1. food and drink
2. food
3. grains and pasta

a fresh & unique seafood dining experience that changes weekly
week of April 21, 2015
STARTERS
SOUP | SALAD
OYSTERS & SHELLFISH
Calamari & Zucchini Fritti Basil. Lemon Zest.
Kalamata Olives. SW Ranch Aioli. -12
Lobster, Shrimp & Sherry Bisque -7
Honey Pecan Shrimp Apple-Pear Slaw. -11
Caesar Salad Romaine. Creamy Caesar Dressing.
Parmesan Croutons. Kalamata Olives. -4
Oysters On The Half Shell* (half dozen)
James River (VA) -12
•Riptide Petite (MA) -19
Blue Point (NY) -16
•Chadwick Creek (NC) -15
Assorted Cheese Plate Chef’s Selection Of Cheeses.
Crostinis. Quince Paste. Seasonal Nuts & Fruit. -13
Corn & Crab Soup -6
Crab, Spinach & Brie Dip Yucca & Red Beet
Chips. -10
House Salad Mixed Greens. Grape Tomatoes.
Shaved Red Onion. Cucumber. Parmesan Croutons.
Crunchy Bean Sprouts. Choice of Dressing. -4
Serrano Ham Flatbread Black Mission Figs.
Smoked Blue Cheese. Arugula. Caramelized Onions.
Pecorino Romano. Herb Garlic Oil. -14
Pear & Arugula Salad Baby Arugula. Red Grapes.
Shaved Red Onion. Toasted Almonds. Shaved Pecorino
Romano. Cilantro Lime Vinaigrette. -6
Pear & Brie Flatbread Garlic-Herb Oil. Arugula.
Oven Roasted Grapes. Red Onion. -12
Gala Apple & Pecan Salad Mixed Greens. Goat
Cheese. Red Onion. House Made Granola. Basil
Balsamic Dressing. -6
Blue Crab Dumplings Mango Chili Sauce. -12
Appetizer Sampler* Bacon-Wrapped BBQ Shrimp.
Blue Crab Dumplings. Oysters Rockefeller. -18
Pan Seared Sea SCallops Toasted Barley Salad.
Arugula-Pistachio Pesto. -16
Fig & Blue cheese salad Mixed Greens.
Serrano Ham. Caramelized Shallots. Champange
Vinaigrette. -6
Add Grilled Salmon or Grilled Chicken to any Salad. -7
Oysters Rockefeller* Spinach. Fennel. Smoked
Bacon. Harissa Spiced Cheddar. Lemon Tahini. -12
Bacon Wrapped Fried Oysters
Apple-Pear Slaw. Horseradish Chive Fraiche. -14
Steamed Clams Casino Slab Bacon. Garlic.
Red Peppers. Oregano Butter. White Wine. Pecorino-14
P&E Shrimp Old Bay. Cocktail Sauce. Lemon. -13
Harissa Mussels & Fries Chorizo. Tomatoes.
White Wine. Garlic Fries. Harissa Butter. -12
STEAMED ALASKAN SNOW CRAB LEGS
Drawn Butter. half pound -11 or full pound -22
Oyster Sampler* Spicy Bacon-Wrapped.
Oysters Rockefeller. Buttermilk Fried. Lemon Tahini.
Horseradish Chive Fraiche. -18
this week’s fresh fish
STEAKS, CHOPS & MORE
Choose your entrée, two sides and one accompaniment.
Chilean Salmon Grilled. -21
Mountain Trout Pan Seared. -23
Black angus NY STRIP* Wood Fired. 12 oz. -28
MAHI MAHI Grilled. -25
Scottish Salmon Pan Seared. -26
Cowboy Bone-In Ribeye* Wood Fired. 22 oz. -34
•Halibut Pan Seared. -30
Monkfish Pan Seared. -23
Filet of beef Tenderloin* Wood Fired. 8 oz. -28
ono Grilled. -28
BLACK TIGER SHRIMP Skewered & Grilled. -25
Sea Scallops Pan Seared. -30
swordfish Grilled. -26
All Natural Grass Fed Veal Porterhouse*
Wood Fired. 16 oz. -34
Kajiki Grilled. -28
MARKET Fish -Market Price.
Fried Seafood Shrimp, Bay Scallops, Calamari or Flounder.
Apple-Pear Slaw and House Cut Garlic Fries. -17. Choice of 2 -20 or 3 for -23.
House Ground steak Burger*
Cheddar. Moody Blue Smoked Blue Cheese. Nueske’s
Smoked Bacon. LTOP. Wood Fired. 8 oz. -13
CHEF’S SIGNATURE ENTREES
Baja Fish Tacos Blackened Mahi Mahi. AvocadoGoat Cheese Crema. Chipotle Coulis. Pico de Gallo.
Apple-Pear Slaw. -14
Prosciutto Wrapped Stuffed Trout
Spinach, Brie & Crab Stuffing. Grilled Asparagus.
Jalapeno Chevre Grit Cakes. Lemon Butter. -25
Crispy Cornmeal Pork osso bucco
Apple-Pear Slaw. Fried Green Tomatoes. Bacon-Jalapeno
Jam. Tomato Jus. -25
Lobster Mac & Cheese Bacon. Broccoli. Red Peppers.
Tomatoes. Cheddar Cheese Sauce. Herb Gratin. -26
Shrimp & scallop risotto Lobster Fumet. Red
Peppers. Spinach. Peas. Butter. Pecorino Romano. -25
Pan seared crab cakes Toasted Barley Salad.
Apple-Pear Slaw. Jalapeno Tartar Sauce. -32
Mixed Seafood Grill Grilled Salmon. Pan Seared
Crab Cake. Jumbo Shrimp. Toasted Barley Salad.
Grilled Asparagus. Lemon Tahini. -31
•Shrimp & lobster Curry Bowl
Dean’s Ciopinno Bowl Fish. Mussels. Clams.
Shrimp. Linguini. Herbed Tomato Lobster Broth. -20
Lobster Pesto Linguini Tomatoes. Spinach. Sunburst Squash. Broccoli. Pistachio Pesto Butter. -25
Shrimp & Scallop Gnocchetti Kalamata Olives.
Prosciutto. Artichokes. Sun-Dried Tomatoes. Arugula.
Lemon Butter. Pecorino Romano. -25
Homemade Red Curry. Coconut Milk. Buckwheat Soba
Noodles. Carrots. Peas. Watercress. 21
•Pan Seared Halibut Local Strawberry & Lobster
Pico De Gallo. Toasted Barley Salad. Yucca Chips.
Chipotle Coulis. -34
SIDES
Apple-Pear Slaw
House Cut Garlic Fries
•Fried Green Tomatoes
Crispy Fried Brussels Sprouts
Tomato Cucumber Salad
Quinoa Tabbouleh
Toasted Barley Salad
Grilled Asparagus
•Roasted Sunburst Squash
Charred Onion Mac & Cheese
•Watercress & Toasted Almond Salad
• “New to the Menu This Week!”
1080 Darrington Drive, Cary, NC 27513 // deansseafoodgrill.com // 919 459 5875
a fresh & unique seafood dining experience that changes weekly
week of April 21, 2015
THIS WEEK’S LANDINGS
JAMES RIVER (Virginia) They are found in the brakish waters of the James River near Norfork, Virginia. They are far enough from the sea to have it effect them
with a lower salinity. James River Oysters have a mild brininess, plump meats and very mild flavor.
BLUE POINT (New York) These oysters have medium salinity, tender meats with a high brininess and very mild flavor.
•CHADWICK CREEK (North Carolina) The flavor of these oysters is fantastic, with a medium salinity that works well raw on the half shell or steamed.
They are a chef favorite in part because they taste delicious, but also because they are a consistent size, have a pretty shell that presents beautifully.
•RIPTIDE PETITE (Massachusetts) Riptides are grown in the Westport River, which is a lively body of water between Narragansett Bay and Buzzards Bay.
Reflective of their name, Riptides oysters will draw you in with their piquant flavor and lush meats.
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.
ONO (Hawaii) This Wahoo gets its name from the Hawaiian word “ono” which means “good to eat”. It is closely related to King Mackerel. Ono has mild-sweet
tasting flesh with a firm texture, moderate fat, and large, circular flakes when cooked.
SWORDFISH (Florida) Swordfish is moist and flavorful with a slightly sweet taste. Steaks have a moderately high oil content and a firm, meaty texture.
The flesh color can vary from white and ivory to pink and orange.
CHILEAN SALMON (Chile) This salmon has a mild flavor and bright orange color. It has a medium to firm texture and medium fat content.
BLACK TIGER SHRIMP (Indian Ocean) Named after their dark striped shell, these shrimp have a soft texture and mild flavor.
MONKFISH (Virginia) The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense and sweet. Like
many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins.
MOUNTAIN TROUT (North Carolina) These local trout have a mild, delicate nut-like flavor. The flesh is tender, flaky and soft.
SEA SCALLOPS (Virginia) Day-boat caught to ensure ultimate freshness. These scallops are particularly mild with a good ocean flavor.
•HALIBUT (Alaska) With its firm, flaky texture and mild, slightly sweet flavor, Alaskan Halibut has earned its reputation as the world’s premier whitefish. Known
as the “steak of seafood”, this wild halibut is a naturally lean fish.
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.
KAJIKI (Hawaii) Blue Marlin has a mildly pronounced flavor with a very firm, almost steak-like texture. The flesh color ranges from white to pink depending upon
diet, although it varies somewhat from fish to fish. Marlin are highly prized in Japan for sashimi.
ACCOMPANIMENTS (A GLOSSARY)
Chipotle Coulis Chipotle Peppers. Mayo. Lime.
Lemon Butter White Wine. Butter. Shallots. Cream.
•Lemon Tahini Sesame. Garlic. Chili Pepper. Lemon.
Pico De Gallo Tomatoes. Cilantro. Onion. Lime.
Avocado & Goat Cheese Crema Sour Cream. Cilantro. Lime.
Jalapeno tartar Lemon. Jalapeno. Pickle. Parsley. Oil. Egg Yolk.
Teriyaki Glaze Soy. Sugar. Mirin. Pinapple. Orange.
Bacon-Jalapeno Jam Shallots. Garlic. Brown Sugar. Maple Syrup.
Horseradish Chive Fraiche Chives. Lemon. Buttermilk.
Mango Chili Mango. Red Chili. Vinegar. Sugar.
Arugula-Pistachio Pesto Garlic. Parmesan. EVOO.
Bourbon BBQ Red Wine Vinegar. Bourbon. Onions. Garlic.
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