The menu follows the seasons and the catch. Much of our seafood comes from the waters of North Carolina. Because no two days on the water are the same, the menu changes frequently—sometimes even daily. Our cooking draws inspiration from the many cultures the sea has connected, and the traditions they have shared.
dinner
oysters. passion fruit granité, wasabi
ceviche. lime, hot chilies, cilantro
salt-cured fish croquettes
empanadas. greentail shrimp étouffé, tomatillo salsa
pizza. whole lobster, tomato, stracciatella
swordfish roasted rare. muhammara
red drum a la plancha. antiboise
snow grouper steamed in banana leaves. curry
octopus stone baked. potato, pimentón de la vera
garden salad. citrus dressing
charred brassicas. calabreses, pecorino gran cru
roasted potatoes. butter & garlic
cocktails
house tonic & gray whale
tonic has quinine from the cinchona tree bark
18
mojito
16
paloma, chile de árbol
tequila joven
18
mezcal
22
the corsair
solera barrel aged manhattan, bourbon & rye blend