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Menu & Drinks

Menu

SPECIALS

Specials

CRAB STUFFED SHRIMP
$12

Six shrimp dusted with flour, deep fried and stuffed with baked crab meat. Served with a lemon butter sauce.
VEGETARIAN FLATBREAD
$10

Housemade flatbread topped with pesto, roasted zucchini, yellow squash, black olives and feta cheese.
VEGETARIAN FLATBREAD
$10

Housemade flatbread topped with pesto, roasted zucchini, yellow squash, black olives and feta cheese.
SEABASS (gf)
$30

Seabass filet served with a black bean cake, roasted beet puree and sautéed arugula. Topped with a buerre blanc.
ROASTED DUCK (gf) 

$26
Sliced roasted duck breast served over a spinach and potato hash with an orange wine sauce.
FRIED PASTA

$18
Pan fried penne tossed with oyster mushrooms, green onions and white wine. Garnished with parmesan cheese.
VEGETABLE PLATE (vegan + gf)
$18

This week we have roasted cauliflower, portobello mushroom, broccoli and sweet potato served with a black bean cake.
APPETIZERS

Appetizers

HUMMUS (vegan)
$11
An Irregardless classic: a purée of chick peas with tahini, garlic and spices, served with grilled pita. (Pita may be substituted with gluten free crackers.)
MIDDLE EASTERN PLATTER (vegan)
$11
A trio of hummus, tabouli and a spicy butterbean pâté served with grilled pita and kalamata olives.
FALAFEL PLATTER (vegan)
$12
Fresh falafels (a fried blend of chick peas and spices following an old Israeli recipe) served with tabouli, hummus, lemon tahini and grilled pita.
CRAB DIP
$12
Crab meat combined with herbs spices and lots of cheese. Served hot with warm pita points for dipping.
FRIED CALAMARI
$10
Squid ‘flash fried crisp’ tossed in an Asian BBQ sauce, garnished with sesame seeds and served with cole slaw.
VEGETARIAN FLATBREAD
$10
Housemade flatbread served with an assortment of ingredients based on whim and what is available from our garden and local markets. Please ask your server what this pizza is today.
VEGETABLE EMPANADAS (gf)
$9
Three corn masa dough empanadas filled with sautéed onions, zucchini, tomatoes, fresh mozzarella and a hint of jalapeño. Deep fried and served with tomatillo salsa
SALT & VINEGAR FRIES (vegan + gf)
$5
Fresh cut potatoes marinated in sauerkraut juice and brine for a “vinegar and salt” flavor. Double fried and served with a side of garlic aioli (not vegan) and balsamic glaze.
SALADS

Salads

IRREGARDLESS GARDEN SALAD (vegan + gf)
$8
Baby greens and red leaf lettuce topped with sliced red cabbage, onions, cucumbers, tomatoes, raisins and sunflower seeds. Served with a choice of dressing.
WARM GOAT CHEESE SALAD (gf)
$10
Fresh local goat cheese, dusted with cornmeal and seared on the grill. Served on baby greens tossed in a creamy shallot vinaigrette and topped with craisins and spicy walnuts.
SHRIMP & CITRUS SALAD (gf)
$12
Mixed greens tossed with a raspberry vinaigrette and topped with sliced orange sections, avocado, strawberries and blackened shrimp.
GREEK SALAD (gf)
$10
Mixed greens with diced tomatoes, cucumbers, kalamata olives, red onions, feta cheese, and a red wine vinaigrette (vegan without feta).
CHOPPED SALAD (gf)
$10
A bounty of salad greens, mushrooms, carrots, cucumbers, red onions, feta cheese, kalamata olives, raisins and sunflower seeds chopped together and served with a choice of dressing on the side (vegan without feta).
QUINOA SALAD (vegan + gf)
$10
Quinoa, black beans, and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing, topped with fresh mango salsa and pumpkin seeds.
VEGAN SEX (vegan + gf)
$10
Stacked “salad” layering sliced avocado, oranges, quinoa (tossed with fresh tomatoes, cucumbers, and parsley) and mashed sweet potatoes. Served on an orange vinaigrette and garnished with red bell pepper.
ADD OPTIONS
Salmon $7 – Shrimp $7 – Steak $7 – Chicken $5 – Vegan Tofu Cutlet $5 – Avocado $3
SALAD DRESSINGS
Lemon Tahini, Balsamic Vinaigrette, Creamy Shallot Vinaigrette, Raspberry Vinaigrette, Red Wine Vinaigrette, Poblano Dressing or Blue Cheese
SMALL PLATES

Small Plates

MOULES FRITES (gf)
$128
Mussels sautéed in shell with roasted tomatoes, white wine, lobster butter and garnished with basil. Served with our excellent french fries.
LITTLE BO PEEP LAMB CHOPS
$18
Two small chops marinated in thyme and rosemary. Served on a bed of warm farro salad and garnished with green onion and feta. (Farro may be substituted with lentils as a gluten free option.)
FISH CAKES
$12
Seared cakes of shrimp, scallops, salmon, anchovies and other seasonal fish served on a bed of mixed greens, red onions and sliced black olives with an anchovie caper sauce.
CHICKEN KABOB
$12
Chicken skewer marinated in lemon tahini and a vegetable kabob (red onion, zucchini, yellow squash and bell pepper) grilled over an open flame. Served with grilled pita, hummus and tahini. (Pita maybe substituted with gluten free crackers.)
BEEF KABOB (gf)
$12
Rosemary marinated beef skewer grilled over an open flame. Served with a vegetable kabob of red onion, bell pepper, zucchini and yellow squash and a soy teriyaki sauce. Comes with beluga lentils.
BERNOULLI’S WINGS (gf)
$10
Chicken wings marinated and dry rubbed with spices. Served with carrots, celery and a blue cheese sauce.
CINCINNATI CHILI (vegan)
$10
Black, navy, and kidney beans slow cooked with onions, peppers, and spices. Served on pesto penne. Topped with fresh pico de gallo. (Pasta may be substituted with quinoa as a gluten free option.)
ENTREES (vegetarian + vegan)

Entrées (vegetarian + vegan)

CHILE RELLENO (gf)
$18
Fresh poblano pepper, stuffed with Spanish ratatouille rice, placed on a black bean cake and served with a roasted red tomato puree and balsamic reduction. Topped with crème fraiche and smoked gouda (vegan without the toppings).
VEGETABLE PLATE (vegan + gf)
$18
An assortment of vegetables, the selection of which and preparation will depend on what is available from our garden and local markets. Please ask your server what we are fixing today.
SPANAKOPITA
$18
This is one of the few dishes served today that we also served in 1975. It is a greek inspired mixture of spinach, feta, and sautéed onions wrapped in phyllo and baked. Served with a lemon cream sauce and vegetables.
ZOODLE BOLOGNESE (vegan)
$18
Zucchini noodles served with a vegan “bolognese” sauce and garnished with vegan cashew “parmesan” and fresh basil.
VEGETABLE STRUDEL (vegan)
$18
Roasted zucchini, yellow squash, butternut squash, and carrots mixed with tofu, wrapped in phyllo and baked until golden. Served with marinara sauce and vegetables.
WOODLAND PIE (vegan)
$18
An individual pie filled with layers of potatoes, carrots, spinach, onions and rosemary. Wrapped in a short crust pastry and served with a miso gravy. Comes with beluga lentils.
WILD MUSHROOM POLENTA (vegan + gf)
$18
Wild local mushrooms served over stone ground polenta with sautéed spinach and carrots served with a red pepper coulis.
PORTOBELLO STACK (vegan + gf)
$18
Potato cake and portobello mushrooms stacked on a bed of sautéed arugula, carrots and beets. Garnished with a drizzle of jalapeno coulis and balsamic glaze.
PROTEINS

PROTEINS

DUCK (gf)
$26
Seared duck breast sliced and served over a bed of beluga lentils and topped with a hoisin sauce and a ginger carrot coulis. Comes with sautéed bok choi.
PAELLA (gf)
$25
Spanish dish of saffron rice with baked marinated chicken wings, sautéed shrimp, mussels, and bay scallops. Served with peas, roasted red pepper slices and a Mediterranean inspired tomato seafood sauce.
POACHED SALMON (gf)
$25
Fresh poached salmon served on a crispy quinoa cake with asparagus and a lemon butter sauce.
STEAK FRITES (gf)
$24
Skirt steak grilled to order and served with a mustard sauce made from the recipe of the once famous Restaurant Florent of the meat packing district (the former chef is a friend). Comes with the best french fries in Raleigh.
SEAFOOD LINGUINI
$24
Shrimp, bay scallops and mussels sautéed and tossed with linguini pasta in a clam, white wine and lobster butter sauce with diced tomatoes, onions and garlic, garnished with parmesan cheese.
SHRIMP & GRITS (gf)
$22
Sautéed shrimp, roasted tomatoes and parmesan served on a cheddar grit cake with a wild mushroom sherry cream sauce.
MORGAN STREET CHICKEN
$20
Fresh pounded breast of chicken marinated in our lemon tahini dressing, coated with crushed cashews and panko crumbs and grilled. Topped with an herb compound butter along with a whole grain mustard sauce. Comes with mashed potatoes and broccoli.
ARTHUR’S VENETIAN PESTO PENNE CHICKEN
$20
In the early 1970s, Arthur worked in a kitchen in Venice. At the end of the night, the staff would sit down and eat together, preparing whatever was on hand. This was usually scorched pasta having been cooked a second time with pesto, some parmesan, some arugula, some chicken. This is that dish. It is not your normal pasta. (A tofu cutlet may be substituted for chicken.)
FILET MIGNON* (gf)
$30
Grass fed filet mignon grilled to order and served with a wild mushroom ragout, cabernet sauce, grilled asparagus and mashed potatoes.
DESSERTS

DESSERTS

VANILLA CRÈME BRULEE (gf)
$8
made with fresh vanilla beans
FLOURLESS CHOCOLATE TORTE (gf)
$8
with raspberry sauce
WHITE & DARK CHOCOLATE LAYER CAKE
$8
with Oak City amaretto caramel sauce
STRAWBERRY CAKE (vegan + gf)
$8
with strawberry sauce
SOUR CHERRY APPLE PIE
$8
with vanilla ice cream
TIRAMISU
$8

Drinks

WINE BY THE BOTTLE

Wine by the Bottle

 

SPARKLING

1.) Vinhos Borges Gatao DOC Vinho Verde –
Azal, Pedernã, Trajadura, Avesso & Loureiro, Vinho Verde, Portugal (9%)

2.) Luna Argenta Prosecco Treviso DOC Brut –
Prosecco, Veneto, Italy (11%)

3.) Thévenet & Fils, Blanc de Blancs Brut –
Chardonnay 100%, Serrieres, Bougogne, France (12%)

4.) Veuve Clicquot Ponsardin AOC Champagne Brut NV –
Chardonnay, Pinot Meunier, Pinot Noir, Reims, France (12%)

 

 

WHITES

5.) Santa Luz “Alba” (House White) –
Chardonnay, Valle Central, Chile (13%)

6.) Vecchia Torre IGP Salento Bianco –
Vermentino 100%, Salento, Puglia, Italy (13%)

7.) Vina del Pedregal “Aves del Sur” –
Chardonnay 100%, Maule Valley, Chile (13%)

8.) Cadia IGT Pinot Grigio –
Pinot Grigio, Veneto, Italy (12.5%)

9.) Paul Buisse AOP Sauvignon de Touraine –
Sauvignon Blanc 100%, Montrichard, Loire, France (13%)

10.) Domaine Antugnac –
Chardonnay 100%, Haute Vallée de l’Aude, France (13%)

11.) Heinz Eifel Riesling Kabinett –
Riesling 100%, Mosel, Germany (8.5%)

12.) Raats Old Vine Chenin Blanc –
Chenin Blanc 100%, Stellenbosch, South Africa (13.5%)

13.) Bloomstone –
Chardonnay 100%, Central Coast, California (14.5%)

14.) Brunn Grüner Veltliner –
Gruner Veltliner, Niederosterreich, Kamptal, Austria (12.5%)

15.) Fontanavecchia Taburno DOP Falanghina del Sannio –
Falanghina 100%, Campania, Italy (13.5%)

16.) Martinez Lacuesta AOC Rioja Blanco –
Malvasia 100%, Rioja Alta, Spain (12.5%)

17.) Jones von Drehle –
Viognier 100%, Yadkin Valley, NC (13.9%)

18.) Omero –
Pinot Gris (Clones 145 & 152), Willamette Valley, Oregon (13.5%)

19.) Le Roi des Pierres AOP Sancerre –
Sauvignon Blanc 100%, Sancerre, Loire, France (13.3%)

20.) Domaine Cheveau AOC Pouilly-Fuissé “Les Trois Terroirs” –
Chardonnay 100%, Pouilly-Fuissé, Bougogne, France (13.5%)

 

 

ROSES

21.) Vecchia Torre DOP Leverano Rosato –
Negroamaro 80%, Malvasia Nera 20%, Salento, Puglia, Italy (12.5%)

22.) Portada –
Pinot Noir 50%, Syrah 25%, Tempranillo 25%, Lisboa, Portugal (12%)

23.) Jones von Drehle Rosa Dia –
Grenache 100%, Yadkin Valley, NC (11.8%)

 

 

REDS

24.) Mars & Venus (House Red) –
House Cabernet Sauvignon, La Mancha, Spain (13%)

25.) Vecchia Torre DOP Leverano Rosso –
Negroamaro 85%, Malvasia Nera 15%, Salento, Puglia, Italy (13%)

26.) Corte Majoli DOC Valpolicella –
Corvina 60%, Corvinone 20%, Rondinella 20%, Verona, Italy (12.4%)

27.) Honora Vera DOP Calatayud –
Garnacha 100% (Grenache), Calatayud, Spain (14.5%)

28.) Vecchia Torre DOP Salice Salentino Rosso –
Negroamaro 90%, Malvasia Nera 10%, Salento, Puglia, Italy (13.5%)

29.) Amitié –
Cabernet Sauvignon 100% (Clone 6), Chateau Tour St. Joseph, Haut-Medoc, Bordeaux, France (13.5%)

30.) Vecchia Torre IGP Salento Rosso –
Primitivo 100%, Salento, Puglia, Italy (14%)

31.) Coreto –
Tempranillo 20%, Touriga Nacional 20%, Castelão 20%, Caladoc 20%, Alicante Bouschet 15%, Pinot Noir 5%, Lisboa, Portugal (11.5%)

32.) Château Les Reuilles AOC Bordeaux –
Cabernet Sauvignon 60%, Merlot 15%, Cabernet Franc 15%, Carmenere 5%, Petit Verdot 3%, Malbec 2%, Bordeaux, France (13.5%)

33.) Tenuta Mazzolino Terrazze –
Pinot Nero 100% (Pinot Noir), Provincia di Pavia, Lombardia, Italy (12.5%)

34.) Brunn Zweigelt –
Blauer Zweigelt, Niederosterreich, Kamptal, Austria (12.5%)

35.) Mi Terruno Malbec –
Malbec 100%, Mendoza, Argentina (13.7%)

36.) Martinez Lacuesta AOC Rioja Tinto –
Tempranillo 100%, Rioja Alta, Spain (13.47%)

37.) Juan Gils DOP Jumilla –
Monastrell 100% (Mourvedre), Jumilla, Spain (15%)

38.) Viamonte –
Cabernet Sauvignon 100% (Clone 4), Maipu, Argentina (14.2%)

39.) Peterson Zero Manipulation –
Carignane 57%, Grenache 24%, Syrah 19%, Tollini Vineyard, Redwood Valley, Mendocino County, California (13.6%)

40.) Grochau Cellars, Commuter Cuvee –
Pinot Noir 100%, Willamette Valley, Oregon (13.8%)

41.) Peterson Old School Zinfandel –
Zinfandel 88%, Carignane 6%, Petite Sirah 6%, Dry Creek Valley, Sonoma County, California (14.2%)

42.) Felsina Berardenga DOCG Chianti Classico –
Sangiovese 100%, Siena, Toscana, Italy (13.5%)

43.) Peterson Mendo Blendo –
Petite Sirah 52%, Syrah 43%, Tollini Vineyard, Redwood Valley, Mendocino County, California (13.2%)

44.) Terre di Monteforte DOC Amarone della Valpolicella –
Corvina 70%, Corvinone 15%, Rondinella 15%, Veneto, Italy (14.5%)

45.) Peterson Bradford Mountain –
Cabernet Sauvignon 80% (Clone 6), Cabernet Franc 10%, Petit Verdot 5%, Merlot 3%, Malbec 2%, Bradford Mountain Estate, Dry Creek Valley, Sonoma County, California (13.8%)

WINE BY THE GLASS

Wine by the Glass

 

WHITES BY THE GLASS

Prosecco – Luna Argenta – sparkling

Vinho Verde – Gatao – fizzy

Grüner Veltliner – Brunn – light

Rosato – Vecchia Torre – rosé

Pinot Grigio – Cadia – layered

Vermentino – Vecchia Torre – strange

Chardonnay – Aves del Sur – oaky/smoky

Chardonnay – Domaine Antugnac – clean

Sauvignon de Touraine – Paul Buisse – minerally

Riesling – Heinz Eifel – sweet

Falanghina – Fontanavecchia – citrus

 

 

REDS BY THE GLASS

Valpolicella – Corte Majoli – soft

Grenache – Honora Vera – fruity

Cabernet Sauvignon – Amitié – nutmeg/clove

Tempranillo blend – Coreto – complex

Bordeaux – Château Les Reuilles – lush

Malbec – Mi Terruno – spicy

Rioja – Martinez Lacuesta – oaky

Pinot Noir – Terrazze – light

Mourvedre – Juan Gils – velvety

Pinot Noir (Willamette Valley) – Grochau Cellars – big

BEER

Beer

Sol Lager

Duck Rabbit Milk Stout

Shotgun Betty Hefeweizen

Amstel Light

Bad Penny Brown Ale

Bell’s Amber

Mother Earth Weeping Willow Wit

Omission Lager (gf)

Bold Rock Hard Cider Carolina Apple (gf)

North Coast Scrimshaw Pilsner

Bell’s Two Hearted Ale

Port City Porter

Aviator Devil’s Tramping Ground

COCKTAILS

Cocktails

 

VANILLA BOURBON

Jim Beam + Madagascar vanilla syrup

 

MOON BOOTS

Troy & Sons moonshine + fresh ginger + ginger beer + apple cider

 

HONEY “B”

Maker’s Mark + Cointreau + honey syrup + lemon juice

 

MAPLE RUM

Bacardi Silver rum + Vermont maple syrup

 

POM BEFORE THE STORM

Hornitos Plata tequila + Triple Sec + honey + pomegranate

 

PEAR TREE MARTINI

Absolut pear + St. Germain + fresh lime

 

KENTUCKY PEACH

Bulleit bourbon + peach syrup + Campari + orange bitters

 

TENDER IS THE NIGHT

Bulleit rye + Fernet Branca + orange zest

 

HENDRICKS COCKTAIL

Hendricks gin + fresh cucumber + fresh basil + sugar

 

GIN & GINGER

Cardinal gin + Canton ginger liqueur + orange liqueur

 

DEVIL’S DESSERT

Kill Devil honey & pecan rum + Frangelico + chocolate syrup + cream