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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Hot in the City, Hot in the City

Loco Ocho - 14

braised & crispy sauteéd octopus, tomatillos, local tomatoes, olives, masa croutons,
 marinated shallots, field pea pure


Swine Spectator - 12

manna "slow & low" Carolina Heritage Farms pork belly roulade, Charleston rice cake, pickled field peas & trinity salad, herb aioli


Seafood Diet # - 13

Atlantic tuna poke, smashed cucumber, radish, whipped basil crème fraiche, sweet corn gazpacho, Terra Vita micro greens

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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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Strong to the Finish - 12

spinach greens, caramelized onion hushpuppy, shaved Dante sheep’s milk cheese, smoked peanuts, garlic leek dressing


We got the Beet - 13

citrus & verjus roasted beets, charred Treviso, bleu cheese mousse, arugula, honey sunflower butter, mint parsley pistou


Alma 'Mater - 14

North Carolina heirloom tomatoes, croutons, Cotija cheese, pickled peppers, crema verde


The Reel Thing - 29

en papiollte, tomato maftoul, charred eggplant puree, preserved lemon curd, pistachio, sunflower & pea shoot salad


Atun Baby # - 29

Yellowfin tuna seared RARE, stewed squash, corn, chiles, tomatoes, mojo verde, fried cipollini onions & jalapenos


Duck on the Pond # - 31

seared Joyce Farms duck breast, field peas & squash, sweet potato mustard, sherry pimenton reduction, watercress


Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, charred okra & eggplant, mushrooms, peppers, tomato beurre fondue


Shell Station - 29

pan seared Virginia scallops, butterbean & quinoa salad, summer squash soubise, salsa Vera Cruz


Finger Lickin' Pig Pickin' - 28

grilled & glazed Carolina Heritage Farms pork chop, Scarlet runner beans, roasted pickled onions, broccolini, mole Amarillo, toasted almond

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