Deckside Menu |  Dinner Menu

Portabella Fries
Lightly Tempura Battered Portabella Mushrooms with a Tamari Sauce
9.95
Three Cheese Crab Dip
Blend of Ashe County Mozzarella, Local Goat and Jalapeno Cheddar Cheeses with Lump Crab Meat and Wonton Crackers
9.95

Persimmons' Salad
Local Mixed Greens topped with a Variety of Seasonal Produce, Applewood Smoked Bacon, Chickpea "Croutons" and Roasted Tomato Vinaigrette
6.95
*Transform your salad into a meal add:
CAB Hanger Steak, Crab Cake, Chicken Breast,
Sautéed Salmon or Sautéed Shrimp(6.95)

Fish Tacos
Lightly Blackened Wild Caught NC Flounder with Black Beans, Local Greens, Cilantro Sour Cream

and Senorita Alma's Salsa Verde
11.95
Chicken Alfredo
Panko and Herbed Breaded Chicken Breast Over Bow-tie Pasta and a Rich Creamy Green Onion Alfredo Sauce

Mixed with Local Asparagus

and Topped with Parmesan Cheese

10.95
The Neuse Burger
Topped with Eden Farms Applewood Smoked Bacon, Stilton Blue Cheese
11.95
The Bear Burger
Covered with Ashe County Cheddar, Fried Green Tomato and Charred Red Onion
9.95
Local Burger
8 oz. *Nooherooka Ground Angus, topped with Red Onion Jam and Split Creek Farm Goat Cheese
12.95
Crab Cake Sandwich
Jumbo Lump Crab Cake with a Spicy Aioli
9.95
Chicken Sandwich
Grilled Chicken Breast, topped with Red Dragon Mustard Seed Cheddar and Applewood Smoked Bacon

9.95
Beef Brisket Sandwich
Slow Braised Angus Beef, Smoked Persimmon BBQ Sauce, and Asian Slaw
10.95
Fish and Chips
Fennel and Cornflake Coated Wild Caught Cod with a Yuzu Tartar Sauce
9.95

Choice of Side with Sandwiches: Yukon Gold Fries, Sweet Potato Fries, Small House Salad, or Asian Slaw.
All of our beef is antibiotic and hormone free!

A special thanks to our Farmers!
Putnam Family Farm |  Moore's Farm  |  Nooherooka Natural
Aman Family Farm | R Garden | Brothers Farm | In The Red Farm
Scott Family Farm | e-Farm | Parker Farm | Maola Dairy
Greenway Aquaponics | Split Creek Farm
Ashe County Cheese | Rita's Flowers

Split Plate 4.50

Persimmons Waterfront Restaurant
100 Pollock Street
New Bern, NC 28560
Visit Our Sister Restaurant Ashten's in Southern Pines NC

Deckside Menu | Dinner Menu

>>APPETIZERS<<

A Variety of Local Ashe County Cheeses, with a Mélange of Accompaniments Served with Water Cracker
15.00
Carolina Cornmeal Dusted Oysters, with a Napa Cabbage Asian Slaw, Chipotle Aioli,

and Applewood Smoked Bacon
10.95

Charcuterie Platter, Variety of Wild Game Sausages with Whole Grain Mustard, Artichokes,

Olives and 12 Year Aged Balsamic Vinegar

13.00

Seasoned Rice Flour Dusted Calamari with a Citrus Salsa
8.95
Crispy Tempura Rock Shrimp in a Grand Marnier Spicy Aioli, Finished with Black Sea Salt
10.00

N.C. Wild Clams Simmered in a Chardonnay, Yuzu Tamari Broth

Accompanied with Grilled Focaccia

10.00
>>ENTREES<<

Pan Seared Muscovy Duck Breast with an Herbed Four Grain Salad, Cinnamon and Saffron Glaze

Local Radishes and Rutabagas, Finished with a Cheerwine Gastrique

26.95
Wild Caught Mahi Mahi, with Local Green Onion Risotto, Sauteed Local Baby Bok Choy

and Finished with a Creamy Melted Spring Onion Sauce

24.95
Spice Coffee Rubbed New Zealand Rack of Lamb with Herb and Corn Polenta, Oven Roasted Asparagus

and Drizzled with a 12 Year Aged Balsamic

29.95
Teriyaki Glazed Scottish Salmon Over Stir-fried Green Tea Noodles and Mixed Asian Vegetables

Topped with a Sesame Seaweed Salad

23.95
Oven Roasted Ashley Farms Bone-in Chicken Breast with Yukon Gold Mash Potatoes,

Braised Southern Greens and Roasted Chicken Gravy
17.95
Caribbean Rubbed CAB Hanger Steak with Oven Roasted Asparagus, Maple Glazed Sweet Potato Mash

and accompanied with Spicy Jamaican Relish
24.95
Seared Cashew and Corriander Crusted Ahi Tuna with Sautéed Local Veggies and a Wasabi Egg Roll
23.95

Applewood Smoked Bacon and Stilton Blue Cheese Topped Petite Beef Tenderloin with Herbed Polenta Fries,

Sauteed Wild Mushroom and Local Spinach, Drizzled with a Black Pepper Demi

27.95
Pepsi Brined NC Berkshire Pork Tenderloin with Local Braised Southern Greens and Crispy Roasted Red Potatoes
18.95

We make a concerted effort to use local and sustainable ingredients whenever available. A special thanks to our Farmers!

Chef Gerry Fong, Sous Chef Nick Mortell and the Culinary Staff of Persimmons Waterfront Restaurant

Dinner:
Wednesday - Thursday: 5-9:00

Friday - Saturday: 5-9:30
252-514-0033
www.persimmonsrestaurant.com

The “Got To Be NC” Competition Dining Series is unlike any other dinner experience in the country! Taste course-by-course during a series of 15 dinner competitions hosted in four regions of the state throughout the year. Each evening, two restaurants “battle” it out side by side in a single elimination, “Iron Chef”-style format. As our guest, you get to savor a six-course menu (three courses from each chef without knowing whose food you’re tasting) created around a “secret” North Carolina ingredient. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses.

Here’s the twist: You decide the winner! Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. At stake in each series is a grand prize of $2,000 and a coveted “Red Chef Jacket.” Blowing Rock, Wilmington, Raleigh, and Greensboro host this year’s high-pressure series. Tickets for each dinner cost $49 excluding beverage and tax. Tickets for semifinal and final rounds are $59. Join us for as many dinners as you like. Be sure to order tickets for the final dinners early as they will fill up fast. For more information on each series or to purchase tickets today, click on the individual event links to the right. The kitchen is heating up—it’s time to “Grill or BE Grilled!”

Persimmon's own Chef Gerry Fong was chosen to compete. For more info visit www.competitiondining.com