Starters
Roasted Butternut and Acorn Squash Soup
$6.00
Drizzled with local honey crème fraiche.
Chestnut-Floured and Fried Calamari
$9.00
Lemon garlic aioli and spicy, cumin-scented tomato sauce
Collard Green Salad
$6.00
Farm-fresh collard chiffonade, fresh mangoes and grated carrots, tossed in an orange cream dressing.
Imported Cheese Quartet and Dry-Aged Jamon Iberico Platter
$22.00
Galbani Bel Paese, Port Salut, La Cabano rosemary goat and Iberico semi-soft cheeses. Fresh-Baked Bread.
Platter Deluxe
$45.00
All of the above, plus chef-made buffalo mozzarella, marinated Spanish white anchovies, and a complimentary bottle of wine
She Crab Soup
$7.00
Jumbo lump crab meat in a creamy soup, finished with Spanish sherry
House-Made Butternut Squash Ravioli
$7.00
Celery root, green apples, smoked bacon, sage butter.
Marinated Beet Salad
$6.00
Beets are roasted and sliced thin, marinated with balsamic vinegar. Fresh arugula leaves, goat cheese medallions.
Grilled Flat Bread
$4.00
Start the table with a warm house-made bread topped with Parmigiano cheese. With garbanzo hummus, add $2.00, With Cyprus Artichoke Spread, add $4.00
Locally-Grown Lettuce Salad
6.00
Fresh-picked lettuces, pear tomatoes, onions, carrots, sherry shallot vinaigrette.
$Entrees
Organic Chicken Breast Parmigiano with L'Oro Del Sud Fettuccine
$15.00
San Marzano tomatoes and melted mozzarella. A golden-colored pasta with an exquisite taste and a delicate perfume
Grilled 8oz. Ahi Tuna Loin
$21.00
Mixed Mediterranean olives, roasted artichokes and hearts of palm, braised Italian-style sliced potatoes with onions and San Marzano tomatoes, sauteed greens, Capote caper dressing.
8oz. Roasted NC Trout
$18.00
Carolina Crab Rice, house-smoked bacon lardons, tomato salsa, white wine butter sauce.
Free-Range Raised Veal Scallopini
$19.00
Lightly-floured and pan-seared, served with cheese tortellini, tossed in a Piedmontese pesto, asparagus, lemon and caper sauce
Roasted Fresh Jumbo Louisiana Shrimp
$18.00
White truffle, Parmigiano and fontina cheeses, Stone Mill grits, pear tomatoes, Peruvian asparagus, fried Italian parsley.
Vialone Nano Risotto of the Day
The preferred rice of Italy's Veneto Region, with creamy, plump grains. Dion prepares this premier rice daily, using local, sustainable ingredients.
House-Made Meatballs and Sausage with L'Oro Del Sud Spaghetti
$14.00-26.00
Chef Dion's beloved, authentic Italian-style meats in a San Marzano tomato sauce, basil, Italian parsley, Parmigiano cheese and lots of love. A platter for four, served family style $0.50
Southern Lump Crab Cakes
$17.00
Made with lots of delicate, flaky crab meat. Served with asparagus, herb-roasted red bliss potatoes, remoulade sauce.
Chef Dion's Unique, Thin Grilled Pizza of the Day
6oz. Gorgonzola-Crusted Black Angus Tenderloin Steak
$25.00
Savoyard potatoes, asparagus, Cabernet demi sauce.
Blackened Sliced Beef Tenderloin
$23.00
Soft buttery-textured beef, Istanbul spices, cooked in a cast iron skillet to your specific temperature. Sweet potato hash and a single-barrel-aged bourbon sauce
Chermoula-Marinated Skirt Steak
$21.00
Moroccan tagine vegetables, garam masala couscous, chermoula dressing.
Grass-Fed Braised Oxtail over House-Made Pappardelle Pasta
19.00
Braised with veal stock, Burgundy wine, carrots, celery, onions, garlic. Finished with fresh herbs and fresh ricotta cheese.
$Side Dishes
Vialone Nano Risotto of the Day
The preferred rice of Italy's Veneto region, with creamy, plump grains. Dion has chosen to prepare this premier rice daily, using local, sustainable ingredients. Ask your server about today's preparation.
Peruvian Asparagus
$8.00
Couscous
$6.00
Seasoned with garam masala and curried onions
Savoyard Potatoes
$6.00
Thinly-sliced, layered potatoes cooked in cream
Moroccan Tagine
$7.00
An aromatic, spiced vegetable stew.
Herb-Roasted Red Bliss Potatoes
$6.00
Oven-roasted with fresh herbs from Chef Dion's garden.
Appetizers
Butternut Squash Soup
$20.00
Drizzled with local honey creme fraiche.
Roasted Beet Salad
20.00
With baby arugula, goat cheese, balsamic vinaigrette
$Entree
Cherry Wood Smoked Norwegian Salmon Hash
$20.00
With poached eggs, asparagus and sauce Mornay.
Blackened Tenderloin and Shirred Eggs
$20.00
Over hickory-smoked bacon and hoop cheddar grits with smoked beef sausage gravy.
Menu for Chef Dions Restaurant is provided by findrestaurantmenu.com
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