The State Club Restaurant - Raleigh, NC

Slow-roasted local turkey breast, smoked NC ham, hard-boiled eggs, mustard seed, cheddar, applewood-smoked bacon, fresh tomato and romaine lettuce.

Garbanzo beans, black beans, millet, red onions, roma tomatoes, red peppers and avocados dressed in cucumber yogurt dressing and topped with grilled chicken and charred jalapenos and pickled onions.

Grilled heart of romaine, house-made anchovy Caesar dressing, garlic parsley croutons and filo-wrapped feta cheese and parmesan tuile.

Crispy buffalo-battered chicken strips over a bed of crisp romaine, applewood-smoked bacon bits, red onions, shredded carrots and celery. Topped with crumbled blue cheese.

Cucumber, fresh tomato and Arcadian harvest spring lettuce and shaved carrots.

Snow pea salad with sweet and salty, house-made bacon, an Arcadian blend of greens, carrots, grape tomatoes and chick peas and snow peas. Dressed with a lemon vinaigrette.

Soup du jour paired with your choice half sandwich or salad.

Served with marinated artichokes, feta cheese, strawberries, pumpkin seeds, pappardelle peppers and roasted red peppers and sliced olives. Drizzled with a honey poppy seed citronette.

Smoked NC ham, slow-roasted local turkey breast, cheddar cheese, Swiss cheese, Carolina honey mustard, romaine lettuce and tomato and applewood-smoked bacon.

Char-broiled beef with lettuce, tomato, red onion, brioche bun and 2 toppings of your choice: cheese (cheddar, Swiss, brie, goat, gorgonzola, gouda) mushrooms, caramelized onions, peppers, bacon or artichokes.

Slow-roasted prime rib, charred onions and peppers, cheddar cheese, Swiss cheese and horseradish mayonnaise on a hoagie bun.

Slow-roasted local turkey breast, romaine lettuce, tomato, red onions, fresh avocados and cranberry ginger spread in a spinach tortilla.

Diced chicken breast mixed with peas, carrots and garden vegetables. Slow cooked with a bright tumeric curry sauce and topped with garlic naan.

Wild-caught mahi served over coconut soba noodles and julienne NC state agroecology farm vegetables. Topped with a savory mango chutney.

Roasted, herb-marinated chicken breast served on a bed of wild rice pilaf with a shiitake mushroom ragout.

Pan-seared Atlantic salmon over a tossed pasta salad with olives, artichokes, and fresh tomato. Finished with a spinach pesto and crispy prosciutto. These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness and especially if you have certain medical conditions.

Seared yellowfin tuna accompanied with jasmine rice, crab salad, pickled ginger, and avocado edamame salad. These items are cooked to order and maybe served raw or undercooked. Consuming raw or undercooked meats, poultry, shellfish or eggs any increase your risk of food borne illness and especially if you have certain medical conditions.