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