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Dinner

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Starters

Crab Cake

Maryland style jumbo lump crab cake served over
house made remoulade with a roasted corn salad

Seared Ahi Tuna *

blackened yellow fin tuna, seared and served with
seaweed salad, pickled ginger, and housemade wasabi aioli

Beef Carpaccio *

Certified angus beef new york strip, pepper crusted, served raw
topped with fresh horseradish, capers, crustinis, parmesean, horseradish aioli

Mushroom Polenta

fried house made polenta cake and fresh wild mushroom marsala
sauce served with grated parmesan and truffle oil

Fried Calamari

fresh calamari, fried pineapple,
banana peppers, chipotle aioli

Fried Oysters

blue point fried oyster, house made remoulade sauce
balsamic reduction, corn salsa

Mussel Frites *

PEI mussels, white wine, shallots, parsley, house cut fries

Soup & Salad

The Wedge

iceberg, nueske’s bacon, tomato wedges, red onions,
bleu cheese crumbles, buttermilk bleu cheese dressing

Caesar Salad *

baby romaine hearts, romano crisps, caesar dressing,
shaved parmesan cheese

Harvest Salad

mixed greens, avocado, cucumber, almonds,
pomegranate vinaigrette

Bolt Onion Soup

gruyere, swiss and romano cheese, buttered crouton

Soup of the Day

Homemade daily by our chefs…

Entrees

gf Filet Mignon *

certified angus filet, truffle butter, barolo wine sauce,
lyonnaise potato

New York *

certified angus new York strip, grilled to perfection, Bolt brussel sprouts

Ribeye *

generous cut ribeye, Bolt brussels sprouts

gf Pork Chop *

caramelized red apple, fried pancetta, sweet potato puree, cider reduction

gf Atlantic Salmon *

porcini dusted, sautéed spinach and garlic
roasted mushrooms

Seared Scallops *

cauliflower puree, wok vegetables, crispy
basil leaves, pesto oil

Ahi Tuna *

blackened tuna, wok vegetables, balsamic reduction

Lobster Mac and Cheese

Bolt’s regulars rate this one of their favorites…
lobster, creamy cheese sauce

Shrimp and Grits

white cheddar cheese grits, Carolina shrimp, crispy pork belly, green
onions, garlic cream sauce

Rigatoni Bolognese

traditional slow cooked beef and pork, san marzano tomatoes, crème fraiche

Short Ribs

slowly braised with aromatic herb broth, horseradish
gremolata, au gratin potatoes

AD’s Stuffed Chicken Breast

local free range chicken stuffed three cheese blend,
fingerling pancetta hash

 

Sides

Roasted Brussel Sprouts
House Cut Parmesan Fries
Sweet Potato Casserole
Lyonnaise Potatoes
Potatoes Au Gratin

Desserts

Crème Brulee
New York Cheesecake
Bread Pudding
Daily Chef’s Feature
French Press Coffee, Espresso and Hot Tea

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