Deluxe - Casual upscale dining in Downtown Wilmington, NC.

D E L U X E

Salad Course

Entree Course

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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