APPETIZERS
SALADS
BAKED ARTICHOKE DIP
Artichoke Hearts mixed with our ThreeCheese Blend. Served with Toasted Pita
Wedges. 7.5
SPINACH SALAD
Baby Spinach with Sliced Cremini Mushrooms, Pepitas, Feta
Cheese Crumbles and Roasted Red Pepper Vinaigrette. 8
OYSTER SALAD
North Carolina Oysters, House-Cured Bacon, Crispy Capers,
Julienned Red Onion, Celery Ribs, Sliced Radishes, Aged OakSmoked Cheddar, and Tarragon Pernoid Vinaigrette. 13
CRAB DIP
Jumbo Lump Crab and Three Cheeses
topped with our House-Seasoned Panko.
Served with Toasted Pita Wedges. 8
EMERYWOOD SIGNATURE SALAD
Mixed Greens with Dried Cranberries and Toasted Almond
Slivers, served with our Signature Balsamic Vinaigrette.
Small 4 Large 6
CALAMARI
Crispy Corn Flour-Dusted Calamari
served over Mixed Greens with a side of
Lemon-Caper Aioli. 8
CAESAR SALAD
Green Leaf Lettuce, Croutons, Parmesan cheese & Diced
Roma Tomatoes. Small 4.5 Large 6.5
AHI TUNA
Blackened Ahi Tuna served rare over
Chilled Green Tea Soba noodles and
Cucumber Salad with Pepper Aioli. 10
FRIED GREEN TOMATOES
Served with Pimento Cheese, Red Pepper
Coulis, and Ancho Chile Aioli. 7.5
VEGGIE QUESADILLA
Black Beans, Corn, Roasted Veggies and
Cheddar Cheese on a Flour Tortilla,
served with Sour Cream and Salsa. 7
LOBSTER MAC & CHEESE
A blend of Applewood Smoked Cheddar,
Cavatappi Pasta, Butter-Poached Lobster
and Truffle-Infused Panko. 8
SOUP DU JOUR
Cup 3.75 Bowl 5
CHILDREN
Pasta with Alfredo or Tomato Sauce
Mini Pepperoni Pizza
Chicken Tenders and Fries
Grilled Cheese and Potato Chips
WALDORF SALAD
Mixed Greens with Grilled Chicken Breast, Granny Smith
Apples, Walnuts, and Bleu Cheese Crumbles served with
Emerywood’s Balsamic Vinaigrette. 9
GREEK SALAD
Fresh Roma tomatoes, Kalamata Olives, Pepperoncinis and
Feta Cheese served with our House-Made Caper Vinaigrette.
Small 6 Large 8
GARDEN SALAD
Green leaf lettuce, tomatoes, Cheddar Cheese and Croutons.
Small 4.5 Large 6.5
THREE-SALAD SAMPLER
Egg Salad, Tuna Salad, Spicy Pimento Cheese, Southern Pasta
Salad, Garden Salad, Three Bean Salad, Rosemary Chicken
Salad, Red Bliss Potato Salad or Caesar Salad. 8.8
Add Chicken for 2 or Salmon for 7 to any salad.
6
6
6
6
**Consuming raw or undercooked food may increase
your chance of contracting foodborne illnesses.**
SALAD DRESSINGS
Emerywood’s Balsamic Vinaigrette, Caper Vinaigrette, Ranch,
Blue Cheese, Honey Mustard, Fat-Free Italian, Thousand
Island, Caesar
DESSERTS
Peanut Butter Pie
Key Lime Pie
Chocolate Mousse
Chocolate Lava Cake
Bailey’s White Chocolate Crème Brûlée
6
6
6
6
6
ENTREES
SALMON
Pan-Seared Salmon served over Roasted
Barley Salad with Steamed Broccoli
Florets and Smoked Onion Fondue. 20
ASHLEY FARMS CHICKEN
Herb Buttermilk-Marinated Ashley Farms
Chicken lightly fried in Corn Flour,
served with Sun-Dried Tomato Orzo,
Sautéed Haricots Verts and Tomato
Bacon Béchamel. 19
TIGER SHRIMP AND GRITS
Tiger Shrimp and Organic Grits with a
White Wine Cream Sauce, Sweet
Andouille Sausage, Red Bell Peppers and
Onions. 18
CHEF JON’S LOBSTER CRAB CAKES
Hand-Blended with Lobster Claw and
Jumbo Lump Crab Meat, Bell Pepper and
Shallot, served with Garlic Red Bliss
Mash, Squash and Zucchini. Topped with
Lemon Caper Aioli. 23
C.A.B. NEW YORK STRIP
Blackened New York Strip served over
Garlic Red Bliss Mash and BourbonBraised Carrots with Pumpkin Ale Gravy.
22
SEAFOOD PASTA
Shrimp, Scallops, Calamari and Crab with
Garlic Linguini, Peppers, Spinach, Roma
Tomatoes and Sun-Dried Tomato Pesto
Blush Sauce. 24
PRIME PORK CHOP
French-Cut Prime Pork Chop served over
Smoked Gouda Grits with Spiced Tomato
Mustard Greens and Cranberry Bacon Jus.
19
HOT VEGGIE SALAD
Roasted Tuxedo Barley, Butternut Squash
Puree, Peppers, Sun-Dried Tomatoes,
Squash, Zucchini, Feta and Pepitas.15
JUMBO SCALLOPS
Beurre-Basted Scallops over Butternut
Squash Risotto ,with Sautéed Cauliflower
Florets, Red Wine Reduction and Roasted Red Pepper
Béchamel. 23
AHI TUNA
Blackened Ahi Tuna served over Toasted Sesame Soba Noodle
Stir Fry with Straw Mushrooms, Peppers, Basil and Haricots
Verts. 22
KOBE BURGER
Half Pound Kobe Burger with Applewood Smoked Cheddar,
Caramelized Onions, Black Truffle Mayo, Lettuce, Tomato and
Truffled Parmesan Pommes Frites 14
À LA CARTE SIDES
4
Garlic Red Bliss Mash
Haricots Verts
Parmesan Risotto
Squash and Zucchini
Gouda Grits
Broccoli Florets
Spinach
Peppers & Onions
Tuxedo Barley Mustard Greens
Truffled Parmesan Pommes Frites
EARLY BIRD SPECIALS $11, Dine-In Only Before 6:30 PM
Tuesday, Wednesday & Thursday
PIZZAS
THE CLASSIC
Pepperoni, Italian Sausage, Mozzarella, and Marinara. 11
THE TUSCAN
Roma Tomatoes, Artichoke Hearts, Spinach, Mozzarella and
Feta Cheeses served on an Herbed Olive Oil Crust. 12
PESTO
Roma Tomatoes, Chicken and Mozzarella cheese served on our
House-Made Pesto Crust. 12
QUATRE FROMAGES
Mozzarella, Goat, Bleu, and Parmesan Cheeses with Marinara
Sauce. 11
BEEF TENDERLOIN PIZZA
Bleu and Mozzarella Cheeses, Seared Beef Tenderloin,
Mushrooms, Roma Tomatoes, and Marinara Sauce. 12
THE BIG DADDY
Loaded with Pepperoni, Chicken, Italian Sausage, Spicy
Jalapenos, Onions, Mushrooms, Kalamata Olives, Roma
Tomatoes, Mozzarella Cheese, and Marinara Sauce. 15
Executive Chef Brian Anderson
Executive Sous Chef Josh
McKinley