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.


Winter Rules

Ocho Loco - 14

braised & grilled Spanish octopus, herbed quinoa & black eyed pea salad, pine nut coconut emulsion

Swine Spectator - 12

manna “slow & low” Cheshire Heritage pork belly roulade, masa pudding, cabbage escabeche, chile jam

Steak of the Union - 15

beef tartare, poached egg, horseradish crème, pickled shallots, caper & celery root tapenade, caraway crackers


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"


Butter Beets - 13

NC butter lettuce, red wine roasted beets, oranges, Providence, candied Marcona almonds, honey & smoked paprika dressing

Sass Squash - 14

roasted acorn squash, radicchio, Lil Moo, sunflower & pepita crumble, charred ginger vinaigrette

The Reel Thing - 29

herb roasted local fish, black eyed pea & Anasazi bean ragout, carrot slaw, grilled squash, leek crema

Duck Side of the Moon # - 32

brined & roasted Ashley Farms duck breast, creamed Calasparra rice, grilled green onion soubise, fresh radish, arugula, pickled shiitakes & green beans

See Food Diet # - 31

rare seared Atlantic tuna, sweet potato, celery root, kale callaloo, citrus ancho dressing, crispy leeks 

Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, fingerling potato sauté, braised cabbage & green onion, pequillo pepper mustard

Shell Station # - 29

pan seared Virginia scallops, fennel confit, coconut & butternut squash mash, Marcona almonds, roasted Cauliflower, parsley & preserved lemon beurre blanc

Rack-onteur - 28

grilled & braised short ribs, sweet potato puree, pepper & zucchini sauté, caramelized onion red chile jus

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

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