limited menu on the terrace
(Note Our Hours Have Temporarily Changed)
Hours of Operation:
Executive Chef: Michael Hicks
Food & Beverage Director: Angus Fubara
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
Tuesdays, Wednesdays, Thursdays
Fridays & Saturdays
Holiday Hours 2020
(Thursday, Nov. 26)
3 until 9 p.m.
(Thursday, Dec. 24)
3 until 9 p.m.
(Friday, Dec. 25)
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
Red wine braised short rib with creamy polenta cakes and slow braised mustard greens
Blackened mahi soft tacos with cilantro lime slaw, cotija cheese and spicy Baja sauce
Spicy mussels with smoked andouille sausage and cannellini beans in a tomato and garlic broth. Served with a baguette
Crispy pork belly Ramen bowl prepared in a chicken broth dashi, scallion, ginger, baby bok choy, shiitake mushrooms, soft boiled eggs, and nori
Vegetarian gyro layered with crispy falafel, lettuce, tomato, red onions and cucumber on roast naan bread, lemon tahini sauce
Sesame crusted ahi tuna tataki with cold soba noodle salad, wasabi aioli
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)
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
Wild mushroom and gruyère cheeseburger with spicy mustard on brioche, choice of red bliss potato salad, onion rings or steak fries
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
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