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CURRENT JANUARY 2010 DINNER MENU


Creative cuisine and fine wines Deluxe Icon (Copywrited)

D  E  L  U  X  E

 

 


FIRST COURSE


Kashmir   flaky paratha bread filled with curried lamb, roasted peppers, and organic goat cheese topped with tomato rose chutney  11

 

 

Prime Beef Tartar

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

 

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 

 

 

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

 

Domestic and Imported Cheeses  with artisan crackers, wasabi peas and strawberry jasmine conserve   12

 

Freshly Prepared Soups   6

 

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SALAD COURSE


Mediterranean Salad

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

 

Winter Beet Salad  Red and Gold pickled beets, baby arugula, Tina Moller’s almond encrusted goat cheese, maple and roasted shallot vinaigrette  10

 

Deluxe Salad   organic greens, Gorgonzola cheese, D’Anjou pear, Ancho chile pecans and roasted shallot vinaigrette

Sm.  6  Lg.  7.5

 

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

Sm.  6   Lg.  7.5

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ENTRÉE COURSE


Mango BBQ Grilled Local Chicken Breast

with stir fried zucchini ribbons, and Strevecchio ‘mac and cheese’ finished with white truffle essence   24

     

 

 Blackened Ahi Tuna

pan roasted cherry tomatoes, organic quinoa pilaf, country olives, rocket greens, fried free range quail egg, lemon caper aioli   29

 

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

 

 

Apple-wood Bacon Wrapped All Natural Pork Tenderloin

pan roasted fingerling potatoes, shaved baby cabbage, cranberry apple chutney, served with apple cider demi   24

 

 

Buttermilk Marinated Pan Roasted Atlantic Mahi Mahi

pan roasted sweet corn, pan roasted fingerling potatoes, braised “Shelton Farms” rocket greens, Holly Grove chevre crumbles with a tomato tarragon broth     25

  

Garam Marsala Spiced Confit of Duck

Roasted organic local root vegetables, crisp watercress, fennel confit, chili oil   25

 

Vegetable Melange

roasted garlic hummus, broiled eggplant package, potatas bravas, grilled pita segments

-Or-

spicy chickpea and eggplant stew, steamed coconut rice, caramelized Bermuda onions, micro cilantro   15

ADD: tempura shrimp / chicken   8

Deluxe Filet

char grilled 8 oz. prime filet mignon, organic asparagus, buttery Yukon gold potatoes, warm red onion and roasted garlic marmalade, horseradish scented demi-glace  36

 

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  32

 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 : Trinity Hunt

Sous Chef : Jon Micheal Rehm

 -other kitchen support:  Craig Montgomery,  Fenix,  Steven Young



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updated 1-14-10

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