NC Coast Grill and Bar

Seasonal seafood and bison sausage simmered with “The Holy Trinity” in a rich tomato broth

Mixed greens, crunchy cabbage, tear drop peppers, cucumbers & carrots with a crispy pork belly tossed in an Asian lacquer, wonton crisps & Baby G dressing

Hearts of romaine, sliced avocado, hard boiled egg, salt & vinegar chicharrons (GF)

Sweet potato waffle fries, chili infused queso, mojo pork, fresh cilantro, house pickled jalapeños, pico de gallo, queso fresca (GF)

Coconut milk marinated, quick fried, tossed in house Gochujang Korean sweet chili sauce (VEG) (V)

Local oysters oven roasted on the half shell, pimento cheese, crispy pork belly, house- pickled jalapeño (GF) (^)

Three cheese jumbo lump crab dip served with Old Bay dusted fried corn tortilla chips with pico de gallo (GF)

Seared rare tuna served on an avocado, mango salsa & corn tortilla matchsticks; Patron gastrique to finish (GF)

Jumbo lump crab cakes with seasonal veg on Idaho potato risotto finished with a Cilantro Ginger Aioli

NC shrimp, applewood smoked bacon, Carolina Cajun cream sauce, redneck risotto and pico de gallo to finish

Pistachio crusted grilled Scottish salmon; grilled veggies, potato risotto; Chinese 5 spice local honey butter

Chef’s pasta, NC greentail shrimp, large sea scallops & lobster pan- sautéed with sun- dried tomatoes in a lemon- basil cream sauce, finished with a dusting of parmesan snow

Plump local sea scallops, cast- iron seared atop wild mushrooms, Idaho potato risotto on a bed of fresh arugula & blistered brussels with a seductive black cherry gastrique (GF)

Classic tomahawk porkchop, grilled & finished with a jalapeno rum spiked bacon jam served over Idaho potato risotto & seasonal veg (GF)

NC grass fed Heritage Beef ribeye chargrilled topped with chimichurri & whipped herb cheeses served with quick fried truffle potatoes & seasonal veggies

Half of a crispy duck over jasmine rice and seasonal veggies; Thai chili glaze (GF) (^)

Red curry & coconut broth steeped butternut squash, sweet onion, brussels and julienned carrots served over jasmine rice (GF) (VEG) (V)

Chefs pasta with a decadent cream topped with Cajun seared chicken breast finished with house made pico & crumbled Chèvre

Warmed jasmine rice, sliced avocado, pickled veggies, ponzu sauce with your choice of lean protein