Entree Menu :: Windmill Point Restaurant

All entrées accompanied by vegetable of the day,
starch du jour and our own homemade bread loaves baked daily.
Our chefs will do their best to accommodate special dietary needs.

Seafood
Catch Of The Day Always fresh, inshore or gulfstream; ask your waiter about this evening’s selections.	Fried or Broiled Seafood Selection Your choice of one or two of the following: scallops (recommend pan-seared), shrimp, fish, oysters, (fried only).
Fish Trio Selection of three local fish accompanied by chef’s special sauces – a must for those who love fish.	Sesame Seared Tuna Top quality local tuna encrusted in sesame seeds and seared, served with a soy ginger glaze - a favorite.
Soft Shell Crabs Sautéed or lightly fried, Outer Banks style – shed in our local waters.	Jumbo Lump Crabmeat Our best local lump crabmeat delicately sautéed in butter. (Seasonal)
Salmon In Parchment Fresh salmon baked in parchment with oranges and fresh dill in cream. Served tableside.	Stuffed Jumbo Shrimp Jumbo shrimp topped with seasoned crabmeat and baked – a tasty combination.
Seafood Promenade Shrimp, scallops and crabmeat prepared in a silky cream sauce, served with a puffed pastry shell.	Lobster Tail Cold water tail – steamed and served with a side of drawn butter.
Windmill Platter For the seafood lover, a nice sampling of fresh shrimp, scallops, crabmeat and fish (oysters…with fried platter), broiled or fried – your choice!

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Pasta
Pasta Du Jour Changes daily – please ask your server.	Penne Pasta Primavera Sautéed jumbo sea scallops and shrimp tossed with fresh vegetable in a light cream sauce with basil.
Capelli Con Scampi Angel hair pasta tossed with shrimp, garlic butter, sundried tomatoes, imported black olives, mushrooms and fresh herbs – a gourmet’s delight!

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Land & Sea Combinations
Mixed Grill Combination – Changes daily with availability – A combination of seafood and beef cooked to perfection over an open grill.	Manager’s Combination A wonderful combination of our slow-roasted prime rib served with our fresh local shrimp.
Captain’s Filet – Owner’s Favorite Cut from the heart of the tenderloin – topped with jumbo lump crabmeat and bearnaise sauce.	Portside Combination Tender escallops of veal lightly sautéed, topped with jumbo lump crabmeat and mushrooms topped with lemon butter.

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Land Lubber’s Fare
Grilled or Oven-Roasted Ribeye Steak Prime ribeye steak cooked to order and served with a side of tomato horseradish salsa.	Filet Mignon Our choice beef grilled to your preference, served with bearnaise sauce.
Bourbon BBQ Pork Chop Thick center cut pork loin chop grilled and oven-finished, served with fried sweet potatoes.	Steak Au Poivre Medallions of beef seasoned with a three-pepper cream sauce. Delicious!

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Fowl
Sautéed Chicken Breast In olive oil with mushrooms, spinach, capers, white wine and roasted garlic (if desired) – a healthy choice!	Chicken Paillard Boneless chicken breast breaded with Japanese bread crumbs and served with sliced vine-ripened tomatoes, accompanied by a basil and roasted red pepper coulis.
Duck Breast The chef’s own favorite – the breast is sautéed and served with a raspberry port wine glaze.

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Vegetarian Health Delight

Vegetable Platter
Fresh and local, Carolina-style, assorted vegetable preparations and pasta,
your choice and made to order.

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Little Mate Menu Little Mate Menu items served with French fries on request, starch and vegetable
Fried Chicken Breast Tenders	Fried Clam Strips	Fried Fish of the Day	Fried Jumbo Shrimp
Gourmet Steak Burger		Fresh Pasta – with homemade marinara sauce