Grub Street learns that the East Coast Grill, now under new ownership, will launch lunch service on Saturdays only, from 11:30 a.m. until 2 p.m. Lunch kicks off on April 28. Executive chef Jason Heard says the menu is inspired by his time in Key West. Here are the tasty-looking dishes for your viewing pleasure, straight ahead.
Small-ish Plates
Creamy Clam n’ Corn Chowder with Chiles, Sweet Potato & a hint o’ Bacon
Grilled Avocado with Fresh Tomato Salsa
Chile Crusted Black n’ Blue Tuna Taco with Arugula, Avocado, Lime Pickled Jicama &
Orange - Chipotle Glaze
Buffalo Fried Gulf White Shrimp with Maytag Blue Cheese Dip & Celery
Sides
Grandma’s Baked Beans
Creole Sweet Potato Salad
Cornbread
Watermelon
Old Skool Mac n’ Cheese
Mashed Sweet Potatoes
Cheddar Grits
Black Eyed Peas
Spicy Red Beans
Tidewater Coleslaw
Plates
(your choice of any 2 (two) sides)
Smoked n’ Grilled Pork Belly Sandwich with Ginger - Sriracha Aioli & Aromatic Herbs
Crispy Fried Delta Catfish Po’Boy with Swiss Cheese, Cole Slaw & Tabasco Remoulade
Jerk Grilled Chicken Sandwich with Charred Pineapple Relish
Eastern North Carolina Pulled Pork Sandwich
East Coast Veggie Burger House 10oz. Veggie Patty with Alfalfa Sprouts & Spicy Aioli on Whole Wheat Bun
Platters
(your choice of any 3 (three) sides)
Jerk Grilled Chicken
Eastern North Carolina Pulled Pork
1/2 Rack Slow Smoked Baby Back Ribs
The Salad
Seared Shrimp and Scallops, bacon nuts, lemon vinaigrette
Raw Bar
Island Creek Oysters, Duxbury, M on the 1/2 Shell with House Cocktail Sauce
Pat Woodbury Littleneck Clams, Wellfleet, MA
Wild Shrimp Cocktail with Fresh Horseradish Cocktail Sauce
Cracked Local Jonah Crab Claws with Lime Vinaigrette
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Drink Specials
22 oz Make your Own Bloody Mary
16 oz Fresh Squeezed Mimosa