Dinner




STARTERS:


FRITO MISTO $14

Crispy fried calamari, banana peppers, capers, and roasted tomatoes paired with mozzarella arancini and pomodoro sauce

ARTISAN ROMAINE CAESAR SALAD $11

With shaved parmesan and house-made garlic butter croutons

CAFÉ SUMMER SALAD $12

Field greens, strawberries, local goat cheese, baby portobella mushrooms, Spanish onion, and champagne vinagrette


ENTRÉES:


LOW COUNTRY SHRIMP AND GRITS $21

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

BOUNTY OF THE SEA $23

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

DELMONICO* $29

12-ounce hand-cut Angus ribeye charbroiled to your liking, topped with house-made Gorgonzola compound butter and paired with Chipperbec pommes frites

THAI INSPIRED GREEN CURRY $19

Slowly simmered chicken in a coconut milk and Thai basil curry sauce with fresh vegetables, lemongrass, cilantro, and steamed Jasmine rice

VEGETARIAN “NASHVILLE HOT CHICKEN” SANDWICH $17

Plant-based breaded cutlet layered with creamy coleslaw, bread and butter pickles, Nashville hot sauce on griddled Texas toast along with a side of white cheddar macaroni and cheese


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 $7

A la mode with French vanilla ice cream


KID’S STUFF

Kosher All-Beef Hot Dog $6

Grilled Cheese $6

Hand-Breaded Chicken Tenders $7

Macaroni & cheese Bites $6




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.