3-COURSE DINNER: $35 or $50

Your table is ready! If you’re hungry for something fresh and innovative served in an elegant setting that feels completely comfortable, welcome to Covey. Reservations accepted and we gladly accommodate walk-ins as availability allows.

ADDRESS

1610 Tiburon Dr. • 910-399-3501
coveyilm.com

HOURS

Open daily for dinner
Lunch: Saturday & Sunday 11:30 a.m. – 2:30 p.m.
Bar Service: 4 p.m. – 9 p.m.
Dinner Service: 5 p.m. – 9 p.m.

PEI mussels is offered from Covey during restaurant week. (Courtesy photo)

3-COURSE MENU: $35

COURSE ONE — CHOOSE ONE

Soup du Jour — Chef Austen and team’s culinary creation. Ask your server for more details. 

Beet and Goat Cheese Salad — Roasted and chilled beets dressed in a cranberry vinaigrette on top of tarragon vichyssoise served with pickled fennel, local goat cheese, and fried kale. GF 

COURSE TWO — CHOOSE ONE

PEI Mussels — PEI mussels cooked in a white wine and tuna chorizo broth with charred sweet peppers and smoked red onion topped with crispy corn tortilla strips. GF 

Duck & Dumplings — Crispy confiit duck leg served in a mushroom and duck broth with country ham and ricotta dumplings. 

COURSE THREE

Choice of ice cream

Joyce Farms chicken is offered on the three-course $50 menu from Covey as part of restaurant week. (Courtesy photo)

3-COURSE MENU: $50

COURSE ONE

Potato Pave — Finely sliced & crispy fried layered potato served with raclette fondue and Covey’s house shallot marmalade, topped with fresh chives. GF, VT 

COURSE TWO — CHOOSE ONE

NC Shrimp & Grits — Fresh shrimp served on top of stone ground white grits with tomato broth, local mushrooms, fennel, and Nueske’s award winning bacon. GF 

Joyce Farms Fried Chicken — Fried Chicken breast from Joyce Farms served on top of local bacon and apple cider braised collard greens and Carolina gold rice Hoppin’ John with our hot honey roasted chicken jus and house pickles. 

Butterbean & Braised Mushroom Cassoulet — Slow cooked local mushrooms in a rich mushroom broth with stewed butterbeans, mirepoix, and local herbs with toasted sunflower seeds and ancho oil on top. V, GF 

COURSE THREE

Covey Cheesecake 

Covey is serving butterbean and braised mushroom cassoulet during restaurant week. (Courtesy photo)

Thank you for supporting local eateries during Port City Taste’s Restaurant Week.