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TO BE PASSED UPON ARRIVAL

  • House Smoked Cheddar Pimento with our Bread and Butter Pickles on a Ritz Cracker
  • NC Sunburst Farms House Smoked Rainbow Trout Rillettes on Boulted Bread Toasted Rye

SALAD, to be plated individually

  • Infinitiy Hundred Farms Baby Leaf Lettuces with Spring Herbed Buttermilk Dressing with or without House Cured Bacon Lardons

MAINS

  • Pan Seared NC Catch of the Day with Roasted Tomato Relish
  • Wood Fired Border Springs Leg of Lamb with Rosemary, Garlic, and Cucumber Raita

VEGETARIAN SIDES

  • Madeira Creamed Anson Mills Carolina Gold Rice Grits with Market Spring Vegetables
  • Roasted Local Carrots with Harissa’d Crispy Chickpeas, Greek Yogurt, and Tarragon Salsa Verde
  • Shaved Asparagus with Parmigiano Reggiano, Lemon, and Olive Oil

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
  • NC Blue Crab Tostadas with Charred Spring Onions, Roasted Tomatillos, and Poblano Peppers

SALAD, to be plated individually

  • Market Heirloom Tomatoes Quick Pickled in White Wine Vinegar with Marinated Avocado, Burrata, and Basil Oil

MAINS

  • Wood Fired NC Grass Fed Skirt Steak with Roasted Tomato Relish
  • Wood Fired Jerk Chicken

VEGETARIAN SIDES

  • Heirloom Tomato Pie with House Smoked Cheddar
  • Market Potato Salad with Dilled House Creme Fraiche
  • Crispy Fried Carolina Okra with House Thousand Island Dressing

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • House Cured Bacon Wrapped, Buttermilk Blue Cheese stuffed Figs with a Local Honey Drizzle
  • Sherry and Cardamom Old Milburnie Farm Chicken Liver Pate with our Bread and Butter Pickles on Grilled Yellow Dog Bread Co. Sourdough

SALAD, to be plated individually

  • Local Arugula with Roasted Butternut Squash, Chevre, Candied Pecans, and White Balsamic Vinaigrette

MAINS

  • Wood Fired Whole Chicken with Sauce Romesco
  • Marjoram Seasoned NC Pork Meatballs with Roasted Garlic Pork Jus

VEGETARIAN SIDES

  • Geechie Boy Mills House Smoked Cheddar Stone Ground Grits
  • Sage and Thyme Brown Butter Roasted Market Vegetables with Harissa'd Crispy Chickpeas and House Yogurt
  • Roasted Market Beets and Pickled Pumpkin with Burrata and Mint

*please ask us about our desserts

TO BE PASSED UPON ARRIVAL

  • The Creamiest Classic Deviled Eggs with or without Sunburst Farms Smoked Trout Roe
  • Tartare of NC Grass Fed NY Strip with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip

SALAD, to be plated individually

  • Infinity Hundred Farms Butterhead Lettuces with Tarragon Vinaigrette, Manchego, and Chives

MAINS

  • Sage and Thyme Brown Butter Roasted NC Monkfish with Bourbon Bacon Jam
  • Herb Stuffed and Brown Butter Basted Smoked NC Pork Loin with Roasted Pepper and Oyster Mushroom Relish

VEGETARIAN SIDES

  • Fried Brussel Sprouts with Maple Dijon Vinaigrette
  • Madeira Creamed Cauliflower Gratin with Smoked Jarlsberg
  • Roasted Winter Vegetable Hash with Sage and Thyme Brown Butter

*please ask us about our desserts

  • House Cured Bacon Wrapped Buttermilk Blue Stuffed Figs with Local Honey Drizzle
  • The Creamiest Classic Deviled Eggs with or without Crispy Country Ham
  • Grana Padano Parmigiano Reggiano Crisps with Lemon Smashed Avocado, Tarragon Salsa Verde, and Spicy Micro Greens
  • House Smoked Cheddar Pimento Cheese with our Bread & Butter Pickles on Ritz Crackers
  • NC Pulled Pork Tostada with Bread & Butter Pickled Jalapenos and House Creme Fraiche

*please ask us about our desserts

 

  • Tartare of NC Grass Fed NY Strip, with Wilted Endive, Charred Radicchio, House Cured Egg Yolks, Crispy Capers, and Caesar Aioli on a Sage and Thyme Brown Butter House Potato Chip
  • Local Butterbean Spread with Roasted Pepper and Shiitake Mushroom Relish on Pan Seared, Garlic Rubbed Yellow Dog Bread Co. Baguette
  • Pickled Egg, Radish, and Beet Salad with Horseradish Crema on a Hothouse Cucumber
  • Hot Smoked NC Yellowfin Tuna Poached in Olive Oil and Aromatics with Espelette, Crispy Capers, Saffron Mayo, and Cilantro Oil on a Fried Saltine
  • Tarragon and Parsley Marinated NC Shrimp on a Martin's Potato Roll with Sage and Thyme Brown Butter Drizzle
  • Bordeaux Braised Painted Hills Natural Beef Short Rib Sliders with Caramelized Onions on a Martin’s Potato Roll

*please ask us about our desserts

  • Korean Fried NC Chicken Liver on a Beet Pickled Deviled Egg
  • Tartare of NC Yellowfin Tuna with Charred Scallion and Scapes, Sezchuan Peppercorns, Kewpie Mayo and Botarga on a Hot House Cucumber
  • Pickled NC Blue Crab and Corn Fritter with House 1000 Island Dressing
  • House Made Ricotta with Roasted Pepper and Shiitake Mushroom Relish on Toasted Boulted Bread Nordic Rye
  • Vegetarian Banh Mi Sliders with Pickled Daikon Radish, Pickled Carrots, Marinated Hothouse Cucumbers, Kewpie Mayo, and Sriracha on a Yellow Dog Bread Co. Baguette
  • Lamb Birria Tacos with Pickled Red Onions, Cilantro, Crema, and House Queso Fresco
  • NC Oyster Po Boy Sliders with our BBQ Slaw and House Remoulade on a Martin's Potato Roll
  • Fried Brussels with Cascabel Chili Oil, House Crema, and NC Peanut Crumble

*please ask us about our desserts

CACKALACKEE RAW BAR |  Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

Seasonal Offerings Include, but not Limited To:

  • NC Select Oysters Served Raw on the Half Shell
  • VA Middleneck Clams Served Raw on the Half Shell
  • NC Shrimp Poached in Sage and Thyme Court Bouillon
  • Tarragon and Shallot Marinated Blue Crab Claws
  • Seasoned Hickory Smoked NC Oysters on the Half Shell
  • Old Bay Steamed Blue Crab
  • Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk

ROASTED NC OYSTER SELECTIONS

  • NC Select Oysters Roasted on the Half Shell with Old Bay Butter, Crispy Poblano Cornbread Crumble, and House Cured Bacon
  • NC Select Oysters Roasted on the Half Shell with Chile Verde Butter and Guajillo
  • Hickory Smoked NC Oysters Poached in Sage and Thyme Brown Butter with our Pickled Horseradish Cocktail Sauce on a Fried Saltine Cracker

*please ask us about our desserts

SPREAD’s Super Plateau de Fruits de Mer | Served with Seasonal Mignonette, Pickled Horseradish Cocktail Sauce, Lemons, Tabasco, and Fried Saltine Crackers

  • To Be Poached in Sage and Thyme Court Bouillon: Dungeness Crab Maine Lobster PEI Mussels VA Middleneck Clams NC Jumbo Shrimp
  • Jumbo Lump Blue Crab with Sage and Thyme Brown Butter
  • Mid Atlantic Scallops Marinated in Amarillo Tiger’s Milk with Sunburst Farm Smoked Rainbow Trout Roe

CACKALCKEE CAVIAR SERVICE

  • Marshallberg Farm NC Osetra Caviar
  • Sunburst Farm Rainbow Trout Roe
  • Served with Whipped House Creme Fraiche and Choice of: Cackalackee Hotcakes, Sage and Thyme Brown Butter House Potato Chip or SPREAD’s Chived Tater Tots

CEVICHES

  • Peruvian Style Campache Ceviche Mixto with Hickory Smoked NC Oysters and Octopus, Middleneck Clams, and NC Shrimp Marinated in Aji Panca Tiger’s Milk and Valentina Served with House Tortilla Chips
  • NC Striped Bass, Blood Orange Ceviche Tiradito with Marinated Fennel, Puffed Rice, and Pomegranate
  • NC Black Bass Ceviche Tiradito with Shaved Fennel, Belgian Endive, Grapefruit Supremes, and Crispy Quinoa

*please ask us about our desserts

SPRING

  • Tito's Vodka with House Lavender Syrup and Fresh Lemon & Lime Juice — Served on The Rocks with a Lemon Twist and Topped with Topo Chico Sparkling Mineral Water
  • Bulleit Bourbon with Cold Brewed Jasmine Tea, House Honey Orange Syrup, and Fresh Lemon Juice — Served on The Rocks with a Lemon Wedge

SUMMER

  • Vida Mezcal with Canton Ginger Liqueur, Fresh NC Watermelon Juice, and House Lime Syrup — Served on The Rocks with a Spicy Salt Rim and a Lime Wedge
  • Flor De Caña Blanco Rum Passion Fruit Daiquiri with House Orange Syrup and Fresh Lime Juice — Served Straight Up with an Orange Twist

FALL

  • Toasted Curry Leaf infused Tito's Vodka with Fresh NC Beet Juice and House Lemon & Lime Syrup — Served on The Rocks with a Salt & Pepper Rim and a Lemon Wedge
  • Bulleit Bourbon with Fair Game Beverage Apple Tipper and Fresh Lemon Juice — Served on The Rocks with a NC Apple Slice and a Sprig of Mint

WINTER

  • Flor de Caña Dark Rum Zombie with Velvet Falernum, Fresh Lime & Pineapple Juice, and House Cinnamon Syrup — Served Straight Up with a Lime Twist
  • Bulleit Bourbon Smash with Fresh Grapefruit Juice and House Honey Syrup — Served on The Rocks with a Sprig of Rosemary

*please ask us about our desserts

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