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Served with cornichons, mustard and baguette.
Shallot, capers and olive oil and black pepper cracker.
Avocado, onion, and onion relish with boiled quail egg.
Served with lemon and remoulade.
Served medium rare with mustard, chives and spinach.
Brownbutter, capers, and lemon with haricots ver ts and boul anger potatoes.
Shrimp, mussels, calamari, clams, and seasonal fishin saffron broth.
Creamed leeks and port wine sauce.
Served wth boul angere potatoes.
Maitre d'hotel butter.
Brandied peppercorn sauce.
Shallot confit and red wine sauce.
Blue cheese.
Ham, gruyere, herb salad and morney sauce.
Served with spinach cream sauce.
Sherry shrimp bisque and fresh outerbanks crabmeat.