J Betski's 1916 Bernard Street

Baked oysters stuffed with charred pineapple, Parmesan, and pepper with a lemon-pepper compound butter and topped with Panko bread crumbs.

Fried oysters with an arugula emulsion, hot sauce-cured egg yolk and pickled carrot.

Polish dumplings filled with duck confit and mushrooms, topped with lingonberry vinaigrette.

Polish dumplings filled with mushrooms, Gruyere, Parmesan, and Mozzarella.

Polish dumplings filled with mashed potatoes and rich cheese, topped with creme fraiche and toasted panko bread crumbs.

Polish dumplings filled with spiced roasted pumpkin topped with brown butter, creme fraiche, and toasted pumpkin seeds.

Fresh Kielbasa, Bratwurst, and Smoked Kielbasa with house-made pickles, half a braised cabbage wedge, and mustards. Great to sample and share!

A house made sourdough and pilsner soft pretzel with a side of our own spicy sweet mustard blend.

Roasted beets with orange segments, local goat cheese creme, walnuts, pickled raisins, and greens in balsamic vinaigrette. GF

A crisp wedge of iceberg lettuce topped with bacon, fried shallots, pickled peppers, a seven-minute egg, and house-made pink peppercorn dressing. GF

Fresh spinach with charred apple, butternut squash, blue cheese and pickled NC grapes topped with toasted pecans and an apple-sage vinaigrette.

Smoked Painted Hills Farms brisket in a Cambozola creme over smoked mushroom and kale salad, with pumpkin pierogi, cherry gastrique, and toasted walnut.

Polish spice rubbed cauliflower steak, walnut puree, mint chutney, pickled cranberries, and mushroom uszka.

Filet of house-smoked trout with Brussels sprout salad, crispy potato wedge, pear gremolata, and a whipped lemon-tarragon sauce.

Seared, smoked Magret duck breast served warm, with duck confit and smoked sausage pierogi over lentils tossed with red wine braised dried cranberries, sautéed apple and pickled raisins, all marinated in cardamom-clove-allspice-turmeric vinaigrette; finished with chestnut sauce.

Seared diver scallops with a hazelnut-apple-cider butter sauce, smoked pork braised collards and a mushroom uszka.

Panko-crusted and fried pork cutlet served with spaetzle, braised sauerkraut, and a sherry-mushroom sauce.

Fresh NC shrimp burger patty fried with panko and red pepper. Served on a brioche bun with cajun tartar sauce, arugula and pickles. Comes with a small serving of hot, Austrian potato salad.

Apple and ginger brined heirloom pork tenderloin with pickled acorn squash, an onion, egg and caraway pie, toasted pumpkin seeds and mustard creme.

Smoked hanger steak with creamed spinach, spaetzle, stroganoff and pickled mushroom.

Plain cheeseburger with swiss cheese. No cheese substitutions.

Plain hamburger.

Fermented cabbage braised with bacon and sausage. GF

Balsamic glazed and charred wedge of cabbage.

Unfilled German dumplings sauteed with Gruyere and Creme Fraiche, topped with caramelized onions.

Fresh English cucumbers in a creamy Dill and Tarragon dressing.

Massaged kale, quinoa, and smoked mushrooms in a whole grain mustard and lemon vinaigrette.

Thin layers of potato layered with beef tallow and butter and fried to crispy perfection, served with truffle aioli. GF

Bacon-braised potato salad with whole-grain mustard and cornichons. GF

Unfilled German dumplings sauteed in clarified butter.

Rich chocolate and hazelnut chocolate torte served with warm caramel sauce, crispy bacon bits, and sea salt. GF

Gingerbread cake with altbier sabayon sauce.