Explore a sample of tantalizing selections created by Executive Chef Maisonhaute.
Soup & Appetizer
Soup du Jour
Prepared Daily by Eseeola's Chef Saucier
Fresh Jumbo Lump Crab Tower
Fresh Corn and Edamame Succotash Salad/Whole Grain Mustard
Cheese Board
Three Global Cheeses/Dried Seasonal Fruit/Nuts/Honey/Crackers
Pan-Seared Diver Scallops
Twin Scallops/Sweet Potato Mousseline/Apple Pecan Salad
Slow Cooked Pork Belly
Porchetta/Melted Leeks/Grilled Radicchio
House Butcher-Selected Pate
Cornichon/Dijon Mustard/Pickled Local Vegetables/Crouton de Pain
Salads
Eseeola “Chop Salad”
Fresh Iceberg & Romaine Lettuce/Crisp Bacon Crumbles/Crumbled Blue Cheese/ Chopped Tomato/Cucumber/Carrot/ Celery/Crouton
GC & B
Creamy Goat Cheese/Locally Harvested Roasted Red Beets/Sweet Watermelon/BabyRoquette
Local Organic Kale
Local Kale/Romaine Lettuce/Ham Cracklins/Dried Dates/Local Radish/
Flax Seeds/Pomegranate Vinaigrette
Entrées
Chef Patrick’s Boeuf Bourguignon
Filet Mignon/Sauce Riche of Bourgogne Wine/Creamy Mashed Potatoes
Grilled Pork Escalopes
Domestic Pork Loin/Roasted Vegetables/Pommes Dauphine/Sicilian Marsala Sauce
Roasted New Zealand Lamb Rack
North African Couscous /ChickPea Stew/Merguez Sausage/Lamb Jus
Coq Au Vin
Trosly Farm (Elk Park, NC) Chicken/Red Burgundy/Mushrooms/Bacon Morsels/Pearl Onions
“Char-Grilled” Filet Mignon
Compressed Gratin Dauphinoise/Parisienne Style Vegetables/Demi Glace
Grilled NC Mountain Rainbow Trout
Fresh Harvested Sweet Corn/Edamame/Red Bell Peppers/Red Onion Succotash/Sea Salt Croustade/Tomato Coulis
Veal Straccetti and Sweetbread
Hand Crafted Pasta/Fine Sliced Veal/Crispy Sweetbread/ Eggplant/Roasted Pine Nuts/Garden Basil
Chef’s Fish of the Day
Freshest Seafood selection for this evening/Prepared by our culinary brigade
Slow Braised Beef Short Ribs
Roasted Baby Carrots/Natural Jus/Creamy Potatoes
Crispy Soft Shell Crab
Ratatouille/Shaved Fennel/Roasted Bell Pepper Vinaigrette