Sunday Lunch Menu

Cup 8 / Bowl 11. Traditional creamy chowder with shrimp, crab, salmon and flounder.

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, feta and cornbread croutons with white balsamic glaze and pesto.

Raw 14, Rockefeller 16 or Motoyaki 16.

Oysters of the day with mignonette and cocktail sauce.

Brioche, herb garlic compound butter, radish medallions, shaved cured egg yolk, chives and roasted potatoes.

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

Seared Hudson Valley duck breast, heirloom tomatoes, Kunzler bacon and butter lettuce on a toasted roll with fries.

Sourdough, sliced turkey, pesto, mozzarella, red onion and arugula.

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

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

2 poached eggs in local heirloom tomatoes, bell peppers and Vidalia onion sauce with pita bread.

Thin crepes stuffed with sweet whipped ricotta, macerated blueberries, roasted potatoes.

Sweet honey or Nashville Hot fried chicken with Belgian waffle, braised greens, maple syrup and ranch drizzle.

Stone ground cheddar grits, blackened NC shrimp with a sweet corn, scallion and roasted tomato pan sauce.

Crispy Currituck flounder, matchstick fries, coleslaw and tartar sauce.

Poached eggs, Canadian bacon, English muffin, hollandaise and roasted potatoes.

Crab salad, poached eggs and English muffin with grilled asparagus and roasted potatoes.

Scrambled egg, rice, beans, carne birria, queso fresco and potatoes in a large burrito with matchstick fries.