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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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Spring into Action...

Get the Focaccia - 6

focaccia | Seabean butter | flake salt

Star-Crossed Livers - 12

chicken liver mousse | pickles | dijon | preserves | crackers

Beets & Berries - 11

beets | strawberries | Holy Basil | Ricotta | honey

Lettuce Spray - 10

Cauli Culkin - 11

cauliflower Vichyssoise | trout Roe | creme fraiche | dill

Lady & the Tramp # - 17

fresh pasta | mushrooms | Prosciutto | pine nuts | farm egg

What a Softie - 17

Soft Shell Crab | ratatouille| almonds | basil

Charlie Parker - 34

half chicken | Carolina Gold dirty rice | Dino Kale | garlic

That'll Do, Pig # - 29

smoked pork loin | cauliflower | radicchio |peaches| honey

Hook, Line & Sinker - 32

Wool Street Journal # - 32

Fred Flynn-stone # - 85

honker grass-fed ribeye | chef’s choice of sides

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PLEASE NOTE THAT THE MENU CHANGES FREQUENTLY...CALL (910)-763-5252 FOR THE MOST UP TO THE MINUTE MENU. THANK YOU.

Jefe: Carson Jewell

# 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