Deluxe - Casual upscale dining in Downtown Wilmington, NC.

D E L U X E

Salad Course

Entree Course

Small Plates

Platas de Carne

selection of artesian meats, seasoned pickled vegetables 10

Domestic and Imported Cheeses

with artisan crackers, wasabi peas, sherry roasted whole grape conserve 12

Prime Beef Carpaccio

cut chives, balsamic reduction, prawn cracker, crème fraiche 12

Croquettes de Jamon y Pollo

traditional chicken and serranno ham fritters, warm romesco sauce, garlic aioli, cojita cheese 6

Skillet Seared Exotic Mushrooms

with Cabrales Fondulata and fresh herbs 8

Moorish Meatballs

crisp lamb & pork meatballs, piquant tomato sauce, shaved ricotta salata 8

Tuna Ceviche

with Hawaiian seaweed salad, wasabi caviar, red corn tortilla crisp, mango salsa 8

Buttermilk Fried Crispy Calamari

organic spring greens with sweet and sour apricot conserve,

toasted sesame seeds, hot cherry peppers & fresh cilantro 10

Japanese Tempura Shrimp

tempura shrimp skewers, cashew dipping sauce, wasabi dressing, and ginger soy glaze 10

Cornmeal Crusted “Black Bay” Oysters

apple-wood smoked bacon, spinach leaves, roasted grape tomato,

béarnaise aioli & Creole Mustard vinaigrette 11

Beurré de Anjou Bruschetta

melted French brie with d’Anjou pear slices on a French baguette

finished with Arbaquina extra virgin olive oil & Malbec syrup 8

Patatas Bravas

crisp Spanish home fries, garlic aioli, sweet smoked paprika aioli 6

House Soups

featuring fresh local produce each day cup 4 bowl 6

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SALAD

Confit of Duck Salad

baby arugula, Holly Grove goat cheese, toasted pine nuts, black mission fig champagne vinaigrette, caramelized onion flatbread 10

Mediterranean Salad

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

Panzanella Salad

organic baby arugula, Holly Grove goat cheese crumbles, smoked tomato vinaigrette, baby cucumbers, carrot shavings, shaved almonds, house made croutons

Sm. 5 Lg. 7

Deluxe Salad

organic greens, Gorgonzola cheese, D’Anjou pear, Ancho chile pecans and roasted shallot vinaigrette Sm. 5 Lg. 7

Classic Caesar Salad

romaine crowns, herb croutons, shaved Parmigiano-Reggianito, Deluxe Caesar dressing

Sm. 5 Lg. 7

Grilled or tempura free-range chicken added to any salad 6Grilled or tempura shrimp or wild salmon add 7

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ENTREES

Mango BBQ Grilled Local Chicken Breast

with stir fried zucchini ribbons, and Strevecchio ‘mac and cheese’ finished with white truffle essence 20

Blackened Ahi Tuna

pan roasted cherry tomatoes, organic quinoa pilaf, country olives, rocket greens, fried free range quail egg, lemon caper aioli 26

Thai Style Drunken Noodles with Tempura Prawns

stir fried rice noodles with Thai basil, toy-box tomatoes, “Grassy Ridge Farms” fried egg, tossed in a Thai brandy sweet chili sauce and cashew crumbles 21

Shelton Herb Roasted All Natural Pork Tenderloin

parmesan polenta cake, Serrano crisp, garlic braised greens, citrus poached pears, chili oil 22

Cocoa and Chili Barbeque Confit of Duck

Johnston county sweet potato mash, fresh watercress, fennel confit, shaved Manchego, basil oil 18

Vegetable Melange

roasted garlic hummus, broiled eggplant package stuffed with queso fresco, tomatoes and fresh basil, balsamic redux, potatas bravas with smoked paprika aioli, and grilled pita segments 13

Spicy Chickpea and Eggplant Stew

over coconut rice, caramelized Bermuda onions, basil oil, toasted coconut shavings & micro cilantro 13

Deluxe Filet

char grilled 6 oz. “Sterling Silver” filet mignon, organic asparagus, buttery Yukon gold potatoes,

warm red onion and roasted garlic marmalade, horseradish scented demi-glace 28

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 25

Herb Grilled Wild Salmon Filet

pan roasted garbonzo beans, Kalamata olives, sauté of haricot verts, garlic aioli 21

Daily Local Organic Vegetable Plate

featuring a mélange of today’s selections, specify for Vegan preferences 13

split plate includes extra plate set-up 7

We source from and support local organic growers and local producers.

Thank you for dining with us and enabling us to support these producers and our community.

114 Market Street Historic Downtown Wilmington NC

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

-dietary requests gladly accommodated whenever possible

Scott Haulman -Certified Executive Chef / Proprietor;

Executive Chef : Trinity Hunt

Sous Chef : Jon Micheal Rehm

-other kitchen support: Craig Montgomery, Shawn 'Fenix' Nelson, Steven Young

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