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CHEF'S SUGGESTIONS ~ FROM THE PORT
PAN SEARED DIVER SCALLOPS (Maine) with a tasso ham-parmesan crust, over truffled four cheese grits, southern style local collard greens in a pool of "sweet corn chowder" sauce $30
PAN SEARED FRESH WILD CAUGHT GROUPER (Wrightsville Beach, NC) over blue crab meat, English pea, pancetta risotto, butter wilted baby organic spinach and a roma tomato, saffron, basil, melted sweet onion "fondue" sauce $32
"CHICKEN-FRIED" FRESH LOCAL FLOUNDER (Wrightsville Beach) over "dirty" style farro, ale & malt vinegar braised collard greens with an ancho chili remoulade & a green Tabasco - caramelized shallot gravy $25
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