Chef/owner Patrick Bagbey's menu evolves with the changing seasons, and will always include favorites like BBQ North Carolina Shrimp, Cajun Seafood Étouffée, and Creole Jambalaya. All food is prepared in-house daily and made to order using the finest seafood and fresh, local, organic produce. We offer a full bar, a Wine Spectator Magazine's "Best of Award of Excellence" from 1996-2017 wine list, and fourteen wines by the glass from our Cruvinet system. View our menu.