Port Land Grille

selections/prices change daily – with mignonette Texas Pete "bloody mary" cocktail sauce

quarter pound with key lime sauce fancy thousand island

with a Texas Pete "Bloody Mary" cocktail sauce

fried, breaded California cut strips – tossed in spicy buffalo sauce or served on side served with our famous blue cheese sauce

NC sweet potato fries tossed in truffle oil parmesan with duck fat aioli

with capers, onion, cornichons, horseradish cream, grainy mustard, crostini

domestic blue lump crab meat, pan seared over southern style buttered lima beans, applewood smoky bacon ancho remoulade

lobster salad on artesan brioche slider roll

tomatoes, herbs, peppers, sweet onions, fresh fennel bulb, wine, roasted garlic, spicy sausage potato gnocchi

pulled NC pork bbq, southern style collard greens and a sweet – n – sour mabgo sauce

(chicken-duck-rabbit livers with cognac), capers, grainy mustard, onion, pickles crostini

with peanut noodles a spicy pineapple – lemongrass glaze

honey spiced roasted smashed NC sweet potatoes, Gala apple, marcona almonds and a southern red pepper jelly gastrique

local blue lump claw crabmeat with carmelized sweet onions, rainwater madeira, fontina housemade Old Bay spiced potato chips

with wild mushroom raviolis truffle citrus whipped fresh ricotta

with sweet potatoes, corn, black eyed peas, tomatoes, uncured bacon, sherry, herbs aromatic veggies

baby organic arugula, grilled bermuda onion, finocchiona salami, garden basil, EV olive oil and aged balsamic

with roasted hazelnuts, golden raisins, and a lavender poppyseed vinaigrette

chilled wedge of iceberg lettuce, crispy shallots, uncured bacon, green onions, cherry tomatoes with our famous chunky buttermilk blue cheese dressing

with white anchovies, cured olives, confit tomatoes, pinenuts, grilled sour dough croutons

with cheesy grits, ham-hock braised collards, green Tabasco gravy and ancho chili remoulade

over blue crabmeat – sweet pea – asiago risotto, buttered lemon-pepper haricot verts and a tomato-sherry-basil-melted onion "fondue" sauce

over gulf shrimp – andouille sausage succotash tomato-fennel compote

over heirloom rice "hoppin' john", southern style stewed summer squash and a pimiento cheese-tarragon butter

with old bay spiced grilled baby organic gem potatoes, buttered spinach, sherry-corn-gulf shrimp chowder a sweet corn chow chow

over wasabi whipped potatoes, grilled baby bok choy, edamame-stir fried vegetables and a ponzu-yuzu-organice maitake-brown beech mushroom vinaigrette

(Piedmont, NC) with grilled duck sausage, coconut-peanut fried jasmine rice, grilled baby bok choy, sweet- n – sour cabbage and a spicy orange-mirin glaze

with "pound cake' mashed potatoes, asparagus, tomato" jam" and a mushroom stroganoff sauce

(12 oz) with roasted NC sweet potato-pork BBQ "hash", sweet – n – sour cabbage, grilled local okra and a local peach-red pepper-star anise jelly gastrique

(Piedmont, NC – free range) with pepper jack – scallion whipped potatoes, basil butter skillet seared sweet corn our famous "East meets West" BBQ Sauce

roasted, grilled and sautéed seasonal vegetables, grits, mashed NC sweet potatoes, hoppin' john mashed potatoes

with twice baked potato, sauteed haricot verts organice brown beech mushrooms and our famous blue cheese- roasted garlic-balsamic glaze

caraway-vidalia onion-duck fat skillet seared potatoes, pernod "creamed" kale horseradish cream

with rosemary fries, malt vinegar/duck fat aioli, sauteed bacony brussels sprouts a brandy peppercorn sauce

with goat cheese whipped potatoes, broccolini and a roasted pepper-marsala-rosemary demi

selections/prices change daily – with mignonette & Texas Pete "bloody mary" cocktail sauce

quarter pound with key lime sauce & fancy thousand island

with a Texas Pete "Bloody Mary" cocktail sauce

fried, breaded California cut strips – tossed in spicy buffalo sauce or served on side served with our famous blue cheese sauce

NC sweet potato fries tossed in truffle oil & parmesan with duck fat aioli

with capers, onion, cornichons, horseradish cream, grainy mustard, crostini

domestic blue lump crab meat, pan seared over southern style buttered lima beans, applewood smoky bacon & ancho remoulade

lobster salad on artesan brioche slider roll

tomatoes, herbs, peppers, sweet onions, fresh fennel bulb, wine, roasted garlic, spicy sausage & potato gnocchi

pulled NC pork bbq, southern style collard greens and a sweet – n – sour mabgo sauce

(chicken-duck-rabbit livers with cognac), capers, grainy mustard, onion, pickles & crostini

with peanut noodles & a spicy pineapple – lemongrass glaze

honey spiced roasted smashed NC sweet potatoes, Gala apple, marcona almonds and a southern red pepper jelly gastrique

local blue lump & claw crabmeat with carmelized sweet onions, rainwater madeira, fontina & housemade Old Bay spiced potato chips

with wild mushroom raviolis & truffle citrus whipped fresh ricotta

with sweet potatoes, corn, black eyed peas, tomatoes, uncured bacon, sherry, herbs & aromatic veggies

baby organic arugula, grilled bermuda onion, finocchiona salami, garden basil, EV olive oil and aged balsamic

with roasted hazelnuts, golden raisins, and a lavender poppyseed vinaigrette

chilled wedge of iceberg lettuce, crispy shallots, uncured bacon, green onions, cherry tomatoes with our famous chunky buttermilk blue cheese dressing

with white anchovies, cured olives, confit tomatoes, pinenuts, grilled sour dough croutons

with cheesy grits, ham-hock braised collards, green Tabasco gravy & and ancho chili remoulade

over blue crabmeat – sweet pea – asiago risotto, buttered lemon-pepper haricot verts and a tomato-sherry-basil-melted onion "fondue" sauce

over gulf shrimp – andouille sausage succotash & tomato-fennel compote

over heirloom rice "hoppin' john", southern style stewed summer squash and a pimiento cheese-tarragon butter

with old bay spiced grilled baby organic gem potatoes, buttered spinach, sherry-corn-gulf shrimp chowder & a sweet corn chow chow

over wasabi whipped potatoes, grilled baby bok choy, edamame-stir fried vegetables and a ponzu-yuzu-organice maitake-brown beech mushroom vinaigrette

(Piedmont, NC) with grilled duck sausage, coconut-peanut fried jasmine rice, grilled baby bok choy, sweet- n – sour cabbage and a spicy orange-mirin glaze

with "pound cake' mashed potatoes, asparagus, tomato" jam" and a mushroom stroganoff sauce

(12 oz) with roasted NC sweet potato-pork BBQ "hash", sweet – n – sour cabbage, grilled local okra and a local peach-red pepper-star anise jelly gastrique

(Piedmont, NC – free range) with pepper jack – scallion whipped potatoes, basil butter skillet seared sweet corn & our famous "East meets West" BBQ Sauce

roasted, grilled and sautéed seasonal vegetables, grits, mashed NC sweet potatoes, hoppin' john & mashed potatoes

with twice baked potato, sauteed haricot verts & organice brown beech mushrooms and our famous blue cheese- roasted garlic-balsamic glaze

caraway-vidalia onion-duck fat skillet seared potatoes, pernod "creamed" kale & horseradish cream

with rosemary fries, malt vinegar/duck fat aioli, sauteed bacony brussels sprouts & a brandy peppercorn sauce

with goat cheese whipped potatoes, broccolini and a roasted pepper-marsala-rosemary demi