Chris Boucher is originally from Vermont but has called the Raleigh area home since 2021. Chris has over 16 years of experience in Hospitality with 10 years experience in a management role. In his free time, Chris is all about fitness and adventure. He is an avid rock climber, cyclist and runner. He loves to come home to his 3 dogs at the end of a long day. 

Kathryn Turley is a seasoned hospitality professional with over 13 years of international experience. After graduating from university, Kathryn moved overseas to Australia. Her journey took her from teaching scuba diving to diving into the world of wine, where she has built a career.

As a WSET Level 3 certified sommelier, Kathryn has spent the last 7 years honing her expertise in wine. She has taught wine education at the university level, as well as for WSET in Grand Cayman. Kathryn is passionate about sharing her knowledge and love for wine with others, while continuously expanding her own understanding of wine and spirits.

Now back in the U.S. after over a decade abroad, she is excited to bring creativity, and passion for the wine industry to Foxcroft.

Stephanie relocated to the Raleigh area in 2023 after a career as a chef in Florida for 25 years. Stephanie brought her talent and energy to Landry's Restaurants for 18 years, and Hyde Park Steakhouse for 3 years. She also has experience in catering and as a private chef. 

While working at Landry's, she became a recipe development Chef, and had the opportunity to participate in their annual Iron Chef competitions for 4 years. She was also part of the Chart Hose Tampa opening and worked on yachts for Chart House during Daytona race week.

Stephanie loves living in North Carolina, and tries to spend her free time exploring the state and spoiling her family's dogs as well!

Alexander Forbes, (also known as AJ) is the Service Manager at Foxcroft Wine Co. in North Hills. He has a passion for Hospitality that is focused around guest experience. He has been in the hospitality industry since 2011 and held several customer service-related positions prior. AJ has a diverse background working in restaurants, hotels, conference centers, and country clubs. In his free time, AJ enjoys the outdoors including hiking and camping. 

SMALL PLATES

CHEESE & CHARCUTERIE  small 17, large 28
selection of artisanal meats & cheeses, mustard, pickles, peppadew jam, cornichons & caperberries, lavash
add honeycomb +3

Garlic Ciabatta | 2
charred and seasoned with garlic oil & salt

Mixed Nuts # | 8
garlic & paprika rub

Marinated Olives | 8
picholine, castelvetrano, kalamata, citrus, herbs

House-Made Ricotta | 16
lemon zest, olive oil, herbs, fresh cracked pepper, crostini

Burrata | 17
marinated roasted peppers, capers, toasted ciabatta

Truffle Fries | 12
truffle aioli, parmesan, oregano

Roasted Brussels Sprouts # | 14
chili soy glaze, roasted butternut, red onions, cashew

Shrimp Cocktail | 19
old bay poached shrimp, smoked cocktail sauce, lemon

Lamb Sliders * | 16
harissa, cucumber, herbed goat cheese 

SALADS

Winter Salad # | 12
mixed winter greens, spinach, goat cheese, pears, candied hazelnuts, & grainy mustard vinaigrette

Caesar Salad | 12
little gem lettuce, house-made caesar dressing, parmesan breadcrumbs

Add Protein chicken +7, shrimp +10, salmon* +12, or steak* +14

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* These items may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

# These items may contain nuts. Please notify the staff if you have any food allergies or dietary restrictions prior to ordering

FLATBREADS

Four Cheese Flatbread | 16
herbed three cheese mix, parmesan, arugula, pickled onions - add mushrooms or salami + 4

Pear & Serrano Ham Flatbread | 18
rosemary honey, mozzarella

Chef's Flatbread | 18
Ask your server for today’s selection

HOUSE-MADE PASTAS

Rigatoni | 25 
house-made pork sausage, tomato cream, tarragon, breadcrumbs 

Mushroom Conchigliette | 21 
roasted mushrooms, caramelized onions, parmesan cream, fried garlic 

Mussels Bucatini | 23 
white wine mussels, coal-roasted red peppers, lemon juice 

MAIN PLATES 

House-Ground Burger* | 18
ground certified angus beef, greens, tomato, grilled onion, truffle aioli, choice of blue cheese or cheddar

Garlic Shrimp | 29 
smoked paprika, olive oil, fresh oregano, grilled bread

Roasted Salmon *# | 27
seasonal squash, pearl barley, cashew lemon sauce

Grilled Organic Half Chicken | 32 
smashed fingerlings, asparagus, dill, citrus yogurt

Steak Frites * | 39
new york strip, house-cut fries, garlic herb butter

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* These items may be undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

# These items may contain nuts. Please notify the staff if you have any food allergies or dietary restrictions prior to ordering

DESSERTS

Signature Donuts | 10
Salted Caramel and Chocolate Sauces

House-Made Seasonal Dessert | 10
Ask your server for today’s selection

SPECIALS

Ask your server about our specials!