Light and fluffy baked golden brown, brushed with bacon lardon (bacon fat) and maldon salt. Served with salted butter.

Nordic chowder is a type of seafood chowder, often featuring a creamy broth and hearty chunks of seafood, potatoes, and vegetables. It's a warm and flavorful stew, frequently inspired by Norwegian and other Scandinavian cuisines. We take shelled mussels, diver scallops, shelled oysters, bacon, potato and sauteed with cream, white wine, garlic and garnish with fresh dill, fennel and chive oil.

We take a whole head of cauliflower, batter it in egg and flour and fry it to a golden brown, it is then tossed in buffalo sauce, topped with blue cheese dressing, blue cheese crumbles and scallions.

House made Pimento dip rolled into balls and battered in panko, they are fried crispy golden brown and served with a Jalapeno Ranch. 5 per order

1 - 4 oz Jumbo Lump crab cake on a bed of sweet corn relish and red pepper beurre blanc. It is called “Decades” because it has been in the Sedwick restaurants for 4 decades now.

Burrata is a fresh, Italian cheese with a solid outer shell of mozzarella and a creamy, soft interior. This interior is made from a mixture of mozzarella curds and rich cream, often referred to as stracciatella. The result is a decadent, buttery cheese that originated in Southern Italy. We serve ours caprese style with heirloom cherry tomato, basil, salt, EVOO and ice wine vinegar

Hand shredded mix of kale, romaine, and radicchio tossed with quinoa, fava bean, tomato, chickpeas and radish, a tahini dressing, topped with hard cooked egg and avocado.

Classic Caesar (garlic confit, egg, anchovy, lemon, olive oil) with Romaine lettuce, white anchovy, house made ciabatta croutons, tossed in a homemade caesar dressing, topped with Sardines and shaved pecorino

Half head of chilled iceberg lettuce, topped with blue cheese dressing, halved cherry tomatoes, chopped smoked bacon, blue cheese crumbles and scallions

Large plump Jumbo shrimp with Linguine noodles, sauteed with garlic, butter and white wine, cherry tomato, artichokes and shaved Pecorino (served with 5 shrimp)

Butterflied chicken breast is tossed in flour and pan fried with Avocado oil, once the chicken is cooked we deglaze the pan with tarragon vinegar, leeks, tomato concasse (French cooking term for Blanched, peeled, seeded and diced veg), crimini mushrooms, cream and linguini pasta

Whole North Carolina trout is seared skin side down, to a perfect crisp, served with fingerling potatoes, haricot vert, watercress, topped with a pan jus of lemon and capers and finished with crispy cornbread croutons adding a crunch for texture. We also add some lemon supremes for a balanced acidity.

Hanger steak, grilled to temp of choice, topped with a garlic chimichurri, served with beef fat fingerling potatoes that are cooked with crispy bacon lardons.

We form 2-4 oz patties that are smashed with red onion on the flat top grill. The onion is raw when placed on the grill and cooked on the flattop with the burger to add extra flavor. Cooked through with a juicy center and crispy edges. Served with a brioche bun, LT, mayo and spicy dijon mustard.

6 oz of boar’s head turkey is cooked on the flat top with swiss cheese until the cheese is melted. It is served on a brioche bun with mayo, avocado, bacon, tomato, and lettuce

Chicken tenders are battered and fried, tossed in a Nashville hot sauce, served on a brioche bun with pickles and Mayo.