Jazz Night Dinner – Thursday Jazz Nights




ENTRÉES:


Entrées served with a Classic Caesar Salad and vegetable du jour


SLOW ROASTED 12 OZ PRIME RIB AU JUS* $27

Served with smoked Gouda mashed potatoes and vegetable du jour

LOW COUNTRY JUMBO LUMP CRABCAKES $29

Topped with bearnaise sauce, along with Jasmine rice and vegetable du jour

CHICKEN PICCATA $27

With whipped potatoes and sautéed green beans, topped with a lemon caper sauce

PORTOBELLO MUSHROOM RAVIOLI $22

With Parmesan cream sauce and fresh Mozzarella

TERIYAKI GRILLED SALMON $29

Over steamed rice with sautéed green beans



DESSERTS

Decadent Chocolate Pie $7

Homemade Key Lime Pie $7

With raspberry coulis




Full bar options available.

*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 6 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.