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Fresh Pasta Roulades stuffed with Ricotta, Parmesan, Spinach and Basil over a rich Marinara topped with Arugula Salad – 8

Sesame seared Scallops with Asian Slaw and Wasabi Soy Cream – 12

Traditional Parmesan Reggiano Shrimp Risotto with Basil Pesto, Summer Tomato-Arugula Salad and crispy Leeks – 10

Chargrilled Portobello Mushroom topped with a saute of Red Onions, roasted Red Peppers and Spinach with marinated Artichokes, Goats Cheese and Balsamic Drizzle – 8

Romaine Hearts and classic Caesar dressing topped with Parmesan Reggiano, Applewood smoked Bacon, toasted Crostini and Kalamata Olive Tapenade – 8

1587 House Salad with fresh Melon and Strawberries, aged White Cheddar, Sunflower Seeds and Champagne Vinaigrette – 8

Mixed Baby Field Greens tossed in a Blueberry Vinaigrette, roasted Almonds, fresh Berries and crumbled Goats Cheese – 9

Chef’s Freestyle Fish Selection steamed in Banana Leaf with Costa Rican Beans and Rice, matchstick Vegetables, Pineapple Salsa and a Coconut Vanilla Rum Sauce – 24

Braised Pork "Osso Bucco" with Potatoes, Haricots Verts, Broccoli Rabe, Carrots, Pearl Onions and Celery in a Rich Bordelaise Sauce – 23

Pepper Grilled Certified Angus Beef Tenderloin with an Applewood Smoked Bacon Gorgonzola Potato Cake, Asparagus, Demi Glace and
Marinated Mushrooms – 31

Wanchese Tuna grilled over Mediterranean Style Cous Cous Salad, Marinated Artichokes, Kalamata Olive Vinaigrette and Arugula Salad – 26

Local Jumbo Lump Crab Cakes with Roasted Garlic and Herb Potatoes, Currituck Greens, Garlic Sausage and Poblano Tartar – 29

Herb and Butter roasted Half Chicken with a Monchego Cheese, Sundried Tomato and Chive Polenta Cake, Broccoli Rabe and a
Tomato-Herb Pan Sauce – 19

All Chophouse style cuts are served Char-Grilled with Mashed Potatoes & Seasonal Vegetables.
You may select either Garlic Butter or a Demi Glace as your sauce.

8 ounce Certified Angus Filet Mignon – 29

8 ounce Tuna Loin – 23

12 ounce Certified Angus N.Y. Strip – 28

Herb and Butter roasted half Chicken with Herb Pan Sauce, Mashed Potatoes and Seasonal Vegetables – 18

Braised Pork "Osso Bucco" with Bordelaise Mashed Potatoes and Seasonal Vegetables – 21

Add Shrimp or Scallops to Any Chop or Entree – 10

Black and White truffle Mac n Cheese – 7

Roasted Butternut Squash and Parmesan stuffed Homemade Ravioli with Diced Vegetables, Toasted Pine Nuts and Thyme Brown Butter – 8

Grilled Portabella Mushroom topped with fire roasted Red Peppers, caramelized Onions, sautéed Spinach and Goat Cheese finished with a Balsamic Reduction – 9

Romaine Hearts topped with classic Caesar Dressing, herbed Crouton and Parmesan Cheese – 9

1587 House Salad with fresh Melon, aged White Cheddar and Champagne Vinaigrette – 8

Baby Field Greens topped with a sauté of Mixed Mushrooms, Red Onions, and Dried Cherries finished with Balsamic Vinaigrette, Cherry Tomatoes, Bleu Cheese Crumbles and Pine Nuts – 9

Chef’s Selection of Vegetarian Pasta – 17

White Cheddar grit cake, North Carolina Collards, sweet cumin Carrots & Maple Mustard Vinaigrette – 16

Vegetarian fried Jamaican "Rice and Beans" with Brussel Sprouts, Mixed Vegetables and a Cilantro Chimmi-Churri Sauce – 14

White Bean Ragout with fresh Herbs, roasted Roma Tomatoes, Matchstick Vegetables, Basil Pesto & Arugula Salad – 16

Soup of the Day

Romaine Hearts and classic Caesar dressing topped with Parmesan Reggiano, Applewood smoked Bacon, toasted Crostini and Kalamata Olive Tapenade

1587 House Salad with fresh Melon and Strawberries, aged White Cheddar, Sunflower Seeds and Champagne Vinaigrette

Chefs Pasta of the Day

Chargrilled 12 ounce Certified Angus New York Strip with an Applewood smoked Bacon Gorgonzola stuffed Potato Cake, sautéed Greens, Garlic Sausage and Pearl Onions with a rich Demi Glace

Herb and Butter roasted Half Chicken with a Monchego Cheese, Sundried Tomato, and Chive Polenta Cake, Broccoli Rabe and a Tomato-Herb Pan Sauce

Choice of Nightly House Made Dessert Selections