Fish
- Crab Cakes s 22 / l 42
Lemon beurre blanc, field greens, citrus vinaigrette, charred red onions
- Charleston Shrimp & Rice Grits s 17 / l 28
Rice middlins, bacon lardons, scallions, shrimp, cremini & shiitake mushrooms
- MAHI MAHI 32
Ancient grains, savory sweet potato yogurt sauce, sautéed kale, crushed peanuts
- Scallops s 16 / l 28
Lightly sautéed Swiss Chard & green apple, spiced pork belly, lemon curd preserves, pine nuts
Fin Fish Program 100% Local & Sustainable
Prime
- *BONE-IN RIBEYE (28 oz) 58
Red wine demi-glace, confit potatoes, roasted mushrooms
- *FILET MIGNON ( 8 oz) 48
Charred onion salt, fingerling potatoes (chateau butter), grilled asparagus, goat cheese compound butter
- *Rack of Lamb s 21 / l 38
Curry Seasoned, Tabouleh, Pepperoncini Chimichurri
Raw
- *Caribsea Roll s 12 / l 24
Maki “roll” of the day
- Beef Tartare 12
Kalamata olive, tomato, caper, onion, fried chickpeas, pita points, feta cheese
Local Favorites
- BAKED OYSTERS (6) 14
Green Tabasco butter, Thom’s collards, béchamel, bacon lardon
- Crab Dip 14
Lump crab, cream cheese, Old Bay, red pepper soufflé, pita points, bacon lardons
- Blackened Shrimp and scallops 14
Gorgonzola cheese sauce
- *Caribsea Burger 16
Bacon confit, caramelized onions, Gruyere cheese, roasted red bell pepper aioli, lettuce & tomato
- *Steak Diane 32
Beef shoulder tender, confit “Lyonnaise” potatoes, cognac cream sauce
- SHRIMP SCAMPI 28
Linguine pasta, scampi butter & Parmesan, grilled ciabatta crostini
- LINGUINE BOLOGNESE 26
Beef Bolognese with grilled ciabatta crostini
Green
- SIMPLE SALAD 9
Mixed field greens, fried goat cheese crouton, cherry tomato, balsamic vinaigrette
- KEITH’S SALAD 10
Iceberg lettuce, cherry tomatoes, cucumber, shaved red onion, green bell pepper, cheddar cheese, chopped eggs, bacon, choice of ranch, blue cheese, peppercorn, or 1000 Island
- Friseé Salad 11
Asparagus tips, heirloom tomatoes, pine nuts, pesto vinaigrette, shaved Parmesan
- Handmade NC Drafts
- Handpicked Wines
- Handcrafted Cocktails
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. Guests may choose a cook-to temperature on select items and consume at your own risk.
*All prices on this menu are subject to change without notice.
