NOELIA DINNER MENU

Intro Plates Cheese and Cracker Board with fresh Preserves

Hamachi Tataki(Castelvetrano Olives, Shallot, Diakon Radish)

Duck Confit Sliders(Fresh Buttermilk Biscuits, Crisp Granny Smith Apple-Daikon Slaw, Pistachio, Farmers Market Jam)

Chefs Selection of Cured Meats (House made Probiotic Pickles, Whole Grain Mustard, and Grilled Artisan Bread)

Vegetable Charcuterie Board(Assorted Pickled and Grilled Vegetables, Herbed Ricotta)

Calamari(Spicy Marinara, Herbaceous Salsa)

Roasted Bone Marrow(Sweet Garlic, Peppery Radish, Fried Shallot)

Whipped Ricotta Flat Bread (Soppresatta, Olive Relish, Grape Tomatoes, Arugula Toss, Julienne Shallot)

SALADS

Baby Beet Salad (Grilled Peaches, Chive, Cherry Glenn Chevre, Spring Onion Yogurt, Sherry Vinaigrette)

Dinosaur Kale(Toasted Garbanzo, Almonds, Sweet Tomatoes, Honey and Pink Peppercorn Vinaigrette, Shaved Onion)

Caesar (Romaine Hearts, Crispy Pork Croutons, Bocarones)

Rocket Salad (St. Petes Bleu, Pistachio, Red Onion, Pappadew Peppers, Cantaloupe Ribbons, Aged Balsamic)

Summer Market (Gem Lettuce, Pulled Chicken, Avocado, Red Onion, Charred Corn, Picked Cilantro, H20 Melon, Buttermilk Dressing)(All Salads available with Optional Chicken, Shrimp, Steak or Salmon)

Larger Plates

Lobster Macaroni and Cheese(Crispy Fried Garlic, Campanelli Pasta, Fresh Herbs)

Crispy Duroc Pork Belly(Green Mango, Anise Honey, Stone Ground Corn Grits)

Malt Braised Short Rib(Beet Infused Potatoes with Truffle and Thyme, Rainbow Carrots, Malted Cola Lacquer)

Grilled Hamachi(Fingerling Potatoes, Charred Spring Onion, Lemon Oil)

Farro Risotto (Fennel, Charred Corn, Dinosaur Kale, Dried Cranberry, Parmesan)

Strip Loin(Grilled Vidalia Onion, Radish, Brussels, Black Garlic Demi)

Shrimp Carbonara (Bucatini, Chive, Guanciale, Fresh Farm Egg, Parmesan, Tomato, Garlic, Citrus Zest)

Crispy Salmon(Puree of Beet Infused Potato with Truffle and Fresh Thyme, Olive Relish, Micro Salad)

Toasted Coriander Chicken Breast(Asparagus, Whole Milk Ricotta, Buttery Chicken Jus)

Day boat Scallops(Yellow Corn Grits, Chive, Carrot, Spicy Pomegranate and Cardamom)

SWEET PLATESFresh Doughnuts(European Cookie Glaze)

Seasonal Sorbets&Iced Creams Corn and Blackberry Cheese Cake Cinnamon Graham Crust

Double Dark Chocolate Fresh Baked Cookies(Espresso Bean Chips) SIDE PLATES

Crispy Brussel Sprouts

Beet Infused Potatoes with Truffle and Thyme Stone Ground Grits

Cast Iron Macaroni and Cheese(Crispy Garlic, Fresh Herbs)

Roasted Fingerling Potatoes and Charred Spring Onion

Asparagus