Please click here for a downloadable version of our dinner menu.
Spring into Action...
Get the Focaccia - 6
focaccia | Seabean butter | flake salt
Star-Crossed Livers - 12
chicken liver mousse | pickles | dijon | preserves | crackers
Beets & Berries - 11
beets | strawberries | Holy Basil | Ricotta | honey
Lettuce Spray - 10
local lettuces | radish | carrot | buttermilk | seeds| Parmesan
Cauli Culkin - 11
cauliflower Vichyssoise | trout Roe | creme fraiche | dill
Lady & the Tramp # - 17
fresh pasta | mushrooms | Prosciutto | pine nuts | farm egg
What a Softie - 17
Soft Shell Crab | ratatouille| almonds | basil
Charlie Parker - 34
half chicken | Carolina Gold dirty rice | Dino Kale | garlic
That'll Do, Pig # - 29
smoked pork loin | cauliflower | radicchio |peaches| honey
Hook, Line & Sinker - 32
shellfish | trout | bacon | squash | tomato | fingerlings | herbs
Wool Street Journal # - 32
lamb loin | Romanesco | carrots | freekeh | lentils | jus
Fred Flynn-stone # - 85
honker grass-fed ribeye | chef’s choice of sides
PLEASE NOTE THAT THE MENU CHANGES FREQUENTLY...CALL (910)-763-5252 FOR THE MOST UP TO THE MINUTE MENU. THANK YOU.
Jefe: Carson Jewell
# Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
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