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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Summer Thyme

Peter Panzanella - 15

braised & pan charred octopus, jicama, asparagus, parsley & mint crema, olives, house made croutons, dill & white lemon vinaigrette

This Little Piggy - 13

manna "slow & low" Carolina Heritage Farms pork belly “du jour,” cauliflower puree, charred & glazed Cipollini onions, green chile, turnip & fennel chow chow

The Tell-Tail Heart - 14

lobster tail roulade, pickled Enoki mushrooms, green garlic emulsion, sweet pea salad, sunflower seed tuile

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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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Beet of a Different Drum - 14

citrus & red wine braised beets, endive, Marcona almonds, honey tarragon dressing, beet puree, Summertyme goat milk bleu cheese

The Right to Romaine Silent - 13

NC mixed greens, shaved fennel, pickled shallots, Appalachian cheese, crushed sweet peas, sunflower seeds, leek & dill vinaigrette

The Reel Thing - 30

pan seared local fish, potato confit, garlic leek & lemon glazed spring vegetables, red chili gastrique, fresh shoots

Rack-onteur - 32

seared & roasted boned-out Venison chop, mushroom & root vegetable hash, field green saute?, house made Macha salsa

Iron Chef: Bobby Filet - 36

pan roasted filet of beef, sweet potato pave, local greens & radish slaw, Spanish chorizo sauce

Porkshank Redemption - 28

roasted & braised Heritage pork shank, scarlet runner beans, charred green onions, broccolini, carrot mole

Shell Station - 29

pan seared Virginia scallops, SC green garlic polenta, carrot confit, pine nuts, green onion relish

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like pudding - 13

vanilla yogurt Panna Cotta, local strawberries, olive oil granola, strawberry- yuzu sorbet

Rising to the Occasion - 13

chocolate & praline torte, caramel glaze, cocoa shortbread, mascarpone ice cream

~Pastry Chef Rebeca Alvarado-Paredes~

Cheese, Sherry & Madeira - 16

Carefully selected pairing from our selection of dessert wines and cheese.
Ask server for details

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