The Blue Gecko Prices in Topsail Beach, NC 28445
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Starters |
| Soft Shell Crab | $11.00 |
Flash fried Soft Shell Crab served over a bed of Organic Grits & Lima Bean Succotash served with a Creole Mustard Dipping Sauce
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| Duck Quesadilla | $8.00 |
Tender Duck with Brie Cheese & fresh Raspberries topped with Arugula tossed in a Lemon Vinaigrette
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| Thai Shrimp | $9.00 |
Shrimp marinated in Lime Juice and Coconut Milk then skewered and skillet seared then topped with a Tropical Fruit Salsa
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| Seafood Nachos | $10.00 |
Tricolor Corn Chips with Shrimp & Crab in a Cheese Picanté sauce and topped with Lettuce, Tomato, Peppers, Sour Cream & Guacamole
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| Beef Satay | $8.00 |
Tender strips of skewered Beef seasoned with our own Satay Sauce and grilled served on a bed of Lettuce and topped with Thai Peanut Sauce
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| Sushi |
| All of the above sushi items include Pickled Ginger, Wasabi & Soy Sauce |
| California Roll | $7.00 |
Crabmeat, Cucumber & Avocado wrapped in Nori with an outer layer of Sticky Rice, toasted Sesame Seeds & Tobiko
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| Spyder Roll | $11.00 |
Flash fried Soft Shell Crab with Avocado, Lettuce, Sticky Rice & Cucumber wrapped in Nori and topped with Tobiko
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| Spicy Tuna Roll | $7.00 |
Sashimi grade Tuna with Sticky Rice, Siracha & Tobiko wrapped in Nori
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| Spicy Shrimp Roll | $8.00 |
Baby Shrimp cooked in a Siracha Sauce then rolled in Nori with Sticky Rice, Cream Cheese & Green Onion
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| Edamame | $5.00 |
Steamed Edamame tossed with Sea Salt
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| Soup |
| Soup is made fresh daily. | $5.00 |
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| Salads |
| Caesar Salad | $6.00 |
Caesar salad made with fresh Romaine Hearts, toasted Pine Nuts and Anchovies with our house made Caesar Dressing
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| Organic Mixed Greens | $6.00 |
Mixed Greens topped with crumbled Gorgonzola, Spicy Pecans & Sliced Pears with a Roasted Shallot & Dijon Vinaigrette
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| Entrees |
| Chicken Fried Rabbit | $18.00 |
Loin of Rabbit breaded and fried served over smashed Red Bliss Potatoes then topped with Sawmill Gravy accompanied by Chefs Vegetable
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| Filet of Ribeye | $24.00 |
Hand cut 8 Ounce Filet of Ribeye encrusted in Bleu Cheese and broiled to order topped with Espagnole Sauce and served with smashed Red Bliss Potatoes and Chefs Vegetable
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| Sweet & Sour Ribs | $20.00 - $14.00 |
Full or Half Rack of Ribs slow cooked and topped with a Sweet & Sour Peach, Apricot & Mustard Glaze served over smashed Red Bliss Potatoes with Chefs Vegetable
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| Shrimp Pasta | $17.00 |
Sautéed Shrimp with Roasted Garlic, Garden Peas, Pancetta, Mushrooms & Roasted Tomatoes in a Brie Cream Sauce tossed with Orecchiette Pasta
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| Scallops & Grits | $18.00 |
Achiote marinated Scallops skillet seared and served over Stone Ground Organic Grits with Cheddar Cheese, Sautéed Chorizo, Crimini Mushrooms, Spinach & Garlic topped with Cilantro Sour Cream & Sweet
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| Crab Cakes | $22.00 |
Maryland Style Lump Crab Cakes dusted in crushed Ritz Crackers topped with a Roasted Red Pepper Coulis, served with Quinoa and Chefs Vegetable
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| Kobe Chopped Steak | $17.00 |
Kobe Beef Chopped Steak topped with Caramelized Vidalia Onions & Homemade Gravy served over smashed Red Bliss Potatoes and Chefs Vegetable
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| The Blue Gecko Bistro Casual Dining Entry |
| Indigo Marsh Fine Dining Entry These dishes will be available starting May 18. |
| 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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