Our Menu

Split Dinner Service $3. Salad, starch & vegetables a la carte. Selection subject to change.
A wine sampling is listed at the bottom of this menu.


Chilled Shrimp Cocktail with housemade cocktail sauce
Calamari lightly breaded and flash fried, served with lemon herbed vinaigrette and Fra Diavlo sauces
Coconut Shrimp rolled in fresh coconut, lightly fried, orange Creole sauce
Pecan Crusted Sea Scallops golden fried, Jack Daniel’s toasted pecan butter
Prince Edward Island Mussels sautéed in a classic Chardonnay and garlic butter
Escargot classic presentation, served with crostinis
Oysters Owens sautéed in a shallot Chardonnay butter sauce
Jumbo Lump Crabmeat Remick with mozzarella cheese
Barbequed Grilled Beef Tenderloin Tips served with blue cheese grits and topped with crispy fried onionsSoups


Lobster Bisque Maine lobster in a creamy soup, laced with sherry
Carolina Gumbo shrimp, scallops, crawfish, Andouille Sausage, and Tasso ham, mildly spicy
Clam Chowder a clear broth Hatteras style, with tender local clams, potatoes and bacon


House made dressings are Bleu Cheese, Ranch, Tomato Basil, Raspberry Vinaigrette and Poppy Seed. All with the finest of ingredients. Dressings may be purchased by the pint or quart.
Salad of Crisp Leaf and Mixed Greens with garden tomatoes, cucumber and red onion
Caesar Salad classic with housemade ciabbatta croutons
Carolina Blue Salad with baby iceberg, fresh tomatoes, applewood bacon, bleu cheese dressed, lemon basil drizzle…available with sautéed jumbo lump crabcake
Baby Spinach Salad herb crusted goat cheese, dried cranberries, toasted almonds, ciabbatta croutons, poppyseed dressing…available with grilled salmon
Mixed Baby Greens with apples, golden raisins, spiced pecans, feta cheese and champagne vinaigrette …available with grilled spiced shrimp or chicken

Fish and Shellfish Specialties

Margarita Scallops marinated with Cuervo and sugarcane, grilled, key lime vinaigrette, almond wild rice
Yellowfin Tuna ginger soy laquered, grilled, toasted sesame dressing, almond wild rice
North Atlantic Salmon, grilled, glazed with a citrus and mango passion fruit vinaigrette, almond wild rice pilaf
Carolina Jambalaya of shrimp, crawfish, sea scallops, Tasso ham and Andouille sausage, white rice, mildly spicy
Carolina Shrimp and Grits shrimp and Surry, Virginia, sausage sautéed with peppers, onions, garlic and herbs, over mascarpone grits
Pecan Crusted Sea Scallops golden fried, with Jack Daniel’s toasted pecan butter, almond wild rice
Carolina Bouillabaisse shrimp, sea scallop, mussels, calamari and local gamefish poached in a plum tomato saffron broth

Coastal Comforts

Coconut Shrimp fresh coconut and Weeping Radish beer batter, golden fried, Creole Orange sauce, almond wild rice
Jumbo Shrimp golden fried, with crispy french fries or broiled with lemon herb butter, almond wild rice
Jumbo Lump Crabcake and Coconut Shrimp pairing, golden fried, almond wild rice
Seafood Mariner filet of local fish, jumbo shrimp, sea scallops, and jumbo lump crabmeat remick broiled with lemon herb butter, Seabreeze potatoes
Seafood Outer Banks filet of local fish, jumbo shrimp, oysters, sea scallops and jumbo lump crabcake, all fried to a golden brown, crispy french fries
Hatteras Combination local shrimp, sea scallops and jumbo lump crabmeat, broiled with lemon herb butter, Seabreeze potatoes
Mixed Grill petite filet mignon, teriyaki marinated tuna and a brochette of shrimp and vegetables, with almond wild rice

Most Requested Pastas

Pan Roasted Free Range Chicken Breast over angel hair pasta, fresh asparagus, served with a country ham and parmesan butter sauce
Shrimp Aristotle shrimp sautéed with julienne sundried tomatoes, Kalamata olives, fresh herbs and garlic, angel hairpasta, feta cheese and scallions
Shrimp and Clam Linguini jumbo shrimp and clams sautéed with garlic, clam, and Chardonnay butter sauce, tossed with linguini, and topped with grated parmesan cheese

Lobster and Crab

Crabmeat Remick jumbo lump crabmeat prepared with a blend of herbs and spices, topped with mozzarella cheese, almond wild rice
Miss O’s Crabcakes two large crabcakes made with jumbo lump crabmeat, sautéed, with almond wild rice or golden fried with crispy french fries
Seafood Norfolk jumbo lump crabmeat, shrimp, and one-half Maine lobster tail, broiled in butter, Seabreeze potatoes
Filet Oscar petiteprime filet mignons, grilled, topped with jumbo lump crabmeat, asparagus and sauce béarnaise, Seabreeze potatoes
Lobster Tail Dinner a single broiled Maine lobster tail, drawn butter, Seabreeze potatoes
Surf and Turf ten ounces of filet mignon paired with a lobster tail, drawn butter, Seabreeze potatoes
Live Maine Lobster selected from our tank, one and one-half pound Maine Lobster, steamed, Seabreeze potatoes

Prime Beef

New York Strip fourteen ounces of Prime Western aged beef, seared on the grill, Marchands de Vin butter, Seabreeze potatoes
Prime Rib slowly roasted Prime Western aged beef, with horseradish sauce, and Seabreeze potatoes (temperature preferences more done than medium rare are finished on the grill for tenderness and enhanced flavor); 10 oz or 14 oz Prime Rib
Ribeye fourteen ounce cut of Prime Western aged beef, grilled, Marchands de Vin butter, Seabreeze potatoes
Filet Mignon Prime Western aged beef, seared on the grill Marchands de Vin butter, Seabreeze potatoes; 5 oz or 10 oz Filet Mignon

Young Guest Menu

Twelve years old & under please. No substitutions.
Leo’s Combo Chicken Fingers & Shrimp, golden fried
Chicken Fingers Strips of breast meat, golden fried, with honey mustard sauce
Large Shrimp golden fried or broiled
Filet of Local Fish golden fried or broiled
Cheeseburger certified Angus beef, American cheese
Hamburger certified Angus beef
Pasta housemade Marinara sauce or Alfredo sauce


Owens Wine List

Selection subject to change

Owens’ Restaurant has a selection of domestic and imported wines that has been chosen for both the casual wine drinker and the avid wine expert alike. Many reds and whites are available by the glass and half bottle. Please ask your server for a complete wine list and recommendations with your meal.

Corolla Wild Horse Fund
Owens’ Restaurant and Wild Horse Winery will be donating to the Corolla Wild Horse Fund to help in its mission of protecting and preserving the herd of Spanish Mustangs that roam the Outer Banks. The wild horses of the Currituck Outer Banks have survived nearly 500 years of fierce Nor’easters and hurricanes.

They are truly representative of the Outer Banks spirit– untamed and rugged– and are an integral part of what draws hundreds of thousands of visitors to the northern beaches every year.

  • Wild Horse Chardonnay, Central Coast ‘10
  • Wild Horse Pinot Noir, Central Coast ‘10
  • Wild Horse Merlot, Central Coast ‘10
  • Wild Horse Cabernet Sauvignon, Paso Robles ‘10

Microbrews & Imports
Featuring Weeping Radish Microbrews
Ask your server about our selection

Yuengling Draught
Anchor Steam
Bass Ale
Carolina Blonde
Rolling Rock
Fat Tire
Sam Adams
Sierra Nevada
Red Stripe
Blue Moon
Amstel Light
Heineken’s Buckler Nonalcoholic
St. Pauli Girl Nonalcoholic