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—  Menu  —

Modern dishes that capture the flavors of the season



Baba Ganoush
Roasted Peppers, Garlic, Pickles, Duck Fat Toast, Marcona Almonds

NC Pork Belly
Refried Butterbeans, Chorizo, Cilantro Salad, Goat Cheese Crema

Warm Jumbo Lump Crab Cocktail
Jumbo Lump Crab, Roasted Tomatoes, Artichokes, Lemon-Sherry Butter Sauce
Market Price

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

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

Heirloom Tomatoes
Watercress, Butterbean Hummus, Chevre, Sea Salt

Jumbo Lump Crab Empanada
Cashew Mole, Black Pepper Citrus Crema, Pickled Chiles
Market Price

Soup & Salads

Seasonal Soup
C $6 / B $8

Green Salad
Local Lettuce, Cucumbers, Tomatoes, Pickled Asparagus, Chevre, Buttermilk 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, 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 Shiitakes, Red Wine Jus

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

Crispy Soft-Shell Crabs*
Carolina Hoppin John, Zucchini, Jalapeño Tartar

Little Neck Clam Ramen*
Seared Fish, Mushrooms, Peppers, Corn, Beans, Soft Egg, Basil

Grilled Red Drum*
Grilled Cabbage, Mushrooms, Peppers, Peas, Creamy Grits, Pepper Soubise

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*