limited menu  on the terrace

(Note Our Hours Have Temporarily Changed)

Hours of Operation:

Tuesday-Thursday 3pm-10pm

Friday-Saturday 3pm-11pm

Sunday-Monday Closed

Executive Chef: Michael Hicks

Food & Beverage Director: Angus Fubara

WELCOME!

 

Relax at on our rooftop terrace & bar and indulge in a perfectly poured cocktail, fine wine, or local craft beer. Our kitchen will feature flavorful Contemporary American Fusion small plates with North Carolina Accents.

616 South Salisbury St.

Raleigh, NC 27601

919.856.0017

 

*Temporary Hours:

Tuesdays, Wednesdays, Thursdays

3p-10p

Fridays & Saturdays

3p-11p

Closed--Sunday/Monday/Tuesday

Holiday Hours 2020

Thanksgiving Day 

(Thursday, Nov. 26)

3 until 9 p.m.


Christmas Eve 

(Thursday, Dec. 24)

3 until 9 p.m.
Christmas Day 

(Friday, Dec. 25)

Closed


New Year’s Eve 

(Thursday, Dec. 31)

3 p.m. until 1 a.m. 

(Subject to change depending on COVID-19 restrictions) 


New Years Day 

(Friday, Jan. 1)

3 p.m. until 9 p.m.

LIMITED MENU | SMALL PLATES

Bacon-wrapped meatballs with Vidalia onion jam and a sriracha blackberry sauce

12

Red wine braised short rib with creamy polenta cakes and slow braised mustard greens

14

Blackened mahi soft tacos with cilantro lime slaw, cotija cheese and spicy Baja sauce

12

Spicy mussels with smoked andouille sausage and cannellini beans in a tomato and garlic broth. Served with a baguette

14

Crispy pork belly Ramen bowl prepared in a chicken broth dashi, scallion, ginger, baby bok choy, shiitake mushrooms, soft boiled eggs, and nori

15

Vegetarian gyro layered with crispy falafel, lettuce, tomato, red onions and cucumber on roast naan bread, lemon tahini sauce

9

Sesame crusted ahi tuna tataki with cold soba noodle salad, wasabi aioli

14

The Terrace Charcuterie: American Butcher salami selections (fennel cured finocchiona, sour cherry cured salami, shaved wild boar, prosciutto) and assorted NC cheeses (saxapahaw blue by Prodigal Farm, drovers road by Looking Glass Creamery, calvander by Chapel Hill Creamery)

20

FROM THE GRILL

Buffalo wings tossed in your choice of mild or hot buffalo sauce, or BBQ sauce, celery and carrot sticks, ranch or blue cheese dressing

11

Wild mushroom and gruyère cheeseburger with spicy mustard on brioche, choice of red bliss potato salad, onion rings or steak fries

15

California grilled breast of chicken on toasted sourdough with fresh mozzarella, sliced avocado, bibb lettuce, tomato, maple-cured bacon, red onions and topped with honey-garlic aioli, choice of red bliss potato salad, onion rings or steak fries

14

Pan seared shrimp scampi with roast tomato and fresh herbs tossed with angel hair pasta in a light white

wine-citrus butter sauce, served with roasted garlic baguette

18