It’s almost here! 1587 Restaurant will be opening on March 2, 2016. Come join us for dinner starting at 5:00 pm. We will have a new winter menu:)
1587 Restaurant is open for the summer season nightly 5:00 – 9:00 PM. Reservations are recommended by calling 252-473-1587.
Summer Gazpacho – Jumbo Lump Crabmeat ~8
Baby Arugula ~ Candy Striped Beets ~ Goat Cheese ~ Toasted Pumpkin Seeds ~ Cumin Vinaigrette ~10
12 oz. Grilled Angus Reserve Ribeye ~ Cody’s Mashed Potatoes ~ Sauté of Spring Squash & Zucchini, Carrots ~ Red Wine Demi-Glace ~30
Sesame Seared Cobia ~ Fried Rice with Sweet Peas, Carrots, and Green Onions ~ Asian Slaw ~ Sweet Soy Sauce ~ 28
Chocolate Pot de Crème – Vanilla Bean Crème Brulee -Carrot Cake with Caramel Sauce – Tiramisu with Dusting of Cocoa -New York Cheesecake topped with Fresh Berries
Join us for fresh seafood specials and more!
Freshly Squeezed Orange Crush ~10
Hatteras Style Clam Chowder ~ Crostini ~8
Roma Tomato ~ Fresh Mozzarella ~ Baby Spinach ~ Basil ~ Chilled Poached Shrimp ~ Sherry Vinaigrette ~14
Jumbo Lump Mattumskeet Crabcakes ~ “Baked Beans” (Tomato, Great Northern & Butterbeans, Bacon) ~ Shaved Brussel Sprout Slaw ~ Dijon Vinaigrette ~32
Chocolate Pot de Crème ~ Vanilla Bean Crème Brulee ~Carrot Cake with Carmel Sauce ~ Tiramisu with a Dusting of Cocoa ~ New York Cheesecake topped with Fresh Berries
This is the last week for the 2015 May Promotion and we want to make sure everyone is invited.
In order to participate in this special, you must be seated in 1587 before 6:00 PM & spend a minimum of $50 for dinner (not including tax or gratuity).
Then, simply mention our May promotion and we will present you with a $50 gift certificate so you may come back in June and dine with us again.
The maximum amount of the May promotion gift certificate you receive will be $50.
Offer is ONLY valid May 1st through May 31st, 2015 and the gift certificate is ONLY valid during the month of June 2015.
Reservations are recommended.
French Onion Soup ~ Pecorino Cheese Crouton ~ 8
Chopped Romaine & Baby Arugula Salad ~Goat Cheese ~ Local Blueberries Radish ~ Toasted Almonds ~ Blueberry Balsamic Vinaigrette ~8
10 oz. Grilled Angus Reserve Ribeye ~ Cody’s Mashed Potatoes ~ Sauté of Spring Squash & Zucchini, Carrots and Green Beans ~ Red Wine Demi-Glace ~28
Jumbo Lump Mattamuskeet Crabcakes ~ Sauté of Shitake Mushrooms, Zucchini, Squash ~ Grilled Sweet Corn ~ Virginia Stoneground Grits ~ Béarnaise Sauce ~32
Chocolate Pot de Crème ~ Vanilla Bean Crème Brulee ~Carrot Cake with Carmel Sauce ~ Tiramisu ~New York Cheese Cake with Berries
Bibb Lettuce Salad ~Chevre Cheese ~ Artichokes ~ English Cucumber ~ Country Olives~ Hard Cooked Eggs ~ Basil Oregano Vinaigrette ~8
10 oz. Grilled Angus Reserve Ribeye ~ Cody’s Mashed Potatoes ~ Sauté of Spring Squash & Zucchini, Local Carrots, and Garlic Scallions ~ Red Wine Demi-Glace ~28
Hatteras Snowy Grouper ~ Sauté of Grilled Sweet Corn, Somerset Farms Baby Greens, Cumin Scented Black Beans Ranchero (Chard Jalapeno & Smoked Tomato Sauce with Pickled Red Onions) ~32
Chocolate Pot de Crème ~ Vanilla Bean Crème Brulee ~ Tiramisu with Dusting of Cocoa ~ New York Cheese Cake with Berries ~ Hummingbird Cake with Cream Cheese Frosting and Local Strawberries
Hatteras Snowy Grouper ~ Roasted New Crop Potatoes ~ A Sauté of Grilled Sweet Corn, Roasted Red Peppers, Somerset Farms Baby Greens, and Sweet Italian Sausage ~ Cucumber Radish Salad ~ Horseradish Rémoulade
Wanchese Jumbo Soft Shells paired with Roasted New Crop Potatoes ~ A Sauté of Grilled Sweet Corn, Roasted Red Peppers, Broccoli Rabe, and Sweet Italian Sausage ~ Cucumber Radish Salad ~ Horseradish Rémoulade ~32
REOPENING MARCH 1, 2017
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