Meridian Restaurant

with aged gruyere cheese

with mirepoix, thyme cold pressed Ligurian olive oil

with roasted tomatoes, English cucumbers, house made croutons aged red wine vinaigrette

with Black English walnuts, Spanish goat cheese, orange supremes Champagne vinaigrette

with boiled egg, black olives de Provence, Parmigiano frico house made croutons cracked pepper-parmigiano dresseing

with classic nicoise garnish roasted tomato-sherry vinaigrette

with organic baby greens, cracked pepper sea salt gaufrettes

house made Mozzarella, House giardiniera, black olives de Provence crostini

with creamed spinach, applewood bacon lemon hollandaise

with baby greens, spicy crushed tomatoes, genoese basil lemon pepper aioli

with garlic, shallots, Chardonnay cream bruschetta

with wild mushrooms, sweet peas, sun dried tomatoes Vincotto

with dried fruit compote, Marcona almonds crostini

with pommes frites, dressed petite artisan lettuce meridian steak sauce

with potato puree, roasted vegetables wild mushroom-cognac sauce

with potato-fennel gratin, braised escarole, tobacco onions balsamic-bacon butter

stuffed with Yellow foot mushroom-rabbit rillette, toasted chestnut risotto, braised Plum Granny Farm chard pearl onion-sage jus

with creamer potato-french bean hash, braised escarole grilled wild mushroom relish

with sweet potato puree, braised escarole black currant-sherry reduction

with house made bacon, sweet onion, chilies, Italian Plum tomatoes, Rock Shrimp, Clams, Pecorino Romano Genoese Basil

with sauteed wild mushrooms, braised escarole Madeira pan sauce

with wild mushroom ragout, braised escarole ruby port-sour cherry reduction

with Sea Island Red Peas rice, braised escarole Black Trumpet mushroom relish

with sauteed Farro Verde, braised escarole balsamic grilled onion-artichoke relish

with nc shrimp, anson mills stone ground grits, trinity, house made andouille sausage roasted tomato-tarragon pan sauce

with wild Porcini mushrooms, asparagus, crispy prosciutto barrel aged Feta

with saffron steamed rice, French beans, braised escarole Black Perigord Truffle vinaigrette

with NC Grouper, Shrimp, Clams, Mussels, Scallops, spiced tomato broth garlicky bruschetta

with Ganache Vanilla Bean Gelato

with Caramel Chantilly

with house made Strawberry Jam

with Ganache Creme Chantilly

with Palmiers

with dried fruit compote

with aged gruyere cheese

with mirepoix, thyme & cold pressed Ligurian olive oil

with roasted tomatoes, English cucumbers, house made croutons & aged red wine vinaigrette

with Black English walnuts, Spanish goat cheese, orange supremes & Champagne vinaigrette

with boiled egg, black olives de Provence, Parmigiano frico house made croutons & cracked pepper-parmigiano dresseing

with classic nicoise garnish & roasted tomato-sherry vinaigrette

with organic baby greens, cracked pepper & sea salt gaufrettes

house made Mozzarella, House giardiniera, black olives de Provence & crostini

with creamed spinach, applewood bacon & lemon hollandaise

with baby greens, spicy crushed tomatoes, genoese basil & lemon pepper aioli

with garlic, shallots, Chardonnay cream & bruschetta

with wild mushrooms, sweet peas, sun dried tomatoes & Vincotto

with dried fruit compote, Marcona almonds & crostini

with pommes frites, dressed petite artisan lettuce & meridian steak sauce

with potato puree, roasted vegetables & wild mushroom-cognac sauce

with potato-fennel gratin, braised escarole, tobacco onions & balsamic-bacon butter

stuffed with Yellow foot mushroom-rabbit rillette, toasted chestnut risotto, braised Plum Granny Farm chard & pearl onion-sage jus

with creamer potato-french bean hash, braised escarole & grilled wild mushroom relish

with sweet potato puree, braised escarole & black currant-sherry reduction

with house made bacon, sweet onion, chilies, Italian Plum tomatoes, Rock Shrimp, Clams, Pecorino Romano & Genoese Basil

with sauteed wild mushrooms, braised escarole & Madeira pan sauce

with wild mushroom ragout, braised escarole & ruby port-sour cherry reduction

with Sea Island Red Peas & rice, braised escarole & Black Trumpet mushroom relish

with sauteed Farro Verde, braised escarole & balsamic grilled onion-artichoke relish

with nc shrimp, anson mills stone ground grits, trinity, house made andouille sausage & roasted tomato-tarragon pan sauce

with wild Porcini mushrooms, asparagus, crispy prosciutto & barrel aged Feta

with saffron steamed rice, French beans, braised escarole & Black Perigord Truffle vinaigrette

with NC Grouper, Shrimp, Clams, Mussels, Scallops, spiced tomato broth & garlicky bruschetta

with Ganache & Vanilla Bean Gelato

with Caramel & Chantilly

with house made Strawberry Jam

with Ganache & Creme Chantilly

with Palmiers

with dried fruit compote