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The Left Bank offers spectacular panoramic sunsets over the Currituck Sound drawing inspiration for its name from both The Left Bank of Paris and its geographical orientation on the Outer Banks of North Carolina. The intimate 60-seat dining room with its unique architectural design showcases an exhibition kitchen, custom cherry millwork and a museum-quality collection of porcelain Doughty birds.

The Left Bank serves French-Inspired, Contemporary American cuisine complemented by a carefully selected award winning collection of fine wines. The menu is a constantly changing to reflect the seasons, sustainability and fresh products from North Carolina. The Left Bank allows you to create your own three course menu or you may choose the evening's featured multi course Chef's Tasting and immerse yourself in an evening of culinary delights. Both Hand Crafted menus are created by Chef de Cuisine Joel Sardinha and his talented team.

The Left Bank has won the 2008 'Best Dish In North Carolina' Contest; Joel Sardinha was selected to represent the state of North Carolina in the 2008 'Great American Seafood Cook Off' in New Orleans; The Left Bank has been awarded the "Cream of the Crop" by Washington Post; Has received the Wine Spectator Award of Excellence 2003-2008; Has been featured in the Food and Wine Magazine; and awarded Sante's Culinary Hospitality Restaurant of the year in 2004.

The Left Bank has hosted AAA's Four Diamond status for five straight years through 2008.

Hours of Operation
5:30pm - 9:00pm Tuesday - Saturday
Blonde Onyx Bar opens at 5:00 pm Tuesday through Saturday
Reservations Recommended

Restaurant Attire
Ladies and Gentlemen: Resort Casual, Collared shirts, dress shorts, or slacks.

Dinner Reservation Requests
For reservation requests to dine in The Left Bank, please fill out our Online Pre-Arrival concierge form call 1-800-701-4111 Ext. 133 (before 4:00pm) or call 252-261-8419 (after 4:00pm). The menu, created for a sophisticated palate is recommended for adults expecting a memorable fine dining experience.