1885 Grill Menu

Five jumbo shrimp served with house made cocktail sauce.

Made in house and filled with your choice of fresh grated cheeses or Spanish seasoned ground beef served with Chimichurri sauce.

Housemade creamy hummus, topped with extra virgin oil oil, served with grilled pita points or cucumbers. Chef's selection.

Served with spicy ranch dressing, house made chow-chow and our famous pimento cheese.

Springer Mountain Farms chicken, Alchemy Spice Co. American Blend, double fried and tossed in Carolina Gold BBQ. Served with celery and your choice of ranch or blue cheese.

House smoked Scottish salmon blended with cream cheese and capers and seasoned with fresh dill. Served with a lavash cracker.

Served with honey butter.

1/4 lb. jumbo lump crab cake with a spicy remoulade.

Romaine hearts, croutons and fresh grated parmesan cheese tossed in a Caesar dressing.

Fresh baby spinach, caramelized onion, hardboiled egg, and bacon tossed in a sweet tea vinaigrette.

Baby kale, pickled golden beets, Georgia pecans, and goat cheese tossed in maple vinaigrette.

Mixed greens, croutons, red onion, and tomato. Served with your choice of dressing.

A coastal staple enhanced with Sherry and topped with lump crab meat.

Housemade traditional gumbo, deep roux, vegetable trinity.

Oyster and button mushrooms, wilted baby kale, lemon butter pan sauce, roasted red peppers, fried capers, and fresh herbs. Served over your choice of Adluh stone ground grit cakes or creamy style grits.

Shrimp and crawfish smothered in a spicy creole sauce. Served with basmati rice and crostinis.

6 Jumbo shrimp lightly breaded in our Southern breading. Served with hushpuppies and coleslaw.

Flounder filets lightly breaded in our Southern breading. Served with hushpuppies and coleslaw.

Marinated in Texas Pete & Buttermilk, breaded in southern breading and fried, smothered in creole gravy. Served on a bed of feta scallion mashed potatoes and sautéed French green beans.

Grilled Scottish salmon topped with an herb compound butter, and grilled to perfection.

8 oz. NC Rainbow Trout served grilled or blackened topped with an herb compound butter.

7 oz. center cut tenderloin, grilled, topped with blue cheese compound butter.

10 oz. Frenched Duroc center-cut chop grilled, and topped with House made apple glaze.

16-18 oz. hand-cut ribeye, basted, seasoned and grilled. Served with horseradish crema.

Pan Seared, finished in oven. Served with Feta Scallion Mashed Potatoes, Sautéed Green Beans, and finished in a Rosemary, Lemon, and Butter Pan Sauce.

Legs and thighs, brined, seasoned, grilled, and glazed with Carolina Gold BBQ sauce. Finger lickin’ chicken!