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On the Nines Bistro & Cocktails

205 Golf Course Drive

Mooresville, NC 28115


On the Nines presents Southern hospitality in the refined setting of a French bistro, with the personal touch and vision of Executive Chef Steve Jordan. By the end of your first visit, you'll know why On the Nines is quickly becoming the go-to restaurant in our region. A purveyor of fresh, local ingredients, Chef Steve's menu cultivates pure ingredients that are indigenous to his home state. From house-made bread, pasta and stocks to the all-natural pork raised at Heritage Farm in Goldsboro, produce delivered from The Farm at Dover daily, and seafood from the shores of the East Coast, Chef Steve's cuisine personifies Southern hospitality.

$35 per person (does not include tax or gratuity)

For Sharing (choice of one)

Steak Tips Au Poivre - pepper-crusted Angus beef tips served with Boursin mashed potatoes

Shrimp Provencal - jumbo shrimp cooked in garlic, capers and parsley, served with grilled baguette

Southern Eggrolls - slow-smoked chicken, curried collard greens and oven-cured tomatoes. served with peach chutney and Asian mustard

Cornmeal Fried Oysters - served with a Rockefeller dip

Soup or Salad (choice of one)

Sin Salad - grilled and chilled asparagus, house-smoked bacon & frisee tossed in a lemon vinaigrette topped with a soft poached egg and Bearnaise

Baby Beet and Arugula - raspberry pickled beets, pistachio-crusted goat cheese, golden raisins and baby arugula tossed in a white balsamic vinaigrette

French Onion - sweet caramelized Vidalia onions deglazed with brandy and braised in a rich veal broth, topped with a sourdough crouton and Gruyere and baked until golden brown

Bacon, Shrimp and Corn Chowder - slow-roasted corn and house-smoked bacon in a velvety lobster broth enriched with fresh cream, garnished crispy bacon and green onions

Chef's Favorites (choice of one)

Steak Diane - pan-seared medallions served in a rich Cognac pan sauce with Boursin mashed potatoes

Peach Tea Brined Pork Chop - Heritage Farms pork brined for 24 hours. served with an apple-currant chutney, black truffle demi-glace, sweet potato gratin and haricot vert

Pecan Smoked Salmon - with pink peppercorn Bearnaise and grilled asparagus

Slow Smoked ½ Chicken - finished on the grill and served with a white BBQ sauce, curried collard greens and our smoky mac & cheese

Poulet du Sud  - "fried chicken," smokey mac & cheese, curried collard greens and tasso gravy

Dessert (choice of one)

Grand Marnier Creme Brulee

Apple Tarte Tatin