kitchen

We utilize the freshest ingredients from the local farmers and fisheries of North Carolina. We don’t buy “local” for the sake of buying local…we buy the best available produce from the best vendors–if they are close to home, that’s even better.

Please click here for a downloadable version of our dinner menu.

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Out with the Old, in with the New (Year)

Eight is Enough - 14

braised & pan charred octopus, black lentils, pickled fennel & broccoli, acorn squash romesco


This Little Piggy - 12

manna "slow & low" Carolina Heritage Farms pork belly roulade, black eyed peas, braised collards, Johnny cake, mustard vinaigrette


Sorry Charlie - 14

OBX yellow fin tuna tartare, quinoa & radish salad, carrot top & parsley pistou

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Berry manna Loaf - 1.99

housemade sour dough bread with home churned manna butter & "jam"


Enough Cheddar to make End's Meat - market

chef’s selection of artisanal cheese & meat (1 for 7) (3 for 18) (6 for 30)

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Beet of a Different Drum - 13

citrus & red wine braised beets, grilled radicchio, candied almonds, burnt honey, Summertyme goat milk bleu cheese


The Right to Romaine Silent - 14

NC Butter lettuce, Virginia apples, sunflower & hazelnut granola, Bear Wallow Alpine cheese, black pepper buttermilk dressing


The Reel Thing - 30

pan roasted local fish of the day, SC leek polenta, olive & cipollini onion confit, pistachios, shaved turnips


Rack-onteur - 28

roasted & braised short ribs, frijoles charros, roasted broccoli, house made chow-chow


Iron Chef: Bobby Filet - 35

pan roasted filet of beef, creamed celery root, sautéed field greens, Clemson bleu cheese, pickled shiitake reduction


Oh, Deer - 33

rosemary & thyme roasted Venison chop, roasted apples & turnips, sweet potato puree, shaved fennel, hazelnut jus


Shell Station - 29

pan seared Virginia scallops, winter vegetable puree, roasted mushrooms, charred brocollini, marcona almond & parsley emulsion

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like pudding - 13

Meyer lemon posset, toasted earl grey meringue, rye scone crumble, Meyer lemon curd


The Root Stuff - 13

ginger-banana financier, candied pecans, cardamom butterscotch, Folk’s Café coffee ice cream


Cheese, Sherry & Madeira - 16

Bear Wallow Alpine cow milk, roasted pecans, Broadbent Sercial Madeira (10 year)
~OR~
Clemson bleu cheese, candied almonds, 2013 Casa del Inca PX sherry  

manna utilizes the freshest, most local ingredients possible in every recipe. Practically everything that is presented for your consumption is prepared in our kitchen by our culinary team.  

Proud Member of www.slowfoodusa.org

AAA Travel Four Diamond Recipient (2015, 2016, 2017, 2018)

~ proud member of these outstanding organizations ~

  • 123 Princess Street, Wilmington, NC 28401
    Dinner Hours: Tues-Sun: 5:30—Until  |  Closed on Monday
    Bar: Opens at 5pm
    For reservations call (910) 763-5252
    For directions click here

  • bourgie nights

    Join us in our lounge to enjoy travelling and local musicians in an intimate listening room environment.
    For upcoming events click here