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
WILD MUSHROOM AND BRIE ARTISAN FLATBREAD $14
With caramelized onion balsamic drizzle and fresh herbs
ENTRÉES:
CLASSIC BACON CHEDDAR BURGER* $16
With crisp lettuce and tomato on a brioche bun served with 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 petite green beans and steamed Jasmine rice
12 oz GRILLED RIBEYE* $28
With a Cabernet and mushroom demi-glace, Boursin whipped potatoes, and vegetable du jour
SOUTHERN BREADED CHICKEN MARSALA $22
Buttermilk fried chicken draped with a rich Cremini mushroom-marsala gravy along with mashed potatoes and sautéed green beans
LOW COUNTRY LUMP CRAB CAKES $27
Served with steamed Jasmine rice, vegetable du jour, and Creole Hollandaise sauce
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 $8
A la mode with French vanilla ice cream
KID’S STUFF
Served with fruit, chips, or French fries
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.
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.
