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Dinner Menu

Fish

  • Crab Cakes s 22 / l 42

    Lemon beurre blanc, field greens, citrus vinaigrette, charred red onions

  • Charleston Shrimp & Rice Grits (GF) s 17 / l 28

    Rice middlins, bacon lardons, scallions, shrimp, cremini & shiitake mushrooms

  • Scallops (GF) s 18 / l 34

    Brown butter basted, pumpkin spice quinoa, roasted brussel sprout and goat cheese slaw

  • MAHI (GF) 34

    Clam & bacon risotto, sautéed green beans, roasted red-pepper tomato cream sauce

Fin Fish Program 100% Local & Sustainable

Prime

  • *BONE-IN RIBEYE (28 oz) (GF) 58

    House-made confit potatoes, charred Brussel sprouts, gorgonzola-Medjool date compound butter

  • *FILET MIGNON ( 8 oz) 48

    Sesame-roasted fingerling potatoes, blistered shishito peppers, miso-soy demi-glace

  • *Duck Breast 28

    Fried butternut squash fritter, Thom’s collards, apple-sage glaze, toasted walnuts

  • *Bone-in pork chop (16oz) (GF) 28

    Sweet tea maple-glazed, mashed sweet potatoes, caramelized onions, mushrooms, and apples

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

  • Sesame crusted yellowfin tuna 16

    Sticky rice, scallions, cilantro, toasted coconut, pickled ginger, sweet and spicy soy glaze

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 (GF) 14

    Gorgonzola cheese sauce

  • *Caribsea Burger 18

    Bacon confit, caramelized onions, Gruyere cheese, roasted red bell pepper aioli, lettuce & tomato

  • *Steak Diane (GF) 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 (GF) 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 add chicken 4, add shrimp 8, add scallop 9, add crab cake 17, add tuna 8

  • Beet Salad 11

    Arugula, red onion, shaved carrot, beets, goat cheese, walnuts, maple champagne vinaigrette

  • 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.