Chef's Table at Sorrento's Menu

fresh arugula, extra virgin olive oil, capers, shaved Parmigiano Reggiano

crème fraîche, shaved red onion, capers, fresh arugula

heirloom tomatoes, fresh garlic atop house-made focaccia bread, E.V.O.O., Parmigiano Reggiano

goat cheese and balsamic reduction

local honey, fresh rosemary

fresh arugula, extra virgin olive oil, fresh garlic, Meyer lemon, shaved Parmigiano Reggiano

romaine, field greens, red onion, tomato, cucumber, and bacon with buttermilk blue cheese dressing, crispy onions

field greens, shaved red onion, goat cheese and oven roasted pine nuts drizzled with balsamic vinaigrette

tempura salmon, avocado, spicy yellowfin tuna rolled and topped with yellowfin tuna, nitsume, spicy aioli, tempura crunchies

panko fried shrimp, avocado, cucumber, nitsume

crab mix, cream cheese, yellowfin tuna, panko fried, topped with nitsume

crab mix, cucumber, avocado

panko fried shrimp topped with crab mix, yellowfin tuna, avocado, nitsume, spicy aioli

salmon, cream cheese and fresh cucumber

tempura sweet potato, avocado, cucumber, basil, nitzume, scallion

mashed potato, spinach topped with crispy onion, drizzled with demi-glace

pan sautéed, red pepper & ginger coulis served with mashed potatoes, asparagus

local North Carolina trout pan sautéed and topped with lemon caper butter, served with mashed potatoes, asparagus

pan seared and topped with a local honey dijon reduction served with mashed potatoes, asparagus

made fresh daily in house and served with chef's house-made sauce

coconut curry, toasted coconut, with mashed potatoes, brussels sprouts

sesame seared rare, brown sugar soy, Japanese aioli, with chefs rice and baby bok choy

served open faced on house-made rosemary focaccia, topped with sautéed wild mushrooms and onions, drizzled with house demi-glace and warm goat cheese fondue, crispy brussels sprouts

crispy skin, grand mariner and orange glaze, served with chefs rice and baby bok choy