Home PageNema eatery & lounge

NeMa Eatery & Lounge


Open since the summer of 2015, Nema Eatery and Lounge boasts the delicacies of Chef Mark Borkowski. Serving bold flavors in a variety of menu items from grass-fed burgers to artisan pizzas to small plates, the Nema team takes diners across the world through palate-pleasing menu items, including their “fancy” fries, doused with truffles and parmesan. Burkowski takes pride in hand-crafted food, while the Nema staff offers helpful, friendly knowledge. They offer vegan, gluten- and allergy-friendly fare, and specialize in Taco Tuesdays (gourmet tacos, $3.50 ea.), Wine Down Wednesday (half-ff bottles of wine) and Thirsty Thursday (25 percent off all beers). They offer live music every Friday and Saturday nights, and open for brunch on Saturdays and Sundays (11 a.m. – 3 p.m.). 225 S. Water St. 910-769-3709.



5-Course Meal for Two: $35

Course One – Choose One:

Napa Cabbage – Shelled edamame, shredded carrot, red bell pepper, green onion, and cilantro vinaigrette.

Mixed Green Salad – Red onion, cucumber, tomato, garlic croutons, and balsamic vinaigrette.

Roasted Cauliflower Soup – Cauliflower is roasted until lightly caramelized then pureed into a delicate broth.
*** Can be made with or without dairy ***

Course Two:

Large order of NeMa Fancy Fries – Our fresh cut fries that are tossed with Parmesan cheese, truffle salt, and herbs.

Course Three – Choose One:

*From scratch Sourdough Pizza, Gluten Free or Paleo Crust extra charge.

Garden, Mediterranean, Mexican, Sublime, Vegan

Course Four – Choose One:

Short Rib Ravioli – Beef short ribs braised in red wine until the meat has literally fallen off the bone. The beef is then wrapped in ravioli and served with a house-made red wine reduction. Garnished with sauteed mushrooms, bacon, and parsley.

Swedish Meatball Ravioli – Beef and pork combined with milk soaked bread crumbs and dill. Wrapped in ravioli and served with a creamy house-made brown sauce.

Course Five – Choose One:

Creme Brulee

Petit pot au chocolate topped with salted caramel mousse.