Helen Schwab

New at Blue

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Spring asparagus wrapped with Serrano ham, with frisée, red grapes, toasted Marcona almonds and sherry vinaigrette. Austin Caine

New menu items at Blue include garlic sausage and white bean puree flatbread; harira (a Moroccan soup with chicken, lentils and chickpeas); spring asparagus wrapped with Serrano ham (above); pan-seared snapper with rock shrimp; Cheshire Farms heritage pork tenderloin stuffed with prosciutto and Swiss chard; Springer Mountain Farms chicken stuffed with goat cheese and apricots, with lemon-scented broccolini (below), grilled N.C. trout and more. Chef Gene Briggs now offers a six-course tasting menu, too: $65 ($90 with wine pairings).

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Blue’s Berber-spiced Springer Mountain Farms chicken stuffed with goat cheese and apricots, with lemon-scented broccolini and carrot-ginger puree. Austin Caine

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