Burrata & Heirloom
18Tomato, pesto, balsamic, focaccia.
Saturday & Sunday
Brunch
A slow morning on the Cape Fear River — lobster benedict, ribeye & eggs, ricotta hotcakes, and a long pour of coffee.
Early Starts
Deviled Eggs
19Bowfin caviar, fingerling chip, chive.
Lobster Martini
29Poached lobster, avocado, tomato, citrus avocado mousse.
Classics
Lobster Benedict
34Pink peppercorn hollandaise, chives, arugula, dill, challah.
The S.E.A
28Smoked salmon, poached egg, avocado, shallots, crème fraîche, Parker roll.
Shrimp & Grits
29Red eye gravy, crispy pork belly.
Short Rib Hash
34Beef short rib, crispy potatoes, cipollini, pecorino, egg, chives.
Ribeye & Eggs
47Prime ribeye, rosemary latkes, gouda omelette, salsa verde.
Steakhouse Truffle Omelette
29Filet, bacon, cheese, spinach, mushrooms, onion.
Hotcakes & Indulgences
Biscoff French Toast
21Espresso soaked challah, mascarpone cream, Biscoff.
Cannoli Ricotta Hotcake
17Orange zest, honey, almonds, chocolate chips.
Banana Foster Hotcake
16Flambéed bananas, dark rum caramel, vanilla bean cream.
Lemon Ricotta Blueberry Hotcake
16Roasted pistachios, warm butter syrup.
Brunch Sides
Two Eggs Any Style
12Bacon Strips
8Sausage Links
8Avocado
8Potato Latkes
10Brunch served Saturday & Sunday. Our full antipasto, steaks, and pasta are also available — see the Dinner menu.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please notify your server of any allergies.