DINER (919) 419-0907
CATERING (919) 403-7707

Mon-Sat 8am–8:30pm; Sun 8am–2:30pm

 

 Specials for March 4th – March 9th      

 

 

Appetizers

Loaded Potato Skins – Five crispy potato skins loaded with cheddar cheese, bacon bits and scallions, and served with sour cream

Nashville Hot Shrimp – Six crispy hand-breaded shrimp tossed in a Nashville hot honey glaze. Served with a side of ranch

 

Wedge Salad – Topped with blue cheese crumbles, bacon, diced tomatoes and blue cheese dressing on Iceberg lettuce

 

 

Soup Specials

 

Beef and Veggie Noodle – A hearty mix of tender beef, egg noodles, fresh veggies, and thyme.

Shrimp and Crab Bisque – Rich and creamy, with corn, potatoes, fresh seafood.

 

Dinner Specials

Slow Roasted Prime Rib (Available Friday Night only) – Served with horseradish sauce, au jus, and your choice of two sides

 

Chicken and Shrimp Pot PieCreamy pulled chicken and fresh shrimp with fresh peas, herbs, and potatoes. Topped with crispy puff pastry. Served with a side garden salad and garlic bread

 

Cajun Chicken – Sautéed chicken topped with Cajun cream sauce, goat cheese, spinach and roasted red pepper. Served with garlic mashed potatoes and haricot verts

 

Shrimp Carbonara – Grilled shrimp and crispy bacon tossed in a creamy sauce over fettuccine pasta. Served with a side garden salad and garlic bread

 

Summer Kale Salad – A mix of fresh kale and mesclun greens with fresh strawberries and blueberries and roasted butternut squash. Tossed with lemon Dijon house vinaigrette

 

Chicken Cordon Bleu Chicken breast stuffed with ham and Swiss cheese, topped with Dijon mustard cream sauce, served with French green beans and garlic mashed potatoes

 

Shrimp and Grits – Sautéed shrimp served with country ham, tomatoes, mushrooms, and scallions over fried cheese grit cakes with a lemon broth

 

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.