Our chefs are some of the most renowned of any Outer Banks restaurant, with over 20 years of combined culinary experience at The Colington Cafe. Each day, Executive Chef Jeff Lane calls to inventory the freshest products available from local purveyors, ranging from the morning’s freshest fish catch, plump scallops right from the Wanchese fishing boats, Roanoke sound white shrimp, sweet crabmeat from Lake Matamaskeet and local produce from the farms of Currituck. Our menu is one of the most extensive of any Outer Banks restaurant ranging from seafood, pastas and beef to chicken and pork dishes. Chef Lane’s creativity surpasses expectations, serving specials such as jumbo-lump crabmeat atop tile fish with Tabasco-lemon butter and mixed grills featuring filet mignon with smoked Gouda cream sauce and yellowfin tuna with cucumber salad. For the more traditional palate, The Colington Café was voted as having the best crab cakes and she crab soup out of all Outer Banks restaurants. Our on-site dessert chef creates each selection from scratch, serving such delicacies as triple chocolate mousse cake with raspberry coulis, blackberry cobbler à la mode, cream brullee, and tirismisu among other daily selections. Our wine list is extensive, offering more than seventy different selections at unparalleled affordability.
Come see for yourself. We suggest reservations, which will add to your dining experience. Large parties not only love our friendly staff, but we make it so much easier by taking advanced seating.