Autumn/Winter

SMALL
Caesar Salad - fried anchovies, croutons 8 (add seafood 7)

  Roasted Beet Salad - arugula, goat cheese 10


 
 Duck & Spinach Salad - orange segments, candied pecans, sherry vinaigrette 12

   *Tuna Tartare - Asian style, ginger, fried shallots, ponzu sauce 14


  Fried Calamari - french fry style, thai chili & wasabi sauces 11


   *
Kobe Beef Sliders (2) - steakhouse style, caramelized onions, goat cheese 12


   
Applewood Smoked Bacon- topped with melted bleu cheese 9

   
Escargot - shiitake mushrooms, spinach, prosciutto ham, sherry cream sauce 12

   
Mac & Cheese - five different cheeses, crispy prosciutto ham 10

 
Bang Bang Shrimp - wasabi pecans 13

   
*Chargrilled N.C. Oysters (5) ​- New Orleans style, garlic parmesean cheese 14

 Spring Roll - napa cabbage, kim chi, peanut cucumber sauce 8

   
Artesian Charcuterie- assorted fresh meats & cheeses 18, cheeses only 14


LARGE
*Bone-in Pork Chop - butternut squash hash, coconut curry sauce 24

*Petite Filet - roasted fingerling potatoes, shiitake au jus 29

*Pan Seared Duck Breast ​- parsnip puree, orange saffron gastric 24

*Seared Tuna - forbidden black rice, ponzu sauce 23

*Scottish Salmon - encrusted pecans, honey vinegar beurre blanc 24

*Pan Seared Scallops - leek & fennel fondue 26


Executive Chef:  Dean Mitchell

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 may increase the risk of food borne illness


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