Spring 2017

Crab Cake - fried green tomato/blood orange hollandaise  15


  Calamari - fried squid steak/Thai chili sauce/Asian slaw  11

   Fried Chicken Sliders - Cajun remoulade/pickled okra  10

   *Poke trio - wasabi avocado/spicy ahi/barbeque octopus  17

  Spring Roll - kimchee/Thai chili sauce  8
       
   *Lamb pops - mascarpone tzatziki/couscous tabouleh  18

   *Beef carpaccio - soy/sesame/mixed greens  15

   Bang bang shrimp - local shrimp/wasabi-pecan 13

   Mac n Cheese - chorizo sausage/poblano peppers/roasted corn  8

  Bang Bang Shrimp - wasabi pecans  13

   Greek Frites - feta/lemon/oregano  7

 Fried pickled okra - tempura fried/chipotle-honey aioli  6

    Caesar salad - fried anchovies/parmesan  8

Roasted beet salad - goat cheese/candied pecans/sherry vinaigrette  9

Bibb wedge - crispy bacon/smokehaus bleu/house made buttermilk ranch  10
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*Kobe flank steak - chimichurri/corn pudding  23

*Wild boar rack - lemon-soy cream/papaya-mango relish  29

*Prime Filet (7 oz.) - fingerling potatoes/green peppercorn/shitake mushroom  28

*Seared local mahi- boniato/rock shrimp succotash  24

*Seared Scallops - plantain mash/red curry  27

Half chicken shwarma - jalapeño-cilantro hummus/ toasted pita  19

Executive Chef:  Dean Mitchell
Chef de Cuisine:  Zac Zaytoun

Book your gala or special event with us.  
​We comfortably accommodate 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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