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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Spring, Sprang, Sprung

Eight is Enough - 14

braised & crispy sautéed octopus, vinegar marinated cauliflower, braised radishes & English peas, dill & parsley cream


Puerco Rico - 12

manna "slow & low" Carolina Heritage Farms pork belly roulade, pickled Cipollini onions, tostones, Terra Vita micro green salad, sweet potato mustard


Seafood Diet # - 13

Atlantic Wahoo crudo, cucumber, tomato, poached fried egg, fresh herbs, olive oil, smoked chile agridulce

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Cheese & Charcuterie Course - market

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

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Strong to the Finish - 12

local spinach greens, caramelized onion hushpuppy "crouton," shaved Dante, smoked peanuts, garlic leek dressing


Beet Navy! - 13

citrus & verjus roasted beets, pickled Chioggia beets, NC watercress, goat milk bleu cheese, beet "soil", mint & basil vinaigrette


Out of a Jam - 14

North Carolina arugula, local strawberries, burrata, candied almonds, rhubarb & Chamomile gastrique


The Reel Thing - 29

pan roasted local fish, glazed turnips & carrots, pickled jalapeno & sunflower seed tapenade, wilted greens, charred tomatillo & garlic leek crema


Atun Baby # - 29

Yellowfin tuna seared rare, sugar snap peas & asparagus sauté, basil & greens, fried carrots, Piqullio coulis


Duck on the Pond # - 31

seared duck breast, turnip puree, sautéed chorizo & fennel, oranges, toasted almond salsa, pimenton reduction


Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, potato, sweet pea & carmelized Cipollini onion saute, Sungold tomato compote, mushroom & cucumber cream


Shell Station - 29

pan seared Virginia scallops, rutabaga puree, fresh watercress, caramelized fennel, spinach pear jus


Finger Lickin' Pig Pickin' - 28

grilled & glazed Heritage Farms pork chop, carrots, mushrooms, garlic leek mojo verde, pickled & roasted spring onions, toasted pepitas

Executive Chef: Jameson Chavez

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, 2017)
  • 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