Maestro's Bistro and Dinner Club

Shrimp & pancette smoked Gouda with mushroom au jus

Available in Six or one dozen. Champagne Mignonette, fresh horseradish & cocktail sauce

Paired with a Sriracha aioli

Split Creek Farm goat cheese and a roasted tomato, garlic, basil butter

Served with capers, parsled, & truffle oil with toast points

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Nueske bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, roasted pecans & bacon vinaigrette

Wild caught North Carolina blue crab

Crispy okra, jasmine rice & cajun andouille

Sliced brioche, fresh sliced avocado, waterecress, red radish, fresh heirloom tomato, bacon & melted Havarti

Our signature chicken salad served with arugula & heirloom tomatoes on ciabatta

Nueske bacon, plmento cheese, watercress & a fried green tomato on a brioche bun

8 oz Certified Angus Beef with lettuce, heirloom tomatoes & Brie

6 oz Ahi tuna, watercress, thick sliced heirloom tomatoes, topped with melted Havarti served on a open-faced brioche

Tabasco & Old Bay aioli on a brioche bun with fresh watercress

Herb-roasted tomato butter over haricot verts & wild rice, finished with a Balsamic glaze

Slightly pan fried steak, Parmesan, arugula & grape tomato salad, Served with an over-easy egg & potato frites, all finished with chimichurri & served on sliced brioche

Two 4 oz filets with forest mushroom au jus, served with seasonal vegetables

Ahi tuna, sweet Thai chili soy glaze, avocado salad & crispy wontons

Pappardelle pasta with seasonal vegetables in a roasted garlic cream sauce

Served with roasted red pepper quinoa & vierge sauce

Traditional meat puff pastry served with chimichurri

Served over a risotto croquette, finished with a roasted tomato butter

Herbs, garlic, butter, parmesan cheese

2 oz A-grade Wagyu Beef served with toast points, capers, truffle oil

Available in Half-dozen or a dozen. Champagne Mignonette, fresh horseradish cocktail sauce

6 oysters with sun-dried tomatoes, spinach, shallots, asiago finished with breadcrumbs traditional hollandaise

Savory duck foie gras served over toast points with a roasted corn okra relish. Finished with a sweet balsamic glaze

Shrimp, oysters, King crab, lobster tails served with cocktail sauce, champagne mignonette drawn butter

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Charred baby romain, shaved prosciutto parmesan. Finished with a House Caesar dressing

Nueske bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, roasted pecans bacon vinaigrette

Tomato red onion salad served with arugula burrata cheese

Chef daily inspiration

Crispy okra, jasmine rice, cajun andouille

Wild caught North Carolina blue crab

Slightly pan-seared angel hair in a lemon capers butter sauce

Shrimp, Chicken, Pancetta, sautéed mushrooms, roasted red peppers, shallots served with a Gratinata sauce

Pappardelle pasta, shallot confit forest mushrooms in a marsala cream sauce

Roasted tri-color cauliflower served with a red wine fig demi-glaze

Served over forest mushrooms fingerling potatoes served with a bourbon honey glaze

Garlic mashed potatoes sautéed kale, finished with a mint chimichurri

Served with a risotto croquette

Grilled swiss chard broccolini finished in a lemon butter capers sauce

Served over grilled asparagus a champagne crab meuniere sauce

Wilted spinach, charred green onion parmesan risotto, finished with a lobster sherry butter

Shrimp pancette smoked Gouda with mushroom au jus

Available in Six or one dozen. Champagne Mignonette, fresh horseradish cocktail sauce

Paired with a Sriracha aioli

Split Creek Farm goat cheese and a roasted tomato, garlic, basil butter

Served with capers, parsled, truffle oil with toast points

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Nueske bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, roasted pecans bacon vinaigrette

Wild caught North Carolina blue crab

Crispy okra, jasmine rice cajun andouille

Sliced brioche, fresh sliced avocado, waterecress, red radish, fresh heirloom tomato, bacon melted Havarti

Our signature chicken salad served with arugula heirloom tomatoes on ciabatta

Nueske bacon, plmento cheese, watercress a fried green tomato on a brioche bun

8 oz Certified Angus Beef with lettuce, heirloom tomatoes Brie

6 oz Ahi tuna, watercress, thick sliced heirloom tomatoes, topped with melted Havarti served on a open-faced brioche

Tabasco Old Bay aioli on a brioche bun with fresh watercress

Herb-roasted tomato butter over haricot verts wild rice, finished with a Balsamic glaze

Slightly pan fried steak, Parmesan, arugula grape tomato salad, Served with an over-easy egg potato frites, all finished with chimichurri served on sliced brioche

Two 4 oz filets with forest mushroom au jus, served with seasonal vegetables

Ahi tuna, sweet Thai chili soy glaze, avocado salad crispy wontons

Pappardelle pasta with seasonal vegetables in a roasted garlic cream sauce

Served with roasted red pepper quinoa vierge sauce

Traditional meat puff pastry served with chimichurri

Served over a risotto croquette, finished with a roasted tomato butter

Herbs, garlic, butter, & parmesan cheese

2 oz A-grade Wagyu Beef served with toast points, capers, & truffle oil

Available in Half-dozen or a dozen. Champagne Mignonette, fresh horseradish & cocktail sauce

6 oysters with sun-dried tomatoes, spinach, shallots, & asiago finished with breadcrumbs & traditional hollandaise

Savory duck foie gras served over toast points with a roasted corn & okra relish. Finished with a sweet balsamic glaze

Shrimp, oysters, King crab, & lobster tails served with cocktail sauce, champagne mignonette & drawn butter

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Charred baby romain, shaved prosciutto & parmesan. Finished with a House Caesar dressing

Nueske bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, roasted pecans & bacon vinaigrette

Tomato & red onion salad served with arugula & burrata cheese

Chef daily inspiration

Crispy okra, jasmine rice, & cajun andouille

Wild caught North Carolina blue crab

Slightly pan-seared angel hair in a lemon & capers butter sauce

Shrimp, Chicken, Pancetta, sautéed mushrooms, roasted red peppers, shallots served with a Gratinata sauce

Pappardelle pasta, shallot confit & forest mushrooms in a marsala cream sauce

Roasted tri-color cauliflower served with a red wine & fig demi-glaze

Served over forest mushrooms & fingerling potatoes served with a bourbon honey glaze

Garlic mashed potatoes & sautéed kale, finished with a mint chimichurri

Served with a risotto croquette

Grilled swiss chard & broccolini finished in a lemon butter capers sauce

Served over grilled asparagus & a champagne crab meuniere sauce

Wilted spinach, charred green onion & parmesan risotto, finished with a lobster sherry butter

Shrimp & pancette smoked Gouda with mushroom au jus

Available in Six or one dozen. Champagne Mignonette, fresh horseradish & cocktail sauce

Paired with a Sriracha aioli

Split Creek Farm goat cheese and a roasted tomato, garlic, basil butter

Served with capers, parsled, & truffle oil with toast points

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Crispy pancetta, Parmesan crisps, cajun sourdough croutons

Nueske bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, roasted pecans & bacon vinaigrette

Wild caught North Carolina blue crab

Crispy okra, jasmine rice & cajun andouille

Sliced brioche, fresh sliced avocado, waterecress, red radish, fresh heirloom tomato, bacon & melted Havarti

Our signature chicken salad served with arugula & heirloom tomatoes on ciabatta

Nueske bacon, plmento cheese, watercress & a fried green tomato on a brioche bun

8 oz Certified Angus Beef with lettuce, heirloom tomatoes & Brie

6 oz Ahi tuna, watercress, thick sliced heirloom tomatoes, topped with melted Havarti served on a open-faced brioche

Tabasco & Old Bay aioli on a brioche bun with fresh watercress

Herb-roasted tomato butter over haricot verts & wild rice, finished with a Balsamic glaze

Slightly pan fried steak, Parmesan, arugula & grape tomato salad, Served with an over-easy egg & potato frites, all finished with chimichurri & served on sliced brioche

Two 4 oz filets with forest mushroom au jus, served with seasonal vegetables

Ahi tuna, sweet Thai chili soy glaze, avocado salad & crispy wontons

Pappardelle pasta with seasonal vegetables in a roasted garlic cream sauce

Served with roasted red pepper quinoa & vierge sauce