ENTREES

THE FINEST INGREDIENTS FROM LOCAL FARMS AND FISHERIES.

From The Port

YELLOW FIN TUNA COOKED RARE (FL) $32

JUMBO TRUE DIVER U-10 SCALLOPS (MA) $36

SCOTTISH SALMON  $28

MAHI MAHI (MA) $28

LONG LINE WILD CAUGHT SWORDFISH $30

BARRAMUNDI “PACIFIC SEABASS” $30

WILD CAUGHT TRIGGERFISH (NC) $30

WILD CAUGHT SHEEPSHEAD (NC) $28

WILD CAUGHT BLACK GROUPER (NC/ SC) $38

 

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

choose one of the following preparations:

– lobster ravioli in a tomato “vodka” sauce with roasted zucchini, caramelized leeks, fennel bulb & a pistachio pesto

– blue crab meat, Asiago & English pea, risotto with buttered spinach and a San Marzano tomato, basil, melted sweet onion “fondue sauce”

– old bay spiced, grilled baby potatoes, wilted spinach, sherry-leek-pancetta corn “chowder”and sweet summer corn chow chow

– four cheese truffle spiked local stone ground grits, ale braised collards and an ancho chili remoulade

-succotash with uncured bacon & wild caught pink gulf shrimp, pimiento cheese butter

– “pound cake” mashed potatoes, roasted seasonal vegetables and heirloom tomato-olive compote

FROM THE LAND

“SUGAR & SPICE” BREAST OF LOCAL DUCK (Piedmont, NC) – with purple heirloom rice, grilled smoked duck sausage, grilled baby bok choy, cherry-wild flower honey-anise-lemon grass glaze $28

HEIRLOOM BERKSHIRE PORK CHOP (Minnesota) with roasted butternut squash-pork BBQ “hash”,  grilled local okra, balsamic braised cabbage and a local peach-red pepper-star anise jelly gastrique  $26

ANTELOPE TENDERLOIN  (Broken Arrow Ranch, TX) grilled smoked wild boar sausage, duck fat charred local cabbage, roasted parsnips, roasted-smashed local sweet potatoes, candied almonds, spiced cranberries and an orange blossom honey-port wine-three mustard Demi glacé  $48 (seasonal)

WOOD GRILLED LOCAL CHICKEN – free range, with “pound cake” mashed red skin 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 with polenta, sweet NC mashed potatoes, black rice & mashed Yukons  $24

FROM THE WOOD BURNING GRILLE

AGED ANGUS “BARREL CUT” BEEF TENDERLOIN   6 OZ  cut –  $35 / 10 OZ cut  $45

OUR SIGNATURE AGED ANGUS “BONE-IN” FILET 16 OZ –  $62

AGED ANGUS BEEF “CENTER CUT” NY STRIP         14 OZ –  $38

LAMB TENDERLOIN –  $38

“COWBOY” VEAL RIB CHOP 16 OZ – $42

AGED ANGUS “COWBOY” BONE-IN RIBEYE STEAK 22 OZ – $46

LOCAL “Brasstown Beef” GRASS FED HEIRLOOM BEEF RIBEYE STEAK  (Ridgefield Farm, NC) 14 OZ  – $42

TRUE ARTISAN 40-DAY DRY-AGED ANGUS BEEF BONE-IN “KANSAS CITY” STRIP STEAK   18 OZ –  $58

 

choose from one of the following sides:

– duck fat skillet fried potatoes, “drunken” mushrooms and a brandy peppercorn sauce

– german style potato salad, roasted broccolini & a horseradish crème fraiche

– dijon whipped Yukon gold potatoes, sauteed bacony brussel sprouts and a mushroom – Rain Water Madeira sauce

– twice baked potato, sautéed baby green beans and our famous blue cheese-roasted garlic-balsamic glaze

– rainbow gem potatoes “Lyonnaise” style, roasted cauliflower and a parmesan-peppercorn butter

– creamed collard greens & country ham, “steak house” cut beer battered onion rings and sauce Robért

OTHER BUSINESS AND BRAGGING POINTS…

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 $6 PLATE CHARGE TO SPLIT AN ENTRÉE (WHICH INCLUDES EXTRA SIDES) BUT THERE IS NO CHARGE TO SHARE
SEE WINE LIST FOR 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.

Make A Reservation