Cornucopia Restaurant and Bar

05/15/2014

Come in for lunch today and try our Double Cheeseburger sliders served with fries!

05/05/2014

Come in for lunch today and try our Buffalo Quail Sliders topped with Slaw and Buttermilk Blue Cheese served with French Fries.

04/30/2014

Today's Special: Southwest Seared Lane Snapper, Tasso Ham & Quinoa Pilaf, Grapefruit Beurre Blanc

08/02/2013

07/11/2013

Chanterelles with egg and brioche

06/20/2013

Carolina peaches

06/20/2013

Corn cocktails

06/19/2013

Sunday Night! Route Des Vins Menu

June 23, 2013

6:00pm

Aperitif – Domaine Chichery Sauvignon Blanc IGP Pays D’Oc 2011

First Course –crisp soft shelled crab with sweet corn soufflé, micro herbs, and hot pepper vinaigrette-Trois Amis Chardonnay VDP D’Oc 2011

Second Course – duck pate with frisée, edamame, crisp celery leaves, pickled okra, and bacon powder-Domaine des Terres de Velle Monthelie 1er Cru ‘Les Duresses’ 2009

Third Course – Adam Musick’s pork shoulder confit, fried field peas, local beets, popped sorghum, and arugula-Domaine François Legros Nuits-Saint-Georges 1er Cru ‘Bousselots’ 2008

Fourth Course – Painted Hills spinalis with miso-charred eggplant, crispy bok choy, and truffled black rice soubise-Domaine Durieu Châteuneuf-du-Pape 2009

Dessert-Summer fruit and champagne terrine with meringue.

06/19/2013

Carolina Peach Margarita

1 1/2 oz. Troy & Sons Platinum Moonshine(Asheville, NC)
1/2 oz. dry sherry
1 oz. lemon juice
1 oz. sweet tea
1 heaping tsp. of Sallie's Greatest Peach-Mint Jam
Couple dashes of good quality bitters
------------------------------------
Shake all ingredients vigorously with a lot of ice and pour through a mesh strainer into the glass of your choice.
Garnish with fresh peach and mint leaf.

06/10/2013

Presented by the Blue Plate Supper Club, an evening Honoring the philosophy Of Euell Gibbons (yes, of GrapeNuts fame). Chef Justin Burdett of Ruka’s Table and Chef Dean Neff of Cornucopia unite their talents and farm-to-table expertise to bring you an evening featuring the bounty and beauty of locally foraged ingredients.

06/10/2013

Presented by the Blue Plate Supper Club, an evening Honoring the philosophy Of Euell Gibbons (yes, of GrapeNuts fame). Chef Justin Burdett of Ruka’s Table and Chef Dean Neff of Cornucopia unite their talents and farm-to-table expertise to bring you an evening featuring the bounty and beauty of locally foraged ingredients.