Dinner Menu

Starters

Pamlico Sound Crispy Cornmeal Oysters 12

asian pickled seasonal vegetable, Shell Mills local organic corn-meal, basil aioli

Cheese Plate 12

seasonal compote, crostini, herbed honey, and three local or artisanal cheeses selected by the chef

Spicy Mini Crab Cakes and Beef Brochette 13

mini spicy crab cakes, beef skewers, sriracha-lime aioli

Diver Scallops 14

seared diver scallops, oven roasted tomato, Meyer lemon glaze

Soup and Salads

Soup du jour   9

House   8

baby greens, red onion, cucumber, tomato, sunflower seeds, radish, Midway Fields micro greens , red cabbage, sesame-ginger vinaigrette

Caesar   9

Romaine hearts, manchego, croutons, classic Caesar dressing

With marinated white anchovies    11

Fried Oak Moon Creamery Goat Cheese   12

arugula, spring mix, blood orange, candied pecan, blood orange vinaigrette

Main Plates

Mickey Jilton  Vegetarian Plate 19

basmati and thai purple sticky rice, chef’s selection of fresh assorted local greens and vegetables, oven roasted tomato, aged balsamic

Brined Grilled Pork Tenderloin 27

apple cider-braised parsnips, oven roasted new potatoes, whiskey whole grain mustard butter sauce

Angus Beef Filet   33

duck-fat seared fingerling potatoes, local seasonal greens, Cabernet in-house demi

Cast-Iron Roasted Springer Mountain Chicken Breast   26

Meyer-lemon-garlic-paprika marinade, Israeli cous cous,  natural chicken jus

Shrimp and Diver  Scallops   29

Shell Mills grits with smoked Gouda, Andouille sausage gravy, sautéed seasonal greens

Citrus-Panko Encrusted Pan Seared Scottish Salmon   27

toasted basmati – Thai purple sticky rice, cilantro-lime aioli, local seasonal green vegetable

Cast-Iron Roasted Napa Valley Duck Breast   31

Yukon potato rosti with fresh rosemary, blueberry and green peppercorn chutney

Gourmet Cheeseburger   14

Graysburg Hills Farm ground beef, smoked gouda, apple-wood smoked bacon, roasted garlic aioli, house-cut fries

Sides

6 each

House-cut fries with local Leonard’s Truffiere truffle, fresh parsley and parmesan

Creamy – cheesy local Shell Mills grits

Sautéed local organic greens

 

Chef – George Sears

Sous Chef – Jacob Berry