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)

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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

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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

AAA Travel Four Diamond Recipient (2015, 2016, 2017, 2018, 2019)

~ 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