Lunch

STARTERS:

SOUP OF THE DAY cup $6/ bowl $7


MINI CRAB CAKES $13


CRISPY BUTTERMILK CALAMARI $15

With capers, banana peppers, and roasted tomatoes along with Meyer lemon aioli

ARTISAN ROMAINE CAESAR SALAD $12

With shaved Parmesan and house-made garlic butter croutons

STRAWBERRY GOAT CHEESE SALAD $13



ENTREES:

Sandwiches served with house chips

KEEP IT SIMPLE CHICKEN SALAD $13

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

SMOKED SALMON AND TUNA POKE $17

Layered with jasmine rice, avocado, cucumber, pickled ginger, wakame, edamame, and sriracha mayonnaise

CALABASH GROUPER BLT $18

Panko-crusted fillet, crispy applewood-smoked bacon, baby romaine, vine-ripe tomato, and dill remoulade on a warm brioche bun

FLAT-TOPPED STEAK BURGER OF THE DAY* $14

A hearty 6 oz. Angus steak burger seared to your liking and specialized daily along with our savory hand-cut russet fries

THE HUNGRY FARMER $14

Toasted baguette filled with layers of grilled zucchini, summer squash, grilled peppers and onions, fresh Mozzarella, and basil pesto



OTHER SIDES

Hand-cut Russet Fries $6

Fresh Seasonal Fruit Cup $5

Sweet Potato Fries $5

Carolina Creamy Coleslaw $4

Side Salad $6

Strawberry Goat Cheese or Caesar salad



DESSERTS:

Mocha Ice Cream & Brownie Sunday $9

Homemade Key Lime Pie $8

With raspberry coulis

Warm Apple Tart $8

A la mode with French vanilla ice cream



KID’S STUFF (12 and under)

Kosher All-Beef Hotdog $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.
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.