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South Beach Grill

100 S Lumina Ave, Wrightsville Beach, NC 28480 • (910) 256-4646 • www.southbeachgrillwb.com

Since 1997, South Beach Grill has been serving guests with delicious coastal southern eats, not to mention and unbeatable sunset view of Banks Channel. Known in the Wrightsville Beach community as a local hotspot and the perfect place to bring visitors from out of town, it’s got the perfect ingredients for a meal you won’t soon forget. Reservations accepted for parties of four or more, call ahead seating available for smaller parties.

Open Tuesday – Sunday, lunch at 11 a.m. and dinner at 5 p.m.

2-COURSE LUNCH: $14 PER PERSON

COURSE ONE – CHOOSE ONE

Bless Your Heart Salad — Hearts of romaine, roasted purple beets, feta crumbles, sweet drop peppers, Green Goddess dressing

Low Country Seafood Chowder

COUSE TWO – CHOOSE ONE:

Carolina Burger — Topped with sharp cheddar, pork BBQ, pickled red onions, a house made pepper jelly and one side item

Carolina Shrimp Tacos — Fresh pineapple, cucumber and cilantro salsa served with one side item

3-COURSE DINNER: $28 PER PERSON

COURSE ONE – CHOOSE ONE:

Roasted Sweet Potato Soup — Chili scented pumpkin seeds, feta cheese, toasted honey & basil

Autumn Salad — Fresh arugula, granny smith apples, roasted butternut squash, toasted pumpkin seeds, leeks, blue chevre cheese, sage infused oil, balsamic reduction

Littleneck Clams — Cream sherry broth, caramelized onion, parsley, red pepper flakes, grilled baguette

Crispy Pork Belly — Johnny cakes, bacon-blue-cheese slaw, Cheerwine BBQ sauce

COURSE TWO – CHOOSE ONE:

Blackened Swordfish — Local Swordfish from OBX, Cajun spices, cranberry herb compote, sweet potato, crispy leeks, sautéed kale, and wild rice

Sea Scallp Risotto — Jumbo Atlantic sea scallops pan seared served over a creamy butternut squash risotto topped with sage butter and balsamic syrup

Carolina Steak Au Poive — Bistro cut teres major, cracked pepper rub, pan seared to order, rich cream sherry and mushroom pan sauce, roasted potatoes, sautéed kale

Autumn Vegetable Plate — Brûlée of roasted butternut squash, fall vegetable risotto, sautéed kale, sweet potato puree, spiced pumpkin seeds

COURSE THREE – CHOOSE ONE:

Homemade Southern Bread Pudding — Served with buttermilk ice cream and candied pecans

Homemade Key Lime Pie — Served with fresh berries and cream

Encore Magazine regularly covers topics pertaining to news, arts, entertainment, food, and city life in Wilmington. It also maintains schedules and listings of local events like concerts, festivals, live performance art and think-tank events. Encore Magazine is an entity of H&P Media, which also powers Wilmington’s local ticketing platform, 910tix.com. Print and online editions are updated every Wednesday.

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