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Menu

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—  Menu  —

Modern dishes that capture the flavors of the season
 

 

Starters

Roasted Bone Marrow
Pickles, Jam, Duck Fat Toast, Marcona Almond
$12

NC Pork Belly
Carolina Gold Rice, Red Eye Gravy, Sunny Side Up Egg
$12

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
$14

Heirloom Tomatoes
Pea Shoots, Butter Bean Hummus, Chevre, Sea Salt
$12

Soup & Salads

Seasonal Soup
C $6 / B $8

Green Salad
Local Lettuce, Cucumbers, Tomatoes, Pickles, Chevre with Buttermilk Dressing or Bleu Cheese Dressing
$8

Caesar Salad
Grilled Baby Gem Romaine, Roasted Tomatoes, Parmesan Bread Pudding, Garlic White Anchovy Dressing
$9

 


Entrées

NC Duck*
Benton’s Bacon, Bok Choy, Tomatoes, Garlic, Green Beans, Chevre, Herbs
$30

Chateaubriand*
Buttermilk Mashed Potatoes, Creamed Greens, Red Wine Jus
$31

Seared Scallops*
Carolina Gold Fried Rice, Late Summer Vegetables, Farm Egg, Aged Shoyu, Ginger Carrot Puree
$32

Seared Tuna*
Elote “Corn” Salad, Charred Okra, Poblano Salsa, Herbs
$29

Grilled Filet Mignon*
Roasted Potatoes, Carrots, Peas, Pickled Mustard Seed, Red Wine Jus
$31 

NC Pastured Pork Chop*
Butterbeans, Sweet Corn, Tomatoes, Bacon, Sorghum Jus
$27

Pan Seared Grouper*
Mushrooms, Peppers, Peas, Creamy Grits, Pepper Soubise
$34

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*


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