Dinner Menu

Aubrey's "Best on the beach" traditional creamy chowder w/ shrimp, crab, salmon & flounder. Cup 8 / Bowl 11

Broiled bay scallops w/ lemon butter, bread crumbs & fresh oregano. Can be made gluten free.

Local field greens, grilled peaches, blackberries, queso fresco, shaved almonds w/ honey citrus vinaigrette

Watermelon slices, arugula, pickled red onion, charred serrano pepper, feta cheese & cornbread croutons w/ white balsamic glaze & pesto. Can be made gluten free.

Pan roasted WhiteHall Farms oyster mushrooms, thyme & scallion w/ a crispy polenta cake, stracciatella mozzarella and balsamic glaze. Can be made gluten free.

Poached shrimp, bell pepper, red onion & carrot wrapped in fresh butter lettuce w/ Thai basil, cilantro, and a cashew butter dipping sauce

Raw 14, Rockefeller 16 or Motoyaki 16

Oysters of the day, served with mignonette and cocktail sauce

10 oz. house ground filet tip burger w/ aged cheddar cheese, butter lettuce, thick cut Kunzler bacon & peach mostarda on a toasted sesame bun w/ fries. Can be made gluten free.

Maine lobster salad, toasted bun w/ fries. Can be made gluten free.

Thick cut Kunzler bacon, butter lettuce, garlic mayo & locally grown heirloom tomato on brioche w/ fries. Can be made gluten free.

Chilean seabass, pineapple salsa & cilantro lime crema w/ French fries. Can be made gluten free.

Grilled 8 oz 30-day aged Braveheart Black Angus tenderloin w/ roasted garlic Yukon gold mashed potatoes, broccolini and Cabernet demi glaze

Pennsylvania Dutch antibiotic-free chicken breast, sassafras rice & a sweet corn, tomato & mushroom pan gravy and a buttermilk biscuit

Bone-in 12 oz Berkshire pork chop, heirloom tomato bruschetta, wilted spinach & burrata ravioli tossed in fresh basil butter w/ balsamic glaze

Blue crab & cornbread stuffed Currituck flounder fillet w/ sassafras rice & an okra, tomato & corn succotash w/ a smoked tomato beurre blanc

Dy's heirloom tomatoes w/ Rust's Basil, fresh Bufala mozzarella and caramelized Vidalia onions in a flaky crust w/ a baby arugula and roasted fennel salad & kalamata tapenade

Oven roasted Hudson Valley duck breast, White Hall local oyster mushroom risotto, sautéed broccolini w/ a sweet and sour Bing cherry demi glace

Today's fresh selection of wild Alaskan salmon broiled w/ herb butter and served w/ wild rice pilaf, sautéed asparagus w/ sauce Grenobloise

Ground Colorado elk meatballs, sour cream & chive potato puree, sautéed broccolini, w/ a Carolina Gold BBQ butter & crispy tobacco onions

Grilled 20 oz bone-in Kansas City strip & an 8 oz butter poached Maine lobster tail w/ a twice baked russet potato, sautéed asparagus & XO cognac sauce