Sunday night we offer a heck of a deal. Buy a Meyer Farm ribeye steak, and we will top it with your choice of crabcake, fried oyster, shrimp, or lump crab meat. It’s too good to miss!
1174 Duck Road, Duck, NC 27949
Our new menu makes its debut this week. One culinary creation Chef Brandon is very proud of is our seared Maple Leaf Farms duck breast. Our duck breast is properly browned in a pan to start, then roasted in the oven until it is perfectly cooked to your preference.
The crispy skin duck is then served over seasonal vegetables, sweet potatoes and spicy andouille sausage. For our vegetable saute, we caramelize pearl-like cippolini onions, mixed tender baby bell peppers, spinach and Applewood smoked sous-vide bacon lardons for that perfect coherence of flavors. The sauce starts as honey crisp apple cider that’s simmered over low heat and reduced until it’s nearly the consistency of syrup, and then it’s spun with freshly chopped shallots and butter into a velevety smooth emulsion.
Fall in North Carolina brings the perfect weather for the richness of duck dishes. Our new fall menus are available Wednesday through Monday, with Tuesday being the one day we are closed. We hope to see you soon.
Happy hump day to all of our friends! We are very excited about our new dishes, as well as Wine Down Wednesday. Every Wednesday this fall we will offer any bottle of wine (under $100) from our extensive wine list for half price. It’s really too good of a deal to miss.
One seasonal favorite making a comeback is our braised Meyer Farm short rib entree. This tender natural beef short rib is braised for hours in Yuengling lager before being served with creamy Gorgonzola polenta and sauteed broccolini. We then use the same braising liquid, puree all the vegetables, and pour that over as the sauce to finish everything off. It could really be the definition of comfort food. Come check out this and our other new menu items. We are open every Wednesday through Monday for both lunch and dinner. We hope to see you soon.
It’s the last days for our much loved vegan and gluten-free entree. Our black bean and quinoa cakes are hand-pattied and perfectly seared. Then we sauté roasted tri-color potatoes, butternut squash, sweet corn, roasted red pepper and cippolini onions. All of these veggies come together for perfect earthy flavors. A butternut squash puree lends the perfect finishing touch. Our new fall menu makes its appearance soon, so come in one last time for one of our summer favorites.
Our perfectly seared duck breast has been a big hit this summer. This is the last weekend we will offer this hearty gluten free dish. With a sauté of sweet potatoes, cippolini onions, roasted red pepper and braised swiss chard and the added kick of chorizo sausage, spiced pecans and smoked cherry gastrique, this dish packs some serious flavor. Next week we will debut our new fall menu, so make sure to come in this weekend and savor this duck breast one more time. See you soon!
As we say goodbye to our delicious summer selections next week, an exciting new seasonal menu will arrive just in time for the best locally inspired and all our favorite fall flavors! We’ve had a blast serving our summer menu and welcomed your valuable feedback as Chef Brandon designed new yummy creations for our upcoming menu you’ll won’t want to miss. Some of your past favorites will be making a comeback while Chef features some tasty new appetizers, lunch and dinner entrees, as well as undeniably the most amazing new desserts ever. And as always, we’ll still focus on fresh local caught seafood, all natural meats, and locally farmed seasonal vegetables with our always present regional inspiration. Stay tuned for updates about the new menu and don’t forget to stop in this week for the very last chance to enjoy your summer menu favorites. See you soon!
As the weather cools off, we keep your favorite hot entrees coming like our Fruits de Mer seafood pasta. Chef simmers fresh mussels, shrimp and lump crab meat in a creamy pesto sauce then tosses with pappardelle pasta. Then the whole lovely dish is topped with shaved peccorino cheese. Yum!
Hello friends, we hope you all are having a wonderful weekend. Tonight we will feature our friend BC playing live at the bar. Come in tonight to warm up with some crispy fried Chesapeake Bay oysters and check out the live tunes while enjoying a lovely view of the Currituck sound.
We are happy to see all of our friends returning to town and starting a lovely fall. Come in and check out our bar or have a lovely dinner with us. This week we will have live music Wednesday through Saturday from 6-9PM. Our fresh catch tonight is Big-Eye tuna served over local seasonal veggies with a marinated tomato and artichoke emulsion. Hope to see you soon!
Tonight we are going to feature local caught big eye tuna with a confirmation muscadine grape emulsion. Served over roasted tri-color potatoes, brussels, fava beans, squash and swiss chard, make for a great warm day dinner. Cheers!
Tonight’s fresh catch special is local yellowfin tuna served over roasted potatoes and summer vegetables. We are going to saute marinated graffiti eggplant, zuccini, golden chantrelle mushrooms, local sweet corn, swiss chard together with the baby potatoes then serve the tuna on top and finish the dish with a charred scallion and huckleberry emulsion. Yummy!
Tonight we are offering pan seared Sea Bass served over roasted potatoes, golden chantrelle mushrooms, sweet coen, yellow squash, swiss chard and marinated tomoatoes. Chef is finishing the dish with a charred scallion and huckleberry emulsion. Delicious!
Tonight we are pleased to offer local caught bronzed grouper, over local summer veggies like squash and zucchini sauteed in a coconut curry broth and served over NC gold rice. Being bronzed in a pan means it has a very light spice to the fish. This dish definitely has a little kick to it!