Appetizers
Fried Oysters
$10.00
Lightly fried Oysters served over Arugula tossed in a Balsamic Vinaigrette accompanied by a Smoked Tomato & Meyer Lemon Relish
Rockfish Wraps
$7.00
Jamaican Jerk seasoned Rockfish with Bibb Lettuce wraps accompanied by fresh Pineapple, roasted Coconut, sliced Radish and Green Onion
Duck Crepe
$9.00
Tender Duck Confit, caramelized Red Onion, fresh Chives, and Mascarpone Cheese stuffed Crepe topped with a Red Currant Barbeque Sauce
Diver Scallops
$11.00
Pan seared Diver Scallops topped with a fresh Ginger Lime Beurre Blanc and a Cilantro Gremolata served over an English Pea Puree
Snead's Ferry Shrimp
11.00
Snead's Ferry Shrimp wrapped in Applewood Smoked Bacon, rolled in Pistachio dust and oven roasted then piled on a bed of Living Lettuce and finished with Lavender infused Blue Ridge Mountain Honey
$Soup
Our soup is made fresh daily.Soup
4.00-6.00
$SALADS
Living Lettuce
$7.00
Locally grown Living Lettuce with Cucumbers, Grape Tomatoes, Carrots, Diced Red Onion with choice of Ranch, Balsamic Vinaigrette or Lemon Vinaigrette Dressing
Classic Caesar
$8.00
Fresh Romaine Lettuce with Pine Nuts, Croutons & Anchovies topped with our house made Caesar Dressing
Spinach & Arugula
$8.50
Spinach and Arugula tossed with toasted Pine Nuts, Danish Bleu Cheese and Grape Tomatoes with Lemon Vinaigrette Dressing
Caprese Salad
8.00
Fresh sliced Tomatoes layered with Fresh Mozzarella drizzled with a Balsamic Reduction & Extra Virgin Olive Oil garnished with Fresh Basil
$Entrees
Filet Mignon
$34.00
Hand cut 8 Ounce Certified Angus Beef Filet Mignon grilled then topped with Classic Sauce Diane served with Parsnip, Horseradish & Yukon Gold Mashed Potatoes and Chef's Vegetables
Italian Ribeye
$28.50
Hand cut 12 Ounce Certified Angus Beef Ribeye grilled then topped with Roasted Red Peppers, crumbled Gorgonzola Cheese, shaved Proscuitto, drizzled with Balsamic Syrup and served with Parsnip, Horseradish & Yukon Gold Mashed Potatoes and Chef's Vegetables
Salmon & Crabcake
$26.00
Miso-Peach glazed Salmon paired with a Thai style Crabcake made with Green Curry Mayonnaise, toasted Coconut, Macadamia Nuts and fresh Basil served with Basmati Rice and Chef's Vegetables
Roasted Chicken
$21.00
French cut Breast of Chicken rubbed with Fresh Thyme, pan roasted and served with a Boursin stuffed Portobello Mushroom Cap and baked Three Cheese Black Truffle Pasta and Chef's Vegetables
Pork Porterhouse
$24.00
Grilled 14 Ounce Pork Porterhouse topped with a Spring Succotash of Sweet Corn, Black-eyed Peas, Onion, Celery & Carrots finished with Arugula & Roasted Red Peppers in a Balsamic Vinaigrette
Seafood Étouffée
$26.00
Shrimp, Scallops & Crawfish in a rich Brown Roux with Andouille Sausage and vegetables served with a house made Cheddar Cheese & Chive Biscuit accompanied by Chef's Vegetables
Salmon
$24.00
Pan seared Atlantic Salmon with an Artichoke Reggianito Parmesan Fondue served over Tri-color Tortellini tossed with Pesto and Grape Tomatoes finished with fresh Spinach & Arugula tossed in Extra Virgin Olive Oil and accompanied by Chef's Vegetables
Cedar Plank Grilled Striped Bass
30.00
North Carolina farm raised Striped Bass grilled on a Cedar Plank and served over Butternut Squash Tortolloni tossed with Sweet Cherry Tomatoes, melted Mountain Ramps and Oyster Mushrooms finished with a French Brie Fondue and Sugar Snap Peas
$The Blue Gecko Bistro Casual Dining Entry
Wanchese Sea Scallops & Grits
Wanchese Sea Scallops marinated in Achiote Paste, then pan seared and served over a bed of Organic Stone Ground Yellow Grits with Sharp Cheddar cheese, Chorizo Sausage, Organic Baby Spinach and Garlic finished with Cilantro Sour Cream & Chili Oil garnished with Flowers
Fresh Fruit Flambé
Fresh Strawberries, Blackberries, Blueberries, Honeydew Melon & Cantaloupe flambéed with Brandy and tossed with a Clove & Lavender infused Honey and fresh cracked Black Pepper served over a scoop of Pistachio Ice Cream
Snead's Ferry Roasted Shrimp Appetizer
Snead's Ferry Shrimp wrapped in Applewood Smoked Bacon encrusted with Pistachios, oven roasted & finished with Lavender infused Blue Ridge Mountain Honey over a bed of Living Lettuce garnished with Microgreens and Flowers
Wanchese Cedar Grilled Striped Bass
Cedar plank grilled Farm Raised NC Striped Bass over Butternut Squash Tortelloni topped with a Ragout of melted Mountain Ramps & Oyster Mushrooms and finished with a French Brie & Roasted Sweet Cherry 100 Tomato Fondue accompanied by sautéed crisp Mr. Big Sugar Snap Peas garnished with Microgreens and Flowers
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