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—  Menu  —

Modern dishes that capture the flavors of the season



Tuna Tartare*
Pickled Mustard Seeds, Farm Egg, Radish, Pea Shoots

NC Pork Belly
Local Lettuce, Chile Sauce, Fall Vegetables, Sesame

Jumbo Lump Crab Cocktail*
Jumbo Lump Crab, Roasted Tomatoes, White Wine, Creamed Corn, Duck Fat Toast
Market Price

Soup & Salads

Seasonal Soup
C $6 / B $8

Green Salad
Local Lettuce, Radish, Carrots, Pickles, Chevre With Buttermilk Dressing or Bleu Cheese Dressing

Caesar Salad
Grilled Baby Gem Romaine, Roasted Tomatoes, Parmesan Bread Pudding, Garlic White Anchovy Dressing

Baby Arugula
Fall Vegetables, Popcorn Vinaigrette, Looking Glass Bleu Cheese



NC Duck*
Parisian Gnocchi, Butternut Squash, Sweet Potato Puree, Radish, Kal

Buttermilk Mashed Potatoes, Creamed Greens, Red Wine Jus

Seared Scallops*
Carolina Gold Fried Rice, Fall Vegetables, Farm Egg Aged Shoyu, Ginger Carrot Puree

Grilled Tuna*
Fall Vegetables, Orzo, Roasted Green Beans, Herb Vinaigrette, Saffron Aioli

Grilled Filet Mignon*
Roasted Potatoes, Carrots, Peas, Pickled Mustard Seed, Red Wine Jus

NC Pastured Pork Chop*
Butterbeans, Sweet Corn, Tomatoes, Bacon, Sorghum Jus

Pan Seared Grouper* (available fried)
Mushrooms, Peppers, Peas, Creamy Grits, Pepper Soubise

Fried Shrimp*
Sweet Potato Hash, Bok Choy Slaw, Cashew Sauce
Market Price

Jerry’s proudly partners with local farmers and fisheries.

Executive Chef, William Doss / Sous Chef, Zachary Walker

$12 split plate charge

*Caution: Under cooked/raw fish, shellfish, scallops, beef or pork can cause illness*