2016 Menu

Soup of the Day -
freshly prepared seasonal soup  7

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

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

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

Flatbread -  
chef's choice of the day  9

Pork Belly -
butternut squash hash, pickled jalapenos, onions, maple wild berry peppercorn demi  12

1900 Lump Crab Dip -
lump crab au gratin  11

Fried Calamari -
spicy citrus mango aioli, fresh lime  8  
Artesian Charcuterie  -
select aged cheeses & meats  18, cheeses only  14

N.C. Firecracker Oysters -
baby lima bean succotash, keywest pico, sriracha ranch  12

* Oysters Rockefeller (6) -
Topsail Bubba's, spinach pernod, pico di roma, parmesan cheese  14

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

* Negimaki Roll -
rare beef tenderloin, green onion, cucumber, asparagus, wasabi, sweet chili slaw  10

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

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

Roasted Stuffed Chicken Breast -
seasonal vegetable stuffing, portabella brie cream sauce  18

1900 Signature Crabcakes (2) -
citrus sriracha, dijon, aioli  24

*Maple Leaf Duck Breast -
soy ginger duck, orange fig compote, raspberry gastric  26

Pan Seared Diver Scallops -
toasted coconut, spicy mango puree, prosciutto crisp  22

Grilled Vegetable Lasagna -
tomato basil fondue, asiago cream sauce  16

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

Fried Pickles 6
Chicken nugget 7
Homemade Potato 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

1900 2016 Spring Menu

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