Spring and Summer Menu 2015

SMALL PLATES
Caesar Salad -
anchovy vinagarette, lemon zest  8, add grilled chicken  6, seafood  8
Spinach Salad -  
boiled egg, bacon, orange honey vinagarette   8
Tempura Shrimp -
sweet chili sauce, aioli sauce  10
1900 Lump Crab Dip -
lump crab au gratin, herb toast  12
*Burger Sliders (2) -
cheddar cheese, house salsa, bun or lettuce wrap  9
Fried Calamari -  
sweet thai chili sauce, fresh lime  8
Spinach & Bacon Flatbread -
parmasean cheese, balsamic reduction  9, add fresh shrimp  6
Artesian Charcuterie -
select aged cheeses and meats  18,  cheese only  14 

SPECIALTY STACKS
*Beef Tartare -  
beef tenderloin, avocado, capers, garlic, lime, onion  15
*Lump Crabmeat Cocktail -  
avacado, fresh mango, seaweed salad  15
Tomato Mozarella Caprese -
heirloom tomatoes, mozzarella, basil, balsamic reduction  11
*Tuna Tartare -
avocado, caramelized onion puree, seaweed salad  14
Shrimp Citrus Salad -  
avacado, pico di roma, seaweed salad, herb mayo  13

ENTREES 
(served with seasonal vegetables & rice)
*Angus Beef Filet -
spinach, wild mushroom  28
Seared Diver Scallops -
sauteed over black squid ink pasta, saffron cream  22
*Seared Fresh Tuna -
seared and sliced, wasabi & balsamic drizzle  27
Caribbean Jerk Pork Chop -
heritage farms , house jerk sauce  22
*Local Mott's Seafood Du Jour - market price

SIDES
Mac & cheese - 7
Chicken nugget - 7
Fries - 5
Fried Pickles - 5

For reservations and inquiries call  910-509-2026

*Cooked to order or served raw; Eating raw or undercooked fish, shellfish, eggs, or meat, can increase the risk of food borne illness



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