ENTREES
THE FINEST INGREDIENTS FROM LOCAL FARMS AND FISHERIES.From The Sea
Wild Caught ATLANTIC HALIBUT $39
CAPE COD MONKFISH “Poor Man’s Lobster” $34
Pan Seared Wild Caught CORVINA ~ $34
Wood Grilled SCOTTISH SALMON ~ $30
Wood Grilled WILD STRIPED BASS ~ $38
~ OUR FISH LIST CHANGES SLIGHTLY NIGHTLY ~
~ CHOOSE YOUR FAVORITE PREPARATION FROM THE FOLLOWING ~
~ over blue crabmeat – sweet pea – asiago risotto, buttered lemon – pepper spinach
and a tomato – sherry – basil – melted onion “fondue” sauce
~ andouille sausage & crawfish succotash with sauteed spinach & a fried pimiento cheese grit cake
~ old bay spiced grilled fingerling potatoes, corn chowder with country ham, lemon-pepper spinach & a sweet 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, broccolini,
braised red cabbage & a spicy mandarin orange gastrique
$36
* 7 – SPICE RUBBED HEIRLOOM BERKSHIRE PORK RIB CHOP (12 oz)
roasted spring vegetables, NC fingerling sweet potatoes, topped with a chipotle blueberry reduction
$32
WOOD GRILLED HALF OF DE-BONED ORGANIC CHICKEN – (Piedmont, NC – free range)
potato-corn cake, roasted asparagus and a parmesan cream fondue
$28
FROM THE WOOD BURNING GRILLE
AGED ANGUS “BARREL CUT” BEEF TENDERLOIN 9 oz ~ $52
USDA PRIME GRADE BLACK ANGUS BEEF RIBEYE STEAK 16 oz ~ $56
TRUE ARTISAN DRY AGED (35 DAY) KANSAS CITY STRIP STEAK 18 oz ~ $68
AGED BLACK ANGUS “COWBOY” BONE-IN RIBEYE STEAK 22 oz ~ $62
AGED ANGUS Center Cut BEEF NY STRIP STEAK 16 oz ~ $56
AGED ANGUS BEEF T-BONE STEAK 22 oz ~ $48
Choose your favorite preparation from the following ~
~ garlic mashed fingerling potatoes & grilled asparagus topped with lobster butter
~ twiced baked potato, sautèed haricot verts & organic brown beech mushrooms
and our famous blue cheese – roasted garlic – balsamic glaze
~ Dijon-chive whipped potatoes, drunkin’ mushrooms & horseradish crème
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 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 ORDER. EATING RAW SHELLFISH, FISH, BEEF, POULTRY OR PORK MAY CAUSE SEVERE ILLNESS
– NC DEPT OF HEALTH.
WE MAY USE PEANUT OIL IN OUR FRYER AND ONIONS, GARLIC, EGGS, TREE NUTS, PEANUTS, SOY AND WHEAT IN OUR KITCHEN.
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.
PLEASE REFRAIN FROM SMOKING (ELECTRONIC OR OTHERWISE) BOTH INSIDE AND ON THE PATIO NEAR DINERS OR CHILDREN
*** AT THIS TIME WE ARE NOT PERMITTING GUESTS TO BRING IN ANY OUTSIDE FOOD OR BEVERAGES (CAKE / WINE) WITHOUT PRIOR ARRANGEMENTS AND ASSOCIATED FEES ~ THANK YOU IN ADVANCE FOR YOUR UNDERSTANDING AND COOPERATION ***
EXECUTIVE PRODUCERS: PROPRIETOR – Anne Steketee, CHEF DE CUISINE – Jonathan McAuley, Manager – Eric Stimson
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