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 roasted 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.
