Appetizers
Traditional Argentinian Empanadas
Traditional meat puff pastry served with chimichurri. 14
Traditional Escargot
Herbs, garlic, butter and parmesan cheese. 16
Argentinian Bacon Steak
8 oz. of Nueske Bacon finished with traditional chimichurri. 16
Crispy Calamari
Paired with a Sriracha aioli. 16
Vegetarian: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Tuna Tartare
Ahi tuna, sweet Thai chili, soy glaze, avocado salad and crispy wontons. 18
Wagyu Carpaccio *
2 oz. A-grade Wagyu beef served with toast points, capers and truffle oil. 18
Vegetarian: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Raw Oysters
East Coast and West Coast: Half-dozen or a dozen. Champagne mignonette, fresh horseradish and cocktail sauce. MKT
Vegetarian: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Maestro's Rockefeller
Half-dozen oysters with sun-dried tomatoes, spinach, shallots, and asiago finished with breadcrumbs and traditional hollandaise. 18
Foie Gras
Savory duck foie gras served over toast points with a roasted corn and okra relish. Finished with a sweet balsamic glaze. 22
Maestro's Medley
Select three appetizers. 56
Salads
Maestro's House
Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing. 7
Vegetarian: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Caesar
Romaine, Crispy pancetta, Parmesan crisps, cajun sourdough croutons. 7
Verano
Spinach, strawberries, blueberries, pecans, and mozzarella pearls with strawberry balsamic vinaigrette. 8
Blooming Bibb
Nueske's bacon, Clemson Bleu cheese crumbles, red onions, heirloom grape tomatoes, toasted almonds and bacon vinaigrette.
+ Add-ons
Chicken 6, shrimp 7, steak 12, salmon 8
Soups
Soup du Jour
Daily Chef inspirations
Cup 8 / Bowl 12
She Crab
Wild caught North Carolina blue crab.
Cup 9 / Bowl 14
Chicken Corn Chowder
Roasted chicken, creamed corn, and carrots topped with cheddar and green onion.
Cup 8 / Bowl 12
Entrees
Chicken Picatta
Slightly pan-seared angel hair in a lemon and caper butter sauce. 28
Pasta Rustica
Shrimp, chicken, pancetta, sautéed mushrooms, roasted peppers, and shallots served with a Gratinata sauce. 29
Linguine Alle Vongole in Bianco
Littleneck clams and Linguine pasta finished with a white wine and clam sauce. 34
10 oz. Roasted Pheasant Breast
Served over forest mushrooms and fingerling potatoes with a bourbon honey glaze. 42
French Rack of Lamb
Garlic mashed potatoes and sautéed kale, finished with a mint chimichurri. 46
Ratatouille
Served with a risotto croquette. 18
Vegetarian: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Beth's Trout Almondine
Grilled swiss chard and broccolini finished in a lemon butter caper sauce. 34
Pistachio Encrusted Scallops
Served over grilled asparagus and a champagne crab meuniere sauce. 36
Grilled Pork Chop
Cumin dusted pork chop served with garlic mashed potatoes and asparagus finished with a peach agrodolce. 34
Pan-Seared Duck Breast
Served with a Parmesan polenta croquette and finished with a dolceforte sauce. 32
Pan-Seared Sea Bass
Wilted spinach, charred green onion and parmesan risotto, finished with a lobster sherry butter. 48
Steaks
8 oz. Filet Mignon 42
14 oz. N.Y. Strip 54
22 oz. Cowboy Bone-in Ribeye 64
8 oz. Grassfed Bison Filet 60
Sides
Truffle Fries 5, Mashed Potatoes 8, Macaroni & Cheese 10, Sautéed Spinach 8, Haricots Verts 8, Broccolini 10
Signature Sides
Asparagus 10, Loaded Mashed Potatoes 10, Parmesan Risotto 10,
Lobster Pancetta Macaroni & Cheese 18, Kale with Chorizo and Feta 12
Sauces
Traditional Chimichurri 3
Vegneti Bordelaise 3
Brandy Peppercorn 3
Bearnaise 5
Hollandaise 5
Foie Gras Butter 8
Truffle Butter 10
