Winter menU - Rocky Top Hospitality

a fresh & unique seafood dining experience
winter menu
STARTERS
OYSTERS
Blue Crab Dumplings Mango Chili Sauce. -12
Calamari & Zucchini Fritti Basil. Lemon Zest.
Kalamata Olives. SW Ranch. -12
Honey Pecan Shrimp Napa Cabbage Slaw. -11
Spinach & Brie Dip Yucca & Beet Chips. -9
Tuna Nachos Crispy Wontons. Wakame Salad.
Pickled Ginger. Sriracha Aioli. Wasabi Crema. Sesame
Seeds. -14
Fried Green Tomatoes Goat Cheese.
Orange-Mint Marmalade. Fresh Sweet Basil. -9
Harissa Mussels Chorizo. Tomatoes. White
Wine. Harissa Butter. Grilled Baguette. -12
Please ask your server for today’s additional
oyster selection.
P&E Shrimp Old Bay. Cocktail Sauce. Lemon. -12
Oysters On The Half Shell* (Priced per oyster)
Steamed Alaskan Snow Crab Legs
Half Pound. Drawn Butter. -12
House (VA) -2
Wood Grilled PORK BELLY Chili Sour Cream.
Lime Queso Fresco. Negro Molé. Cilantro. -12
Apple, bacon & Brie Flatbread Caramelized
Red Onions. Arugula. Honey Drizzle. Pecans. -12
Blue Point (NY) -3
Jarrett Bay (NC) -2.50 MARKET Oyster
Oyster Rockefeller Spinach. Fennel.
Smoked Bacon. Pecorino Romano. Charred
Poblano Hollandaise. -12
fresh fish
SOUP | SALAD
Choose your entrée, two sides and one accompaniment.
LOBSTER, SHRIMP & SHERRY BISQUE -7
Chilean Salmon* Grilled. -19
Scottish Salmon Pan Seared. -25
House Salad Mixed Greens. Fresh Veggies.
Parmesan Croutons. Choice of Dressing. -4/8
Mahi Mahi Grilled. -25
NC Rainbow Trout Pan Seared. -21
Mako Shark Grilled. -28
VA Sea Scallops Pan Seared. -29
Walu Grilled. -28
BLACK TIGER SHRIMP Skewered & Grilled. -23
CRAB CAKES Pan Seared. -30
Flounder Pan Seared. -23
Swordfish Grilled. -25
Fried Seafood Shrimp, Bay Scallops, Calamari or Flounder.
Served w/ Slaw and House Cut Garlic Fries. -17. Choice of 2 -20 or 3 for -23.
Caesar Salad Romaine. Creamy Caesar Dressing.
Parmesan Croutons. Marinated Olives -5/9
Fig & Blue Cheese Salad Mixed Greens.
Crispy Parma Ham. Caramelized Shallots.
Champagne Vinaigrette. -6/10
Apple & Spinach Salad Pecans. Bacon.
Red Onion. Goat Cheese. Dried Cherries.
Black Pepper-Cinnamon Vinaigrette. -6/10
seafood specialties
Shrimp & Grits Old Mill of Guilford Grits.
Ashe County Cheddar. BBQ Bacon Wrapped Shrimp.
Grilled Scallions. -18
Baja Fish Tacos Napa Cabbage Slaw. Blackened
Mahi Mahi. Chili Lime Sour Cream. Pico de Gallo.
Avocado. Wild Rice Pilaf. -15
Shrimp & Lobster Risotto Lobster Fumet.
Sweet Peas. Grilled Asparagus. Grape Tomatoes.
Manchego. Sherry. Truffle Butter. -19
DEAN’S CIOPPINO BOWL Fresh Fish. Mussels.
Shrimp. Linguini. Herbed Tomato Lobster Broth. Grilled
Baguette. -19
Seafood Newburg Fish. Shrimp. Wild Rice Pilaf.
Creamy Crab Sauce. Fried Calamari. -19
Pistacho crusted Salmon Quinoa Tabbouleh.
Grilled Asparagus. Papaya Salsa. Seared Shrimp. -22
Scallop & Shrimp Pasta Gnocchetti. Kalamata
Olives. Prosciutto. Artichokes. Sun Dried Tomatoes.
Arugula. Lemon Butter. Pecorino Romano. -22
SHRIMP & ANDOUiLLE CAJUN ALFREDO Linguini.
Red Peppers. Red Onions. Spinach. Grape Tomatoes.
Cajun Spices. -21
Prosciutto Wrapped Stuffed Trout Spinach &
Brie Stuffing. Grilled Asparagus. Jalapeno-Chevre Grit
Cakes. Lemon Butter. -22
Food Without Fins
Combo Plates
Short Ribs & Grits Red Wine Braised Beef
Short Ribs. Crispy Fried Brussels Sprouts. Shallots.
Peppercorn Gravy. Old Mill of Guilford Grits. -19
Crispy Cornmeal Crusted Osso Bucco Cider
Braised Pork Shank. Wild Rice Pilaf. Crispy Fried
Brussels Sprouts. Smoked Tomato Jus. -19
Pan Roasted Chicken Quinoa Tabbouleh. Kale.
Butternut Squash. Red Wine-Cherry Reduction. -16
four Mushroom Risotto Shaved Brussels
Sprouts. Butternut Squash. Smoked Gouda. Truffle Oil.
Pistachio Crusted Goat Cheese. -16
Filet of Beef Horseradish Mashed Potatoes.
Grilled Asparagus. Blue Cheese. Smoked Tomato
Jus. -28
Served with Horseradish Mashed Potatoes.
Grilled Asparagus. Charred Poblano Hollandaise.
PAN SEARED Pepper Crusted NY Strip
Creamed Spinach. Horseradish Mashed Potatoes.
Cabernet Pan Sauce. -27
Filet & Jumbo Shrimp -34
Wood Grilled Pork Chop Old Mill of Guilford
Grits. Charred Zucchini. Braised Apple Relish. -18
Steak Burger Fresh Ground. Ashe County
Cheddar. Blue Cheese. Bacon. LTOP. Fries. -12
Filet & Scallops -37
Filet & Crab Cake -38
Salmon, Scallops & Shrimp -35
Crab Cake, Scallops & Shrimp -35
CRAB CAKE, SALMON & SHRIMP -34
Ribeye House Cut Garlic Fries. Harissa Butter. -32
sides -5 each. Build an entrée with 3. -13
Grilled Asparagus
Crispy Fried Brussels Sprouts
Jalapeno Chevre Grit Cakes
ROASTED TOMATO & GRUYERE MAC
Horseradish Mashed Potatoes
Old Mill of Guilford Grits
Butternut Squash &
Barley Succotash
House Cut Garlic Fries
Quinoa Tabbouleh
Wild Rice Pilaf
Creamed Spinach
a fresh & unique seafood dining experience
winter menu
THIS WEEK’S LANDINGS
HOUSE (Virginia) Virginia oysters bring together a bold seaside brininess and a smooth clean follow-through.
JARRETT BAY (North Carolina) Jarrett Bay oysters have a higher salinity content than average oysters due to the farm’s close proximity to the ocean.
BLUE POINT (New York) These oysters are famous for their robust, wild flavor and fresh, crisp, firm texture with a sweet aftertaste that sparkles with salinity.
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.
WALU (Hawaii) Also known as Hawaiian Butterfish, Walu have brilliant white flesh with the with a silky, creamy texture due to the extreamly high oil content.
FLOUNDER (Ecuador) Flounder fillets are thin and small with a milky color that cooks up white.
The mild delicate taste of Flounder is sweet and has a delicate texture with small flakes.
CHILEAN SALMON (Chile) These 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.
SWORDFISH (Florida) It’s moist and flavorful, with a slightly sweet taste. The firm and meaty texture allows the fish to be particularly rich and juicy.
While most fish are flaky and fall apart on the grill, the swordfish has a hearty texture that makes it grill-worthy.
RAINBOW TROUT (North Carolina) These local trout have a mild, delicate nut-like flavor. The flesh is tender, flaky and soft.
The skin crisps up nicely when pan seared or baked.
SEA SCALLOPS (Virginia) Day-boat caught to ensure ultimate freshness. These scallops are particularly mild with a good ocean flavor.
Rich in Omega-3 fatty acids and relatively low in calories, they are an incredibly healthy source of protein.
MAHI MAHI (Costa Rica) Mahi Mahi has lean flesh with a mild, sweet flavor profile, moderately firm texture and large, moist flakes.
SCOTTISH SALMON (Scotland) This 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.
MAKO SHARK (Hawaii) Mako shark is moist and slightly sweet, with a full-bodied, meaty taste. Both flavor and texture are similar to swordfish, but the flesh of
the mako is moister, and the meat is not as sweet. Mako also lacks the whorls of the swordfish steak.
*May be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses.
ACCOMPANIMENTS
Lemon Butter White Wine. Butter. Shallot. Cream.
Wasabi Crema Wasabi. Horseradish. Sour Cream. Lime.
JALAPENO TARTAR Lemon. Jalapeño. Pickle. Parsley. Oil. Egg Yolk.
Horseradish Chive Fraiche Prepared Horseradish. Chives. Lemon.
Buttermilk.
Spicy Harissa Garlic Butter Cumin. Cilantro. Coriander. Red Chili. Garlic.
Butter.
Sriracha Aioli Vietnamese Chili Sauce. Egg Yolk. Garlic. Oil. Lemon.
Drawn Butter Clarified. Unsalted.
Pico De Gallo Tomatoes. Cilantro. Onion. Lime.
Bourbon BBQ Red Wine Vinegar. Bourbon. Tomatoes. Onions. Garlic.
CHARRED POBLANO HOLLANDAISE Butter. Poblano. Egg. Lime.
Mango Chili Mango. Red Chili. Vinegar. Sugar.
PONZU Soy. Lime. Pineapple. Vinegar.
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