Seabird Menu (Update 2025)
Welcome to Seabird, Wilmington's gem nestled at 1 S Front St, where coastal elegance meets culinary creativity. Renowned for its rotating seafood menu crafted by Chef Dean, Seabird captures the essence of the sea with a focus on seasonal and locally sourced ingredients.
The standout offerings include baked oysters prepared in various styles, from BBQ to Rockefeller, highlighting unique flavor profiles that perfectly pair with exquisite wines like Jean Aubron's 'Cuvée Élégance'. Small plates such as smoked yellowfin tuna tartine and Carolina Reaper sorghum pork ribs offer an imaginative twist on classic dishes. Diners rave about the seafood tower, a weekly-changing medley that’s as visually stunning as it is flavorful.
Service is notably attentive, ensuring your experience feels personalized and warm, making Seabird an unforgettable destination for any seafood lover or brunch enthusiast.
RAW OYSTER
SEABIRDIES
(STONES BAY, NC).
DUKE'S
(TOPSAIL SOUND, NC).
TOPSAIL SALTIES
(NORTH CAROLINA)
BROILED HOLLANDAISE
crab, spicy fried oyster
BBQ OYSTERS
Worcestershire butter, lemon, breadcrumbs, roasted shrimp
ROCKEFELLER
Benton's bacon, Pernod, greens, breadcrumbs
PAIRS WELL WITH
baked oysters served four per order Jean Aubron 'Cuvée Elégance' Muscadet Sèvre-et-Maine, France, '20
BAKED OYSTERS
SMALL PLATES
STRAWBERRY & RHUBARB SALAD
greens, goat cheese, shallots
CRISPY SOFTSHELL
turnip & fennel slaw, yuzu emulsion
PEEL & EAT NC SHRIMP
(1/2 LB) Worcestershire butter, Jim's grit toast
CHANGIN' WAYS SCHMALTZY CHICKEN WINGS
radish & turnip slaw, remoulade
SMOKED CATFISH & OYSTER PIE
cabbage, celery root & leek, celery cream
CAROLINA REAPER SORGHUM PORK RIBS
toasted benne seeds, pickled rhubarb
SMOKED YELLOWFIN TUNA TARTINE
sweet potato skordalia, olive salad, meyer lemon, milk bread
CHILLED ASPARAGUS SALAD
fried duck egg ravigote, honey emulsion, duck floss
Seasonal Seafood Tower
pickled NC shrimp, smoked tuna with harissa aioli, crab salad, raw clams, 6 oysters, caviar & egg salad, pickled quail eggs, anchovies, crawfish, smoked fish salad, marinated tuna, escabeche, crackers, cocktail, seaweed mignonette
ROOT VEGETABLE SOCCA
root vegetable salad, mushroom, Jefferson red rice salad, pumpkin seed gremolata
CLAM SPAGHETTI
guanciale, tomato sauce, anchovies, bottarga
EASTERN CIOPPINO
clams, speckled sea trout, shrimp, scallops, andouille sausage, potato, fennel, charred bread with rouille
SWORDFISH SCHNITZEL
spaetzle, carrots, lemon mostarda
FRIED SMOKED CATFISH
crawfish & crab gumbo, creamed Anson Mills white coarse grits, turnips, onions, fennel & citrus slaw
SEARED BRASSTOWN BAVETTE BEEF
porcini crusted, with pressed potato, mushroom relish, green garlic
ENTREES
DESSERT
CAROLINA GOLD RICE PUDDING
pistachio cream, cherry, chocolate, granola
ROSEMARY OLIVE OIL CAKE
campari curd, citrus peel, pomelo agrumato
ICE CREAM
1 scoop
BUTTERMILK PANNA COTTA
rhubarb, strawberry, black pepper biscuit
WARM BROWNIE TRIFLE SUNDAE
flourless chocolate brownie bites, banana diplomat cream, candied pecans