ENTREES

THE FINEST INGREDIENTS FROM LOCAL FARMS AND FISHERIES.

 From The Sea

LOCAL  TRIGGERFISH ~ Chef’s Favorite ~ (Morehead City, NC) $36
CAPE COD MONKFISH “poor man’s lobster” (Massachusetts) $34
TRIPLETAIL (Georgia/Florida) one of the best tasting fishes from the ocean! $36
Wood Grilled SCOTTISH SALMON ~ $30
Wild Caught Gulf RED GROUPER ~ Customer’s Favorite ~ (Florida) ~ $40
Blackened or Wood Grilled Fresh Gulf MAHI-MAHI ~ $30
Blackened or Wood Grilled CARRIBEAN SNAPPER ~ $34

 

CHOOSE YOUR FAVORITE PREPARATION FROM THE FOLLOWING ~

~  farro “salad” with rocket greens, artichoke hearts, marinated mushrooms, hearts of palm,
roasted red peppers, cured olives, feta, roasted pinenuts and a sundried tomato vinaigrette

~ with cheesy grits, ham-hock braised collards & an ancho chili remoulade

~ over blue crabmeat – sweet pea – asiago  risotto, buttered lemon – pepper spinach
and a tomato – sherry – basil – melted onion “fondue” sauce

~ over Louisiana crawfish tail – andouille sausage – uncured bacon – succotash, wilted greens and a pimiento cheese butter

~ old bay spiced grilled fingerling potatoes, corn-pork belly chowder, butter lemon-pepper spinach & a silver queen corn chow-chow                                                                                                                                                                                               

– 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 smoked wild boar sausage, coconut-cashew nut sticky rice, roasted baby bok choy,
sweet -n- sour red cabbage & a spicy orange-lemongrass glaze
$30

 * 7 – SPICE RUBBED HEIRLOOM BERKSHIRE PORK RIB CHOP (12 oz)
 roasted NC sweet potato-pork BBQ hash, sweet & sour cabbage, grilled okra
 and a bourbon/spiced “stewed” fuji apples
$30

 WOOD GRILLED HALF OF DE-BONED ORGANIC CHICKEN – (Piedmont, NC – free range)
with pepper jack – scallion whipped potatoes, basil butter skillet seared sweet corn 
 and our famous “East meets West” BBQ Sauce
$28

FROM THE WOOD BURNING GRILLE

 AGED ANGUS “BARREL CUT” BEEF TENDERLOIN    9 oz ~ $49

USDA PRIME GRADE BLACK ANGUS BEEF RIBEYE STEAK  16 oz ~ $46

TRUE ARTISAN DRY AGED (35 DAY) KANSAS CITY STRIP STEAK 18 oz ~  $62

AGED BLACK ANGUS “COWBOY” BONE-IN RIBEYE STEAK 22 oz  ~ $54

AGED ANGUS Center Cut BEEF NY STRIP STEAK 10 oz ~ $32

DOMESTIC LAMB T-BONE CHOPS (Colorado)  ~ $42             

*VENISON TENDERLOIN “Red Deer” with smoked bison sausage 8 oz ~ $48

Durham Ranch Grass Fed-BISON RIB-EYE STEAK (Wright, Wyoming) 12 oz ~ $38

Choose your favorite preparation from the following ~

~ mashed potatoes, sauteed brussels sprouts with bacon and a green peppercorn – dijon – brandy sauce

~ twiced baked potato, sauteed haricot verts & organic beech mushrooms and our famous blue cheese balsamic glaze

~ roasted / smashed boursin cheese studded Johnston County sweet potatoes – roasted broccolini & sauce Robert

~ Dijon-chive whipped potatoes, drunkin mushrooms & horseradish crème 

~ warm German gem potato salad, smoked blue cheese coleslaw/ porcini mushroom ‘Stroganoff” sauce

~ “steak & fries’ rosemary fries/duck fat-malt vinegar aioli, garlicky spinach & our famous P-1 Steak Sauce

                                                                          

                                        

OTHER BUSINESS AND BRAGGING POINTS…

WE ARE FOLLOWING ALL CURRENT CDC GUIDELINES (AND MORE!) IN ORDER TO PROVIDE THE SAFEST DINING EXPERIENCE FOR YOU AS WELL AS OUR STAFF.
WE DO OFFER OUTDOOR DINING  (WEATHER PERMITTING) AND WE EMPLOY UV FILTERS IN OUR HVAC SYSTEM. WE REQUIRE MASKS INDOORS.

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: *DESIGNATES THESE ITEMS CAN BE COOKED TO ORDEREATING 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!

 *** AT THIS TIME WE ARE NOT PERMITTING GUESTS TO BRING IN ANY OUTSIDE FOOD OR BEVERAGES (CAKE / WINE) ~ THANK YOU IN ADVANCE FOR YOUR UNDERSTANDING AND COOPERATION ***

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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