ENTREES
THE FINEST INGREDIENTS FROM LOCAL FARMS AND FISHERIES.from The Sea
Pan-seared East Coast HALIBUT ~ $44
Wood-fired or blackened MAHI MAHI ~ $36
*Wood-fired FAROE ISLAND SALMON ~ $35
Wood-fired or blackened NC RED DRUM ~ $38
CHEF’S SELECTION (ROTATES DAILY) ~ Market Price
~ OUR FISH LIST CHANGES SLIGHTLY NIGHTLY ~
~ CHOOSE YOUR FAVORITE PREPARATION FROM THE FOLLOWING ~
~wasabi mashed potatoes, grilled baby bok choy, shitake-soy-vinaigrette, Thai mango relish
~ green gumbo with andouille sausage, blackened shrimp, Carolina gold rice
~ old bay spiced grilled fingerling potatoes, corn chowder with country ham, sautéed spinach, sweet corn chow-chow
– AS WITH THE SEA, OUR SELECTION IS FLUID AND SUBJECT TO LAST MINUTE CHANGES –
FROM THE LAND
Slow Cooked SHORT RIBS
celery root & cauliflower purée, roasted carrots, red wine reduction, gremolata $42
CHICKEN & SPINACH LASAGNA
layers of pasta, organic wood-fired chicken, spinach, mozzarella, ricotta & a creamy béchamel sauce $32
*Pan-Seared Pekin DUCK Breast
coconut-vanilla jasmine rice, braised red cabbage, baby bok choy, orange-sesame glaze $34
Wood-fired “Saltimbocca” Stuffed PORK TENDERLOIN
buttermilk mashed potatoes, sautéed spinach, marsala-dijon cream sauce $38
Harissa Braised LAMB SHANK
curried sweet potato mash, roasted chickpeas with swiss chard, preserved lemon chermoula $35
FROM THE WOOD BURNING GRILLE
BLACK ANGUS “BARREL CUT” BEEF TENDERLOIN 8 oz ~ $55
USDA PRIME GRADE BLACK ANGUS BEEF RIBEYE STEAK 16 oz ~ $58
*USDA ANGUS BEEF PORTERHOUSE STEAK 30 oz ~ $72
PRIME ANGUS BEEF “COWBOY” BONE-IN RIBEYE STEAK 22 oz ~ $66
Center Cut BEEF NY STRIP STEAK 16 oz ~ $54
~ CHOOSE YOUR FAVORITE PREPARATION FROM THE FOLLOWING ~
~ garlic smashed fingerling potatoes & grilled asparagus topped with lobster-tarragon butter
~ twiced baked potato, sautèed haricot verts & organic brown beech mushrooms
and our famous blue cheese-balsamic glaze
~ buttermilk-chive mashed potatoes, drunken mushrooms with sauteed spinach, pink peppercorn-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