Appetizers F I V E P O I N T S C o a s ta l F r i t t e r s
Jumbo lump crab, shrimp, shredded fillo, Cajun cream sauce and red pepper corn salsa. 10 F r i e d G r e e n T o m at o S ta c k
Layered with pimento cheese; served with or without{v} Applewood-smoked bacon. 8 P i m e n t o C h e e s e {v}
Smoked Gouda, aged cheddar, pepper jack and roasted red peppers; served with sesame flatbread crackers. 6 S p i n a c h A r t i c h o k e d i p {v}
Spinach, artichokes, pepper jack and parmigiano-reggiano with fresh tortilla chips. 7 T u n a ta r ta r e ta c o s *
Crispy wontons filled with marinated Ahi tuna and topped with wasabi cream; served with asian cucumber slaw. 10 truffle fries
Truffle oil, garlic, bacon aioli and parmigiano-reggiano. 6 Crispy Calamari
Flash-fried with fiery Thai chili. 9 S
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C h o p S a l a d {v}
Iceberg and romaine, aged cheddar, tomatoes, cucumbers, grilled corn, garlic buttermilk ranch and croutons. 5.5 Classic Caesar
Crisp romaine, garlic croutons and parmigiano-reggiano. 7 Wa r m G o at c h e e s e s a l a d {v}
Lightly breaded goat cheese, mixed greens, sun-dried cranberries, dates, cucumbers, tomatoes, spiced pecans and balsamic vinaigrette. 8.5 S O
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F i r e - R o a s t e d t o m at o B i s q u e {v} Crab and Corn Chowder
Five Points Signature Dish
{v} Vegetarian-friendly
4/6
4/6
SALADS & Sandwiches E
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Grilled Steak Salad *
Grilled sirloin, mixed greens, tomatoes, red onions, bacon blue cheese vinaigrette and blue cheese shortbread. 14 CHICKEN CAESAR SALAD
Grilled chicken, crisp romaine, garlic croutons and parmigiano-reggiano. 11 Mediterranean Ahi Tuna Salad
Seared Ahi tuna, arugula, olive tapenade and feta with garlic crostini and olive tapenade *vinaigrette. 14 Grilled Chicken Salad
Mixed greens, sun-dried cranberries, goat cheese, dates, tomatoes, cucumbers and champagne vinaigrette. 12.5 L o b s t e r a n d Av o c a d o S a l a d
Lobster salad, avocado, mixed greens, tomatoes and cucumbers with champagne vinaigrette. 17 Southern fried chicken salad
Crispy chicken tenders, avocado, aged cheddar, roasted corn, tomatoes, cucumbers and buttermilk ranch. 12 S A
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Served with fries
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Lobster Roll
Lobster salad and arugula stuffed into a grilled New England bun. 16 Chicken & BACON
Marinated chicken breast, Applewood-smoked bacon, Havarti, arugula, tomato and Dijon mayo. 9.5 F i v e P o i n t s h o n e y - s l aw R e u b e n
Corned beef, 1000 island, Swiss and honey slaw. 11 V e g g i e w r a p {v}
Marinated portobello, baby spinach, roasted red peppers, grilled zucchini, feta and house-made roasted garlic aioli in a whole wheat tortilla. 10 crab cake sandwich
Jumbo lump crab cake, arugula, tomato and remoulade on a whole wheat bun. 13 An 18% gratuity will be added to parties of 8 or more. Five Points Signature Dish
{v} Vegetarian-friendly
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FIVE POINTS Shrimp & Grits
Blackened jumbo shrimp, Cajun cream sauce, three-cheese grit cake and seasonal vegetable. 17 Small plate 13 Crab-stuffed North Carolina trout
Hickory-grilled trout stuffed with jumbo lump crab meat and drizzled with lemon-thyme butter sauce; served with basmati rice and seasonal vegetable. 22 scallop & shrimp scampi
Grilled scallops and shrimp over angel hair pasta with sun-dried tomatoes and scampi sauce 21 S e s a m e - E n c r u s t e d S a l m o n*
Served with shallot confit, brown butter sauce, basmati rice and seasonal vegetable. 20 Pa n - S e a r e d S e a S c a l l o p s
In lemon-thyme butter sauce; served with basmati rice and seasonal vegetable. 24 Small plate 18 I n n e r H a r b o r C r a b C a k e s*
Jumbo lump crab cakes served with honey slaw, fries and remoulade. 24 G i n g e r T u n a*
Drizzled with ginger-soy sauce; served with asian slaw and basmati rice. 21 Lobster Lobster
Two grilled or fried Maine lobster tails, drawn butter and lemon-thyme butter sauce; served with baked potato and seasonal vegetable. 29 G a
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f i r e - r o a s t e d T o m at o p e n n e {v}
Tomatoes, garlic, basil, extra virgin olive oil and parmigiano-reggiano. 11 With grilled chicken 14 With grilled shrimp 16 W i l d m u s h r o o m R av i o l i {v}
Tossed with roasted red pepper coulis, cream, and parmigiano-reggiano; drizzled with truffle oil. 16 Small plate 11 S p i c y B l a c k B e a n C a k e s {v}
Served with avocado-tomato relish, chipotle cream, basmati rice and seasonal vegetable. 13 Add to any of the above:
crab cake
Chop salad, Caesar salad
Five Points Signature Dish
{v} Vegetarian-friendly
4 /
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l o b s t e r ta i l
15
Wa r m G o at C h e e s e s a l a d
7
* Note: Some menu items may contain raw
or undercooked product. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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Maple Balsamic Pork Chop
A 12oz bone-in rib chop, basil redskin mashed and seasonal vegetable. 18 Honey Chip otle BBQ Ribs
Served with honey slaw and fries. Full rack 22 / Half rack 15 FIVE P OINTS bacon bacon cheddar Burger *
USDA Prime Angus beef, chopped Applewood-smoked bacon, aged cheddar, bacon aioli, more bacon, tomato, arugula and red onion; served with fries. 11 M u s h r o o m s w i s s B U R G E R*
USDA Prime Angus beef, mushrooms, Swiss, arugula, tomato and red onion; served with fries. 11 filet medallions
* Hand-cut and served with wild mushroom demi-glace, basil redskin mashed and seasonal vegetable. 22 F i l e t M i g n o n*
Center-cut choice filet, basil redskin mashed and seasonal vegetable. 22 RibEye
* A 12oz hand-cut ribeye served with baked potato and seasonal vegetable. 22 With wild mushroom demi-glace 24 M ay ta g s i r l o i n
* Hand-cut with Maytag blue cheese, basil redskin mashed and seasonal vegetable. 12oz 18 / 6oz 13 C A N A D I A N S a l m o n*
In lemon-thyme butter sauce; served with basmati rice and seasonal vegetable. 20 M e at l o a f
A blend of veal, pork, and USDA Prime Angus beef topped with pimento cheese; served with basil redskin mashed and seasonal vegetable. 14
Add to any of the above:
crab cake
Chop salad, Caesar salad
4 /
9 /
l o b s t e r ta i l
15
Wa r m G o at C h e e s e s a l a d
7
An 18% gratuity will be added to parties of 8 or more. Five Points Signature Dish
{v} Vegetarian-friendly
* Note: Some menu items may contain raw
or undercooked product. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.