshell ∙ mignonette gelee ∙ thyme butter roasted	-11
Grilled Spanish Mackerel Citrus chili marinade ∙ butternut squash puree ∙ fennel pollen ∙ Spanish chorizo	-12
Coffee Bruleed Foie Gras Torchon King Oyster mushrooms ∙ cauliflower puree ∙ crispy duck confit ∙ aged balsamic	-12

Large Plates

Local Chicken Roulade Marinated jicama and apple ∙ dark chocolate mole ∙ black beans with sweet potato ∙ tomatillos	-17
Slow Roasted Scottish Salmon Miso and palm sugar glaze ∙ baby bok choy ∙ forbidden black rice ∙ soba noodles	-19
Duo of Korabuta Pork Grilled tenderloin ∙ confit belly ∙ creamy cannellini beans ∙ roasted kale ∙ plum chutney	-22
Grilled Moulard Duck Breast Hen of the woods mushrooms ∙ Brussels sprouts ∙ roasted pecan risotto ∙ maple red currant glaze	-24
Pan Seared Diver Scallops Pearl couscous with feta ∙ fennel and arugula ∙ roasted tomato ∙ smoked pistachio ∙ saffron broth	-25
Grilled Striped Bass Snow peas and raddichio ∙ leek and chickpea ragout ∙ cherry pepper gastrique	-25
Seared Beef Ribeye with Braised Shortrib Roasted garlic and sweet potato custard ∙ aged black garlic sauce ∙ braised kale ∙ Maitake mushrooms	-26
Herb Steamed Dayboat Black Grouper Marinated soybeans ∙ Littleneck clam and coconut broth ∙ snow pea shoots with ginger mirin vinaigrette	-26
Grilled Veal Loin with Crispy Sweetbread Braised lentils ∙ grilled Belgian endive with apples and celery ∙ charred onion puree ∙ avocado cream	-26

Desserts

Hot Chocolate Cinnamon Soufflé Chai Tea Ice Cream, Ginger Emulsion	-9
Meyer Lemon-Goat Cheese Cake Preserved Fig Sorbet, Baked Fig Ravioli, Orange-Carrot Gastrique	-9
Chilled Pink Grapefruit Parfait Champagne Sabayon, Kumquat Jam, Lemon-Thyme Genoise, Orange Toast, Lemon-Rose Sorbet	-9
Chocolate Banana Five Spice Ganache, Smoked Pistachio, Puffed Rice, Chocolate Liquid Gel, Caramelized Banana, Hazelnut Frozen Yogurt	-9
Caramelized Apple Confit Vanilla Bean Panna Cotta, Rosemary Ice Cream	-9
Winter Sorbet Composition Grapefruit-Rosemary, Lemon-Rose, Orange Blossom	-9

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Diners' Choice Award 2010

[one] Restaurant Chapel Hill, NC