Indigo Marsh Prices in Surf City, NC 28445
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Fried Oysters | $10.00 |
Lightly fried Oysters served over Arugula tossed in a Balsamic Vinaigrette accompanied by a Smoked Tomato & Meyer Lemon Relish
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| Rockfish Wraps | $7.00 |
Jamaican Jerk seasoned Rockfish with Bibb Lettuce wraps accompanied by fresh Pineapple, roasted Coconut, sliced Radish and Green Onion
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| Duck Crepe | $9.00 |
Tender Duck Confit, caramelized Red Onion, fresh Chives, and Mascarpone Cheese stuffed Crepe topped with a Red Currant Barbeque Sauce
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| Diver Scallops | $11.00 |
Pan seared Diver Scallops topped with a fresh Ginger Lime Beurre Blanc and a Cilantro Gremolata served over an English Pea Puree
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| Sneads Ferry Shrimp | $11.00 |
Sneads Ferry Shrimp wrapped in Applewood Smoked Bacon, rolled in Pistachio dust and oven roasted then piled on a bed of Living Lettuce and finished with Lavender infused Blue Ridge Mountain Honey
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| Soup |
| Our soup is made fresh daily. |
| Soup | $4.00 - $6.00 |
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| SALADS |
| Living Lettuce | $7.00 |
Locally grown Living Lettuce with Cucumbers, Grape Tomatoes, Carrots, Diced Red Onion with choice of Ranch, Balsamic Vinaigrette or Lemon Vinaigrette Dressing
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| Classic Caesar | $8.00 |
Fresh Romaine Lettuce with Pine Nuts, Croutons & Anchovies topped with our house made Caesar Dressing
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| Spinach & Arugula | $8.50 |
Spinach and Arugula tossed with toasted Pine Nuts, Danish Bleu Cheese and Grape Tomatoes with Lemon Vinaigrette Dressing
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| Caprese Salad | $8.00 |
Fresh sliced Tomatoes layered with Fresh Mozzarella drizzled with a Balsamic Reduction & Extra Virgin Olive Oil garnished with Fresh Basil
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| Entrees |
| Filet Mignon | $34.00 |
Hand cut 8 Ounce Certified Angus Beef Filet Mignon grilled then topped with Classic Sauce Diane served with Parsnip, Horseradish & Yukon Gold Mashed Potatoes and Chefs Vegetables
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| Italian Ribeye | $28.50 |
Hand cut 12 Ounce Certified Angus Beef Ribeye grilled then topped with Roasted Red Peppers, crumbled Gorgonzola Cheese, shaved Proscuitto, drizzled with Balsamic Syrup and served with Parsnip, Horser
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| Salmon & Crabcake | $26.00 |
Miso-Peach glazed Salmon paired with a Thai style Crabcake made with Green Curry Mayonnaise, toasted Coconut, Macadamia Nuts and fresh Basil served with Basmati Rice and Chefs Vegetables
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| Roasted Chicken | $21.00 |
French cut Breast of Chicken rubbed with Fresh Thyme, pan roasted and served with a Boursin stuffed Portobello Mushroom Cap and baked Three Cheese Black Truffle Pasta and Chefs Vegetables
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| Pork Porterhouse | $24.00 |
Grilled 14 Ounce Pork Porterhouse topped with a Spring Succotash of Sweet Corn, Black-eyed Peas, Onion, Celery & Carrots finished with Arugula & Roasted Red Peppers in a Balsamic Vinaigrette
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| Seafood Étouffée | $26.00 |
Shrimp, Scallops & Crawfish in a rich Brown Roux with Andouille Sausage and vegetables served with a house made Cheddar Cheese & Chive Biscuit accompanied by Chefs Vegetables
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| Salmon | $24.00 |
Pan seared Atlantic Salmon with an Artichoke Reggianito Parmesan Fondue served over Tri-color Tortellini tossed with Pesto and Grape Tomatoes finished with fresh Spinach & Arugula tossed in Extra Vir
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| Cedar Plank Grilled Striped Bass | $30.00 |
North Carolina farm raised Striped Bass grilled on a Cedar Plank and served over Butternut Squash Tortolloni tossed with Sweet Cherry Tomatoes, melted Mountain Ramps and Oyster Mushrooms finished wit
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| The Blue Gecko Bistro Casual Dining Entry |
| Wanchese Sea Scallops & Grits |
Wanchese Sea Scallops marinated in Achiote Paste, then pan seared and served over a bed of Organic Stone Ground Yellow Grits with Sharp Cheddar cheese, Chorizo Sausage, Organic Baby Spinach and Garli
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| Fresh Fruit Flambé |
Fresh Strawberries, Blackberries, Blueberries, Honeydew Melon & Cantaloupe flambéed with Brandy and tossed with a Clove & Lavender infused Honey and fresh cracked Black Pepper served over a scoop of
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| Sneads Ferry Roasted Shrimp Appetizer |
Sneads Ferry Shrimp wrapped in Applewood Smoked Bacon encrusted with Pistachios, oven roasted & finished with Lavender infused Blue Ridge Mountain Honey over a bed of Living Lettuce garnished with M
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| Wanchese Cedar Grilled Striped Bass |
Cedar plank grilled Farm Raised NC Striped Bass over Butternut Squash Tortelloni topped with a Ragout of melted Mountain Ramps & Oyster Mushrooms and finished with a French Brie & Roasted Sweet Cherr
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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