menus
from down East to swansboro
It’s Another Beautiful Day at...
The Banks
Grill
Lunch Snacks
Breakfast Grains
Southern Pimiento Cheese • Pulled Pork Quesadilla Fried Pickle Basket • The Banks Chips & Dip
Greens Island Chicken Salad • The “Cape” Salad The Banks Tuna Salad
Sandwich & Things “B.Y.O.B.” Build Your Own Burger • The Fish Sandwich The Banks Tuna Salad Wrap • Two Dog Platter Carolina BBQ Sandwich • Lighthouse Burger Baja Taco’s • Tropical Chicken Wrap Jumbo Grilled Ham & Cheese • Shack-Style Steak & Cheese
“Sea” Oats - All natural rolled oats with brown sugar and a hint of maple syrup, topped with sautéed apples. Granola & Fruit - A blend of crisp rice, oats, honey, and a touch of cinnamon. Served with your choice of low-fat vanilla Greek yogurt or milk and blueberries.
Sweet Things “Soon-to-be-Famous” Jumbo Cinnamon Roll - Gooey & sticky, baked in house then generously topped with a pecan praline sauce.
Located in Morehead Plaza The Banks Morehead City, NC 28557 Grill 252-499-9044 2900 Arendell St. Suite 3
www.TheBanksGrill.com Check us out on Facebook!
Catering & Private Parties Available! Menu items subject to change.
| Dining Guide
Check Ou t the Chef ’s Da ily Breakfa st & Lunch S pecials on Facebo ok! Island Style French Toast - 2 slices of thick toast, dipped in a spiced vanilla batter, grilled, then topped with a rum fried banana. Served with choice of bacon, grilled sausage patty, or smokehouse ham. Multigrain Pancakes - Slightly sweet, fluffy, 10 healthy grains with a hint of cinnamon, made to order. Served with choice of bacon, grilled sausage patty, or smokehouse ham. Short Stack (2) Tall Stack (3) Add blueberries, pecans or chocolate chips.
Coastal Favorites All egg dishes can be prepared with egg whites Two Egg Breakfast - 2 eggs your way; choice of breakfast meat; grits or seasoned home fries and our XXL buttermilk biscuit. Jumbo Breakfast Sandwich - Start with 2 fried eggs and melted cheddar cheese on our XXL buttermilk biscuit or grilled Texas toast. Then add your choice of breakfast meats. And make it “ugly” with sausage gravy or creamy tomato gravy. “Grande” Breakfast Burrito - A warm flour tortilla stuffed with 3 scrambled eggs, home fries, choice of meat, sautéed onions and peppers and cheese, then topped with a warm and mild green chili salsa and sour cream.
“B.Y.O.O.” Build Your Own Omelet - Start with 3 fluffy eggs, then add your favorite ingredients. Served with seasoned home fries. 2 items / 3 items / 4 items Or the “Kitchen Sink” (a bit of everything) Choose from: bacon, cheddar cheese, green onions, crumbled sausage, jack cheese, American cheese, bell peppers, ham, tomatoes, spinach, chorizo sausage, mushrooms, or feta cheese Biscuit & Gravy - Our famous XXL biscuit, cut in half and smothered with our homemade sausage gravy. Topped with 2 eggs your way. The Bank’s Omelet - “A local favorite” - 3 eggs, sautéed NC shrimp, fresh mushrooms, crumbled bacon, green onions, and pimiento cheese. Served with seasoned home fries. Steak & Eggs Shack - Diced ribeye steak sautéed with peppers, onions, black beans and home fries then topped with 2 eggs. Served with our XXL biscuit and a side of house steak sauce. The Lighthouse Breakfast - Our XXL biscuit topped with 2 Mom & Pop’s deviled crab cakes, poached or fried eggs, then topped with a creamy tomato gravy. Served with seasoned home fries.
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Home of the BEST Shrimpburger on the Crystal Coast SEAFOOD SANDWICHES Shrimpburger Oysterburger Scallopburger Clamburger Crab Cake Sandwich Fresh Flounder Filet Sandwich Soft Shell Crab SANDWICHES Hamburger Cheeseburger Big Oak 1/3lb. Superburger Hot Dog Corn Dog Barbecue Chicken (Grilled or Fried) Bacon, Lettuce, Tomato Chicken Salad Grilled Cheese Steak & Cheese
BIG OAK CATERING Whole Pig (Cooked & Seasoned For Pickin) Whole Pig (Chopped & Seasoned) 1/2 Pig 1/2 Pig (Chopped & Seasoned) Bar-B-Que (By the Pint) Chicken - Fried (Whole) SIDE ORDERS Hushpuppies (By the Doz) French Fries Onion Rings Corn Bread Stix (By the Doz) Hushpuppies Slaw (Pt.) Potato Salad (By the Pint) Apple Stix Corn Stix (6) Slaw (By the Pint) Brunswick Stew Chicken Bites Baked Beans (By the Pint) Cheese Stix Fried Pickles Sweet Potato Waffle Fries Hot Dog Chili (By the Pint) Chicken Tenders Brunswick Stew (By the Pint or Quart) BEVERAGES Gallon of Tea Soft Drinks, Lemonade, Iced Tea Banana Pudding (Serves 30-40 People) Milkshakes BARBECUE TAKE HOME PACKS 1pt. BBQ, 1pt. Slaw, 2 doz. Hushpuppies 1pt. BBQ 1pt. Brunswick Stew BBQ Tray with Slaw
w/lettuce & tomato or peppers & onions
PLATES
Served with french fries, slaw, hushpuppies and tea
Fried Shrimp Scallop Flounder Clam Oyster Crab Cake Soft Shell Crab Combination of any 2 Seafoods Combination of any 3 Seafoods Barbecue BBQ & Brunswick Stew Fried Chicken (1/4) Dark or White
BIG OAK HOT WINGS
Near the center of Bogue Banks, a barrier island off Morehead City, you pull into the parking lot of what looks like a 1960’s burger stand. There’s no dining room, just a small easy-to-miss brick building. At the window, you place your order (trust us, make it a shrimpburger). The server writes the order on a paper sack, which soon will be handed out with your meal inside: fried shrimp, tartar sauce, coleslaw, and ketchup, all piled on a steamed bun. Messy and totally yummy.
6pieces 12pieces 24pieces Located in the heart of Salter Path, NC Visit our Web Site: www.bigoakdrivein.com
- Coastal Living Magazine
252-247-2588
Angie’s Lighthouse Cafe.................... 10 The Banks Grill................................... 8 BT’s Bar & Grill.................................. 9 Big Oak Drive-In & Bar-B-Q................. 3 Bistro-by-the-Sea............................... 2 Channel Marker................... Back Cover Circa 81......................................... 11 Clamdigger Restaurant...................... 19 The Crab’s Claw..........................12-13 El’s Drive-In....................................... 5 Jackie’s American Grille....................... 4 Kathryn’s Bistro & Martini Bar............. 23 Los Taquitos...................................... 2 Minoda’s Japanese Steakhouse............ 9 NC Dept. of Agriculture...................... 22 Pita Plate......................................... 22 Promise Land Market........................ 15 Sanitary Restaurant......................16-17 Soundside Restaurant......................... 8 White Oak River Bistro...................... 21 Published by
201 N. 17th St., Morehead City, NC 28557 252.247.7442 252.240.1811 • 800.525.1403 fax 877.247.1856 nccoast.com
CLASSIC AMERICAN CUISINE WITH A TWIST. “We’re offering a relaxed dining experience with exceptional food and service. It’s the perfect gathering place for friends and families. Come join us at Jackie’s!” —RYAN & JACKIE AYRE
9106 Coast Guard Road emerald isle • 252.354.8111
Managing Editor Amanda Dagnino (editor@nccoast.com) Sales Manager Ashly Willis (252.723.3350) (sales@nccoast.com) Creative Director Kim LaChance Graphics Erin Pallotti Entire contents, maps, advertisements and graphic design elements copyright 2014 NCCOAST. Reproduction is strictly prohibited without the publisher’s consent. Though every effort has been made to ensure the accuracy of all advertising and editorial copy contained herein, the publisher may not be held responsible for typographical errors. NCCOAST and its employees, agents or representatives may not be held responsible for any actions or consequences derived as a result of following advice or instructions contained herein. NCCOAST reserves the right to refuse any advertising or editorial content deemed inappropriate, misleading or in violation with the law.
El’s
252.726.3002
DRIVE-IN
3706 Arendell St. Morehead City, NC
Home of the Original Superburger since 1959
Call-In Orders Welcomed! Every Menu Item Prepared to Your Order, When You Order. Please Allow Cooking Time. Hot Dog Cheese Dog Hamburger Cheeseburger SUPERBURGER SUPERCHEESEBURGER Barbecue SUPER BBQ Pizza Burger SUPER PIZZA BURGER
Grilled Cheese Chicken Salad BLT Ham & Cheese w/Lettuce & Tomato Egg Ham, Cheese & Egg Bacon & Egg Western
Shrimp Burger SUPER SHRIMPBURGER Oysterburger SUPER OYSTERBURGER Chick Filet w/ Lettuce & Tomato Steak w/ Lettuce & Tomato Poor Boy Fish Filet Add extras: Cheese, Lettuce,Tomato or Bacon Fresh Fried Chicken Plate (Allow 20 min.) 1/4, 1/2, Whole or Combo plates Chicken Fingers or Nuggets Order of 6, 8 or 10
All the W a Mustard y Includes: , Chili, O nio & Fresh H omemade ns Slaw
PLATES & TRAYS
Shrim p, Oyster, Combo Plate orTray • Barbecue Plate • Hamburger Steak Plate
SIDE ORDERS (1 Size) Fries • Chili Cheese Fries • Onion Rings • Chips • Nabs Slaw (side order, 1/2 Pint or 1 Pint) • Hushpuppies (1/2 or One Doz.)
FOUNTAIN DRINKS
Pepsi, Diet Pepsi, Dr. Pepper, Mt. Dew, Tropicana Lemonade (make it Cherry or Vanilla!)
CAN DRINKS • BOTTLED WATER
Pepsi • Diet Pepsi • Mt. Dew • Diet Mt. Dew • Coke • Diet Coke • Sierra Mist • Diet Sierra Mist • Sprite Diet Sprite • Dr. Pepper • Diet Dr. Pepper • Orange Sunkist • Fruit Punch • A & W Root Beer
MILKSHAKES: Vanilla • Chocolate • Strawberry • Cherry Fresh Brewed Tea Menu items are subject to change
FOOD TRUCK
frenzy Dank Burrito R O L L S into Town By Katie Coleman
| Dining Guide
nccoast.com
QUALITY products,
LOCALfish, doing it RIGHT.
While residents and visitors have grown accustomed to the plethora of restaurants along the coast, a new option has cropped up offering tasty, highquality food on the go. Clarke Merrell, owner and executive chef of Circa 81, Twisted Spoon and Beaufort Olive Oil Company, has added the Dank Burrito food truck to his veritable food empire. Merrell grew up in the food industry. His parents owned DJ Shooters on Atlantic Beach and Merrell did anything he could to help out while he was younger, from busing tables to helping in the kitchen on slow days. When a fire burned down the restaurant in 1996, Merrell continued to work in other area restaurants throughout high school. After graduating from the Florida Culinary Institute in Palm Beach, Fla. and spending some time in Raleigh, Merrell returned to the Crystal Coast in 2008 to take over at DJ Shooters for his father. Two years later, he opened Circa 81. Since then, he has opened Twisted Spoon and his Beaufort Olive Oil Company has expanded to three locations. For Merrell, a food truck has always been on his mind. “I’ve always been in the business. Something about a self-contained unit always intrigued me. I remember when I was 16 or 17, writing a business plan and proposing it to my dad for an ice cream truck. That Swiss Army Knife concept is really neat to me. I’ve always wanted a food truck, and it kind of comes out of necessity. When the food truck is in character, it will be for tacos and burritos, but I’ll be able to use it for catering and all kinds of stuff,” he said. Then the search for the perfect food truck began. First Merrell looked into buying a fully equipped food truck and found that it would cost $50-60,000 for one to fit all his needs. Merrell’s brother owns a construction company, so they started to search for a truck that they could outfit together. “I was looking for a step-van that I wanted, for probably over a year. There was a specific, to-thet, type of truck that I wanted. I finally found it over in the Washington, D.C. area. So I drove up there in September and picked it up, and it kind of started from there,” he said. Once the truck was his, Merrell and his brother gutted what was once a glass maintenance truck and turned it into the Dank Burrito food truck. Merrell said he was able to outfit the truck on his own for about half the cost of buying an established food truck. They had been working on the truck since September of last year, and got it permitted in April, 2014. Merrell’s
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original idea was always to do tacos and burritos. “I love to eat tacos and burritos. It’s kind of one of my favorite types of food. Quick street food; real flavorful. Not necessarily a Mexican influence, but using the tortillas as the vehicle and then just putting in really flavorful protein and sauces or slaws, or what have you,” he continued. The front of the Dank Burrito truck reads, “A Circa 81 Project.” Merrell said the truck is under the Circa 81 umbrella, and that his goal was to introduce this type of food to the community, and if it went well, he would possibly build a small taco shop somewhere. He also wanted to tie the two businesses together. “We set a standard here at the restaurant of good food, good service. When people can correlate the two, they understand they’re not getting roach coach street meat. They know it’s good, it’s legit. We’re chefs, we cook, it’s an extension of us, but at the same time, it’s a different brand. It’s a two-way thing,” he added. Merrell explained that creating a food truck is more of a low risk endeavor than a brick and mortar restaurant. He said when you invest in a truck with a certain concept and try it, if it doesn’t work, the owner can just change the concept and start over, or sell the truck and not lose any of the initial investment. With a restaurant, if the concept fails and you have to vacate that spot, all the investment is left behind at the initial building. “The real idea is to see if people in this area want that kind of food. See if there’s a market. I think there is. People are going crazy about it. I’ve had people mad at me because I haven’t been out yet.” Along with questions about when the truck is going to be out, Merrell also gets questions about the name, Dank Burrito. While some may suspect otherwise, Merrell says the name just suggest that he’s putting out really good food. “It just means really good burritos. High quality burritos. Quality products, local fish, doing it right. We’re working with Heritage Farms and their pork, so kind of a superior product translates to better food,” he said. The Dank Burrito doesn’t have a set schedule right now. One reason that’s the case is because Merrell is still navigating the ordinances in place and weighing his options. He said the current ordinances aren’t pro-truck and that they’re working to get some of that stuff changed. People have inquired about ordinances and food trucks, but no one has spear-
headed any effort to get them changed yet. “I think some of the old ordinances are in place to protect the brick and mortars, just so food truck guys wouldn’t come in from out of town, or really don’t have a stake in the community, and suck up all the business and go back home,” he added. “You can build it around a required business license and other things that make you a little more rooted. I have three business licenses in Morehead City, I pay my taxes, I’m part of the community, and I’m not going anywhere. I think that needs to be looked at as well. But it’s just going to require some text changes to the ordinances.” The best way to see where the Dank Burrito food truck will be located is to check its Facebook page and Twitter feed. For now, Merrell said he’s just picking and choosing what he wants to do. As for a menu, Merrell is still brainstorming. He said he has a ton of ideas, and that he’ll probably stick with chicken, beef and pork, with some vegetarian options and features. The main goal for Merrell is to bring food to the people. “I think the need for a food truck is there. To be able to offer a kitchen in random or remote places and be able to feed people. I hope that people will tune into that and understand what it’s about.” NCCOAST |
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PITA PLATE Morehead City, NC
We accommodate vegan & gluten free diets Open Monday - Saturday, 11am-9pm
Belk Plaza 5167 Highway 70 W, Suite 200 Morehead City, NC 252-222-0949
BEER & WINE For Menu visit www.pitaplate.com | Dining Guide
FREE $5 OFF Hummus Appetizer
Any Purchase of $30 or more (excludes drinks)
with purchase of any entree Dine In or Take Out
Dine In or Take Out
PITA PLATE
PITA PLATE
With coupon Offers cannot be combined. One coupon per customer. Expires 5/10/15
With coupon Offers cannot be combined. One coupon per customer. Expires 5/10/15 nccoast.com
5308 HIGHWAY 70 MOREHEAD CITY
252.648.8409
413 West Fort Macon Road Mile Marker 2.5 Atlantic Beach, NC
252-247-4466 www.BTsBarandGrill.com
Celebrating Over 40 years of service on Atlantic Beach 7FF;J?P;HI 8JÊI <7CEKI 8KH=;HI I;7<EE: F?PP7 All ABC Permits Great Selection of wines by the glass
>EC;C7:; IEKFI I7D:M?9>;I I7B7:I DAILY LUNCH SPECIALS NIGHTLY DINNER SPECIALS LATE NIGHT MENU
World Tavern Poker Thursday 7 & 9 pm nccoast.com
NCCOAST |
NCCOAST DiNiNg guiDe RESTAURANT/ BUSINESS
PHONE
Angie’s Lighthouse Cafe 853 Hwy 58, Cape Carteret
252-393-1221
The Banks Grill 2900 Arendell St., Morehead City
252-499-9044
BT’s Bar & Grill 413 W. Fort Macon Road, Atlantic Beach
252-247-4466
=BREAKFAST
=LUNCH
Average Dinner $ = $8 OR LESS, $$ = $9-$20, $$$ = $20 & UP WEBSITE
www.thebanksgrill.com
PRICE
CUISINE
$-$$
Casual Dining
$-$$
Casual Dining
$-$$
Grill
Big Oak Drive-In & Bar-B-Q 1167 Salter Path Road, Salter Path
252-247-2588
www.bigoakdrivein.com
$-$$
Grill/Drive In
Bistro-by-the-Sea 4035 Arendell St., Morehead City
252-247-2777
www.bistro-by-the-sea.com
$$-$$$
Fine Dining
Channel Marker 718 Atlantic Beach Cswy, Atlantic Beach
252-247-2344
www.thechannelmarker.com
$$-$$$
Fine Dining
Circa 81 4650 Arendell St., Morehead City
252-648-8300
www.circa-81.com
$-$$$
Tapas
Clamdigger Restaurant 511 Salter Path Road, Atlantic Beach
252-247-4155
www.clamdiggerinn.com
$$
Seafood/Steak
The Crab’s Claw 201 W. Atlantic Blvd., Atlantic Beach
252-726-8222
www.crabsclaw.com
$$-$$$
Seafood
El’s Drive-In 3706 Arendell St., Morehead City
252-726-3002
$-$$
Grill/Drive-In
Jackie’s American Grille 9106 Coast Guard Road, Emerald Isle
252-354-8111
jackiesamericangrille.com
$$-$$$
Grill
Kathryn’s Bistro & Martini Bar 8002 Emerald Drive, Emerald Isle
252-354-6200
www.kathrynsbistro.com
$$-$$$
Fine Dining
Los Taquitos 5370 Hwy 70, Ste. D, Morehead City
252-773-0480
$-$$
Mexican
Minoda’s Japanese Steak House 5308 Hwy 70, Morehead City
252-648-8409
$-$$
Japanese
Pita Plate 5167 Hwy 70, Morehead City
252-222-0949
$-$$
Greek/Lebanese
Promise Land Market 909-B Arendell St., Morehead City
252-222-0422
$-$$
Lighter fare
$$-$$$
Seafood
Sanitary Fish Market & Restaurant 501 Evans St., Morehead City 252-247-3111
=DINNER
www.minodas.com
www.sanitaryfishmarket.com
Soundside Restuarant 5000 Hwy 70W, Morehead City
252-648-8238
www.soundsiderestaurant.com
$$-$$$
Fine Dining
White Oak River Bistro 206 W. Corbett Ave., Swansboro
910-326-1696
www.whiteoakriverbistro.com
$$-$$$
Fine Dining
833 Hwy 58 Cape Carteret NC 28584
252.393.1224 BREAKFAST Platters Omelettes Pancakes French Toast Daily Specials
DINNER LUNCH Soups & Salads Soup & Salads Seafood Platters Burgers & Sandwiches Pasta Dishes Seafood Baskets Signature Steaks Fish & Shrimp Tacos & Chicken Entrees Daily Lunch Specials Burgers & Sandwiches
Open Breakfast, Lunch & Dinner 6am-9pm Locally Owned & Operated 10 | Dining Guide
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Gathter Ea ! Enjoy
Wine Down Wednesdays: 7INES "Y 4HE 'LASS Every Thursday: -ARTINIS Sangria Sunday: 0ITCHERS OF 3ANGRIA Mojito Mondays: !LL -OJITOS
$2 OFF
!RENDELL 3TREET s -OREHEAD #ITY s WWW #IRCA COM
Minimum purchase of $25
.OT APPLICABLE ON ALCOHOL OR GRATUITY .OT APPLICABLE WITH ANY OTHER OFFERS OR DAILY SPECIALS
/PEN FOR ,UNCH $INNER $AILY s +IDS -ENU #ARRYOUT !VAILABLE s !LL !"# 0ERMITS !LSO 3ERVING $ELICIOUS 3UNDAY "RUNCH AM PM
Largest Frozen Yogurt Selection
Extra Virgin Olive Oils Specialty Oils Balsamic Vinegars Exotic Salts
Live Laugh Spoon!
ONLINE ORDERING & SHIPPING AVAILABLE
Buy 1 Cup of Yogurt, Get 1 1/2 Off! Maximum Value $2.50. One coupon per person, not applicable with any other offers or daily specials. Expires 5/31/15.
75 Topping Choices!
5000 Hwy 70 Morehead City Govenor's Station (next to Harris Teeter)
252.240.0080 www.TwistedSpoonYogurt.com
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Ă&#x17D;ääĂ&#x160; Ă&#x20AC;Â&#x153;Â&#x2DC;Ă&#x152;Ă&#x160;-Ă&#x152;Ă&#x20AC;iiĂ&#x152;Ă&#x160;UĂ&#x160; i>Ă&#x2022;vÂ&#x153;Ă&#x20AC;Ă&#x152; 252.504.2474 {ÂŁĂ&#x17D;Ă&#x160; Ă&#x203A;>Â&#x2DC;Ă&#x192;Ă&#x160;-Ă&#x152;Ă&#x20AC;iiĂ&#x152;Ă&#x160;UĂ&#x160; Â&#x153;Ă&#x20AC;iÂ&#x2026;i>`Ă&#x160; Â&#x2C6;Ă&#x152;Ă&#x17E; 252.222.3414 £äxĂ&#x160;7iĂ&#x192;Ă&#x152;Ă&#x160; Â&#x2026;Ă&#x2022;Ă&#x20AC;VÂ&#x2026;Ă&#x160;-Ă&#x152;Ă&#x20AC;iiĂ&#x152;Ă&#x160;UĂ&#x160;-Ă&#x153;>Â&#x2DC;Ă&#x192;LÂ&#x153;Ă&#x20AC;Â&#x153; 910.325.1556
DANK BURRITO A Circa 81 Project
info@dankburrito.com
How About Oceanfront?
The Crabâ&#x20AC;&#x2122;s Claw Oceanfront Caribbean Restaurant
The Only Oceanfront Restaurant on the Crystal Coast Fresh Local Seafood & Mouth Watering Steaks Margaritas, Cold Beer & a Great View Next to the Beach, We are the Main Attraction
crabsclaw.com
252-726-8222
201 West Atlantic Blvd Oceanfront Facility on the Boardwalk in Atlantic Beach
Creating the perfect menu for your Magical Day
The Crabs Claw Oceanfront Fine Caribbean Cuisine Specializing in off premise events - NC Aquarium in Pine Knoll Shores - On the beach - At your beach house - On your boat - In your private house Or wherever you celebrate!
Complimentary Wedding Planning Services Available with Booking 252-726-8222 12 | Dining Guide
201 West Atlantic Blvd Oceanfront Facility on the Boardwalk in Atlantic Beach
crabsclaw.com nccoast.com
The Crab’s Claw Oceanfront Caribbean Restaurant APPETIZERS Tortuga Dips ~ $14 Conch Fritters ~ $10 Jalapeno Corn Bread ~ $7 “Peel and Eat” Shrimp 1/4# ~ $10 1/2# ~ $14 1# ~ $25 Bacon Wrapped Scallops ~ $12 Caribbean Curried Shrimp ~ $12 Harkers Island Clams ~ $12 Sun Rio Green Tomatoes and Blackened Shrimp Canapie $12 Coconut Fried Shrimp ~ $12
SANDW ICH ES Your Choice of one side: Potato Salad, Cole Slaw, Small Green Salad, French Fries, Sweet Potato Fries or Onion Rings
on Atlantic Beach Your Choice:
(Shrimp, Clams, Mussels, and Clusters of Snow Crab)
Snow Crab Cluster Pot
CARIBBEAN CHEF SPECIALTY ENTREES
King Crab Pot Shrimp Pot
Caribbean Grouper
Local Littleneck Clam Pot
Local Grouper filet rolled in an almond dredge and pan seared and nestled on a bed of Baby Greens. Topped with our Caribbean Curried Shrimp. $24
All Veggie Pot Small ~ $18 Regular ~ $24
Lobster Steamer Pot for 2
We start off with 2 House Salads (your choice of dressings) Two 10 oz. cold water Lobster Tails, Snow Crab Clusters, Clams, Mussels & Shrimp in a steamer pot with onions, celery, carrots, redskin potatoes, sweet corn cobbettes, and a basket of jalapeño cornbread. $99
Steam Bar A la Carte “A la Carte” served with melted butter and lemon wedge
Grilled Salmon or Mahi
Crab Cake Sandwich ~ $12
Wild Maine Blue Mussels ~ $12 dozen
CRAB’S CLAW STEAM ER POTS All steamer pots are steamed with onions, celery, carrots, redskin potatoes, and sweet corn cobbettes.Served with our house baked jalapeno cornbread. Market Price (substitutions are $4) Small ~ $27 Regular ~ $37
Sautéed jumbo shrimp with Julienne chicken strips, claw meat, Tasso ham, red bell peppers, red onions, and squash. Lightly spiced and creamed, then tossed with penne pasta and garnished with Pecorino Romano cheese. $22
Seafood Paella
1# Snow Crab Clusters ~ $25
Grilled Salmon Sandwich ~ $10 Grilled Grouper S andwich ~ $15 Cuban Sandwich ~ $12 Calico Jack’s Barbecued Burger ~ $9 Calico Jack’s Barbequed Chicken Breast ~ $8 Cajun Fried Flounder ~ $12 Cajun Fried Shrimp Basket ~ $14 Plate ~ $24
Sweetie Cajun Shrimp, Claw Meat, Chicken and Penne
Local clams, mussels, shrimp and Tasso ham, simmered in seafood stock with yellow rice and peas. $22
1# Alaskan King Crab Legs ~ $30 Local Littleneck Clams - Steamed or Raw ~ $14
Blackened Tuna Sandwich~ $12
SOUPS
Lobster Bisque Crystal Coast Clam Chowder Gazpacho $8
Combo Pot
A filet of fresh Salmon or Mahi (your choice) over yellow rice and peas, served with sautéed plantains in honey butter. Fish is topped with a warm Sweet Tropical Sunshine Sauce and garnished with a red curry sauce. $24
FROM THE FARM PORK & BEEF SELECTIONS
Blackened Local Tuna
Choose 2 side items Cole Slaw, Potato Salad, French Fries, Sweet Potato Fries, Onion Rings, Garlic Whipped Potatoes, Yellow Rice and Peas, Sautéed Plantains, Sautéed Spinach and Garlic, Sautéed Broccoli, Sautéed Mixed Vegetables, Steamed Corn Cobbettes, Slice of Jalapeno Cornbread. (A la Carte Sides are $5)
12 oz. NY Strip Steak
Grilled your favorite way. Topped with Garlic Red Bell Pepper Butter ~ $25
Local tuna rolled in Cajun spices and blackened just the way you like it. Over a bed of Baby Greens accompanied with pineapple mango salsa, sautéed broccoli, and topped with a sweet roasted red pepper sauce. $24
Crab Cake Dinner
A house made crab cake baked in a portabella mushroom cap, served over a red crab sauce primavera, tossed with penne pasta. $22
FOODS FOR THE LITTLE SURFERS
(kids under 10) Cheeseburger and Fries ~ $7
6oz. Filet of Beef Tenderloin Grilled your favorite way. Topped with a dollop of Gorgonzola Cheese ~ $27
Chicken Dinosaurs and Fries ~ $6
Calico Jack’s Barbecue Baby Back Ribs
Ham and Swiss on a Cuban Roll ~ $6
A famous secret tradition. Slow, smoked, smothered with our house made peach bourbon barbecue sauce. Full Rack ~ $22 1/2 Rack ~ $18
Fried Shrimp and Fries ~ $7 Kids Penne Pasta ~ $7 (Butter, Cheese, or Tomatoes with Veggies)
Also serving
YUMMY SALADS
252-726-8222 www.crabsclaw.com
201 W. Atlantic Blvd, Atlantic Beach
Oceanfront Facility on the Boardwalk in Atlantic Beach
Havelock
10
58
Croatan National Forest
70 Stella
Newport
58 13 12
24
Peletier
14
Broad Creek
Salter salter Path
Bogue
Cedar Point
Emerald Isle 7
CAPE CARTERET & EMERALD ISLE
1 2 3 4 5 6 7
BT’s
413 W. Fort Macon Road 252-247-4466
Channel Marker
718 Atlantic Beach Cswy 252-247-2344
Clamdigger Restaurant 511 Salter Path Road 252-247-4155
Crab’s Claw
201 W. Atlantic Blvd. 252-726-8222
Angie’s Lighthouse Cafe 833 Hwy 58 252-393-1224
Jackie’s American Grille 9106 Coast Guard Road 252-354-8111
Kathryn’s
8002 Emerald Drive 252-354-6200
8 9 10 11 12 13 14 15 16 17
MOREHEAD CITY
ATLANTIC BEACH
6
The Banks Grill 2900 Arendell St. 252-499-9044
Bistro-by-the-Sea 4035 Arendell St. 252-247-2777
Circa 81
4650 Arendell St. 252-648-8300
El’s Drive In
3706 Arendell St. 252-726-3002
Los Taquitos 5370 Hwy 70 252-773-0480
Minoda’s
5308 Hwy 70 252-648-8409
Pita Plate
5167 Hwy 70 252-222-0949
Promise Land Market 909-B Arendell St. 252-222-0422
Sanitary Restaurant 501 Evans St. 252-247-3111
Soundside Restaurant 5000 Hwy 70 252-648-8298
18 19
Indian Beach 18
SALTER PATH
24
Bogue Sound
Big Oak Drive In
SWANSBORO
19 Swansboro
24
5 Cape Carteret
7
White Oak Bistro
1167 Salter Path Road 252-247-2588
206 W. Corbett Ave. 910-326-1696
Pine Knoll Shores
70
01
70
Stacy
70
Core
Davis Williston
101 Smyrna Core Sound
70
17
Morehead 10 11 City 8
9
Gloucester 2
3
1
15
4
Marshallberg
16 Beaufort Atlantic Beach
Harkers Island
Cape Lookout National Seashore
Cape Looko National Seashore
The Garner Family invites you to come taste what made Carteret County and the Crystal Coast famous; fresh seafood caught by local fishermen. Their mission, passed down from their father and grandfather is simple. Provide the highest quality food available in the cleanest environment possible. The name itself supports their dedication and loyalty to excellence and is the foundation of support for their community and patrons. Enjoy the broad range of ever-changing menu items that are guaranteed to satisfy not only the traditional broiled, grilled & fried seafood lovers, but also cuisine created by Chef James Scott that includes Angus beef, chicken, always homemade chowders and homemade desserts.
501 EVANS STREET, MOREHEAD CITY, NC
(252) 247-3111
APPETIZERS
Seafood Quesadilla .................................... 10.50 Shrimp Cocktail ............................................ 8.95 Crabmeat Cocktail (Lump) ........................... 10.95 Shrimp Salad Cocktail .................................. 8.95 Beer Battered Onion Rings.............................. 7.95 Fried Calamari ..............................................9.95 Fried Clam Strips .......................................... 8.95 Fried Soft Crab .................................. Market Price Fried Crab Cake ........................................... 8.95 Fried Sea Scallops .................................each 3.50 Shrimp and Crab Stuffed Potato ..................... 8.95 Oysters on the Half Shell ....(6) 12.50 or (12) 21.95 Peel & Eat Steamed Shrimp .................................. ................................. (½ lb) 12.50 or (1 lb) 21.95 Steamed Clams ...................(6) 8.95 or (12) 15.50 Steamed Mussels ........................................ 11.95 Creamy Crab Dip.... ................................... 11.95 Seafood Sampler Plate ................................ 16.95
Includes Boiled Shrimp, Shrimp Salad and Crabmeat. Served with choice of Chowder. Corn & Crab Chowder $1 extra.
FROM THE GRILL Our steaks are charbroil grilled to your liking from rare to well-done. Served with choice of potato plus one vegetable. Stuffed potatoes $1.75 extra.
SALADS & COLD PLATES
8 oz. Prime Rib ................................. Market Price 8 oz. Ribeye, Fantail Shrimp or Sea Scallops.......... ........................................................ Market Price 8 oz. Ribeye ...................................... Market Price 10 oz. Sirloin .................................... Market Price Steak & Shrimp 6 oz. sirloin. ....................... 21.95 Chicken & Shrimp 6 oz. breast ................... .20.95 Grilled Chicken .......................................... 15.95 Marinated boneless, skinless fillet of chicken breast. Served over a bed of rice pilaf with a small tossed salad.
Seared Tuna with mixed green salad .............12.95 Chef’s Salad ...............................................12.50 Captain’s Salad - Fresh Garden Salad Topped with cold: Boiled Shrimp or Grilled Chicken Breast .............................................12.50 Topped with fried: shrimp or chicken tender ..........12.50 House Salad ................................................. 7.95
Mixed greens, tomatoes, carrots, onions, cheese & croutons
Cold Plate .................................................. 20.95
Boiled shrimp & shrimp salad and served with 2 vegetables
Dressing Choices: Catalina, Thousand Island,
Ranch, Light Italian, Bleu Cheese, Oil and Vinegar, Honey Mustard, Sundried Tomato Vinaigrette or Balsamic Vinaigrette Seafood Sampler Plate
HOT SOUPS SIDE ORDERS
Baked Potato .................................................2.95 Stuffed Potato (dinner only) ........................... 3.95 (add to meal for additional $1.75)
French Fries, Steamed Rice, Rice Pilaf, Apple Sauce, Green Beans, or Potato Salad ........................ 2.25 Dinner Salad.................................................2.75 Mixed greens, tomatoes and carrots
Bogue Sound Clam Chowder .................................. ...................................... Cup 5.95 ........ Bowl 6.95 A local favorite containing no tomato or milk
Oyster Stew (Milk base) .................................. 9.95 She-Crab Soup ..................................................... ...................................... Cup 5.95 ........ Bowl 6.95 Our own recipe prepared fresh each day
Corn & Crab Chowder (Cream base) ...................... ...................................... Cup 7.50 ........ Bowl 8.50 Conch Chowder .............. Cup 6.95 .........Bowl 7.95
Prime Rib
COMBINATIONS Fried • Broiled • Steamed
Served with choice of potato plus one vegetable. Stuffed potatoes $1.75 extra.
Choice of Two or Three Fried Seafoods ......... 21.95 Choice of Four Fried Seafoods ......................23.95 Broiled & Fried Seafood Combination............23.95 Broiled Fish (Flounder or Trout). Served Fried Shrimp, Bay Scallops and Oysters.
Steamed or Broiled Seafood Combination .... 21.95 Choose 3 from: Shrimp, Bay Scallops, Oysters, Fish (Flounder or Trout)
FISH
Fried • Broiled • Grilled • Blackened Served with choice of potato plus one vegetable. Stuffed potatoes $1.75 extra.
Garlic Shrimp Linguine
Inshore Fish ................................................ 13.95 (Seasonal) Bluefish, Mullet, Spots, or Trout ask your server for selection
PASTA & SUCH Shrimp Parmesan ....................................... 15.50 Classic - served with fried shrimp over linguine
Scallop Linguine with Lobster Sauce ............. 15.50 Creamy and smooth with a little kick
Offshore Fish..................................... Market Price (Ask your server for daily specials and selection) (Not available on combination plates)
Flounder. ................................................... 20.95 Our Flounder is a nearly boneless fillet
LUNCHEON SPECIALS Available Until 3:00 pm (Dinner Menu available all day)
Soup & Sandwich (ask server for today’s combination) ........................................ .8.95 Shrimp & Grits (Fried Shrimp) ................. 9.95 Fish Tacos (served with Pico de gallo) ...... 9.95 Seared Tuna with mixed greens salad.... 12.50 Fresh Shrimp Salad on lettuce ............... 10.95 Chef’s Salad ......................................... 9.95 Captain’s Salad - Fresh Garden Salad
Flounder Del Ray ........................................ 16.95
Topped with cold: Boiled Shrimp or Grilled Chicken Breast ....................................... 9.95
Fillet of Flounder stuffed with crabmeat, chopped onions, peppers, celery and spices
Topped with fried: Fried Popcorn Shrimp or Fried Chicken Tenders ..................................... 9.95
Shrimp Linguine with Garlic Tomato Sauce... .15.50 Chicken Parmesan ...................................... 15.50 Classic Marinara - served over linguine
Shrimp Salad Wrap ............................... 9.95 Served with a pickle wedge and french fries
Shrimp & Grits ........................................... 15.50
Marinated Grilled Skinless Chicken Breast... 9.50
Ours comes with fried shrimp
Served on rice pilaf with one additional vegetable
Shrimp or Chicken Parmesan .................. 9.95 Classic - served over linguine
Scallop Linguine with Lobster Sauce ........ 9.95
SHRIMP, SCALLOPS & OYSTERS Served with choice of potato plus one vegetable.
Creamy and smooth with a little kick
Stuffed potatoes $1.75 extra.
Fried Shrimp ...............................................19.95
Shrimp, Scallops & Flounder
Peeled and deveined, lightly mealed, then served golden brown
Large Fried Fantail Shrimp. .......................... 21.95 Prepared same as above but with larger shrimp. (Not available on combination plates)
Shrimp Panned in Butter ...............................19.95 Shrimp Scampi ........................................... 21.95 Large, seasoned, sauteed shrimp. (Not available on combination plates)
Fried Bay Scallops .......................................19.95 Fried Sea Scallops ............................. Market Price Sweet and succulent morsels from the deep. (Not available on combination plates)
Sauteed Sea Scallops......................... Market Price Large, seasoned, conventional broiled. (Not available on combination plates)
Fried Oysters ..................................... Market Price
CRAB
Served with choice of potato plus one vegetable. Stuffed potatoes $1.75 extra.
Sno Crab Clusters (seasonal) ................................ .................................(½ or full order) Market Price Served with drawn butter, garden salad and choice of potato (Not available on combination plates)
Shrimp Linguine w/ Garlic Tomato Sauce ... 9.95 *Fried Popcorn Shrimp & Flounder ........ 12.95 *Fried or Broiled Fish Special ............Ask your server for selection and price *Fried Popcorn Shrimp ........................... 9.95 *Fried Clam Strips.................................. 9.95 *Ground Chuck Steak with or without gravy (Angus) ................................................ 8.95 *Fried Chicken Tenders ........................... 8.95 *Shrimp & Crabmeat Stuffed Potato ......... 9.95 (choice of salad or choice of two vegetables)
*THE ABOVE ENTREES ARE SERVED WITH YOUR CHOICE OF TWO VEGETABLES Please ask your Server about Daily Vegetables. Baked Potatoes are $1.00 extra with specials.
Steamed Lump Crabmeat. ................. .Market Price Panned in butter (Not available on combination plates)
Lump Crabmeat Cold Plate ................. Market Price Crab Cakes (2) served with Chipotle sauce ... 21.95
A precious seafood that requires diligent effort to maintain its availability on our menu
Turkey Club
Homemade daily. The recipe is a local favorite, using back fin crab meat.
OUR FAMOUS DELUXE SHORE DINNER 32.95
First Course: Choice of Soup or Shrimp Cocktail (Corn & Crab Chowder $1.00 extra)
Second Course: Fried Fish (our choice), Shrimp, Oysters, Bay Scallops & a Soft Crab Served with Choice of potato and slaw or salad. No Substitutions
ALL ITEMS SUBJECT TO AVAILABILITY OR EARLY SELL OUT Hamburger, Steaks, and Tuna are items that can be served undercooked. Consuming undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Extra Plate Policy
If two customers would like to share an entree, we will be glad to supply an additional plate with choice of 2 vegetables. (Stuffed potato $1.75 extra.) 4.95
SANDWICH MENU Served with french fries or onion rings
Fried Shrimp Burger .......................................9.95 Fish Sandwich (ask server for selection)............9.95 Turkey Club ...................................................9.95 Marinated Grilled Chicken Sandwich ............. 8.95 Cuban Sandwich ...........................................9.95 Reuben Sandwich ..........................................9.95 1/3 Lb. Cheeseburger (Angus) ...................... 8.95 Choice of: American, Bleu Cheese, Sharp, Provolone, Pepper Jack or Swiss Cheese
Restaurants Raise the White Flag F
ishermen, distributors, markets and even restaurants are waving their white flags high this season, but it isn’t defeat they’re admitting to. In fact, many would say this white flag denotes just the opposite. Amos Mosquito’s has one. So does Bistro by the Sea, Ruddy Ducks Tavern, McCurdy’s on Moonlight Bay and the Blue Moon Bistro. What do these restaurants have in common with Blue Ocean Market, Homer Smith Seafood and Luther Lewis & Son Crab Company? They’re all members of Carteret Catch, the branding campaign for the Carteret County fishing industry that brings the catch to the consumer and assures
18 | Dining Guide
end users that what they are purchasing is locally caught. The program formed in 2006 in response to the influx of cheaper, imported seafood replacing domestic catches in the commercial markets. The joint venture between Carteret County fishermen and local restaurants aims to both educate the public about domestic seafood, as well as advertise seasonal seafood caught locally. The volunteer-based organization worked under grants from the Ford Foundation and Carteret County Tourism Development Authority to both develop the brand, with help from Carteret Community College, and promote Carteret Catch with posters, seasonal availability brochures and advertising campaigns. According to the Carteret Catch mission statement, the goals are “to sustain the livelihood and heritage of the Carteret County fishing industry through public marketing and education,” and “to once again make fishing a viable lifestyle and preserve a culture that characterizes the central coastal region of North Carolina.” And that means connecting the consumer with the producer, not only by educating them about seafood indigenous to North Carolina, but illustrating how it gets from the boat to the table and letting diners know exactly where they can be sure to find the local catch. The commitment is easy for the business owner. Markets and restaurants simply have to ensure that at least one offering is local yearround. But many restaurants have taken the rule to heart, offering as much local seafood as possible. “The Bistro by the Sea is a Carteret Catch member because we believe in supporting our local commercial fishermen by sharing and preparing the healthiest, freshest, traceable and sustainable seafood Carteret County has to offer,” said Libby Eaton, who owns the establishment with her husband, Chef Tim Coyne. The red and black logo on the plain white background has become part of Carteret County’s landscape – recognizable by both local residents and visitors as a sign that the business carries fresh, local seafood. It also sends the message that the business displaying the logo is working with other area businesses and fishermen to ensure that this vital industry survives. According to a March report compiled by the NC Division of Marine Fisheries and the NC Dept. of Environment and Natural Resources, more than a thousand of commercial fishing licenses are issued each year in Carteret County, about 700 are used annually in Carteret County. In 2012, there were 648 active commercial fishermen in the county, down from 715 just four years prior. Those fishermen, however, were responsible for bringing some 6.5 million pounds of seafood ashore. “Carteret County seafood is among the best and most diverse in North Carolina. From offshore and inshore finfish to crustaceans to shellfish, practically any type of east coast seafood can be found, in season, at a Carteret Catch retail market, wholesale outlet or restaurant,” said Pam Morris, president of Carteret Catch. “Through portals such as www. carteretcatch.org and the Carteret Catch Facebook page, this first-of-itskind organization provides information to the public about select seafood from the fishermen of Carteret County – where to get it from trusted outlets, seasonality of seafood, profiles of fishermen and seafood-based businesses and other educational articles. Buying local seafood products not only connects consumers to locally available, sustainable seafood, it supports a culture and community of folks who define the character of the Carteret County coastal region.” When dining out in Carteret County, be sure to ask the most important question of all – “Is it local?” nccoast.com
DAILY DINNER SPECIALS Available Lunch and Dinner
Monday - Oysters ................................... 11.95 Tuesday - 2-8oz Ribeyes .......................... 21.95 Wednesday - Seafood Combination......... 11.95 Thursday - Shrimp .................................. 11.95 Friday - Flounder .................................... 11.95 Saturday - Chicken Parmesan .................. 13.95 or Shrimp & Trout ..................... 11.95 Sunday - Steak & Shrimp........................ 18.95 or Shrimp & Trout ..................... 11.95
Also serving Breakfast and Lunch 511 SALTER PATH ROAD ATLANTIC BEACH, NC 28512
(252) 247-4155 www.clamdiggerinn.com Open 6:30am - 9pm Daily
DINNER MENU Appetizers and Soups Crabmeat Cocktail (in season) .................... 8.95 Shrimp Cocktail...................................... 8.50 Oyster Cocktail ....................................... 8.50 6 Mozzarella Cheese Sticks ...................... 5.95 Served with meat sauce
Chicken Strips......................................... 5.95 Bowl Cup Outer Banks Clam Chowder....................... 3.95 2.95 Homemade Chili ........................ 3.95 2.95 Homemade Vegetable Beef Soup................................. 3.95 2.95 Oyster Stew................................. 8.95 2.25
Salads
Chef Salad................................................8.95 Tossed Garden Salad.................................3.75 Bacon & Cheddar add’l........................1.50 Tossed Salad w/ entree..............................2.75 Caesar Salad .............................................6.95 with Chicken Breast Strips .................. 8.95 with Cold Boiled Shrimp .................... 8.95 Shrimp Salad........................................... 8.95 Grilled Chicken Salad ............................. 8.95 Try our Fresh Seafood Cold Plates Oysters, Shrimp & Crabmeat (in season) ........ 22.95 Oysters & Shrimp ................................. 19.95
For Those Who Like Beef Served with Fresh Salad, Homemade Rolls, Choice of Baked Potato, French Fries or Seasoned Rice
Steak and Shrimp ................................... 23.95 Ribeye Steak, 8 oz. ................................. 18.50 Ribeye Steak, 10 oz. ............................... 20.50 Ribeye Steak, 12 oz. ............................... 24.50 Each additional oz............................... 2.00 Half-pound Ground Prime Beef, w/sauteed Onions & Peppers ................ 13.95 Calves Liver, Served with sauteed Onions ... 13.75 Steak Teriyaki, Served over Rice ............... 18.95
Dinners of the South
Small
Fried Chicken ................................11.95
Choice of one - Applesauce, Coleslaw, or Okra
Catfish
Served with Slaw,Choice of Potato ...................... (Please
allow extra time to prepare
(in season) Served with cole slaw, potato or rice
12.95
Italian Specialties
Veal Parmesan ........................................16.95 Side order of spaghetti
Veal Cutlet .............................................15.95 Side order of spaghetti
Lasagna ..................................................14.50 Spaghetti with Meat Sauce .....................12.50 Chicken Parmesan..................................16.95 Side order of spaghetti
Above served with French Bread and Salad
9-inch Cheese Pizza..................................7.95 12-inch Cheese Pizza................................9.50 Each add’l topping ..............................1.25 mushrooms, onions, green peppers, ham, pepperoni, sausage
Seafood Favorites
Served with Salad, Coleslaw, Choice of Potato or Rice Some local seafoods are seasonal and may not be available
Crabmeat (in season) ..................................19.95 Shrimp ...................................................17.95 Shrimp & Crabmeat panned in butter ..........20.95 Crabmeat Au Gratin...............................21.95 Shrimp Newberg ....................................19.95 served over rice with our own special sauce
Seafood Combinations
Served with Coleslaw, Choice of Potato or Rice All Broiled Seafood $1 extra (except Flounder) Our combos are either All Broiled or All Fried
5 Seafoods ..............................................20.95 4 Seafoods ..............................................19.95 3 Seafoods ..............................................18.95 2 Seafoods ..............................................17.50 Choices of: Shrimp, Oysters, Flounder, Devil Crabs or Clam Strips Soft Shell Crab add ....................................5.00 Regular Small
For Smaller Appetites Chicken Strips..........................................6.95 Served with sauce and fries
Fried or Grilled Chicken Sandwich ..........6.95 Served with lettuce, tomato, mayo, fries
Steak Sandwich ........................................8.50 Served with lettuce, tomato, mayo, fries or chips
Cheeseburger............................................5.75 Served with lettuce, tomato, mayo, fries or chips
Hamburger...............................................5.25 Served with lettuce, tomato, mayo, fries or chips
Grilled Cheese..........................................4.95 Served with pickle, fries or chips
Spaghetti ..................................................6.95 Served with meat sauce and French bread
Lasagna ....................................................6.95 Served with French bread
Fried Chicken ..........................................6.75 Served with slaw and fries or chips (leg & thigh)
Hot Dog ..................................................3.25 Served with fries or chips (choice of ketchup, mustard, relish)
Shrimpburger ...........................................7.50 Served with fries and slaw
Side Orders Hushpuppies(12) .....................................2.00 Coleslaw...................................................1.25 Baked Potato ............................................1.75 French Fries..............................................1.75 Onion Rings Basket .................................5.25
Desserts Scrumptious Homemade Pineapple Nut Pie...3.95 Clamdiggers Key Lime Pie .......................3.95 Cheesecake...............................................3.95 with Topping.......................................4.75 Chef ’s Special Dessert ..............................4.95
Drinks
Coffee, Reg or Decaf ................................1.50 Hot or Iced Tea ........................................1.50 Fried Flounder ...........................16.95 12.95 Milk .........................................................2.25 Fried Deviled Crabs......... (3) 14.95 (2) 12.95 Soft Drinks...............................................1.95 * Hours and prices are subject to change
/Clamdigger Inn & Restaurant
Regular
Fried Oysters..............................16.95 13.95 Served with Slaw, Choice of Potato Fried Bay Scallops ......................17.50 12.95 ( Pork Chops~Extra Thick ... One 13.50 Two 16.50 Fried Shrimp ..............................16.95 12.95 Served w/ Applesauce, Choice of Potato Clam Strips ................................11.95 10.50 Two Grilled Chicken Breasts Cold Boiled Shrimp ...................16.95 12.95 over Rice with Tossed Salad .............................. 12.95 Fried Soft Shell Crabs..... (3) 22.95 (2) 18.95 (1/2
Mixed Beverages, Beer and Wine available All parties of 8 or more will be charged 18% gratuity
Seeing Blue T
Catching & Cooking Softshell Crabs
hey’re fun to catch, easy to cook and good to eat. Softshell crabs are popular around the world and are considered a delicacy in many lands. Because the shell is completely soft, the entire crab can be eaten. Despite what many believe, softshell crabs are not an individual species. In order to grow, a blue crab must periodically shed its shell and grow a new, larger one. Immediately after undergoing this molting process, the crab has a soft, skin-smooth exterior. It takes days for the crabs’ exposed outer surface to harden. Until it does, the crab is highly vulnerable to predators (including hungry two-legged ones). A crab generally molts about once a month, growing 33 percent larger with each new shell. Crabs in the process of shedding their old shell are called busters, and busting out of the old shell on average takes a crab around 30 minutes. This process is repeated up to 25 times during a crab’s lifespan, which lasts two to three years. Blue crabs are common to all North Carolina coastal waters and crabbing is great outdoor fun for anyone. Get a dip net with a basket of wire mesh or nylon rather than a cloth mesh net. The wire or nylon doesn’t allow the crabs to get tangled up so easily. Most people go crabbing in the shallow waters of the sound where the crabs can be found hiding in the eelgrass while molting. For those who don’t mind taking their time, simply bait your trap (raw chicken scraps work great) and drop it off the side of the dock. Check
your pot in an hour or two and you may be surprised by what you find. For those who don’t have any time to waste, the tried-andtrue method called scrapping, where crabbers wade through the water or ride in a small boat, may be the better option. When scrappers spot a crab, they scoop it up in their net. Remember to take along something to put the crabs in like a wooden bushel basket or cooler. When picking up the feisty creatures, don’t forget to wear gloves and closed-toe shoes. A crab must be held from the back, away from its pinching claws. Another method is jimmy potting. A jimmy is a mature male crab and is easily recognized by the brilliant blue shading on its shell and claws. Female crabs are called sooks (adults) or a sally or she crab (not yet mature) and can be distinguished by the rounded aprons on their underside and their “painted fingernails” or red tips on their claws. A few jimmies can be placed in a pot in the water where they will entice as many as 20 to 30 female peelers. Jimmy potting is usually done in areas where there is little or no plant cover. Other methods are used for catching peelers but those mentioned here are among the most basic. Many people believe that a full moon yields larger catches of softshell crabs. This is reinforced by the fact that most commercial harvesters do indeed claim to see an increase in softshell crabs before and after a full moon. In North Carolina, the daily bag limit for blue crabs is 50 crabs per person per day,
not to exceed 100 crabs per vessel per day. Once you’ve caught your crabs, they must be dressed before eating. Live softshell crabs must first be “put down.” It may seem unpleasant, but the quickest way to do this to avoid prolonged pain for the crab is by sticking the point of a knife between the eyes. To clean the crab, cut it across the face at an upward angle so that the eye sockets and scaly section of the lower mouth are removed. Next lift each side of the shell and remove the gills. Then turn the crab over and cut off the bottom apron. Rinse well. Softshells are best when fresh, although they can be purchased fully-dressed and frozen during the off-season. The simplest method of cooking a soft-shell crab is to bread and fry it. Dip the crab in eggwash and cracker meal and fry for five minutes on each side. For a frying recipe with a little spice, try the following: Fried Softshell Crab 6 softshell crabs 1 egg 1 cup flour 1 cup milk Salt & pepper to taste Cayenne pepper to taste Mix up the eggs, milk, salt, black pepper and a pinch or two of cayenne pepper. Let the crabs marinate in the mixture for about 15 minutes. Coat with flour and deep fry in cooking oil (canola, peanut, etc.) until golden brown. Drain and serve with lemon wedges and tartar sauce or melted butter.
WHERE IT’S NOT JUST DINNER, IT’S A DINING EXPERIENCE. CASUAL DINING ON THE WHITE
OAK RIVER featuring seafood and Mediterranean Cuisine & the most extensive wine list on the Crystal Coast
206 W. Corbett Avenue, Swansboro, NC whiteoakriverbistro.com 910.326.1696
B
the
The Bistro By-The-Sea 4031 Arendell Street :: Morehead City 252-247-2777 www.bistro-by-the-sea.com
22 | Dining Guide
istro By-The-Sea
Restaurant & Banquets
Custom Menus, Full ABC Permits
European Restaurant, Banquet Room, Piano Bar & Lounge! To read more about us, pick up the 2013 Carteret County Family Business!
nccoast.com
8002 Emerald Drive, Emerald Ilse
(252) 354-6200 www.kathrynsbistro.com
APPETIZERS BEEF CARPACCIO CROSTINI
Seared Petite Filet, Truffled Aoli, Capers, Baby Lettuce, Extra Virgin Olive Oil, Asiago Cheese
FIRECRACKER SHRIMP
Cajun Ale Butter, Apple-wood Smoked Bacon, Cheddar & Corn Grit Cake
CRAB & SPINACH AU GRATIN
Jumbo Lump Crabmeat & Spinach, Lavosh Crackers
FROM THE GRILL FILET MIGNON
Aged CAB center-cut Tenderloin, Garlic Smashed Potatoes, Asparagus & Cabernet Reduction
SURF & TURF
Aged CAB 6 oz. center-cut Filet Mignon, Crab Cake, Garlic Smashed Potatoes, Seasonal Vegetables
RIBEYE
FRITO MISTO
Aged CAB 14 oz. center-cut, Smashed Potatoes, Seasonal Vegetables
SOFT SHELL CRAB
Aged CAB 10 oz. cut, Mushrooms, Caramelized Onions, Red Wine Demi, Garlic Smashed Potatoes, Seasonal Vegetables
ESCARGOT
Wild Mushrooms, Port Wine Sauce, Garlic Smashed Potatoes, Green Beans
OYSTERS DECADENCE
Sweet Chili Glaze, Garlic Smashed Potatoes, & Roasted Sweet Corn Relish
PAN SEARED AHI TUNA
Raspberry Beurre Blanc, Lemon Scented Jasmine Rice, Seasonal Vegetables
Calamari, Crispy Oysters, Tempura Battered Shrimp, Key Lime Cilantro Stuffed with Lump Crabmeat, Spinach & Asiago Cheese Classic French Preparation in Garlic Butter Baked with Apple-wood Smoked Bacon, Spinach & Asiago Cheese Pickled Ginger, Wasabi Quenelle, Cucumber Noodle Salad, Sesame Rice, Soy Glaze
FLAT IRON STEAK
FREE RANGE CHICKEN BREAST PORK TENDERLOIN SALMON FILLET
Fresh Atlantic Salmon, Cocktail Blinis, Dill Aioli, Tobiko Cavier
SMOKED SALMON & CAVIAR
SPECIALTIES
SALADS & SOUPS
Shrimp, Apple-wood Smoked Bacon, Scallions, Crimini Mushrooms, Garlic, Lemon, & Cheddar Grits
KATHRYN’S ROMAINE
Apple-wood Smoked Bacon, Red Onions, Tomatoes, Kalamata Olives, Peppercorn Gorgonzola Dressing
CAESAR
Romaine Hearts, Croutons, Romano Cheese, House Made Dressing
BISTRO SALAD
Mixed Greens, Cucumbers, Tomatoes, Red Onions, Carrots, Sunflower Seeds Dressings: Peppercorn Gorgonzola, Balsamic Vinaigrette, Honey Mustard, Cabernet Vinaigrette
SHE CRAB & CORN SOUP
Crab, Creamy Roasted Corn Bisque, Sherry Finish
ADDITIONS
Grilled or Blackened Chicken Grilled or Blackened Shrimp Grilled or Blackened Scallops Crispy Oysters Grilled or Blackened Catch
CAROLINA CLASSIC LUMP CRAB CAKES
Roasted Sweet Corn Veloute, Roasted Red Pepper Coulis, Rice, Seasonal Vegetables
SEA SCALLOPS
Lemon Scented Tarragon Reduction Beurre Blanc, Jasmine Rice, Asparagus
VEGETABLE NAPOLEON
Grilled Portabella, Asparagus, Squash, Zucchini, Roasted Red Peppers, Spinach, Risotto Stuffed Tomato, Beurre Blanc, Balsamic Glaze
PENNE PASTA
Choice of Alfredo, Sun-Dried Tomato Pesto Cream, or Garlic Butter Sauces
SEAFOOD COQUINA
Shrimp, Sea Scallops, Asiago Cream Sauce, Breadcrumbs, Seasonal Vegetables
PAN SEARED AHI TUNA FILLET
Coriander Dusted, Shiitake Mushrooms, Wasabi, Spinach & Smashed Potatoes
At Kathryn’s, we take pride in serving only the highest quality beef, pork, and chicken available. All our steaks are center-cut Certified Angus Beef ®, aged to our specifications. Kathryn’s seafood is always fresh and local when possible. Items that can be prepared Gluten Free, Please Ask Your Server for Details. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Voted Best Seafood 2013 r coaawstaerd
Professional Catering · Executive Chef Offers Limitless Menu Possibilities
· Off-site Catering Available for 300+ Guests
· Complete Restaurant Rental Available up to 250 Guests
Largest Waterfront Outdoor Dining in Town 252-247-2344 718 Atlantic Beach Causeway
· Outdoor Seating for 60+ Guests · Private Indoor Seating for
Open Everyday at 11 Dinner at 2:30
· Formal or Casual Atmosphere
theChannelMarker.com
up to 100 Guests