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.

~~~
In the spring I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours. ~Mark Twain

Ocho Loco - 14

braised & sautéed Spanish octopus, peas, asparagus, leeks, dill parsley cream, pickled turnips, fresh radish & herbs


Swine Spectator - 12

manna "slow & low" Lady Edison pork belly roulade, caramelized onion masa terrine, charred Anaheim compote, pickled mustard seeds, marinated broccoli


Homard Simpson - 14

buttered Maine lobster tail, spring allium broth, sugar snaps, shiitakes, pickled ginger

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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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Hickory Chicory Dock - 13

grilled radicchio, strawberries, beet & blood orange puree, Spring Fever cheese, pecans, Terra Vita micro greens, vanilla black pepper vinaigrette


In Immiscible (in Court) - 13

local mixed greens, fried farmers cheese curd, spiced pepitas & sunflower seeds, marinated citrus, honey rhubarb emulsion


Fennel-ope Cruz - 12

arugula, pickled fennel, smoked pine nut salsa, preserved lemon & garlic dressing, Hooks Triple Play


The Reel Thing - 29

herb roasted local fish, smoked carrot puree, sautéed field greens, sunflower seed pipian, radish salpicon, roasted garlic dressing


Hog Heaven # - 28

brined & roasted Heritage farms pork tenderloin, NC grits, caramelized turnips, pepitas, oyster mushrooms, pickled scallions, mole verde


Wool Street Journal # - 31

grilled lamb loin, NC sweet potato hash, parsnip parsley puree, braised fennel, preserved lemon & benne seed vinaigrette


Iron Chef: Bobby Filet # - 35

pan roasted filet of beef, cauliflower fritter, chimichurri, charred radish & sugar snap peas, Vache cheese


Shell Station # - 29

pan seared Virginia scallops, celery root creamed farro, preserved lemon rhubarb puree, shaved fennel, minted jalapeno soubise, smoked peanuts


Rack-onteur - 28

roasted & braised short ribs, asparagus bisque, potatoes, broccolini, asparagus & mushroom duxelle

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, 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