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We like to eat. A lot. And we like to serve people what we like to eat: fresh, local, all-natural, healthy and delicious food. Owner / Chef Thomas Williamson has years of experience in fine-dining kitchens, while owner Maria Williamson has a penchant for gluten-free and healthy dining. We have combined the two approaches into lunch and dinner menus that are approachable and casual, and we are proud to say that everything on our menu is made in-house. We locally source as many ingredients as possible in an effort to keep our dollars in the community as well as offer the freshest food possible to our diners. 

Our menus reflect our diners’ desires for fresh, local Outer Banks seafood and all-natural proteins. Some of our customers’ favorites include the Maple Pecan Fried Chicken, Bayou Shrimp and Grits, Tuna Sushi Style, Fish Tacos, Veggie Tacos and our Grille Burgers (try Chef Thomas’ DownSouth Burger with house-made pimento cheese, Napa slaw and a splash of homemade hard cider BBQ sauce), Jabroni pizza (house-made Italian sausage, piquant tear-drop sweet peppers, fresh mozzarella and tomato sauce), Brisket Sandwich and Shichimi Steak (Japanese spice melt in your mouth fillet medallions with charred baby bok choy and fingerling potatoes with a Mirin-spiked demiglace).

Vegan, Vegetarian and Gluten-Free Outer Banks Restaurant

For vegans, vegetarians and diners with special dietary needs, Avenue Waterfront Grille goes above and beyond a couple of standard menu items. We offer numerous choices, including gluten-free and vegan pizzas, vegan and vegetarian tacos, a vegan house-smoked portabella mushroom sandwich and even gluten-free fried chicken! Because we believe food is medicine, we carefully craft our salads with a well-rounded blend of healthy ingredients and never serve food with preservatives, additives or food coloring.

We are proud to say that everything on Avenue Grille's menu is made in-house! Everything is prepared fresh, when you order it. As always, consuming raw or undercooked meat, seafood, or shellfish increases the risk of food-borne illnesses. 20% gratuity may be added to parties of 8 or more.