MENUS

At the Bistro our seasonal dinner menu changes daily

and highlights small batch ingredients from our local farmers and fisherman.

Our goal is to offer you the freshest farm to plate experience on the coast and

to introduce you to the families that help us make it possible.


Our menu is subject to last minute changes based on daily availability.

If you have your heart set on a certain selection, give us a call to check and come early.

We are unable to provide separate checks on parties larger than 5 people, sorry for any inconvenience.




WINE LIST


COCKTAILS


BOURBON & WHISKEY


Wine Corkage Fee $15 per bottle ~ Cake cutting fee $4/person.

We will gladly wave cake fee for desserts from our affiliate bakery "The Corner Sweet" 910-328-3150  



Some of our Farmers & Fisherman:
Cottle Organics, Rose Hill, NC
Davis Seafood, Sneads Ferry, NC
Black River Organics, Sampson County, NC
Joyce Farms, Winston Salem, NC
Powell Organics, Ivanhoe, NC
Cheshire Pork, Seven Springs, NC
Britt Farm, Mount Olive, NC
Shelton Farms, Leland, NC
Southern Dairy, Asheville, NC
Mills Family Farm, Morrisville NC
Surf City Crab, Surf City, NC
Sunny Creek Farms, Tryon, NC
Goodnight Brothers, Asheville, NC

Hickory Nut Gap Farms, Fairview NC





DINNER Menu

SHARED PLATES


summer butterbean hummus, 

housemade pickles, flat bread 7 gf/v


cornmeal crusted otter branch farms okra,

local okra, spicy remoulade 9 gf/v


artisan flat bread, grilled summer squash, confit mushrooms, feta, herbs 12 v


house baked bread, 

summer herb compound butter, confit baby tomato 6


low country eggrolls,

chicken, andouille sausage, grain mustard, house made peach chutney 9


crab dip with grilled flat bread, 

creamy lump blue crab and artichoke dip, flat bread crostini 14



LARGE PLATES


summer corn & crab risotto,

cottle organics corn, lump blue crab, summer herbs 27gf


roasted cauliflower steak

sauteed mushrooms, confit baby tomato, cauliflower cream, 

carrot top pistou, shiitake "bacon" 22 gf/v


davis seafood shrimp

green tomato, country ham, pan sauce, adluh mills grits, chive 26 gf


pan roasted local triggerfish

crispy grit cakes, wilted baby greens, sweet corn cream 29 gf


slow roasted nc duck

smoked mushroom "dirty" rice, grilled cauliflower, bistro greens, cider gastrique 27 gf


cornmeal crusted nc catfish

clams, fennel, leeks, bacon, cottle’s sweet corn, broth 28 gf


grilled heritage pork chop

carmalized onion, local peaches, adluh mills grits, apple brandy pan sauce 27 gf


14 spice flat iron steak,

roasted yukon golds, bistro greens, carmalized onion, 

worcestershire & chive compound butter 31 gf



SIDES FOR THE TABLE


bistro summer collards 6 gf/v


adluh mills cheese grits 6 gf/v


roasted chioggia beets with feta 7 gf/v cottle organics


blistered summer squash with feta, lemon, micro herbs





FROM THE GARDEN


the bistro salad, 

baby greens, crispy chickpeas, country ham dust, 

cucumbers, baby heirloom tomato, feta, house vinaigrette 

entree 14 house 6


terra vita farms heirloom tomato & bistro farm cucumbers, 

smoked whipped chevre, peaches, herbies basil, fresh chile, apple cider vinaigrette 14 gf/v  


southern garden salad,

baby greens, field peas, baby heirloom tomato, fried goat cheese, 

cornbread croûton, garden herb vinaigrette 14 v


add to any entree salad

davis seafood shrimp 10 ~ grilled organic chicken breast 10 ~ fish of the day mkt

We are unable to provide separate checks on parties larger parties, sorry for any inconvenience.








our story

The History


The Bistro at Topsail is Executive Chef and Owner Bud Taylor’s ode to Southern cuisine and family. Bud grew up across the water in Turkey Creek, N.C. where the kitchen was a focal point for his family. Bud’s family taught him to cook and those early lessons caused him to continue cooking, but always on his own. Instead of receiving formal training like many chefs, Bud went to school for graphic design and marketing. However, one Christmas Eve he cooked up a mess of collards for his family’s dinner. At that dinner, everyone was raving about the collards but no one knew who cooked them. When Bud finally told them it was him, the look of surprise on the faces of his loved ones motivated him to continue following his passion for cooking. Bud opened the Bistro at Topsail in June 2007, and is exemplary of his passion for Southern food and beverage.


The Food


Chef Bud, influenced by his family’s southern roots, creates a menu that is truly unique to Topsail Island’s dining scene. Drawing inspiration from local and seasonal ingredients as well as his childhood memories, Chef Bud puts his own self-taught culinary spin on classic Southern and Coastal foods. The Bistro at Topsail’s menu changes daily, allowing Chef Bud to take advantage of the freshest, local and seasonal ingredients. The result is satisfying, comforting dishes with unique yet familiar Southern flavors. 


The Farm   


The Bistro at Topsail offers diners easy access to local, high quality ingredients. Our farm is just over 10 acres, located about 6 miles from the restaurant in Holly Ridge, N.C. We purchased the farm in 2014 to grow a variety of produce like heirloom tomatoes, bush beans, micro greens, okra, carrots and more. We are currently in the process of remodeling our barn to house a hydroponic system for micro greens and tomatoes. We recently planted an orchard and hope to raise a green house soon.

The Bistro at Topsail offers guests a dining experience that started when we tilled the ground, planted a seed and months later prepared the vegetables for their plate. The experience at the Bistro at Topsail is the purest example of Southern cooking.   




press & awards

James Beard Foundation BBP Winner 2017

~James Beard Foundation


Top 100 Most Scenic Restaurants in America 2017

~Forbes


Wine Spectator Award of Excellence 2017

~Wine Spectator Magazine


Wine Spectator Award of Excellence 2016

~ Wine Spectator Magazine


Wine Spectator Award of Excellence 2015

~ Wine Spectator Magazine


"One of the Best Bourbon Bars in America"

~ American Bourbon Association


Open Table Diners Choice Winner 2011-2017


Trip Advisor Award of Excellence 2010-2016


Charleston Wine + Food Festival Guest Chef 2017



WECT-TV

Chef Bud Taylor talks about The Goomba Burger the James Beard Foundations BBP, sustainability, and how you can make the burger at home.



Great Chefs of the Cape Fear

~Salt Magazine 2015


Southern Classics Paired with Wine at The Bistro at Topsail

~Swig Magazine 2017


Topsail Top Bites

~Taste Nutrition


"If you haven't been to The Bistro at Topsail, you need to put it on your list"

~Nourish & Nestle


The Bistro at Topsail Displays a commitment to excellence"

~Wilmington Star News, October 2015


"Six Dishes We Loved in 2015"

"Six Dishes We Loved in 2015"

~Wilmington Star News, December 2015

Private Dining

We offer private dining for groups of 10-75


Chefs Table Tasting Menu for 10

$85 per person for 7 course tasting menu. $125 per person with Wine Pairing

Entire party must participate / 2 weeks notice required for tasting dinner



For larger groups please contact our management team to review options

910.328.2000