With a Texas pete "bloody mary" cocktail sauce.
NC sweet potato fries tossed in truffle oil and Parmesan with a roasted pepper Dijon mayo.
Uncured bacon-pistachios and port wine macerated dried fruit with a lemongrass roasted peach preserve, green pepper jelly, pickled watermelon rind and crostini.
Chopped raw beef tenderloin, capers, onion, grainy mustard, horseradish aioli, crostini.
With grilled rye crostini and horseradish creme.
With citrus-herb whipped ricotta, toasted hazelnuts, golden raisinsand a local blackberry-port wine gastrique.
Pork BBQ, Southern style collard greens and a sweet and sour mango glaze.
Local lump, claw and back-fin crab meat, pan seared over Southern style buttered lima beans, apple wood smoky bacon and a "green goddess" tartar sauce.
With capers, grainy mustard, onion, picklesand crostini.
Charred bruschetta, local sneed's ferry clams, wild caught pink gulf shrimp, onions, peppers, spicy sausage, tomatoes, wine and herbs.
With peanut noodles and a mango sweet-n-sour sauce.
Lobster salad on a potato slider roll.
With smoked blue cheese-ranch dipping sauce.
Spicy Korean style with gochugaru, cucumber, scallions, sesame seed, and taro root chips.
Smashed NC sweet potatoes, kimchi, marcona almonds, candied ginger and gochujang glaze.
Local blue lump and claw crabmeat with caramelized sweet onions, rain water madeira and goat cheese.
Over field pea cassoulet and a warm wild mushroom-aged sherry vinaigrette.
Broken arrow ranch free range ground venison and wild boar smoked sausage, pan seared gnocchi finished in a tomato ragout and a citrus scented fresh ricotta cheese.
With baby lettuces, pickled beets, hearts of palm, organic grape tomatoes, English cucumbers, easter radishes and toasted sunflower seeds with a choice of pecorino/toasted garlic ranch or our house vinaigrette of white balsamic, garden herb, extra virgin olive oil.
With candied walnuts, goat cheese, fennel pollenand a vanilla bean-local clover honey- citrus vinaigrette.
Chilled wedge of iceberg lettuce, Niman Ranch bacon, chives, cherry tomatoes, shredded carrot with plug's creamy blue cheese buttermilk dressing.
With crumbled Feta cheese, pickled radishes, coconut-candied cashew nuts, diced prosciutto, dried apricots, and a buttermilk-curry-mustard vinaigrette.
With poached shrimp and basil oil.
Free-range, with 1 lb. cake mashed potatoes, basil butter skillet seared sweet corn and our famous "East meets West" BBQ sauce.
With roasted butternut squash-pork BBQ "hash", grilled local okra, balsamic braised cabbage, and a local peach-red pepper-star anise jelly gastrique.
With purple heirloom rice, grilled smoked duck sausage, grilled baby bok choy, black plum-wild flower honey-anise-lemon grass glaze.
Roasted, grilled and sauteed seasonal vegetables with polenta, sweet NC mashed potatoes, black rice, and mashed Yukon.
Ridgefield farm, NC.
With butterscotch sauce and vanilla bean gelato.
With fresh berries berries.
With a scoop of gelato and a pool of butterscotch sauce.
With a caramel drizzle and and mango coulis.
Menu for Port Land Grille provided by Allmenus.com
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