Dinner




STARTERS:


SOUP DU JOUR $8

CLASSIC ROMAINE CAESAR SALAD $13

With shaved Parmesan and house-made garlic butter croutons

ARTISAN CHOPPED SALAD $8

Grape tomatoes, English cucumber, sun-dried cranberries, toasted pistachios, crumbled chevre, tossed with chopped romaine and white balsamic vinaigrette

BONSAI SCALLOPS $14

Pan-seared bacon wrapped scallop presented with spicy mayo, scallion, toasted sesame seeds, eel sauce, and tobiko caviar


ENTRÉES:


TOP-SHELF WAGYU BURGER $17

7 oz, flat top seared and topped with Gorgonzola, bourbon demi-glace, and crispy fried onions on a buttered brioche bun along with our hand-cut russet fries

TORTELLINI BASILLICO $18

Cheese-filled pasta, Parmesan-pesto cream, roasted tomatoes, fresh Mozzarella, and basil

LOW COUNTRY SHRIMP & GRITS $22

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

BOUNTY OF THE SEA $24

Fresh catch prepared on the grill or blackened, presented with sautéed asparagus and steamed Jasmine rice

12 oz GRILLED NEW YORK STRIP $27

With a burgundy mushroom demi-glace and classic pommes frites

SOUTHERN BREADED CHICKEN MARSALA $22

Buttermilk fried chicken draped with a rich Cremini mushroom-marsala gravy along with mashed potatoes and sautéed green beans


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 $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




Full bar options available.

*Cooked to order advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness.

CAM Members receive a 10% discount. 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.