Fans of Fleet Landing have a new excuse to stop by, since the waterfront restaurant has made some menu changes, adding several new items for patrons to sample.
The theme seems to be two, with two new appetizers, two new entrees, and new sauces now available.
Southern-style oysters Rockefeller and tuna and salmon tartare are the added appetizers, while benne seed-encrusted trout and seasonal fish en papillote are the newly featured entrees. In case you’re unsure, but don’t want to ruin your foodie cred by asking, en papillote is just a method of cooking in which the food is placed in some sort of pouch, most often parchment paper, and then baked.
“We just wanted to make the menu lighter and fresher,” says head chef Drew Hedlund.
They’ll be counting on Sunburst Farm in North Carolina for the freshness, because that’s where Fleet Landing will be acquiring their trout for the new entree, according to Hedlund, who also chose the farm for its sustainability.
There will also be some changes to the restaurant’s blue-plate specials, with Monday’s now including a yellow corn johnny cake, along with broiled flounder and rock shrimp etoufee and Thursday’s special now featuring shrimp pot pie and a side salad.
“We wanted something that was still indicative of being a blue plate but with our own seafood theme,” says Hedlund.
Hedlund claims that the Monday special has been especially popular, although it still doesn’t get the love that patrons consistently show for Friday’s mahi-mahi tacos.
Diners can also take advantage of the new sauces, a mixed olive tapenade and a garden vegetable relish, the kitchen has added to the fresh catch section of the dinner menu.