South Beach Grill

South Beach Grill

100 South Lumina Avenue • (910) 256-4646

www.southbeachgrillwb.com

South Beach Grill has served locals and guests on Wrightsville Beach since 1997 with consistent, creative cuisine—Southern-inspired and locally sourced, from the land and sea. Diners can enjoy a great burger outside on our patio for lunch or experience the unique, eclectic, regional dinners crafted by our chef. Our chef’s menu highlights the bounty of fresh Carolina coastal seafood right at our front door. South Beach Grill overlooks the scenic anchorage on Banks Channel, located on beautiful Wrightsville Beach, NC, located across from the public docks at Wynn Plaza. The best sunsets on Wrightsville Beach! The restaurant is accessible by boat! Serving Lunch and Dinner Daily. Limited reservations accepted.

2-Course Lunch: $11.95 Per Person

COURSE ONE – CHOOSE ONE:

Butternut Squash Soup Served with candied pecans

Beach House Salad Served with crispy black-eyed peas

COURSE TWO – CHOOSE ONE:

Carolina Burger Topped with sharp cheddar, pickled red onions and house-made bacon jam

Carolina Tacos Served with tender slow-roasted NC pork, Caribbean slaw and pineapple salsa

3-Course Dinner: $27.95 Per Person

COURSE ONE – CHOOSE ONE:

Petite Crab Cake Croquettes Lump-crab cake, pan-fried and served with a fall apple, purple-cabbage slaw and smoked-pineapple sweet-and-savory sauce

House-Smoked NC Pork Belly Crispy and finished with a Cheerwine BBQ sauce

Butternut Squash Soup Garnished with candied pecans

Makers Mark Salad Fresh spinach, granny smith apples, mandarin oranges, spiced pecans, gorgonzola crumbles, and bourbon-honey vinaigrette

COURSE TWO – CHOOSE ONE:

Atlantic Swordfish Locally caught and char-grilled swordfish from OBX, cranberry and fall apple chutney, wild rice, and sautéed autumn vegetables

“Carolina Osso Bucco” Slow-braised NC pork shank served over a root vegetable and pumpkin hash, topped with a rich cremini mushroom and cabernet wine demi glace

Uptown Mac and Cheese Blackened shrimp served over macaroni noodles tossed in a rich gorgonzola cheese, crispy bacon, fresh herb and caramelized onion cream sauce

Southern Fried “Hot” Chicken Boneless breast and thigh dredged in buttermilk and spicy breading, fried crispy and served with a Sriracha honey drizzle, mashed skin-on red potatoes, and braised collard greens

COURSE THREE – CHOOSE ONE:

Mason Jar Dessert Duo – House-made bread pudding topped with vanilla bean icing and chocolate mousse of dark and milk chocolate

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