>>APPETIZERS<<
A Variety of Local Ashe County Cheeses, with a Mélange of Accompaniments Served with Water Cracker
15.00
Carolina Cornmeal Dusted Oysters, with a Napa Cabbage Asian Slaw, Chipotle Aioli,
and Applewood Smoked Bacon
10.95
Charcuterie Platter, Variety of Wild Game Sausages with Whole Grain Mustard, Artichokes,
Olives and 12 Year Aged Balsamic Vinegar
13.00
Seasoned Rice Flour Dusted Calamari with a Citrus Salsa
8.95
Crispy Tempura Rock Shrimp in a Grand Marnier Spicy Aioli, Finished with Black Sea Salt
10.00
N.C. Wild Clams Simmered in a Chardonnay, Yuzu Tamari Broth
Accompanied with Grilled Focaccia
10.00
>>ENTREES<<
Pan Seared Muscovy Duck Breast with an Herbed Four Grain Salad, Cinnamon and Saffron Glaze
Local Radishes and Rutabagas, Finished with a Cheerwine Gastrique
26.95
Wild Caught Mahi Mahi, with Local Green Onion Risotto, Sauteed Local Baby Bok Choy
and Finished with a Creamy Melted Spring Onion Sauce
24.95
Spice Coffee Rubbed New Zealand Rack of Lamb with Herb and Corn Polenta, Oven Roasted Asparagus
and Drizzled with a 12 Year Aged Balsamic
29.95
Teriyaki Glazed Scottish Salmon Over Stir-fried Green Tea Noodles and Mixed Asian Vegetables
Topped with a Sesame Seaweed Salad
23.95
Oven Roasted Ashley Farms Bone-in Chicken Breast with Yukon Gold Mash Potatoes,
Braised Southern Greens and Roasted Chicken Gravy
17.95
Caribbean Rubbed CAB Hanger Steak with Oven Roasted Asparagus, Maple Glazed Sweet Potato Mash
and accompanied with Spicy Jamaican Relish
24.95
Seared Cashew and Corriander Crusted Ahi Tuna with Sautéed Local Veggies and a Wasabi Egg Roll
23.95
Applewood Smoked Bacon and Stilton Blue Cheese Topped Petite Beef Tenderloin with Herbed Polenta Fries,
Sauteed Wild Mushroom and Local Spinach, Drizzled with a Black Pepper Demi
27.95
Pepsi Brined NC Berkshire Pork Tenderloin with Local Braised Southern Greens and Crispy Roasted Red Potatoes
18.95
We make a concerted effort to use local and sustainable ingredients whenever available. A special thanks to our Farmers!
Chef Gerry Fong, Sous Chef Nick Mortell and the Culinary Staff of Persimmons Waterfront Restaurant
Dinner:
Wednesday - Thursday: 5-9:00
Friday - Saturday: 5-9:30
252-514-0033
www.persimmonsrestaurant.com
