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 restaurant is accessible by boat! Serving Lunch and Dinner Daily. Limited reservations accepted.

2-COURSE LUNCH: $11.95 per person

COURSE ONE – CHOOSE ONE:

Sausage, Chicken and Cheese Dumpling Soup or Beach House Salad with Cripsy Black Eyed Peas

COURSE TWO – CHOOSE ONE:

Red Eye Burger – Topped with soft fried egg, house made bacon jam, and a maple whiskey infused mayonnaise

Carolina Tacos – Tender slow roasted NC pork, caribbean slaw and a pineapple salsa

3-COURSE DINNER: $27.95 per person

COURSE ONE – CHOOSE ONE:

Pan Seared, Locally Sourced Jumbo Sea Scallops  Served over a southern succotash of crispy pork belly, black eyed peas and wilted kale, drizzled with lemon thyme honey syrup

Sausage, Chicken and Cheese Dumpling Soup

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

Petite Crab Cakes – Lump crab cakes, pan fried and served with a fresh kiwi-habanero salsa and mango purèe

COURSE TWO – CHOOSE ONE:

Atlantic Flounder  Local caught flounder lightly fried and served over Anson Mills cheddar cheese grits, sautèed vegetables, and a spicy Cajun compound butter

Sage Chicken – French cut chicken, pan seared with crispy skin, fresh sage herb butter, served over a sweet & purple potato hash with bacon and sautéed brussels sprouts

Local Grouper – Char-grilled  grouper served over a chilled Mediterranean orzo salad of kalamata olives, sundried tomatoes, feta cheese, and parsley finished with a fresh mint and basil infused olive oil

Shrimp Pesto Pasta – Sauteed shrimp tossed with fresh asparagus and cherry tomatoes over asiago cheese filled tortellini in a basil pesto, pinot grigio wine sauce

COURSE THREE – CHOOSE ONE:

NY Style Cheesecake with bourbon caramel topping

Flourless Chocolate Torte with raspberry coulis

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