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—  Menu  —

Modern dishes that capture the flavors of the season



Roasted Bone Marrow
Pickles, Jam, Duck Fat Toast, Marcona Almond

NC Pork Belly
Carolina Gold Rice, Red Eye Gravy, Sunny Side Up Egg

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

Crab Cake*
Jumbo Lump Crab, Late Summer Vegetables, Herbs, Pickles, Romesco
Market Price

Crispy Chile Shrimp*
Marinated Peas, Late Summer Vegetables, Lemon Soubise Vinaigrette

Heirloom Tomatoes
Pea Shoots, Butter Bean Hummus, Chevre, Sea Salt

Soup & Salads

Seasonal Soup
C $6 / B $8

Green Salad
Local Lettuce, Cucumbers, Tomatoes, Pickles, Chevre with Buttermilk Dressing or Bleu Cheese Dressing

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



NC Duck*
Benton’s Bacon, Bok Choy, Tomatoes, Garlic, Green Beans, Chevre, Herbs

Buttermilk Mashed Potatoes, Creamed Greens, Red Wine Jus

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

Seared Tuna*
Elote “Corn” Salad, Charred Okra, Poblano Salsa, Herbs

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*
Mushrooms, Peppers, Peas, Creamy Grits, Pepper Soubise

Whole Fried Fish*
Carolina Hoppin John, Peppers, Herb Gremolata
Market Price

Jerry’s proudly partners with local farmers and fisheries.

Executive Chef, William Doss

Sous Chef, Zachary Walker

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