Hand-cut calamari lightly breaded and flash fried. Served with a sweet Asian dipping sauce and Sriracha aioli.
An Island favorite! Lump blue crab, cream and a blend of cheeses baked until golden and served with garlic toast points.
Black P.E.I. mussels sautéed in a white wine sauce with fresh garlic, pancetta and butter. Served with grilled garlic toast for dipping.
A 4 oz. crab cake served over a bed of arugula salad with candied pecans, Blue cheese and an apple cider vinaigrette.
A delicate fish spread made with house smoked Wahoo. Served with crackers, lemon wedges and Tabasco.
Jumbo sea scallops wrapped in applewood smoked bacon with citrus-chive beurre blanc.
A creamy cheese spread featuring local, artisan cheeses from The Goat Lady Dairy blended with toasted pecans and bits of dried fig. Served with seasonal house-made fruit preserves and an assortment of crackers.
Two egg rolls filled with a savory blend of blackened chicken, pork belly, and sautéed collard greens along with aromatic vegetables and spices. Served with peach-pepper jelly.
Sweet Roma tomatoes marinated in olive oil, garlic and fresh basil. Served atop toasted slices of rustic Italian bread. Garnished with shredded Parmesan and drizzled with balsamic glaze.
Our signature recipe featuring jumbo lump crab meat, cream and sherry.
One-half pound of deveined and steamed shrimp in the shell with Old Bay. Served with cocktail sauce and lemon.
Your choice of chicken, shaved ribeye or shrimp grilled with peppers, onions, jalapenos and a blend of cheeses. Served with fresh salsa and sour cream.
Fresh grilled corn brushed with chipotle-lime aioli and rolled in Cotija cheese.
Edamame steamed in the shell and tossed in a sweet and spicy soy glaze.
Mahi Mahi lightly blackened and topped with a fresh mango salsa. Served with caramelized plantains and 'gallo pinto' (black beans & rice).
Featuring sautéed shrimp in a rich cream sauce flavored with applewood smoked bacon, tasso ham, aromatic vegetables and fresh herbs. Served over creamy grits.
Our “Saku” block Ahi (the most prized cut) is encrusted in white and black sesame seeds, lightly seared and thinly sliced. Served with a soy-ginger sauce, wasabi, sushi rice and seaweed salad.
Fresh flounder filled with lump blue crab meat and topped with a lobster cream sauce. Served with rice pilaf and and French green beans.
Fresh grouper with an Andouille crust served atop cheddar grit cakes with an heirloom tomato Creole sauce.
Wild-caught Sockeye has a firmer texture, brighter color and more distinctive taste than other Salmon species. To preserve its prized flavor, we prepare it simply with a light rub of brown sugar, cracked pepper and a hint of infused Alderwood smoke. Served on a bed of sautéed spinach atop crème fraîche whipped potatoes.
Mahi Mahi, jumbo shrimp and large sea scallops basted with herb compound butter and grilled. Served with French fries, coleslaw and hushpuppies.
Your choice of three: fresh flounder, shrimp, oysters, or sea scallops. Fried to perfection and served with French fries, coleslaw and hushpuppies.
Shrimp deveined and steamed in the shell along with Andouille sausage links, red "new" potatoes and fresh corn. Seasoned with Old Bay and served with cocktail sauce, lemon wedges and melted butter.
1 1/2 pounds of large snow crab legs steamed with Old Bay seasoning. Served with fresh corn-on-the-cob, new potatoes and drawn butter.
A flavorful preparation of shrimp, blackened chicken, and Andouille sausage cooked with long grain rice, vegetables, fresh herbs and Cajun seasonings.
A hand-cut, 12 oz. New York Strip grilled to order and topped with shallot-herb compound butter. Served with a twice baked potato and grilled asparagus.
A hand-cut, 12 oz. Ribeye grilled to order and topped with shallot-herb compound butter. Served with a twice baked potato and grilled asparagus.
Featuring two of our favorite local, N.C. ingredients: Heritage Farms, Cheshire Pork and Carolina Coast Spiced Rum. This chop is certain to become a new favorite. Served with a tamarind reduction and roasted plantains.
Our Herbs de Provence and citrus brined chicken is juicy, full of flavor and has a delightful crispy skin. Served with pan jus, whipped potatoes and and French green beans.
Our short ribs are slow-cooked with aromatic vegetables and braised with red wine. Served with whipped potatoes and roasted carrots.
Sautéed in a spicy marinara sauce and served over linguine.
Penne with your choice of chicken or shrimp sautéed with shallots, white wine, cream, roasted red peppers and fresh spinach.
Blackened chicken breast sautéed with a creole spiced cream sauce. Served over bowtie pasta.
Penne sautéed in a pan sauce of crushed tomatoes, cream, pancetta, fresh herbs and a touch of vodka.
Chicken or shrimp sautéed in a classic Alfredo sauce of Parmesan cheese and heavy cream over fettuccine.
Iceberg wedge covered with blue cheese dressing, bacon, grape tomato halves, blue cheese crumbles and a light drizzle of balsamic glaze.
Our romaine & spring mix topped with dried cranberries, red onion, cucumbers, mandarin oranges, blue cheese and toasted pecans. Served with house-made raspberry vinaigrette.
Chopped romaine tossed in our house-made Caesar dressing. Garnished with parmesan cheese and toasted garlic croutons.
Baby spinach, sliced strawberries, slivered almonds and feta cheese crumbles. Tossed with sweet berry vinaigrette.
Lump Crab Cake - $9
Fried Oysters - $8
Grilled or Fried Shrimp - $7
Grilled or Fried Sea Scallops - $10
Grilled or Blackened Fresh Catch - $8
Grilled or Blackened Salmon - $8
Grilled or Blackened Chicken Breast - $5
Hand-breaded and fried until golden. Served atop whipped potatoes with country ham gravy and baby green beans.
Your choice of cornmeal-fried catfish or blackened catfish. Served atop cider-braised collards and creamy cheese grits.
A blend of Certified Angus ground beef, spicy pork sausage, celery, onion, green peppers, fresh herbs and spices. Baked with a brown-sugar tomato glaze and served over whipped potatoes with baby green beans.
Two bean cakes sautéed and topped with fresh corn relish and chopped tomato. Served with sour cream and fresh salsa.
Sliced eggplant lightly breaded, fried and layered with marinara, Mozzarella and Parmesan cheeses. Served with angel hair pasta.
Fresh spinach and cheese quesadilla with 'Gallo Pinto' (black beans and rice) and pan-roasted plantains. Served with fresh salsa and sour cream on the side.
A suggested 18% gratuity will be added for parties of 8 or more.