Chef Dions Restaurant menu

Vialone Nano Risotto of the Day

The preferred rice of Italy’s Veneto Region, with creamy, plump grains. Dion prepares this premier rice daily, using local, sustainable ingredients.

Chef Dion’s Unique, Thin Grilled Pizza of the Day

House-Made Meatballs and Sausage with L’Oro Del Sud Spaghetti

Chef Dion’s beloved, authentic Italian-style meats in a San Marzano tomato sauce, basil, Italian parsley, Parmigiano cheese and lots of love. A platter for four, served family style $0.50

Organic Chicken Breast Parmigiano with L’Oro Del Sud Fettuccine

San Marzano tomatoes and melted mozzarella. A golden-colored pasta with an exquisite taste and a delicate perfume

Southern Lump Crab Cakes

Made with lots of delicate, flaky crab meat. Served with asparagus, herb-roasted red bliss potatoes, remoulade sauce.

8oz. Roasted NC Trout

Carolina Crab Rice, house-smoked bacon lardons, tomato salsa, white wine butter sauce.

Roasted Fresh Jumbo Louisiana Shrimp

White truffle, Parmigiano and fontina cheeses, Stone Mill grits, pear tomatoes, Peruvian asparagus, fried Italian parsley.

Free-Range Raised Veal Scallopini

Lightly-floured and pan-seared, served with cheese tortellini, tossed in a Piedmontese pesto, asparagus, lemon and caper sauce

Grass-Fed Braised Oxtail over House-Made Pappardelle Pasta

Braised with veal stock, Burgundy wine, carrots, celery, onions, garlic. Finished with fresh herbs and fresh ricotta cheese.

Grilled 8oz. Ahi Tuna Loin

Mixed Mediterranean olives, roasted artichokes and hearts of palm, braised Italian-style sliced potatoes with onions and San Marzano tomatoes, sauteed greens, Capote caper dressing.

Chermoula-Marinated Skirt Steak

Moroccan tagine vegetables, garam masala couscous, chermoula dressing.

Blackened Sliced Beef Tenderloin

Soft buttery-textured beef, Istanbul spices, cooked in a cast iron skillet to your specific temperature. Sweet potato hash and a single-barrel-aged bourbon sauce

6oz. Gorgonzola-Crusted Black Angus Tenderloin Steak

Savoyard potatoes, asparagus, Cabernet demi sauce.

Vialone Nano Risotto of the Day

The preferred rice of Italy’s Veneto region, with creamy, plump grains. Dion has chosen to prepare this premier rice daily, using local, sustainable ingredients. Ask your server about today’s prepara

Couscous

Seasoned with garam masala and curried onions

Savoyard Potatoes

Thinly-sliced, layered potatoes cooked in cream

Herb-Roasted Red Bliss Potatoes

Oven-roasted with fresh herbs from Chef Dion’s garden.

Moroccan Tagine

An aromatic, spiced vegetable stew.

Peruvian Asparagus

Grilled Flat Bread

Start the table with a warm house-made bread topped with Parmigiano cheese. With garbanzo hummus, add $2.00, With Cyprus Artichoke Spread, add $4.00

Roasted Butternut and Acorn Squash Soup

Drizzled with local honey crème fraiche.

Collard Green Salad

Farm-fresh collard chiffonade, fresh mangoes and grated carrots, tossed in an orange cream dressing.

Marinated Beet Salad

Beets are roasted and sliced thin, marinated with balsamic vinegar. Fresh arugula leaves, goat cheese medallions.

Locally-Grown Lettuce Salad

Fresh-picked lettuces, pear tomatoes, onions, carrots, sherry shallot vinaigrette.

She Crab Soup

Jumbo lump crab meat in a creamy soup, finished with Spanish sherry

House-Made Butternut Squash Ravioli

Celery root, green apples, smoked bacon, sage butter.

Chestnut-Floured and Fried Calamari

Lemon garlic aioli and spicy, cumin-scented tomato sauce

Imported Cheese Quartet and Dry-Aged Jamon Iberico Platter

Galbani Bel Paese, Port Salut, La Cabano rosemary goat and Iberico semi-soft cheeses. Fresh-Baked Bread.

Platter Deluxe

All of the above, plus chef-made buffalo mozzarella, marinated Spanish white anchovies, and a complimentary bottle of wine