The Blue Gecko

Flash fried Soft Shell Crab served over a bed of Organic Grits & Lima Bean Succotash served with a Creole Mustard Dipping Sauce

Tender Duck with Brie Cheese & fresh Raspberries topped with Arugula tossed in a Lemon Vinaigrette

Shrimp marinated in Lime Juice and Coconut Milk then skewered and skillet seared then topped with a Tropical Fruit Salsa

Tricolor Corn Chips with Shrimp & Crab in a Cheese Picanté sauce and topped with Lettuce, Tomato, Peppers, Sour Cream & Guacamole

Tender strips of skewered Beef seasoned with our own Satay Sauce and grilled served on a bed of Lettuce and topped with Thai Peanut Sauce

Crabmeat, Cucumber & Avocado wrapped in Nori with an outer layer of Sticky Rice, toasted Sesame Seeds & Tobiko

Flash fried Soft Shell Crab with Avocado, Lettuce, Sticky Rice & Cucumber wrapped in Nori and topped with Tobiko

Sashimi grade Tuna with Sticky Rice, Siracha & Tobiko wrapped in Nori

Baby Shrimp cooked in a Siracha Sauce then rolled in Nori with Sticky Rice, Cream Cheese & Green Onion

Steamed Edamame tossed with Sea Salt

Caesar salad made with fresh Romaine Hearts, toasted Pine Nuts and Anchovies with our house made Caesar Dressing

Mixed Greens topped with crumbled Gorgonzola, Spicy Pecans & Sliced Pears with a Roasted Shallot & Dijon Vinaigrette

Loin of Rabbit breaded and fried served over smashed Red Bliss Potatoes then topped with Sawmill Gravy accompanied by Chef's Vegetable

Hand cut 8 Ounce Filet of Ribeye encrusted in Bleu Cheese and broiled to order topped with Espagnole Sauce and served with smashed Red Bliss Potatoes and Chef's Vegetable

Full or Half Rack of Ribs slow cooked and topped with a Sweet & Sour Peach, Apricot & Mustard Glaze served over smashed Red Bliss Potatoes with Chef's Vegetable

Sautéed Shrimp with Roasted Garlic, Garden Peas, Pancetta, Mushrooms & Roasted Tomatoes in a Brie Cream Sauce tossed with Orecchiette Pasta

Achiote marinated Scallops skillet seared and served over Stone Ground Organic Grits with Cheddar Cheese, Sautéed Chorizo, Crimini Mushrooms, Spinach & Garlic topped with Cilantro Sour Cream & Sweet Chili Oil

Maryland Style Lump Crab Cakes dusted in crushed Ritz Crackers topped with a Roasted Red Pepper Coulis, served with Quinoa and Chef's Vegetable

Kobe Beef Chopped Steak topped with Caramelized Vidalia Onions & Homemade Gravy served over smashed Red Bliss Potatoes and Chef's Vegetable

Wanchese Sea Scallops marinated in Achiote Paste, then pan seared and served over a bed of Organic Stone Ground Yellow Grits with Sharp Cheddar cheese, Chorizo Sausage, Organic Baby Spinach and Garlic finished with Cilantro Sour Cream & Chili Oil garnished with Flowers This dish is a favorite at The Blue Gecko Bistro and is available on the menu now.

Fresh Strawberries, Blackberries, Blueberries, Honeydew Melon & Cantaloupe flambéed with Brandy and tossed with a Clove & Lavender infused Honey and fresh cracked Black Pepper served over a scoop of Pistachio Ice Cream This dish will be available starting May 18.

Snead's Ferry Shrimp wrapped in Applewood Smoked Bacon encrusted with Pistachios, oven roasted & finished with Lavender infused Blue Ridge Mountain Honey over a bed of Living Lettuce garnished with Microgreens and Flowers

Cedar plank grilled Farm Raised NC Striped Bass over Butternut Squash Tortelloni topped with a Ragout of melted Mountain Ramps & Oyster Mushrooms and finished with a French Brie & Roasted Sweet Cherry 100 Tomato Fondue accompanied by sautéed crisp Mr. Big Sugar Snap Peas garnished with Microgreens and Flowers