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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I Fall to Pieces
Shellfishly Devoted to You - 15
scallop, coconut creamed quinoa, garlic & chile emulsion, leeks, pickled shiitake
Puerco Rico - 13
Heritage farms pork cheek, red chile, hominy, cilantro, lime, crema
A Moo’s Bouche # - 16
beef tataki, Manchego, quince puree, almond gremolata, pea shoots, sherry reduction
Looking to Meat Elsewhere - 13
mushrooms, greens, sweet corn broth, farm cheese, marinated Brussels sprouts
Berry manna Loaf - 1.99
house made sour dough bread with home churned manna butter & "jam"
Berry manna Loaf - 1.99
housemade sour dough bread with home churned manna butter & "jam"
Enough Cheddar to make End's Meat - market
chef’s selection of artisanal cheese & meat (1 for 7) (3 for 18) (6 for 30)
Rocket into Space - 14
arugula, radish, Point Reyes "Secret" Gouda, pepita persillade, lemon crème fraiche, onion & balsamic dressing
Hickory, Chickory Dock - 13
Radicchio, apples, roasted squash yogurt, Summertyme Bleu cheese, Macadamia nut granola, rosemary & honey vinaigrette
Hook, Line & Sinker - market price
pan seared local fish, leek grits, rutabaga, charred Brocollini, fried garlic, pipian verde
Lamb Shank Redemption - 32
braised Borders Springs lamb shank, butternut squash, collards, Black lentils, chopped & herbed almonds, beet mole
Iron Chef: Bobby Filet - 36
seared filet of beef, cauliflower & celery root puree, charred radicchio, chive oil, green peppercorn demi glace
Shoulder the Load - 29
slow cooked Heritage Farm pork shoulder, Scarlett Runner beans, Brussels sprouts & squash, pickled red onion, Poblano coulis
Outer Banks Tunaversity # - 29
Yellowfin tuna, green beans, potato, sweet corn tonnato, caper berry, Taggiasche olive & fennel tapenade, parsley emulsion
How Many Bucks is a lot of Doe? # - 33
pan roasted Venison, sweet potato confit, braised kale, pecan puree, sour cherry & Lusty Monk agridulce
Executive Chef: Jameson Chavez
# Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
manna utilizes 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.
Proud Member of www.slowfoodusa.org
