Our menu changes seasonally based on the finest available seafood. Chef Scott Crawford sources premium ingredients daily, crafting dishes that celebrate the authentic flavors of the Adriatic.
Menu items and prices are subject to change based on seasonal availability. Please contact us for current pricing and any dietary restrictions.
Seasonal selections that define the Brodeto kitchen. The menu changes regularly — these are the signatures that keep guests coming back.
Carolina coast oysters, tuna crudo with Calabrian chili and citrus, shrimp ceviche with fennel, and a rotating selection of daily catches served raw with house-made condiments. The raw bar is where many guests begin their evening.
Our signature preparation. Whole branzino, snapper, or the day's market catch is roasted over hardwood, finished with olive oil, lemon, and sea salt. Served tableside for two or more — the centerpiece of the Brodeto dining experience.
Every pasta is made fresh daily. Squid ink linguine with Carolina shrimp, hand-rolled pici with slow-cooked ragu, ricotta gnudi with brown butter and sage. The pasta course bridges Italian and Croatian traditions at the heart of Adriatic cooking.
House-cured salumi alongside imported Croatian and Italian specialties, served with grilled bread from the wood-fired oven. Roasted vegetables, whipped ricotta, and seasonal antipasti round out the small plates — perfect for sharing at the start of a meal.
A curated list of Croatian, Slovenian, and Italian coastal wines — Plavac Mali, Rebula, Verdicchio — chosen to pair with seafood. The cocktail program features Mediterranean botanicals, Adriatic spirits, and seasonal ingredients crafted by our bar team.
Seasonal finishes that honor Adriatic pastry traditions. Olive oil cake, panna cotta with stone fruit, and house-made gelato. The dessert menu rotates with the seasons, always featuring local North Carolina dairy and produce.