2016 Menu

SMALL PLATES
Shrimp & Crab Summer Rolls
–  Napa cabbage, seasonal vegetables, trio dipping sauce  10

  Heirloom Tomato Stack – mozzarella cheese, fresh basil, balsamic reduction  10

   Spinach & Arugula Salad - red onion, tomato, cucumber, baked feta, dijon cranberry dressing 9

   Caesar Salad - anchovy vinaigrette, lemon zest, add grilled chicken  6, add seafood  8

  Twisted Mac-n-Cheese - cheddar, parmesan & goat cheeses, basil, crispy prosciutto  9

   Flatbread -  chef's choice of the day  9

   Pork Belly – watermelon, pickled jalapenos & onions, apple ginger slaw 12

   1900 Lump Crab Dip - lump crab au gratin  11

   Fried Calamari - spicy citrus mango aioli, fresh lime  8

   Artisian Charcuterie  - select aged cheeses & meats  18, cheeses only  14

   Firecracker Oysters -  Key West pico, black bean succotash, sriracha ranch  12

* Tuna Tartare - local tuna, watermelon, basil, avocado salsa, white corn chips  14

    NC Shrimp Cocktail -  sriracha pomegranate cocktail sauce 10

* Kobe Burger Sliders (2) - goat cheese, spinach, tomato, cusabi sauce, bun or lettuce wrap  9

LARGE
*Angus Filet Mignon
- cast iron seared, spinach, shitake demi glaze  29

Chipotle Mango Barbeque Chicken – avocado salsa, citrus gastric  16

*Sesame Encrusted Tuna – julienne vegetables, pickled ginger sushi rice  22

*Maple Leaf Duck Breast – spicy blood orange bourbon prosciutto jam   26

*Pan Seared Diver Scallops – roasted corn & grapefruit salsa, red beet puree  22

Vegetarian Soba Noodles – soy miso sauce & summer vegetable stir fry  14

*Fish of the Day - local seasonal (MOTT'S) seafood   Market Price

SIDES  
 
Fried Pickles 6
Chicken nugget 7
House Cut Fries 6

Executive Chef:  Jeffrey R. Porter

Book your holiday gala or special event with us.  We can comfortably  accommodate from 10 to 200 guests. 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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1900 2016 Summer Menu


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