The Village Table & Tavern | Duck NC Restaurant

CASUAL FARE

Meals at The Village Table & Tavern are based on the belief that casual food doesn’t have to be ordinary, and inspired food doesn’t have to be fussy. We seek out the best ingredients and let them shine with our simple, creative preparations. On our menu you’ll find familiar favorites, many reimagined with a creative twist, elevating every-day dining to a memorable experience.

STARTERS

Fried Pickle Chips

Founder’s All Day IPA brined pickle chips, fried golden brown and served with chipotle ranch (Veg)

Burrata

Served with fresh tomatoes, herbs, crostini and an herb oil drizzle (Veg)

Smoked Fish Dip

Local fish, smoked in house, blended with herbs and served with grilled batard

Arancini

Fried risotto filled with a blend of mozzarella and Parmigiano served with a housemade tomato sauce (Veg)

Oysters*

Served raw on the half shell with your choice of chili oil, green tomato mignonette, horseradish or cocktail sauce; eight per order

Caramelized Onion Dip

A TRiO favorite, now available at The Village! Made with onions, slow-roasted until sweet with an added kick; served with chips

Hummus Plate

Housemade hummus served with crispy pita points, cucumbers, carrots and your choice of accompaniment (V)
Choose roasted red pepper, or roasted garlic

Soup of the Day

Made from scratch in house from the freshest ingredients. Ask your server for details; cup or bowl

~~4,7~~

Village Greens

Artisan lettuce mix, heirloom tomato, cucumber, carrot, shaved watermelon radish, and roasted garlic croutons, finished with green goddess dressing (Veg)

Quinoa Salad

Herbed quinoa over a bed of baby spinach with root vegetable hash, fresh goat cheese, smoked nuts and crumbled bacon; finshed with a cranberry vinaigrette (GF)

Nicoise

Grilled local yellowfin tuna, green beans, fingerling potatoes, castlevetrano olives, watermelon radish, and hard boiled egg over mixed greens with an herbed dijon vinaigrette (GF)

Add grilled chicken breast (5), grilled shrimp (7), fish (9) or crab cake (MP) to your Village Greens or Quinoa Salad

HANDHELDS

Fish Sandwich*

Fresh catch served with an herb remoulade, lettuce, and heirloom tomato on a brioche roll

French Dip

Hickory smoked tenderloin, caramelized onions, provolone cheese and grainy mustard on a rustic batard; served with beef au jus

Falafel

Hand shaped falafel in warm naan bread topped with tzatziki sauce, pickled red onion, cucumber, spinach and feta (Veg)

Fried Chicken Sandwich

Pickle-brined breast meat in a buttermilk batter, fried to crunchy perfection and topped with lettuce, tomato, pickle and our sweet & spicy sauce on a brioche roll

Tavern Burger*

Hand pattied burger topped with Barber’s cheddar, house smoked bacon, lettuce, tomato, and a smear of house made mayonnaise on a brioche roll

Cuban

Our version of the classic pressed sandwich with roasted pork loin, crispy prosciutto, provolone cheese, mayonnaise, mustard and house-made pickle on a pressed batard

Crab Cake Sandwich

A seared lump and jumbo lump cake with a charred scallion aioli, lettuce and tomato on a brioche roll

All handhelds are served with your choice of fries, housemade chips or side salad.
Sub mac-n-cheese for an extra $2 or a cup of soup for an extra $1

Today’s Catch

Our chef’s take on what’s fresh right now! Ask your server for details.

Bone-In Pork Chop

Grilled and served with root vegetable hash and sautéed rainbow swiss chard; finished with a huckleberry sauce (GF)

Seafood Pasta

Jumbo lump crab meat, shrimp and clams tossed in a white wine butter sauce over linguine with spinach, capers and fennel, served with grilled crostini

Steak Frites*

Grilled 12 oz ribeye topped with a béarnaise compound butter and fresh cut fries; served with an herb aioli dipping sauce

Fisherman’s Stew

Our version of cioppino made with clams, shrimp and fresh fish in a savory tomato-fennel sauce, served with grilled batard

Crab Cakes

Two seared lump and jumbo lump cakes served with stewed tomato succotash, jasmine rice and charred scallion aioli

Sides

mac-n-cheese ∙ root vegetable hash ∙ sautéed rainbow chard ∙ baby carrots ∙ hand cut fries

*This item is served undercooked or or may contain undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Veg = vegetarian, V = vegan, GF = gluten free

Located on the Water at Nor'Banks

1314 Duck Road, Duck, NC

252-715-1414

Welcome to THE ViLLAGE TABLE & TAVERN

Celebrating the pleasures of good food and drink shared with friends and family

Spring 2019 Menus