Lunch

STARTERS:

SOUP OF THE DAY cup $6/ bowl $8

CRISPY WONTON WRAPPED SHRIMP $12

With sweet chili slaw and ginger ponzu

WILD MUSHROOM AND BRIE ARTISAN FLATBREAD $14

With caramelized onion balsamic drizzle and fresh herbs

GRILLED CHICKEN AND PROSCIUTTO ARTISAN FLATBREAD $14

With pesto, roasted tomatoes, and crumbled goat cheese

QUINOA CHOPPED SALAD BOWL $12

With dried cranberries, candied pecans, English cucumber, kale, Fuji apple, Gorgonzola, and our house champagne vinaigrette

ARTISAN ROMAINE CAESAR SALAD $12

With shaved Parmesan and house-made garlic butter croutons



ENTREES:

Sandwiches served with house chips

KEEP IT SIMPLE CHICKEN SALAD $12

A generous scoop of fresh house-made chicken salad, crisp lettuce, and ripe tomato on a buttery croissant

SEARED AHI AND TUNA NICOISE STACK $16

Bibb lettuce, hericot verts, boiled egg, kalamata olive tapenade, crispy potato pancake

THE “VBLTA” $14

Vegetarian version of a classic BLT featuring crispy Umaro Vegan bacon, ripe roma tomato, Bibb lettuce, and fresh avocado on grilled wheatberry bread (available with real bacon)

FLAT-TOPPED ANGUS BURGER* $14

A hearty 6 oz. Angus steak burger specialized daily along with our savory hand-cut russet fries

CAPE FEAR CRAB CAKE SANDWICH $17

Pan-seared lump crab cake served on a frilled brioche bun with our house remoulade sauce

DAILY QUICHE $13

Freshly baked and presented with a light hollandaise sauce and fresh seasonal fruit



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 Sunday $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 Hotdog $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.
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.