Brunch

Weekends 10 AM-2 PM



ENTREES



SOUTHERN BREADED CHICKEN AND WAFFLES $14

Savory buttermilk chicken strips paired with a decadent Belgian waffle along with maple syrup

CLASSIC FRENCH TOAST $11

Texas toast dipped in cinnamon custard, griddled to perfection, and presented with fresh berries and whipped cream

ARTISAN QUICHE OF THE DAY $10

Served with a fresh fruit medley

CAFÉ BRUNCH BURGER $14

6-ounce Angus steak burger* finished with melted cheddar, crisp bacon, and a fried egg on a brioche bun along with our hand-cut French fries

SUMMER GARDEN OMELET $12

Farm-fresh eggs filled with fresh Mozarella, ripe tomato, and sweet basil draped with a light pesto hollandaise

COUNTRY HAM BENEDICT $13

Two sunny-side-up eggs and Johnston County country ham nestled on toasted English muffin halves and topped with a light hollandaise

LOW COUNTRY SHRIMP AND GRITS $16

Tender Atlantic shrimp sautéed with smoked bacon, Roma tomatoes, Cremini mushrooms, and scallions over creamy stone ground grits

HOMEMADE CORNED BEEF HASH PLATTER $14

Savory blend of corned beef, Vidalia onions, and Chipperbec potatoes topped with two over-easy eggs and a side of fresh fruit



OTHER SIDES

Hand-Cut Russet Fries $6

Fresh Seasonal Fruit Cup $5

Sweet Potato Fries $5

Carolina Creamy Coleslaw $4


DESSERTS

Mocha Ice Cream & Brownie Sundae $8

Homemade Key Lime Pie $7

With raspberry coulis

Warm Apple Tart $7

A la mode with French vanilla ice cream


KID’S STUFF

Kosher All-Beef Hot Dog $6

Grilled Cheese $6

Hand-Breaded Chicken Tenders $7

Macaroni & cheese Bites $6



*Cooked to order advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.
There is a $2 upcharge for split plates. Parties of six or more will have 20% gratuity added to their order.



Chef Chip Pridgen brings his passion for food and a desire to focus on fresh seafood, farm-raised products, and fresh, seasonal offerings to CAM. Pridgen, who helped design the menu at Cape Fear Seafood and has worked at the Wrightsville Beach Surf Club, the Maritime Market on Bald Head Island, the Bald Head Country Club, and at the Haig Point Country Club at Hilton Head, grew up cooking and eating seafood in Wilmington. He believes that “cooking is an art” and loves putting the “art” back into culinary arts. Pridgen will highlight the best of the coastal cuisine on his plates at CAM, presenting classic southern cuisine in a unique way.