Menus from the Heart 

The best menus are the ones that bring together your heart's desire with the creativity of an experienced chef.  Here's a handful of our mouth-watering menus to get you started....

Fish ... Fabulous Fish!!

The Outer Banks is famous for its fabulous fresh fish.  And if you are a fish lover... you've hit the jackpot.  

A heavenly salad, the abundance of the Sea and Chocolate Pudding!

Sun-dried figs stuffed with goat cheese and wrapped in imported prosciutto - oven-roasted - on baby arugula, tossed in a herb sherry vinaigrette with toasted walnuts. 

Local pan-seared white-fish paired with NC shrimp and scallops presented on a bed of creamy Asiago risotto with May pea sweet onion and Apple-wood smoked bacon saute, then finished with light tomato basil coulis.

Old Fashioned chocolate pudding garnished with whipped cream and a double chocolate brownie cookie. 

A sweet salad, coconut-crusted fish and Ice Cream Pie...ahhhh!

Warm lemon vinaigrette marinated grilled asparagus, sweet pepper & Vidalia onion salad with pistachios served on a bed of chopped spinach.

Toasted coconut-crusted NC fish, oven-roasted and served with cilantro-studded jasmine rice, snow pea & Spring vegetable saute with a ginger passion-fruit beurre blanc.

S'mores ice cream pie - a graham cracker and almond crust filled with coffee ice cream layered with hot fudge and topped with caramelized marshmallows.

Asparagus soup, herb & avocado butter topped fish... with Banana-Betty

Creamy asparagus soup with a chopped asparagus salsa and shaved Manchego cheese.

Spice rubbed and cast iron seared local white fish, topped with a compound herb butter and avocado-line relish, served with panko coated-pan fried-stone ground grit & cheddar cakes on a bed of mixed greens with a light cumin dressing.

Banana-Betty - a vanilla bean custard layered with crushed ginger snap cookies and bananas.

Sexy Seafood?

If you love seafood, it's a sensual delight!  Here's several of our favorite menus to tantalize your palate! 

Pan sauteed  shrimps, scallops and triple chocolate espresso lava cakes!

Warm raspberry-shallot dressed chopped romaine salad with sun dried cranberries, apples, crumbled goat cheese and walnuts.

Pan sautéed NC shrimp & scallops  with spicy Italian Soppressata, May peas, leeks and herb studded tomatoes on creamy Parmesan risotto, finished with a  drizzle of  lemon zest infused extra-virgin olive oil.

Warm triple chocolate espresso lava cakes with vanilla bean ice cream.

Spicy NC shrimp, summer vegetables and chocolate cream pie.  Wow!

Panko crusted goat cheese -pan fried and served on a  sliced tomato  with  greens and finished with a red wine garlic vinaigrette and imported olives.

Spicy  NC shrimp sauteed with a splash of lime - “THE BEST” Mac-N-Cheese & a  saute of summer vegetables with a side of spicy  “Bloody Mary” dipping sauce.

Old fashioned chocolate cream pie with whipped cream.

Jumbo lump pan-sauteed crab cakes with some peaches, whipped cream on ginger shortcakes.  Seconds, anyone?

Greens with  grilled local shrimp, cumin black beans, tomatoes and grilled Vidalia’s with a creamy cilantro dressing.

Jumbo lump NC crab cakes coated in Panko then pan sautéed-served with organic wild and brown rice with toasted pecans with mango salsa.

Crystallized ginger shortcakes with brown sugar peaches and whipped cream (IN SEASON).

Sea scallops, potato pancakes, sour cream followed by chocolate souffles with whipped cream.  Gosh!

Baby mixed greens tossed in a balsamic vinaigrette and topped with a warm honey & walnut encrusted goat cheese medallion, sun dried cherries and sweet peppers.

Black pepper rubbed & cast  iron seared NC sea scallops on a shaved cucumber-Vidalia onion  salad with a rustic grated potato pancake and lemon-herb sour cream.

Individual chocolate souffles with whipped cream.

Summers best tomatoes with mozzarella, Hatteras steamed clams, bacon-wrapped shrimp and Grand Marnier mousse cake with raspberry sauce.

Caprese -summers best tomatoes layered with basil marinated fresh mozzarella, on greens with balsamic and toasted pine nuts.

Hatteras clams-steamed in white wine with lots of garlic, lemon, parsley and crushed red pepper+grilled garlic rubbed bread.

Apple wood smoked bacon -wrapped NC shrimp- glazed with peach BBQ and fire grilled, served with a black bean cheddar cake, wilted baby spinach and caramelized onions.

Frozen grand marnier mousse cake with an almond crust and raspberry sauce.

Pastaaaaahhh!  Italian cuisine!  Yumm!

Chef Flowers favorite food group: Italian cuisine!  Here's several of our special meals, all served with Crusty Italian Bread made in our kitchens.

Your choice of Hand-Rolled Pasta ... with North Carolina shrimps, and scallops and summer sides... and oh yes, Tiramisu

Imported prosciutto wrapped melon on baby spinach with a sherry vinaigrette and Parmesan.

Hand-rolled bow tie pasta tossed with baby spinach and summer vegetables, cast iron seared sea scallops and NC shrimp tossed in a summer pesto with chopped tomatoes and toasted pine nuts.

OR

Hand-rolled fettuccine with garlic drenched NC shrimp, grilled vegetables and a grilled Smokey tomato cream sauce - finished with shaved Locatelli Romano.

OR

Hand-rolled linguine, tossed with a roasted garlic cream, NC Shrimp and scallops, steamed broccoli, roasted red peppers and Manchego cheese.

Followed by Classic Tiramisu - marsala & espresso soaked lady fingers, layered with a mascarpone custard and whipped cream.  

How about putting some meat on the table?

Tender Tenderloins and Blueberry cobbler

Classic chopped Gazpacho, garnished with advocado lime salsa and grilled Shrimp.

Summer green salad with sweet grape tomatoes, red onion and shaved carrot, finished with a creamy Parmesan buttermilk dressing.

Peach, honey and jalapeno BBQ-glazed pork tenderloin grilled then sliced and served with a sweet corn-summer vegetable saute & panko fried cheddar stone-ground grit cakes.

Warm Blueberry cobbler with French vanilla ice cream. 

Have you got room for Hors d'Oeuvres?

Hard to believe that you could possibly want an Hors d'Oeuvre  on top of these fabulous dinners... and you are on the Outer Banks to enjoy... so  roll these ideas around on your palate and see if need to resist a sumptuous appetizer:

  • Potato pancakes with dill creme fraiche
  • Blini with cherry preserves and creme fraiche
  • Petite pan sauteed crab cakes with jumbo lump NC crab and red pepper remoulade
  • Sea scallops crusted with Tuscan vegetable, pesto & Asiago
  • Shrimp skewered with a snow pea and red pepper & drizzled with a lemon-zest infused extra-virgin olive oil
  • Fresh mozzarella, tomato and olive skewers 
  • Sweet potato rosti with citrus yogurt dipping sauce
  • Rustic filo cups filled with shrimp relish
  • Zucchini parmesan fritters with tomato concasse
  • Black bean, cheddar, jalapeno cakes - panko crusted and pan sauteed - with cilantro sour cream
  • Wild mushroom & caramelized onion bruschette finished with black truffle oil
  • Tuscan flatbread with wilted baby spinach, fresh mozzarella, tomatoes, basil and garlic
  • Scallion and citris marinated grilled North Carolina shrimp with Tabasco aioli
  • Garlic rubbed and grilled brushcetta topped with artichoke lemon puree
  • Wild mushroom, sweet onion and cream cheese strudels wrapped in filo