Deluxe - Casual upscale dining in Downtown Wilmington, NC.

D E L U X E

Salad Course

Entree Course

FIRST COURSE

Prime Beef Tartar

fresh horseradish, cut chives & wild ginger, soy reduction and crisp shrimp crackers 12

Kashmir

flaky paratha bread filled with curried lamb, roasted peppers, and organic goat cheese

topped with tomato rose chutney 11

Skillet Seared Exotic Mushrooms with five cheese filled tortellini in sweet basil cream with “Urbani” white truffle oil & Balsamico syrup 8

Sansho Dusted Yellow-fin Tuna Tataki

on golden wonton wafers with Hawaiian seaweed salad, shitake relish and wasabi caviar 12

Buttermilk Fried Crispy Calamari

Deluxe spring greens with sweet and sour apricot conserve,

toasted sesame seeds, hot cherry peppers & fresh coriander 9

Snead’s Ferry Little Neck Clams

beer steamed local clams with fresh sweet corn, chorizo, thinly sliced jalepeno & cilantro leaves 13

Beurré de Fraise Bruschetta

melted French brie with Lewis farms strawberries on a French baguette finished with Arbaquina extra vigin olive oil & Malbec syrup 8

Japanese Tempura Shrimp tempura shrimp skewers, cashew dipping sauce, wasabi dressing, and orange ponzu glaze 10

Cornmeal Crusted “Black Bay” Oysters

apple-wood smoked bacon, spinach leaves, roasted grape tomato, “Texas Tarragon” aioli & Creole Mustard 10

Tuscan Seafood Bouillabaisse

Kiwi mussels, PEI lobster tail, lump crabmeat and jumbo shrimp steamed in saffron lobster fumét of Heirloom tomatoes and Shelton basil, with grilled garlic crostini 14

Domestic and Imported Cheeses

with artisan crackers, wasabi peas and strawberry jasmine conserve 12

Yukon Gold Pommes Frittes
tossed with herbs, Parmigiano-Reggianito and truffle essence served with olive-oil enhanced fresh garlic aioli 7
Today’s Soup 6

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SALAD COURSE

Lewis Farms Strawberry and Local Blue Crab Salad

baby spinach leaves with jumbo lump crabmeat, diced local strawberries, praline pecans

and white Balsamic strawberry vinaigrette 9

Mediterranean Salad

panaché greens with greek olives, smoked feta cheese, shaved red onions, roma tomatoes, cucumbers & toasted sunflower seeds in Aegean dressing 8

Deluxe Salad

mixed greens, Gorgonzola cheese, D’Anjou pear, Ancho chile pecans and roasted shallot vinaigrette Sm. 6 Lg. 7.5

Classic Caesar Salad

crisp romaine, herb croutons, shaved Parmigiano- Reggianito, authentic handmade Caesar dressing Sm. 6 Lg. 7.5

Baby Spinach and Tempura Shitake Mushrooms

spinach leaves, crisp shitake mushrooms & toasted corn tossed in a tomato- ginger vinaigrette with fresh goat cheese & avocado oil 8

• Grilled or tempura free-range chicken added to any salad 6 / Grilled tuna or shrimp add 7

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ENTRÉE COURSE

Mango and White Balsamic Barbequed Local Chicken Breast

with creamy black truffle “mac” and stravecchio cheese & sautéed zucchini ribbons 23

Citrus and Chili Glazed Niman Ranch Pork Chop

NC sweet potato mash, organic hibachi vegetable stir fry 23

Confit of Long Island Duck

preserved lemon mashed Yukon potatoes, baby arugula and Lewis farms strawberry conserve 24

Phil Smith’s Soft Shell Crabs

pre-summer succotash, Tina Moller’s goat cheese mash & Creole mustard vinaigrette 28

Pan Roasted Gulf Stream Red Grouper Filet

sweet potato puree, grilled aspagagus & Maltaise sauce 29

Herb Grilled Colorado Lamb Tenderloin

warm vegetable orzo salad, wild salad greens and almond mint pesto 27

Tempura Yukon River Salmon Filet

wasabi creamed potatoes, baby bok choy, ginger crème fraiche and ruby caviar 24

Sarawak Laksa Prawns

thin rice vermicelli, lemon grass coconut broth, Grassy Ridge Farm egg, NC prawns, Vietnamese cilantro 21

Deluxe Filet

char grilled 10 oz. prime filet mignon, organic asparagus, buttery Yukon gold potatoes,

warm red onion and roasted garlic marmalade, horseradish scented demi-glace MKT

Chinese Peppercorn Grilled Prime NY Strip

char grilled NY Strip rubbed with Szechwan peppercorns & smoked sea salt, goat cheese whipped potatoes, Creole mustard demi-glace & sautéed asparagus tips with jumbo lump crab meat 38

Tempura Coastal Carolina Flounder Filets

wasabi creamed potatoes, Hawaiian seaweed salad & Asian tartar sauce 24

Pan Roasted Wanchese NC Jumbo Scallops

sweet Georgia corn maque choux, organic field greens, purple scallion aioli 25

Blackened Yellow Fin Tuna Steak

stacked atop fried goat cheese grits with baby spinach leaves, heirloom tomatoes and Spanish saffron mayonnaise 26

Blackberry Ginger Molasses Glazed Pork Tenderloin

Johnston county sweet potato mash and Mudita Farm baby bok choy 23

Korean Style Vegetarian Stir Fry

sesame stir fry rice cakes with kimchee vegetables including shitake mushrooms, broccoli, baby sprouts, bok choy, shallots and carrots, finished with Thai basil and diced cucumbers 15

Add Tempura Shrimp or Chicken - 8

split plate includes extra plate set-up 7

114 Market Street Historic Downtown Wilmington NC

9 1 0 . 2 5 1 . 0 3 3 3

Custom Vegetable Plates available

-dietary requests gladly accommodated whenever possible

Scott Haulman -Certified Executive Chef / Proprietor;

Executive Chef : Keith Rhodes

Sous Chef : Trinity Hunt

-other kitchen support: Brian Raff, Craig Montgomery, Alex Morgan, Steven Young, Guadalupe Gomez

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