Dinner Menu

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

Pan roasted WhiteHall Farms oyster mushrooms, thyme and scallion with a crispy polenta cake, stracciatella mozzarella and balsamic glaze.

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

Broiled bay scallops on the half shell with lemon butter, bread crumbs and fresh oregano.

Local field greens, grilled peaches, blackberries, queso fresco, shaved almonds with honey citrus vinaigrette.

Watermelon slices, arugula, pickled red onion, charred serrano pepper, feta cheese and cornbread croutons with white balsamic glaze and pesto.

Raw 14, Rockefeller 16 or Motoyaki 16.

Oysters of the day, served with mignonette and cocktail sauce.

10 oz. house ground filet tip burger with aged cheddar cheese, butter lettuce, thick cut Kunzler bacon and peach mostarda on a toasted Kaiser bun with fries.

Maine lobster salad, toasted bun with fries.

Thick cut Kunzler bacon, butter lettuce, garlic mayo and locally grown heirloom tomato on brioche with fries.

Chilean seabass, pineapple salsa and cilantro lime crema with French fries.

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

Pennsylvania Dutch antibiotic free chicken breast, Carolina Gold rice and a sweet corn, tomato and mushroom pan gravy and a buttermilk biscuit.

Bone-in 12 oz Berkshire pork chop, heirloom tomato bruschetta, wilted spinach and burrata ravioli tossed in fresh basil butter with balsamic glaze.

Blue crab and cornbread stuffed Currituck flounder fillet with Carolina Gold rice and an okra, tomato and corn succotash with a smoked tomato beurre blanc.

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

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

Today's fresh selection of Wild Alaskan Salmon broiled with herb butter and served with wild rice pilaf, sautéed asparagus with Sauce Grenobloise.

Ground Colorado elk meatballs, sour cream and chive potato puree, sautéed broccolini, with a Carolina Gold BBQ butter and crispy tobacco onions.

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