Autumn/Winter  2017

SMALL PLATES 

Tempura Rock Shrimp - 10

Carolina reaper pepper aioli, buttermilk ranch, two dipping sauces 

Burger Sliders *- 9

Goat cheese, balsamic onions

Poke Duo * - 12 GF

Spicy ahi sunrise, sweet shoyu ahi

Mac-n-cheese - 8

Four cheeses, roasted poblano peppers, chorizo

Calamari - 9 GF

Rice flour fried, Antonio Carlo marinara dipping sauce

Tuna Tataki * - 14 GF

Seared ahi tuna, yuzu cabbage, garlic-miso

Peruvian Cauliflower - 6 GF

Pan seared, Peruvian green sauce, shoestring potatoes

Eastern NC Style Baby Back Ribs - 12

Pork ribs, roasted corn & lima bean salad, tobacco onions

Fried Brussel Sprouts - 7

Garlic, parmesan

Beef Lettuce Wraps * - 9 GF

Prime filet strip shawarma, shoestring potatoes, parsley 

Chicken Noodle Ramen Soup - 8

House broth, udon noodles, green onions

Parmesan Fries - 5 GF

​Garlic, parsley

GREENS
    Bibb Wedge - 9 GF

House buttermilk ranch, crispy bacon, smokehouse bleu cheese, pickled tomatoes

Beet Salad - 8 GF

Mixed greens, roasted beets, oranges, goat cheese, candied pecans, citrus vinaigrette

Kale Salad - 9 GF

Warm maple-pecan vinaigrette, drunken cranberries, cotija cheese

Autumn Mixed Greens - 7 GF

Apple, roasted cayenne walnuts, fig vinaigrette, feta cheese

Add Protein- Salmon- 8 or Chicken- 7

MAINS
Heritage Farm Pork Chop * - 20

Bourbon & pecan bread pudding, cinnamon-apple compote

Prime Filet Mignon 8 oz * - 29 GF

Potato cake, broccolini, sweet onion jus

Roasted Chicken Paella - 23 GF

Whole chicken breast, shrimp, chorizo, arborio rice

Seared Norwegian Salmon - 21 GF

Citrus herb risotto, broccolini, butternut squash, brown butter

1900 is your holiday dinner party headquarters.  It's more than a great dinner; it's an entire night of fun.  
​(910)-509-2026

Executive Chef Zac Zaytoun

 GF- Gluten Free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illnessmay be cooked to order

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