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
Blackened – or – Wood Grilled KAMPACHI ~ $38
Wild Caught RED GROUPER ~  $40
Wood Grilled SCOTTISH SALMON ~ $30

Blackened – or – Wood Grilled MAHI MAHI~ $37

~ 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 greens & topped with a pimiento cheese butter

~ 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)
bacon braised collard greens, Carolina gold rice hoppin’ john, red pepper jelly gastrique
$34

 * BONE-IN PORTERHOUSE PORK CHOP (14 oz)
NC sweet potato purèe, Sorghum glazed brussel sprouts, topped with a green apple chutney
$36

 WOOD GRILLED ORGANIC CHICKEN – (Piedmont, NC – free range)
roasted butternut squash orzo with country ham, haricot verts, cranberry relish, orange-ginger bourbon glaze
$30

 BALSAMIC-ESPRESSO GLAZED SHORT RIBS
Yukon gold mashed potatoes, pickled shallots, pomegranate, beef tallow bread crumbs, micro greens
$42

 ROSEMARY BRAISED LAMB SHANK
creamy asiago polenta, “hunter’s sauce”, pistachio-mint gremolata
$38

 COFFEE RUBBED GRILLED VENISON TENDERLOIN
roasted carrots, parsnip puree, blackberry-port wine reduction
$48

 

 FROM THE WOOD BURNING GRILLE

 BLACK ANGUS “BARREL CUT” BEEF TENDERLOIN  10 oz ~  $60

USDA PRIME GRADE BLACK ANGUS BEEF RIBEYE STEAK  16 oz  ~  $58

DRY AGED (30 DAY) ANGUS KANSAS CITY STRIP STEAK 18 oz  ~  $68

PRIME ANGUS BEEF “COWBOY” BONE-IN RIBEYE STEAK 22 oz  ~  $62

USDA PRIME Center Cut BEEF NY STRIP STEAK 16 oz  ~  $56

AGED ANGUS BEEF T-BONE STEAK  22 oz ~  $52            

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 ORDEREATING 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

Fine-Dining Awaits.

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