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Menu

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—  Menu  —

Modern dishes that capture the flavors of the season
 

 

Starters

Tuna Tartare*
Pickled Mustard Seeds, Farm Egg, Radish, Pea Shoots
$12

NC Pork Belly
Local Lettuce, Chile Sauce, Fall Vegetables, Sesame
$12

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
$8

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

Baby Arugula
Fall Vegetables, Popcorn Vinaigrette, Looking Glass Bleu Cheese
$8

 


Entrées

NC Duck*
Parisian Gnocchi, Butternut Squash, Sweet Potato Puree, Radish, Kal
$28

Chateaubriand*
Buttermilk Mashed Potatoes, Creamed Greens, Red Wine Jus
$32

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

Grilled Tuna*
Fall Vegetables, Orzo, Roasted Green Beans, Herb Vinaigrette, Saffron Aioli
$29

Grilled Filet Mignon*
Roasted Potatoes, Carrots, Peas, Pickled Mustard Seed, Red Wine Jus
$32 

NC Pastured Pork Chop*
Butterbeans, Sweet Corn, Tomatoes, Bacon, Sorghum Jus
$28

Pan Seared Grouper* (available fried)
Mushrooms, Peppers, Peas, Creamy Grits, Pepper Soubise
$34

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*


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