TO BE PASSED UPON ARRIVAL

• House Smoked Cheddar Pimento with our Bread and Butter Pickles on a Ritz Cracker
• NC Sunburst Farms House Smoked Rainbow Trout Rillettes on Boulted Bread Toasted Rye

SALAD, to be plated individually

• Infinitiy Hundred Farms Baby Leaf Lettuces with Spring Herbed Buttermilk Dressing with or without House Cured Bacon Lardons

MAINS

• Pan Seared NC Catch of the Day with Roasted Tomato Relish
• Wood Fired Border Springs Leg of Lamb with Rosemary, Garlic, and Cucumber Raita

VEGETARIAN SIDES

• Madeira Creamed Anson Mills Carolina Gold Rice Grits with Market Spring Vegetables
• Roasted Local Carrots with Harissa’d Crispy Chickpeas, Greek Yogurt, and Tarragon Salsa Verde
• Shaved Asparagus with Parmigiano Reggiano, Lemon, and Olive Oil

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

• Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
• NC Blue Crab Tostadas with Charred Spring Onions, Roasted Tomatillos, and Poblano Peppers

SALAD, to be plated individually

• Market Heirloom Tomatoes Quick Pickled in White Wine Vinegar with Marinated Avocado, Burrata, and Basil Oil

MAINS

• Wood Fired NC Grass Fed Skirt Steak with Roasted Tomato Relish
• Wood Fired Jerk Chicken

VEGETARIAN SIDES

• Heirloom Tomato Pie with House Smoked Cheddar
• Market Potato Salad with Dilled House Creme Fraiche
• Crispy Fried Carolina Okra with House Thousand Island Dressing

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

• House Cured Bacon Wrapped, Buttermilk Blue Cheese stuffed Figs with a Local Honey Drizzle
• Sherry and Cardamom Old Milburnie Farm Chicken Liver Pate with our Bread and Butter Pickles on Grilled Yellow Dog Bread Co. Sourdough

SALAD, to be plated individually

• Local Arugula with Roasted Butternut Squash, Chevre, Candied Pecans, and White Balsamic Vinaigrette

MAINS

• Wood Fired Whole Chicken with Sauce Romesco
• Marjoram Seasoned NC Pork Meatballs with Roasted Garlic Pork Jus

VEGETARIAN SIDES

• Geechie Boy Mills House Smoked Cheddar Stone Ground Grits
• Sage and Thyme Brown Butter Roasted Market Vegetables with Harissa'd Crispy Chickpeas and House Yogurt
• Roasted Market Beets and Pickled Pumpkin with Burrata and Mint

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

• The Creamiest Classic Deviled Eggs with or without Sunburst Farms Smoked Trout Roe
• Tartare of NC Grass Fed NY Strip with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip

SALAD, to be plated individually

• Infinity Hundred Farms Butterhead Lettuces with Tarragon Vinaigrette, Manchego, and Chives

MAINS

• Sage and Thyme Brown Butter Roasted NC Monkfish with Bourbon Bacon Jam
• Herb Stuffed and Brown Butter Basted Smoked NC Pork Loin with Roasted Pepper and Oyster Mushroom Relish

VEGETARIAN SIDES

• Fried Brussel Sprouts with Maple Dijon Vinaigrette
• Madeira Creamed Cauliflower Gratin with Smoked Jarlsberg
• Roasted Winter Vegetable Hash with Sage and Thyme Brown Butter

*please ask us about our desserts

• House Cured Bacon Wrapped Buttermilk Blue Stuffed Figs with Local Honey Drizzle
• The Creamiest Classic Deviled Eggs with or without Crispy Country Ham
• Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
• House Smoked Cheddar Pimento Cheese with our Bread & Butter Pickles on Ritz Crackers
• NC Pulled Pork Tostada with Bread & Butter Pickled Jalapenos and House Creme Fraiche

*please ask us about our desserts

• Tartare of NC Grass Fed NY Strip, with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers, and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip
• Local Butterbean Spread with Roasted Pepper and Shiitake Mushroom Relish on Pan Seared, Garlic Rubbed Yellow Dog Bread Co. Baguette
• Pickled Egg, Radish, and Beet Salad with Horseradish Crema on a Hothouse Cucumber
• Hot Smoked NC Yellowfin Tuna Poached in Olive Oil and Aromatics with Espelette, Crispy Capers, Saffron Mayo, and Cilantro Oil on a Fried Saltine
• Tarragon and Parsley Marinated NC Shrimp on a Martin's Potato Roll with Sage and Thyme Brown Butter Drizzle
• Bordeaux Braised Painted Hills Natural Beef Short Rib Sliders with Caramelized Onions on a Martin’s Potato Roll

*please ask us about our desserts

• Korean Fried NC Chicken Liver on a Beet Pickled Deviled Egg
• Tartare of NC Yellowfin Tuna with Charred Scallion and Scapes, Sezchuan Peppercorns, Kewpie Mayo and Botarga on a Hot House Cucumber
• Pickled NC Blue Crab and Corn Fritter with House 1000 Island Dressing
• House Made Ricotta with Roasted Pepper and Shiitake Mushroom Relish on Toasted Boulted Bread Nordic Rye
• Vegetarian Banh Mi Sliders with Pickled Daikon Radish, Pickled Carrots, Marinated Hothouse Cucumbers, Kewpie Mayo, and Sriracha on a Yellow Dog Bread Co. Baguette
• Lamb Birria Tacos with Pickled Red Onions, Cilantro, Crema, and House Queso Fresco
• NC Oyster Po Boy Sliders with our BBQ Slaw and House Remoulade on a Martin's Potato Roll
• Fried Brussels with Cascabel Chili Oil, House Crema, and NC Peanut Crumble

*please ask us about our desserts

CACKALACKEE RAW BAR |  Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

Seasonal Offerings Include, but not Limited To:

• NC Select Oysters Served Raw on the Half Shell
• VA Middleneck Clams Served Raw on the Half Shell
• NC Shrimp Poached in Sage and Thyme Court Bouillon
• Tarragon and Shallot Marinated Blue Crab Claws
• Seasoned Hickory Smoked NC Oysters on the Half Shell
• Old Bay Steamed Blue Crab
• Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk

ROASTED NC OYSTER SELECTIONS

• NC Select Oysters Roasted on the Half Shell with Old Bay Butter, Crispy Poblano Cornbread Crumble, and House Cured Bacon
• NC Select Oysters Roasted on the Half Shell with Chile Verde Butter and Guajillo
• Hickory Smoked NC Oysters Poached in Sage and Thyme Brown Butter with our Pickled Horseradish Cocktail Sauce on a Fried Saltine Cracker

*please ask us about our desserts

SPREAD’s Super Plateau de Fruits de Mer | Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

• To Be Poached in Sage and Thyme Court Bouillon: Dungeness Crab Maine Lobster PEI Mussels VA Middleneck Clams NC Jumbo Shrimp
• Jumbo Lump Blue Crab with Sage and Thyme Brown Butter
• Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk with Sunburst Farm Smoked Rainbow Trout Roe

CACKALCKEE CAVIAR SERVICE

• Marshallberg Farm NC Osetra Caviar
• Sunburst Farm Rainbow Trout Roe
• Served with Whipped House Creme Fraiche and Choice of: Cackalackee Hotcakes, Sage and Thyme Brown Butter House Potato Chip or SPREAD’s Chived Tater Tots

CEVICHES

• Peruvian Style Campache Ceviche Mixto with Hickory Smoked NC Oysters and Octopus, Middleneck Clams, and NC Shrimp Marinated in Aji Panca Tiger’s Milk and Valentina Served with House Tortilla Chips
• NC Striped Bass, Blood Orange Ceviche Tiradito with Marinated Fennel, Puffed Rice, and Pomegranate
• NC Black Bass Ceviche Tiradito with Shaved Fennel, Belgian Endive, Grapefruit Supremes, and Crispy Quinoa

*please ask us about our desserts

SPRING

• Tito's Vodka with House Lavender Syrup and Fresh Lemon & Lime Juice — Served on The Rocks with a Lemon Twist and Topped with Topo Chico Sparkling Mineral Water
• Bulleit Bourbon with Cold Brewed Jasmine Tea, House Honey Orange Syrup, and Fresh Lemon Juice — Served on The Rocks with a Lemon Wedge

SUMMER

• Vida Mezcal with Canton Ginger Liqueur, Fresh NC Watermelon Juice, and House Lime Syrup — Served on The Rocks with a Spicy Salt Rim and a Lime Wedge
• Flor De Caña Blanco Rum Passion Fruit Daiquiri with House Orange Syrup and Fresh Lime Juice — Served Straight Up with an Orange Twist

FALL

• Toasted Curry Leaf infused Tito's Vodka with Fresh NC Beet Juice and House Lemon & Lime Syrup — Served on The Rocks with a Salt & Pepper Rim and a Lemon Wedge
• Bulleit Bourbon with Fair Game Beverage Apple Tipper and Fresh Lemon Juice — Served on The Rocks with a NC Apple Slice and a Sprig of Mint

WINTER

• Flor de Caña Dark Rum Zombie with Velvet Falernum, Fresh Lime & Pineapple Juice, and House Cinnamon Syrup — Served Straight Up with a Lime Twist
• Bulleit Bourbon Smash with Fresh Grapefruit Juice and House Honey Syrup — Served on The Rocks with a Sprig of Rosemary

*please ask us about our desserts