Second Empire Restaurant And Tavern (Hillsborough St)

Cotija, Monterey Jack cheese pupusa, sautéed cabbage, jicama, pickled egg salad, parsnip puree, and smoked tomatillo sauce.

Savory herb crepe, smoked trout, green tomato, butter beans, celery root, beet carpaccio, pickled collards, and roasted pineapple curry.

Penne rigate pasta, spinach casserole, smoked gouda cheese, kabocha squash puree, roasted cauliflower salad, and balsamic grain mustard.

Steamed mussels, clams, scallops, seasonal fish, shrimp, saffron rice, chicken, chorizo sausage, stagnant cheese, and herb fumét.

Poached salmon rillettes , gravlax layers, capers, English pea salad, gem lettuce, Irish cheddar pimento cheese, shallot port, and vinaigrette.

Roasted pineapple, mozzarella, root vegetables, butternut squash puree, radicchio, frisse, and honey curry dressing.

Cotija, Monterey Jack cheese pupusa, sautéed cabbage, jicama, pickled egg salad, parsnip puree, and smoked tomatillo sauce.

Poached salmon rillettes , gravlax layers, capers, English pea salad, gem lettuce, Irish cheddar pimento cheese, shallot port, and vinaigrette.

Savory herb crepe, smoked trout, green tomato, butter beans, celery root, beet carpaccio, pickled collards, and roasted pineapple curry.

Curly leaf lettuce, red haze leaf, frisée, radicchio, belgian endive, red oak, fenberg, dill, shallot dijon, and vinaigrette.

Cucumbers, tomatoes, beets, green beans, gem lettuce, feta cheese, red peppers, and lemon garlic herb dressing.

Lightly seasoned cornmeal flour, zingy mayonnaise, and dipping sauce.

Caramelized Spanish onions, gruyere cheese, toasted herb croutons, and rich broth.

Grilled fingerling potatoes, jumbo lump crabmeat, roasted cauliflower, wilted spinach, haricot verts, curry carrot slaw, and grain mustard sauce.

French green lentils, grilled king oyster mushrooms, saffron leek ribbons, roasted broccolini, fennel slaw, Madeira, and raisin.

Crispy potato gnocchi, roasted plum tomatoes, grilled zucchini, Tuscan kale, sautéed spaghetti squash, and tangy caper citrus sauce.

Creamy pearl barley risotto, smoked pancetta, arugula pesto, grilled asparagus, coconut salad, roasted red pepper, and port wine.

Penne rigate pasta, spinach casserole, smoked gouda cheese, kabocha squash puree, roasted cauliflower salad, and balsamic grain mustard.

Steamed mussels, clams, scallops, seasonal fish, shrimp, saffron rice, chicken, chorizo sausage, stagnant cheese, and herb fumét.

Local sweet potato, dried cherry bread pudding, parsnip puree, roasted leeks, rutabaga, butter beans, pineapple, and green peppercorn sauce.

Roasted pear, blue cheese polenta, garlic braised escarole, sautéed butternut squash, broccolini, and new castle brown ale reduction.

Toasted farro, Spanish chorizo risotto, roasted butternut squash, harissa roasted asparagus, port wine collards, and lemongrass prune.

Roasted leeks, heirloom tomatoes, zucchini, butter beans, pine nuts, basil, applewood bacon, and white wine garlic cream sauce.

Traditional vanilla custard, caramelized sugar, fresh berries, and an almond lace cookie.

Chocolate butter cake with chocolate fudge icing and chocolate buttercream. Finished with chocolate icing, chocolate cookie crumbles freshly whipped cream, raspberry sauce, fresh berries, and a cookie.

Buttery rich short dough crust with buttermilk, coconut custard filling. Served warm, topped with our house-made toffee caramel ice cream, garnished with toasted coconut, almond lace cookie, mango sauce, and fresh fruit.

Classic chocolate soufflé baked to order, powdered sugar, and chantilly cream.

Graham cracker crust, creamy key lime custard, whipped cream, fresh blueberries, and blueberry sauce.

A variety of french-style ice creams and non-dairy sorbets, fresh berries, and a cookie.