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Breakfast Egg Frittata with Fresh Tomatoes, Basil, Cheddar Cheese and Chorizo Potatoes Fresh Fruit, Danish, Strawberry Muffins Peach Stuffed French Toast with Toasted Pecans and Crisp Bacon Fresh Fruit with Yogurt and Granola Smoked Salmon Omelet's with Diced Tomato and Dill Salsa, Touch of Sour Cream Fresh Chopped Fruit, Blueberry Muffins Eggs Benedict with Fresh Herb Hollandaise and Sliced Avocado Cantaloupe with Mint Fresh Croissants Bluewater Breakfast Sandwich of Egg, Tomato, Bacon and Cheese on a Toasted English Muffin Fresh Fruit Salad Bloody Mary and Mimosa Brunch including Eggs Benedict, Virginia ham, Spicy potatoes, Monte Cristo Sandwiches and Fruit Crepes Huevos Rancheros Lunch Beachside Grilled Fish Picnic with Marinated Vegetables, Olive Oil Crostinis and Roasted Eggplant Spread Pitcher of Fresh Fruit Smoothies Pacific Chicken and Avocado Salad with Crispy Asian Noddles Banana Bread with Coconut Milk Gelato Grilled Hamburgers and Hot Dogs with Corn on the Cob, Red Bliss Potato Salad Toasted Paninis Filled with Fresh Mozzarella, Prosciutto, Tomato, Basil, and Olive Oil Caesar Salad North Carolina Style Lump Crabcakes over Spicy Cabbage and Bell Pepper Slaw Strawberry Shortcake with Sweet Balsamic Drizzle Lobster and Yellow Tomato Salad, Served with Black Pepper Croutons Ice Cream Sundae with Toasted Walnuts and Whipped Cream Shrimp and Blue Crab Boil Served with Corn, Potatoes, Onions, and Asparagus Salad Salads and Starters Boston Bibb Lettuce, Roquefort and Toasted Walnuts Caesar Salad with Jerk Spiced Shrimp and Roasted Peppers Bibb Lettuce and Arugula with Sun Dried Tomatoes, Toasted Pine Nuts, Shaved Asiago Cheese and a Sweet Balsamic Vinaigrette Tuna Tartare Old Bay Spiced and Grilled Local Shrimp with a Dill Cucumber Salad Lump Crabmeat Salad with Chive Aoli and Fresh Basil Salad of Red and Yellow Tomatoes, Shaved Fennel, Parmesan Crumbles with Sherry Wine and Truffle Vinaigrette Corn and Lump Crab Chowder Orechiette Pasta with Rock Shrimp, Tomatoes, Garlic and Basil Fresh Mozzarella, Tomato and Basil Salad Thinly Sliced Seared Tuna, Served Rare with Fresh Herb Salad » Breakfast   ·   Lunch   ·   Salads & Starters   ·   Entrees  ·   Desserts   ·   Children's Entrees Pan Roasted Shrimp over Scallion and Cheddar Grits with Apple Smoked Bacon Pan Fried Wild Striped Bass with Chive Buttermilk Potatoes and Braised Collard Greens North Carolina Style Lump Crab Cakes over Spicy Cabbage and Bell Pepper Slaw Seared Diver Scallops with Truffle Mashed Potatoes and Braised Red Cabbage Blackened Mahi Mahi with Mango Salsa and Coconut Jasmine Rice Herbed Lamb Loin with Golden Raisin Cous Cous and Tomato Mint Chutney Citrus Marinated Yellowfin Tuna with Grilled Corn and Tomato Salad Fillet of Beef with Shallot Risotto, Wild Mushrooms and Baby Spinach Lobster Tournedos over Curried Lentils with Puree of Mango and Vanilla Bean Pommery Mustard Marinated and Grilled Chicken with Herbed Currituck New Potatoes and Spicy Sugar Snap Peas Desserts Ice Cream Sundaes with Chocolate Sauce and Roasted Nuts Pineapple Filled Crepes with a Dark Rum Sauce and Ice Cream Strawberry Shortcake with Sweet Balsamic Drizzle Blueberry and Peach Cobbler, Spiced with Nutmeg Warm Banana Splits Local Fresh Fruit Salad Chocolate Brownies with Coconut Ice Cream Tropical Fruit Spring Rolls and Malibu Rum Sorbet Key Lime Granita with seasoned Mango and Banana Children's Menu Samples Corn Chips with Guacamole, Salsa and Sour Cream Fresh Raw Vegetables with Ranch Dip Grilled Chicken with Corn on the Cob and Bow Tie Pasta Cheese Quesadillas with Refried Beans, Rice and Guacamole Roasted Chicken with Twice Baked Potatoes and String Beans Beef and Cheese Lasagna with Fresh Snap Peas Hot Dogs and Cheeseburgers with Crispy French Fries Pan Fried Flounder with Mashed Potatoes and Cheesy Broccoli Spaghetti and Meatballs Make Your Own Sundae Bar Chocolate Chip Cookies Brownies with Ice Cream Banana Splits