Click on the link below to download our
Cooking Class Recipe Book: “Tomatoes, Tomatoes, Tomatoes”
with Executive Chef Gene Briggs!

Tomatoes Recipe Book

– Next Cooking Class: TUSCAN DISHES, Sept 8th –

Click here reserve your spot at the next cooking class on September 8th at 11am or call us at 704-927-2583!

Tomatoes, Tomatoes, Tomatoes
August 4th, 2012 

11am-1pm

Cooking demonstrations from “farm to table.” Each dish is served and paired with fine wines available for purchase at discount prices. 

2012 Upcoming Classes & Themes:
September 8th: Tuscan Dishes
October 6th: Autumn Game Dishes
November 3rd: Southern Holiday Dishes
December 1st: Have A Blue Christmas 

$45 per person (excludes sales tax & gratuity)

~ Appetizers ~

Pan Seared Hudson Valley Foie Gras: France
Over a local peach tart-tatin with toasted Marcona almonds and saba $15.95

P.E.I Mussels with Chorizo and Piperade: Spain
Plump mussels steamed with white wine, chorizo, peppers, tomatoes, Espelette pepper and grilled focaccia. $12.95

Heirloom Tomato and Goat Cheese Flatbread : Italy
With marinated tomatoes, goat cheese boursin, and Niçoise olives baked in the oven until crisp. $9.95

~Mid Courses and Salads ~

Grilled Shrimp Kabobs Al Ajillo
Served over a crisp summer vegetable tabbouleh. $9.95

Local Heirloom Tomato and House-made Mozzarella Caprese Salad
With sea salt, micro basil, and extra virgin olive oil. $8.95

~Seasonal Special Entrées~

Grilled Swordfish
Over a citrus cous cous, topped with an heirloom tomato and niçoise olive sauce vierge. $23.95
Suggested Wine Pairing: 2010 Adelsheim, Willamette Valley Oregon Pinot Gris

Alaskan Halibut with Peeky Toe Crab Succotash
Pan seared Halibut fillet over crab, corn, red thumb potatoes , fava beans, and tomatoes in a creamy corn broth . $31.95
Suggested Wine Pairing: 2010 Trefethen, Estate Oak Knoll of Napa Valley Chardonnay

Ricotta Gnocchi with Crisp Rock Shrimp
Served with sautéed rock shrimp, sungold tomatoes and pesto Genovese. $19.95
Suggested Wine Pairing: 2010 Martin Codax, Rias Baixas Spanish Albarino

Grilled C.A.B Hanger Steak
Certified Angus Beef hanger steak, accompanied by a local summer squash gratin with shallot confit and a red wine jus. $ 24.95
Suggested Wine Pairing: 2007 St. Francis, Sonoma County Merlot

Crisp Duck Breast alla Mattone
Duck oven roasted crisp under a brick with roasted local peach mostarda, Carolina gold rice pilaf, and baby green beans di cecco. $ 23.95
Suggested Wine Pairing: Reserve de la Dame a L’Oiseau, Cotes du Rhone

Butter Poached Lobster and Crisp Citrus Cured Fresh Bacon
Served with a warm fingerling potato salad and glazed asparagus. $ 31.95
Suggested Wine Pairing: 2010 Belle Glos “Meiomi”, Tri-County California Pinot Noir

Cooking Class with Chef Gene

 Wednesday June 6th
6:30pm Reception
7pm Chef Welcome

Rabbit Ragu
With ricotta gnocchi
Captain James Jack Pilsner

 Pan Roasted Squab Breast
With panceatta and creamy anson mills polenta
Rein Pale Ale

 Roasted Kobe Top Round
With sliced tableside and served with a warm fingerling and Dijon potato salad
OMB Copper

 Warm Toffee Pudding
With a salted caramel and strawberry marmalaed
Fruehbock

Mother’s Day Brunch Reservations Still Available

10:30-2:30pm

Make Your Reservations Today!