Kelly’s Restaurant and Tavern

  • Kellys Restaurant and Tavern
  • 2316 S Croatan Hwy
  • Nags Head, NC
  • (252) 441-4116

Like our beloved Outer Banks, at Kelly’s Outer Banks Restaurant we have something for everyone. Our menus satisfy those with the most discerning tastes to those who enjoy simple pleasures. We strive to use only the freshest ingredients and take pride in serving North Carolina seafood featuring Outer Banks Catches. As a coastal restaurant we excel in seafood fare, however, we appreciate the palates that prefer non-seafood selections including pastas and vegetarian entrees. You will find delicious offerings including Iowa Beef, Pork, Chicken, Pastas, and Vegetarian. Kelly’s is open for dinner service every night from 4:30-10:00pm.


Kelly’s Restaurant is offering both a $20 3-course and a $35 3-course menu for Fall Restaurant Week 2017.


$20 Dinner Menu

  • 1st Course: Appetizer, Choice of One 
    • Roasted Beet & Goat Cheese Spinach Salad
      with blueberry vinaigrette
    • Coconut Shrimp
      with apricot cream dipping sauce
    • Cup of Soup
      choose from Hatteras Clam Chowder, Creamy Crab Soup, or Baked French Onion
  • 2nd Course: Entrée, Choice of One
    • Deep Fried Boneless Chicken Thigh
      on open-faced Texas toast with white country gravy and topped with a fried egg
    • Mediterranean Seafood Pizza
      with shrimp and vegetables
    • Cast Iron Seared Tuna
      with a pancetta, kale, mushroom sweet potato hash and finished with a smoked tomato vinaigrette
  • 3rd Course: Dessert
    • Your choice of housemade dessert
  • Tax and gratuities are NOT included.

$35 Dinner Menu

  • 1st Course: Appetizer, Choice of One
    • Tuscan Kale & Prosciutto on Roasted Garlic Crostini
      finished with Balsamic glaze
    • Truffle Oyster Stew
    • Conch Fritter Salad
      with Carolina field greens, mushrooms, red onion, blue cheese and warm bacon vinaigrette
  • 2nd Course: Entrée, Choice of One
    • Surf & Turf
      Sliced beef shoulder tenderloin and a 4 oz. Lobster tail
    • Pan Seared Red Snapper & Jumbo Lump Crab Meat
      with a jalapeno polenta cake over a pecan wood-smoked bacon tomato succotash broth, finished with white truffle oil
    • Maryland-Style Jumbo Lump Crab Cake
      on a bed of brussel sprouts, fingerling potato & turnip sauté with roasted garlic saffron aioli
  • 3rd Course: Choice of One
    • Your choice of housemade dessert
  • Tax and gratuities are NOT included.
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