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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"Autumn is a second spring when every leaf is a flower." - Albert Camus

Eight is Enough - 14

braised & grilled octopus, roasted cauliflower, sweet potato mole, fresh jicama, 
citrus & arugula


This Little Piggy - 12

manna "slow & low" Carolina Heritage Farms pork belly roulade, peppers & leeks confit, grilled radicchio, carrot top & ginger pistou, chevre, pecan pork belly agri dulce


Ends Meat # - 14

beef tartare, potato cake, marinated baby bok choy, beet aioli, shaved Dante, 
charred green onion dressing

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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

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

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Apple of My Eye - 12

local mixed greens, charred apple compote, toasted hazelnuts, Summertyme bleu cheese, champagne vinaigrette


Beet Navy - 13

citrus & verjus roasted beets, NC wheat berries, whipped Four Fat Fowl triple creme, sunflower & pea shoots, tart cherries, cranberry & jalapeno gastrique


Most Egg-cellent # - 14

arugula, Humble Roots hard-boiled egg, pickled onions, lardons, radish, biscuit croutons, black pepper & herb dressing


The Reel Thing # - 29

local fish flash braised with turnip, parsnip, rutabaga, sautéed kale & grilled onions, 
ginger & turmeric pan jus


Hog Heaven # - 28

brined, slow roasted & seared Carolina heritage farms pork chop, Anasazi bean ragout, 
baby bok choy, fresh herbs, red cabbage escabeche, Cotija cheese


Walks Like a Duck # - 31

seared Joyce Farms duck breast, smashed celery root, local red cabbage puree, 
mustard greens, smoked peanut gremolata, aji dulce gastrique


Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, braised collards, fennel & caraway puree, broccoli & potatoes,
red chile mustard jus


Shell Station # - 29

pan seared Virginia scallops, parsnip & rutabaga puree, mushrooms, walnut salsa verde, vanilla & black pepper vinaigrette


Rack-onteur - 28

roasted & braised short ribs, turnip, carrot & butternut hash, grilled cabbage, Poblano coulis, goat cheese

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