STARTERS CHEF`S SIGNATURE ENTREES SIDES SOUP | SALAD

a fresh & unique seafood dining experience that changes weekly
week of september 22, 2015
STARTERS
SOUP | SALAD
OYSTERS & SHELLFISH
Blue Crab Dumplings Mango Chili Sauce. -12
Lobster, Shrimp & Sherry Bisque -7
Calamari & Zucchini Fritti Basil. Lemon Zest.
Kalamata Olives. SW Ranch Aioli. -12
Corn & Crab Soup -7
Oysters On The Half Shell*
OYSTOBERFEST IS HERE!
Please ask your server about today’s selection.
Honey Pecan Shrimp Honey. Pecans. Slaw. -12
Crab, Spinach & Brie Dip Yucca & Beet Chips. -10
Caesar Salad Romaine. Creamy Caesar Dressing.
Parmesan Croutons. Kalamata Olives. -4
Apple, bacon & Brie Flatbread Caramelized Red
Onions. Arugula. Honey Drizzle. -12
House Salad Mixed Greens. Grape Tomatoes.
Shaved Red Onion. Cucumber. Parmesan Croutons.
Crunchy Bean Sprouts. Choice of Dressing. -4
Tuna nachos Pink Peppercorn. Crispy Wontons.
Wakame Salad. Pickled Ginger. Sriracha Aioli. Wasabi
Crema. Sesame Seeds. -14
apple & Spinach Salad Roasted Pecans. Cripsy
Bacon. Red Onion. Goat Cheese. Dried Cherries.
Black Pepper-Cinnamon Vinaigrette. -6
Appetizer Sampler* Bacon-Wrapped BBQ Shrimp.
Blue Crab Dumplings. Oysters Rockefeller. -18
Fig & Blue cheese salad Mixed Greens.
Parma Ham. Caramelized Shallots. Champange
Vinaigrette. -6
Charcuterie Plate Chef’s Selection Of 3 Cheeses.
Sopressata. Parma Ham. Whole Grain Mustard.
Cornichons. Crostinis. Quince Paste. -13
Add Grilled Salmon or Grilled Chicken to any Salad. -7
this week’s fresh fish
Oysters Rockefeller* Spinach. Fennel. Smoked
Bacon. Pecornio Romano. Poblano Hollandaise. -12
Tempura lobster “fingers”
Sweet Chili Mustard Sauce. -18
P&E Shrimp Old Bay. Cocktail Sauce. Lemon. -13
Harissa Mussels Chorizo. Tomatoes. White Wine.
Harissa Butter. Grilled Baguette. -12
STEAMED ALASKAN SNOW CRAB LEGS
Drawn Butter. half pound -11 or full pound -22
Oyster Sampler* Spicy Bacon-Wrapped.
Oysters Rockefeller. Buttermilk Fried. Poblano
Hollandaise. Horseradish Chive Fraiche. -18
STEAKS, CHOPS & MORE
Choose your entrée, two sides and one accompaniment.
Mixed seafood grill-32
Sea Scallops Pan Seared. -30
CAB Filet Tenderloin* Wood Fired. 8 oz. -32
Mountain Trout Pan Seared.-21
Chilean Salmon Grilled. -21
Waygu Flat Iron* Wood Fired. 8 oz. -30
•wahoo Grilled. -25
Scottish Salmon Pan Seared. -25
Cowboy Ribeye* Wood Fired. 22 oz. -34
Kajiki Grilled. -28
BLACK TIGER SHRIMP Skewered & Grilled. -23
Opah Baked. -28
Lump crab cakes Pan Seared. -30
Heritage Farms Bone In Pork Chop*
Wood Fired. 12 oz. -26
•Black grouper Grilled. -28
YELLowfin Tuna Pan Seared. -26
Fried Seafood Shrimp, Bay Scallops, Calamari or Flounder.
Slaw and House Cut Garlic Fries. -17. Choice of 2 -20 or 3 for -23.
House Ground steak Burger*
Cheddar. Salemville Smoked Blue Cheese. Nueske’s
Smoked Bacon. LTOP. Wood Fired. 8 oz. -13
CHEF’S SIGNATURE ENTREES
Baja Fish Tacos Napa Cabbage Slaw. Blackened
Mahi Mahi. Chili-Lime Sour Cream. Pico de Gallo.
Avocado. Black Bean & Roasted Corn Salad. -15
Prosciutto Wrapped Stuffed Trout
Spinach, Brie & Crab Stuffing. Grilled Asparagus.
Jalapeno Chevre Grit Cakes. Lemon Butter. -22
Dean’s Ciopinno Bowl Fish. Mussels.
Shrimp. Linguini. Herbed Tomato Lobster Broth.
Grilled Baguette. -20
sesame Tuna Ginger-Jasmine Rice. Grilled
Broccolini. Ponzu. Sweet Chili Sesame Sauce. -26
BACON WRAPPED shrimp & Grits Jalapeno
Chevre Grit Cakes. Tasso Ham. Tomato Cream. Red
Peppers. Spinach. -22
Shrimp & Lobster risotto Lobster Fumet. Sweet
Peas. Asparagus. Grape Tomatoes. Manchego Mornay.
Sherry. Truffle-Herb Butter. -22
Shrimp & Scallop Gnocchetti Kalamata Olives.
Prosciutto. Artichokes. Sun-Dried Tomatoes. Arugula.
Lemon Butter. Pecorino Romano. -21
SHRIMP Katafi Chili-Lime Marinated Shrimp Wrapped
in Shredded Fried Phyllo Dough. Ginger-Jasmine Rice.
Harissa Curry Sauce. Cucumber Yogurt. -15
Pistachio crusted Salmon Quinoa Tabbouleh.
Grilled Asparagus. Grilled Shrimp & Papaya Salsa. -23
Seafood NewBurg Shrimp. Fish. Ginger-Jasmine
Rice. Savory Crab Cream Sauce. Fried Calamari. -20
SIDES
Roasted Tomato & Gruyere Mac &
Cheese
Ginger-Jasmine Rice
House Cut Garlic Fries
Grilled Broccolini
Grilled Asparagus
Black Bean & Roasted Corn Salad
Crispy Fried Brussels Sprouts
Tomato Cucumber Salad
Quinoa Tabbouleh
Lemon-Rosemary
Roasted Fingerling Potatoes
• “New to the Menu This Week!”
Jalapeno Chevre Grit Cakes
1080 Darrington Drive, Cary, NC 27513 // deansseafoodgrill.com // 919 459 5875
a fresh & unique seafood dining experience that changes weekly
week of September 22, 2015
THIS WEEK’S LANDINGS
OYSTOBERFEST IS HERE! Please ask your server for today’s selection.
PEI MUSSELS (Canada) These mussels are known for their superior, sweet flavor and consistent high quality. PEI mussels are grown naturally in nutrient-rich
waters and are self sustained. They have a rich flavor and plump, firm texture.
KAJIKI (Hawaii) Blue Marlin has a medium-high fat content, mild flavor and firm, steak-like texture, becoming tender and flaky when cooked.
The flesh color of Blue Marlin varies from light pink to orange-red.
SCOTTISH SALMON (Scotland) Scottish Salmon has a mild flavor and a high fat content giving it a melt-in-your-mouth texture without an overpowering taste.
This salmon produces a superior flavor and texture to its Atlantic brethren.
•WAHOO (North Carolina) Wahoo has mild-sweet tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked.
Their flesh is a beautiful
white color and remains white when cooked.
OPAH (Hawaii) Long regarded as a “good luck” fish it was traditionally not sold - but given away as a gesture of good will in the Hawaiian islands.
Opah has a rich, creamy taste and firm, fatty texture. The flavor is a cross between tuna and swordfish — distinctive but not overpowering.
CHILEAN SALMON (Chile) Chilean Salmon have a milder flavor than wild salmon. The flesh ranges from pink to orange depending upon their diet.
The flesh has a medium-firm texture with large flakes and a medium fat content.
BLACK TIGER SHRIMP (Indian Ocean) Named after their dark striped shell, these shrimp have a mild flavor compared to the pronounced taste of
ocean-harvested Gulf shrimp. Cooked tiger’s meat is also softer than that of other shrimp species.
YELLOWFIN TUNA (Venezuela) Yellowfin tuna is a versatile fish which is widely used in raw fish dishes and is a prized species for the sashimi market.
Tuna has a moderately pronounced flavor, high fat content and richer flavor than Albacore.
MOUNTAIN TROUT (North Carolina) These local trout have a mild, delicate nut-like flavor. The flesh is tender, flaky and soft.
The flesh is tender, flaky and soft and the skin crisps up nicely when pan seared or baked.
SEA SCALLOPS (Virginia) The vast majority of sea scallops are stored for many days (or weeks) before they reach consumers. In that time they absorb water and
other chemicals from the ice and solutions surrounding them. This dupes consumers into paying for water and dilutes scallop flavor and quality. These scallops
are different. These guys fish for hours, not days. Then we recieve their scallops within 24 hours.
•BLACK GROUPER (Florida) Black Grouper’s snow-white meat makes it one of the most sought after fish. Black grouper fillets are typically bigger and fatter
than the red grouper due to their deeper water habitat and colder environment. This fat content makes for a buttery, rich fillet.
ACCOMPANIMENTS (A GLOSSARY)
Charred Poblano hollandaise Butter. Poblanos. Egg. Lime.
Arugula-Pistachio Pesto Garlic. Parmesan. EVOO.
Sweet Sesame Chili Ginger. Thai Chili. Sesame.
Lemon Butter White Wine. Butter. Shallots. Cream.
Wasabi Crema Wasabi. Horseradish. Sour Cream. Lime.
Sriracha aioli .Vietnamese Chili Sauce. Egg Yolk. Lemon. Garlic. EVOO.
Jalapeno tartar Lemon. Jalapeno. Pickle. Parsley. Oil. Egg Yolk.
Mango Chili Mango. Red Chili. Vinegar. Sugar.
PONZU Soy. Lime. Pineapple. Vinegar.
Bourbon BBQ Red Wine Vinegar. Bourbon. Onions. Garlic.
Horseradish Chive Fraiche Chives. Lemon. Buttermilk.
Pico de gallo Bell Peppers. Tomato. Jalapenos. Cilantro. Lime. Onion.
Dean’s Seafood Grill & Bar is a locally owned and operated restaurant by Rocky Top Hospitality,
which has offered award-winning local dining experiences since 1998.
1080 Darrington Drive, Cary, NC 27513 // deansseafoodgrill.com // 919 459 5875