Weekends 10 AM-2 PM
ENTREES
SOUTHERN BREADED CHICKEN AND WAFFLES $15
Savory buttermilk chicken strips paired with a decadent Belgian waffle along with maple syrup
CLASSIC FRENCH TOAST $12
Texas toast dipped in a cinnamon custard, griddled to perfection, and presented with fresh berries and whipped cream
ARTISAN QUICHE OF THE DAY $11
Served with a fresh fruit medley
CAFÉ BRUNCH BURGER $15
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 $13
Farm-fresh eggs filled with fresh Mozzarella, ripe tomato, and sweet basil draped with a light pesto hollandaise
COUNTRY HAM BENEDICT $14
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 $17
Tender Atlantic shrimp sautéed with smoked bacon, Roma tomatoes, Cremini mushrooms, and scallions over creamy stone ground grits
HOMEMADE CORNED BEEF HASH PLATTER $15
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
Side Salad $6
Strawberry Goat Cheese or Caesar Salad
DESSERTS
Mocha Ice Cream & Brownie Sundae $9
Homemade Key Lime Pie $8
With raspberry coulis
Warm Apple Tart $8
A la mode with French vanilla ice cream
KID’S STUFF
Kosher All-Beef Hot Dog $7
Grilled Cheese $7
Hand-Breaded Chicken Tenders $8
Macaroni & cheese Bites $7
*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.
