First Course & Small Plates

Passion’s Soup of the Day – Chef Barners’ She-Crab with a hint of sherry wine.  9

Classico Salade Caprese -  Housemade fresh mozzerella cheese, vine ripe tomato,
fresh basil tower and balsamic reduction.  8

BLT Salad – Mixed baby field greens, Applewood smoked bacon, tomatoes, French
bread crouton with buttermilk and apple cider vinaigrette. 9

Caesar Salad – Our version of the classic dressing, romaine hearts and asiago
cheese crisp.  7

Passion’s Salad – Frisee and Belgium endive, red and yellow plum tomatoes, fresh plums, radish, cucumber, sunflower crusted goat cheese and pickled carrots in a champagne

vinaigrette.  8

Shrimp & Grits – Carolina shrimp in proscuitto ham served over cheddar cheese grits
and the Chef’s bourbon BBQ sauce. 9

Salt and Pepper Calamari – tender calamari dusted in our special seasoned flour and
flash fried. Served with roasted garlic remoulade and Diablo sauce.  8

Chef’s Truffle Mac and Cheese -  Aged Vermont white cheddar and pasta shells
with white truffle oil. 8

Shrimp Martini - 5 jumbo North Carolina shrimp, chilled and served with classic
cocktail sauce and a hint of blue curacao martini. 10

“Not Your Grandmas” Spaghetti and Meatballs - Blackened sea scallops with oven roasted spaghetti squash and Fra Diablo. 9

The Main Course back to top

Blackened Ahi Tuna – Crusted to perfection and served with fresh seared asparagus,
garlic mashed potatoes and Cajun crawfish crème fraiche  21

Pan Seared Crab Cakes – Jumbo lump crabmeat with 5 percent filler served with
toasted corn and fresh pea moque choux and roasted garlic remoulade 28

Lobster and Black Truffle Fettucine – fresh Maine lobster sauteed with shallot, garlic,
and black truffle, finished with a light marscapone sauce over fettucine pasta* 29

Caramelized Leek Encrusted Salmon – with marinated grilled portobello mushroom, sauteed spinach, chive mashed potato and a 25 year old balsamic vinegar reduction* 18

Shrimp and Scallop Penne – sauteed Carolina shrimp and jumbo sea scallops with
shallots and sun dried tomatoes, finished in a garlic-basil white wine butter sauce
and tossed with penne pasta.  25

Herb Crusted Colorado Rack of Lamb – with a five pepper glaze, roasted saffron potatoes, red wine demi-glace and brasied cippolini onions.  36

“Ashley Farms” Free Range Chicken – a half chicken, deboned and cooked under brick

with Chef’s mac and cheese, seasonal vegetables and finished in a chicken jus* 18

“Maytag” Blue Cheese Crusted “Harris Ranch” Filet Mignon – on a cheddar potato gratin cake with sauteed spinach and a rosemary demi-glace* 32

Grilled “Harris Ranch” New York Strip – 12oz natural raised beef with warm horseradish potato salad, fresh seared asparagus, port wine demi-glace and frazzled leeks.  29

“Maple Leaf” Duck Two Ways – crispy skin breast, confit leg and thigh accompanied by

wasabi mashed potatoes, sweet peas and a ginger plum sauce.  26

Passion’s Finale back to top

Mascarpone Cheesecake - individual cheesecake with a cornmeal crust, and Port Wine reduction 9

Seasonal Fruit - An inspired and imaginative creation with local, fresh fruit of the season 8

Tri-Brule - a trio of Crème Brulees, flavors vary from day to day 8

Midnight Truffle Cake - Chocolate sponge cake with a light chocolate mousse and served with truffles and rasberry sauce. 9

House made Ice Cream and Sorbets 6

Tableside Specialty Cocktails – Honey Bear Latte or Banana Split