ENTREES

THE FINEST INGREDIENTS FROM LOCAL FARMS AND FISHERIES.

 

From The Sea

 

                                                                                                                               BLACKENED NC MAHI MAHI                                                                                                                                          with cheesy grits, ham-hock braised collards, green Tabasco gravy & and ancho chili remoulade  $28

                                                                                                                     WOOD GRILLED NC “DAY BOAT” BLACK GROUPER                                                                                                                                                                                        over blue crabmeat – sweet pea – asiago  risotto, buttered lemon-pepper haricot verts                                                                                          and a tomato-sherry-basil-melted onion “fondue” sauce  $38

                                                                                                    FLASH FRIED FRESH LOCAL NC  SOFT SHELL CRABS                                                                                                      with cheesy grits, ham-hock braised collards, green Tabasco gravy & and ancho chili remoulade  $34

                                                                                                                          *WOOD GRILLED SCOTTISH SALMON                                                                                                                                  wild caught gulf shrimp-andouille sausage succotash, wilted greens and a pimiento cheese-tarragon butter  $30

                                                                                                            *PAN SEARED JUMBO TRUE MAINE DIVER SCALLOPS                                                                                                                                                        with old bay spiced grilled baby organic gem potatoes, buttered spinach, sherry-corn-gulf shrimp chowder                                                                 & a sweet corn chow chow $36

                                                                                                             BENNE CRUSTED FRESH YELLOW -FIN TUNA  RARE                                                                                                                                                                                 over wasabi whipped potatoes, grilled baby bok choy, edamame-stir fried vegetables                                                                                           and a ponzu-yuzu-organice maitake-brown beech mushroom vinaigrette  $34

 

– AS WITH THE SEA, OUR SELECTION IS FLUID AND SUBJECT TO LAST MINUTE CHANGES –

 

 

FROM THE LAND

                                        WOOD GRILLED DUCK BREAST (Piedmont, NC) – with grilled duck sausage, coconut-peanut fried jasmine rice, grilled baby bok choy,                                                    sweet- n – sour cabbage and a spicy orange-mirin glaze $28

WOOD GRILLED FREE RANGE SIKA VENISON TENDERLOIN with smoked venison sausage, NC spiced smashed sweet potatoes, duck fat charred savoy cabbage, candied pecans and a port wine – dijon sauce $44

* 7 – SPICE RUBBED HEIRLOOM BERKSHIRE PORK RIB CHOP (12 OZ) with roasted NC sweet potato-pork BBQ “hash”, sweet – n – sour cabbage, grilled local okra                                         and a local peach-red pepper-star anise jelly gastrique  $26

WOOD GRILLED HALF OF DE-BONED ORGANIC CHICKEN – (Piedmont, NC – free range) with pepper jack – scallion whipped potatoes, basil butter skillet seared                  sweet corn & our famous “East meets West” BBQ Sauce  $26

PLG’S VEGETABLE PLATE roasted, grilled and sautéed seasonal vegetables, grits, mashed NC sweet potatoes, hoppin’ john & mashed potatoes  $24

FROM THE WOOD BURNING GRILLE

 

                                                                                                 AGED ANGUS “BARREL CUT” BEEF TENDERLOIN   8 OZ                                                                                                                                                                                        with twice baked potato, sauteed haricot verts & organice brown beech mushrooms                                                                                  and our famous blue cheese- roasted garlic-balsamic glaze  $44

 

                                                                                                     AGED ANGUS CENTER CUT NY STRIP STEAK 12 OZ                                                                                                                       caraway-vidalia onion-duck fat skillet seared potatoes, pernod “creamed” kale & horseradish cream – $44

 

                                                                 LOCAL “Brasstown Beef” GRASS FED HEIRLOOM BEEF RIBEYE STEAK  (Ridgefield Farm, NC) 16 OZ                                                                                    with rosemary fries, malt vinegar/duck fat aioli, sauteed bacony brussels sprouts & a brandy peppercorn sauce  – $44

 

                                                                                       * WOOD GRILLED Garlic-Herb Marinated  LAMB “NY STRIP” LOIN                                                                                                             with goat cheese whipped potatoes, broccolini and a roasted pepper-marsala-rosemary demi   $38

 

 

 

 

 

OTHER BUSINESS AND BRAGGING POINTS…

WE ARE FOLLOWING ALL CDC GUIDELINES (AND MORE!) IN ORDER TO PROVIDE THE SAFEST AND MOST SANITARY DINING EXPERIENCE FOR YOU AS WELL AS OUR STAFF.  WE ASK YOU TO JOIN US IN WEARING MASKS WHILE INSIDE, EXCEPT OF COURSE WHEN YOU ARE AT THE TABLE.  THANK YOU IN ADVANCE FOR YOUR UNDERSTANDING AND COOPERATION SO WE CAN CONTINUE TO SERVE WILMINGTON’S FINEST!!  

WE USE ONLY MEATS AND SEAFOOD FROM HUMANELY OPERATED AND SUSTAINABLE US FARMS, RANCHES AND FISHERIES.
WE SUPPORT LOCAL FARMERS AND FARMERS MARKETS WHENEVER POSSIBLE

CONSUMER ADVISORY: EATING RAW SHELLFISH, FISH, BEEF, POULTRY OR PORK MAY CAUSE SEVERE ILLNESS – NC DEPT OF HEALTH.
WE USE PEANUT OIL IN OUR FRYER AND ONIONS, GARLIC, EGGS, TREE NUTS, PEANUTS, SOY AND WHEAT IN OUR KITCHEN. PLEASE REFRAIN FROM SMOKING (ELECTRONIC OR OTHERWISE) BOTH INSIDE AND ON THE PATIO NEAR DINERS OR CHILDREN

WE WORK HARD AT WHAT WE DO AND WE’RE PROUD TO HAVE EARNED LOTS OF COOL “BEST OF” AWARDS (LOOK AROUND, THEY’RE ALL ON THE WALLS) NEVERTHELESS, WE PROMISE TO NEVER LET IT GO TO OUR HEADS… IF THERE IS SOMETHING WE COULD BE DOING TO MAKE IT BETTER FOR YOU – LET US KNOW.

UNLESS REQUESTED OTHERWISE, AN 18% GRATUITY IS AUTOMATICALLY CHARGED FOR GROUPS OF 5 OR MORE AND WHEN REDEEMING GIFT CERTIFICATES.

THERE IS A $8 PLATE CHARGE TO SPLIT AN ENTRÉE (WHICH INCLUDES EXTRA SIDES) BUT THERE IS NO CHARGE TO SHARE
$25 corkage fee for wine brought in – limit one bottle per visit  PLEASE SEE WINE LIST FOR COMPLETE CORKAGE POLICY AND PRICING.

EXECUTIVE PRODUCERS: CHEF/PROPRIETOR – SHAWN WELLERSDICK  GM/PROPRIETOR – ANNE STEKETEE

LOCATION: PORT LAND GRILLE   1908 EASTWOOD ROAD SUITE 111  WILMINGTON, NC 28403
Reservations – 910-256-6056  YOU CAN FIND US ON OPENTABLE, FACEBOOK, INSTAGRAM, TWITTER AND ON THE WEB AT WWW.PORTLANDGRILLE.COM

Fine-Dining Awaits.

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