Southern Inspired. Refined Comfort.

Before the advent of air conditioning, most Southern homes featured a large covered verandah for welcoming guests and spending time outdoors in the relative shade. This was also a period without modern refrigeration or motorized vehicles, which meant food was necessarily prepared fresh, with local ingredients. At Verandah, we strive to offer our guests a relaxed experience—contemporary southern casual fare enjoyed at yesterday’s pace.

Our chef and staff hope to exceed your expectations by making the unexpected feel familiar. Whenever possible, we use locally-sourced ingredients to offer innovative meals that will both comfort and challenge.

The atmosphere is relaxed with a touch of elegance–which means you’ll feel right at home whether it’s your anniversary or just a random Tuesday evening. Bring some friends or neighbors and kick back in our bar with a North Carolina microbrew or a premium cocktail. Set your phone to “do not disturb” and let your drink, meal or date night take as long as it needs to. We’re in no hurry.

Hours

Breakfast 6:30am-10am

Lunch 11am-2:30pm

Dinner 5pm-9pm

Sunday Brunch 11am-2:30pm

Highball Bar 11am-11pm +  Sunday 12pm-9pm

To reserve a table please call: 919.670.5000

MENUS

Breakfast

Poached Eggs & Biscuits

Poached Eggs*, Smoked Bacon, Cheddar Cheese, Hollandaise   8

Caramelized Apple & Toasted Pecan or Blueberry Pancakes

Whipped Butter, Maple Syrup  9

Belgian Waffle

Whipped Maple Butter, Fresh Berries, Powdered Sugar  10

Pimento & Andouille Sausage Omelet GF

Pimento and Cheddar Cheese, Local Andouille Sausage, Hash Browns  10.5

The Verandah Eggs

Two Eggs*, Local Andouille Red Eye Sausage Gravy, Fried Green Tomatoes, Wilted Greens, Fingerling Potatoes  8

Biscuits and Gravy

Buttermilk Biscuits, Sausage Gravy 7.5

Oatmeal GF

Butter, Brown Sugar  4.5

Granola Parfait GF

Housemade Granola, Plain Yogurt, Fresh Seasonal Berries  6.5

Sides

Fruit Bowl GF  1.5

Buttermilk Biscuits  1.5
Wheat or Sourdough Toast  1.5

Hash Browns GF  1.5

Smoked Bacon GF 1.5
Breakfast Sausage GF 1.5

Turkey Sausage GF 1.5

2 Eggs Any Style* GF 1.5

Assorted Cereals with Milk  1.5

Anson Mills Stone-Ground Grits  1.5

Add Cheese +.50

Brunch

Belgian Waffle

Whipped Maple Butter, Fresh Berries, Powdered Sugar  10

Two Eggs Any Style GF

Two Eggs*, Breakfast Sausage Links, Sourdough Toast, Hashbrowns  10.5

Omelet Of The Day

Chef’s Choice of Ingredients, Served With Choice of Grits or Hashbrowns  11

Chicken & Waffles

Brown Sugar Butter, Maple Syrup  11.5

Grilled Romaine Salad GF

Grilled Romaine, Crumbled Goat Cheese, Grilled Red Onion, Cucumber, Smoked Tomato Vinaigrette  9.5

Add Chicken 5  Trout 7.5  Fried Oysters 5  Shrimp 5

Brunch Burger*

Fried Egg*, Smoked Bacon, Brioche Bun  10.5

Shrimp and Grits* GF

Sauteed Shrimp, Stone Ground Grits, Crimini Mushrooms, Smoked Bacon, Sunny Side Up Egg* 14

Blueberry Pancake

Fresh Blueberries, Whipped Butter, Maple Syrup 9

Sides

Fruit Bowl GF  1.5

Buttermilk Biscuits  1.5
Wheat or Sourdough Toast  1.5

Hash Browns GF  1.5

Smoked Bacon GF 1.5
Breakfast Sausage GF 1.5

Turkey Sausage GF 1.5

2 Eggs Any Style* GF 1.5

Assorted Cereals with Milk  1.5

Anson Mills Stone-Ground Grits  1.5

Add Cheese +.50

Lunch

Cream of Celeriac Soup GF

Lemon Creme Fraiche, Micro Greens  7

Grilled Romaine Salad GF

Grilled Romaine, Crumbled Goat Cheese, Grilled Red Onion, Cucumber, Smoked Tomato Vinaigrette 9.5

Add Chicken 5  Trout 7.5  Fried Oysters 5  Shrimp 5

Red Quinoa Salad  GF

Red Quinoa, Arugula, Dried Apricots, Grape Tomatoes, Avocado, Charred Carrot and Ginger Vinaigrette 10

Add Chicken 5  Trout 7.5  Fried Oysters 5  Shrimp 5

Spinach Salad GF

Arugula, Spinach, Candied Pumpkin Seeds, Pickled Grapes, Burnt Honey Apple Cider Vinaigrette 9.5

Add Chicken 5  Trout 7.5  Fried Oysters 5  Shrimp 5

Fried Green Tomato Sandwich

Fried Green Tomato, Pimento Cheese, Arugula, Fried Egg*   9.5

Turkey BLT

Smoked Turkey, House Cured Bacon, Avocado, Lettuce, Herb Aioli, Grilled Sourdough 9.5

Roasted Vegetable Wrap

Seasonal Vegetables, Tomato, Portobello Mushroom, Herbed Aioli, Whole Grain Wrap  9

Highball Burger

8oz. Angus Beef*, Crisp Pancetta, Pickled Fried Green Tomato, Smoked Gouda Pimento Cheese, Brioche Bun  9.75

Pecan Crusted Trout GF

Pecan-Encrusted Pan Seared Trout, Stone Ground Grits, Brown Butter Sauce, Grilled Broccolini 13

Grilled Farmers’ Market Vegetables GF

Anson Mills Grits, Smoked Tomato Jus, Fennel & Sweet Onion Salad  9.5

NC Pulled Pork Sandwich GF

Smoked Pork Shoulder, Cole Slaw, Brioche Bun  10.5

Dinner
Starters

Soup GF

Artichoke and Sundried Tomato, Smoked Chili Oil 7

Burratta GF

Crisp Soppressata, Green Tomato Jam, Mixed Greens Sherry Vinaigrette 9.5

Spinach Salad GF

Arugula, Spinach, Candied Pumkin Seeds, Pickled Grapes, Burnt Honey Apple Cider Vinaigrette 9.5

Add Chicken 5  Trout 7.5  Fried Oysters  Shrimp 5

Southern Fried Quail

Anson Mills Stone Grounf Grits, Blackberry BBQ Sauce  12.5

Charcuterie

Local Cured Meats, Farm Fresh Cheeses, Grilled Crostini, Beer and Blackberry Compote  10.5

Red Quinoa Salad GF

Red Quinoa, Arugula, Dried Apricots, Grape Tomatoes, Avocado, Charred Carrot Ginger Vinaigrette  9.5

Fried Green Tomato Caprese GF

Fried Green Tomatoes, Fresh Mozzarella, Balsamic Syrup, Extra Virgin Olive Oil, Heirloom Tomato Relish  9.5

Cornmeal Fried Oysters GF

Smoked Corn & Hominy Succotash, Crisp Benton’s Country Ham, Poblano Remoulade  12.5

Shrimp and Grits GF

Sautéed Shrimp, Anson Mills Grits, Oven Roasted Tomatoes,

Crimini Mushrooms, Smoked Bacon 12.5

Entrees

Mushroom Bolognese

Mushrooms, Roasted Tomatoes, Fusilli, Pecorino Romano   12.5

Crab Cakes

Pan Seared Crab Cakes, Napa Cabbage, Haricot Vert, Asparagus,Fingerling Potatoes, Red Pepper Remoulade  17.5

Day Boat Scallops

Pan Seared Scallops*, Oven Roasted Tomatoes, Farro, Arugula, Broccolini, Pickled Beet

and Burnt Honey Purèe  28

Ashley Farms Free Range Chicken GF

Asparagus, Charred Grape Tomatoes, Celeriac Whipped Potatoes, Pan Jus  17.5

Pork Osso Bucco GF

Pork Osso Bucco, Great Northern Beans, Hominy, Spinach, Fennel, Goat Cheese, Pork Broth 17.5

Smoked Grilled Ribeye GF

Smoke Grilled Ribeye, Apple Poblano Compote, Confit Fingerling Potatoes  28.5

Meet Our Chefs

Jeff Gompers, Executive Chef

Jeff Gompers has an impressive 20-year track record within the dining and hospitality industries. His extensive accomplishments range from professional, upscale dining, streamlining budget effectiveness, and building successful, motivated teams.

Along with numerous local accreditations and awards, Jeff was invited as a team member to cook at the notable James Beard House in New York City, a prestigious honor extended only to dedicated chefs who have refined their personal kitchen expertise. Jeff’s invaluable knowledge, expert skill, and overall mastery of food heralds an exciting new chapter for Verandah.

Christian is a graduate of the Culinary Institute of America and a native Rhode Islander.  Previously he was the Chef du Cuisine at the Carolina Inn and the Executive Sous Chef at the Gansevoort Park Avenue in New York City. His focus is classic French and Italian Southern Cuisine. This is his second time living in North Carolina, he likes it so much he plans to call it home!

Christian serves as Verandah’s Executive Sous Chef, working alongside friend, colleague and Executive Chef Jeff Gompers. Together they create some of the best Southern-inspired, delicious bites North Carolina has to offer.

 

 

Christian Tordue, Sous Chef

April Pub Crawl

Read More
Share This