Chef Jessica Cabo continues to put her mark on EAST Oceanfront Dining at Wrightsville Beach’s Blockade Runner Resort.
 
Cabo, whose vegetarian and seafood-centric dishes reflect influences from California, Mexico, Asia and the Mediterranean, joined EAST in April. Since that time she has worked to create seasonal menus that showcase the bounty of local waters and farms.
 
“I like to refresh the menu every two months or so to keep it seasonal,” Cabo said.
 
New starters for fall include a seasonal cheese platter and a fall salad with North Carolina apples, goat cheese, dates and spiced pecans. Cabo has also added an apple-fennel arugula slaw and a pickled greet tomato tartar to her fried oysters.
 
While the daily catch is typically the bestseller no matter the season, the crab cakes with celery root puree, artichokes and dino kale and the ramen noodles aren’t far behind, said Cabo.
 
The ramen is prepared with a dashi broth, mushrooms, bean sprouts, cabbage, green onions and nori. Diners can also add a fried egg and/or duck confit to the bowl.
 
EAST also features a fall lobster menu with several varieties of fresh Maine lobster – whole lobster, lobster rolls, surf-n-turf and lobster ramen.
 
Cabo said she has worked with sous chef Shaun Fenix to create a Sunday brunch buffet that incorporates both traditional brunch items as well as vegetarian and seafood specialties. The buffet brunch is served every Sunday from 10:30 a.m. to 2 p.m. Reservations are accepted.
 
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