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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New Year, New Menu

Eight is Enough - 14

braised & sautéed octopus, root vegetable confit, broccoli veloute, pumpkin seed persillade, fresh local herbs


Swine Spectator - 12

"slow & low" NC pork belly roulade, sweet potato "chow-chow," braised kale & white beans, maple & pork belly jus


Sorry Charlie! # - 13

house cured Yellow fin tuna, red wine roasted beets, garlic puree, radish, fennel, ginger-lime vinaigrette

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Cheese & Charcuterie Course - market

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


Berry manna Loaf - 1.50

house made sour dough bread with home churned manna butter & "jam"

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Growing Pears - 12

mixed greens, pickled red onions, pecans, poached pears, Clemson bleu cheese, creamy mustard dressing


Beet Navy! - 13

red wine roasted beets, pepita crema, maple chipotle, Dante sheep's milk cheese, almonds, microgreens


Hickory Chicory Dock - 13

Belgian endive, roasted & glazed acorn squash, Humboldt Fog aged Chevre, orange supremes, red chili & sorghum vinaigrette


The Reel Thing - 29

pan seared almond encrusted local fish, coconut creamed Butternut squash, roasted shiitakes & fennel, Meyer lemon vinaigrette


Atun Baby # - 29

Yellow fin tuna, barlotto, winter squash soubise, caramelized rutabaga, green olive & arugula tapenade


Duck on the Pond # - 31

herb roasted duck breast, Lady Cream pea & chorizo ragout, broccoli, charred tomatillo & chipotle coulis, pickled kohlrabi, cilantro


Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, sherry sautéed mushrooms, roasted Brussel’s sprouts, celery root mash, Nora pepper reduction


Shell Station - 29

pan seared Virginia scallops, parsnip puree, braised leeks, charred apple "salsa," spiced crispy kale, arugula sauce


Finger Lickin' Pig Pickin' - 28

braised Heritage Farms pork shank, sweet potato puree, slow-cooked collards, radish "pico de gallo," red chili & bacon jus, benne seed vinaigrette

Executive Chef: Jameson Chavez
Executive Pastry Chef: Rebeca Alvarado Paredes

manna proudly uses Folk's Café coffee, Progressive Farms, Shelton Herb Farm, Feast Down East, Eco Friendly Foods, Cottle Organics, Pridgen Farms, Carolina Farmin', Sunshine Cove Farms, Ward's Produce & Black River Organic for most of our offerings. We buy LOCAL as much as we can -- especially if the product from close to home is a better & cost effective one. We prefer to know our farmers, fisherman and those hard working people who have an honest passion for their "work."

We utilize 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. Please make us aware of any dietary/allergy concerns. We are happy to accommodate any vegetarian, vegan, Gluten Free, Paleo, Nightshade, etc…request that we can.

# Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Proud Member of www.slowfoodusa.org

AAA Travel Four Diamond Recipient (2015, 2016)
  • 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