Pier Party
Pier Party
Pier Party
A Thyme Savor - Chef Brad Hagler
BBQ SHORT RIB SWEET POTATO BISCUIT
With Ashe County sharp cheddar
Bluewater Waterfront Grill - Chef Jason Ivady
BLACKENED SHRIMP & GRIT CAKE
Fried Jalapeño Grit Cake, Blackened Shrimp, Pancetta Grit Sauce, Fresh Chives
Ceviche's - Chef Dwayne Hickman
NORTH CAROLINA PULLED PORK BBQ EMPANADA
Topped with a Creamy Coleslaw and a Peach and North Carolina Reaper Pepper BBQ Sauce
Coquina Fishbar - Chef Scott Clemons
SEAFOOD SALSA
With Fire-roasted Tomatoes, Mango, Grilled Corn, Shrimp, Scallops, Avocado Mousse and Wonton Chips
FISHBAR DIP
House-smoked Fish, Celery, Onion and Lemon served with Baked Crackers
FISH BITES
Local Flounder, Gluten-free breading, Coquina’s Famous Herb Tartar Sauce
RUM CAKE
With Vanille Rum, Caramel Sauce
Epicurean Bistro - Chef Rob Shapiro
SWEET N SPICY GLAZED PORK LETTUCE WRAPS
With Jalapeños and Asian Slaw
Gustu Peruano - Chef Mauricio Huarcaya
CAUSA ACEVICHADA
Creamy Gold Potato topped with Ceviche and finished with a Citrus Marinade and Aji Limo chili peppers
JohnnyLukes KitchenBar - Chef Jacquelyn Quinn
HOMEMADE SHE-CRAB SOUP
King Neptune - Chef Nick Chavez
SWEET & SPICY GUAVA BURNT ENDS
Served over a Kimchee Root Vegetable Medley garnished with Crispy Onions
Maine Lobstah Shack - Chef Olivia Maddox
LOBSTER BISQUE
Oceanic - Chef Steven Vanderpool
SHRIMP & SNAPPER CEVICHE
With Yuzu, Ginger and a crispy Corn Tortilla
PinPoint - Chef Cameron Garvey
SMOKED PORK BELLY
With Asian BBQ sauce and Soy Pickled Cucumbers
Poe's Tavern - Chef Jeremy Black
SHRIMP & GRIT SLIDER
In-house Ground Beef Burger, Homemade Grit Cake topped with a Grilled Shrimp and Parmesan Remoulade
Shuckin' Shack - Chef Zack Watford
DRESSED OYSTERS TWO WAYS
Ponzu Sauce and Candied Jalapeño
or
Bruschetta Inspired Fresh Tomato & House Mignonette Sauce
Stoked Restaurant - Chef Austin Weidman
AHI TUNA TOSTADA
Ahi Tuna with Sesame Mixed Greens, Red Miso glaze, Wasabi Aioli and a Ginger fried Tostada
The Cork Room at Cape Fear Winery - Chef Timothy McDowell
CAJUN STYLE SHRIMP & GRITS
Creamy Yellow Corn Grits flavored with a rich Crab base and Clam Juice topped with a sauteed Pork Belly, Cajun Shrimp, Peppers, and Onions and finished with a bold pan sauce and Parmesan Cheese, served with a Crisp Crostini
The Half - Chef Charles Fogg
HALF-A-LETTA
Mortadella, Spicy Calabrese, Soppressata, Ham, Provolone, Swiss, Olive Salad, House-made Pickled Fennel Salad, Arugula, Vinaigrette On Wilmington Bread Company Focaccia
VEGAN OPTION
Marinated Zucchini, Tofu Feta, Eggplant, House-made Pickled Fennel Salad, Arugula, Vinaigrette on Wilmington Bread Company Olive and Thyme Focaccia
True Blue Butcher and Barrel - Chef Presten Thompson
BEAUSOLEIL OYSTER
With Prime Strip Tartare, Truffled Crema, Pickled Mustard Seed
US Foods - Chef Jimmy Reale & Chef Cliff Vogelsberg
SLOW ROASTED STOCK YARDS ANGUS TENDERLOIN
With Toasted Brioche Bun and Foie Gras/Truffle Spread
YoSake Downtown Sushi - Chef Jacob DeBose
SPICY TUNA ROLLS
Featured Cocktails by End of Days Distillery
CARGO MULE
Port of Entry Vodka, ginger, lime juice, and carbonation
GIN & TONIC
Port of Entry Gin, and house-made tonic syrup
HURRICANE
Port of Entry Rum, passion fruit, lemon juice, and carbonation
Featured Beer
NODA HOP DROP 'N ROLL IPA
Featuring juicy hop flavor that shines out from a substantial and complex malt backbone
7.2% ABV
NODA LIL SLURP JUICY IPA
A combination of unique hop and fruit additions, this juicy IPA delivers a diverse amount of tropical and citrus aroma and flavor
6% ABV
HIGHLAND CERVEZA
Malty & crisp with a hint of lime
5% ABV
SHINER HILL COUNTRY PEACH WHEAT ALE
A wheat ale brewed with juicy, perfectly ripe peaches from Texas Hill Country. Peaches and a mix of 2-row and what malts make for a slightly sweet, refreshing ale
4.5% ABV
Featured Wine
MAISON RICHE BORDEAUX
A bouquet of fruits and spices on the nose, ripe, red fruit on the palate, with a medium body and balanced tannins
13% ABV
MAISON RICHE SAUVIGNON BLANC
Citrus, green apple, and herbs on the nose, lemon zest and a hint of melon on the palate featuring a crisp, minerality and a lingering finish
12% ABV
RAW BAR VINHO VERDE
With body and length, this refreshing wine blend offers the aromas of apple and grapefruit. Accompanied by a floral and aromatic herbs expression and a slight touch of sparkle
9.5% ABV
SEA SALT DRY ROSE
Frizzante-style wine with peach, strawberry, and floral notes on the nose and a wonderfully crisp, effervescent palate
13.5% ABV