Picnic tables, lush floralscapes, an occasional hang glider and every single bottle of wine Sanctuary Vineyards has available are the accompaniments to the fresh, seasonal menu at Thyme and Tide Café in Jarvisburg.

Tucked inside the clever retail shop known at the Cotton Gin, this little eatery is a tiny bit of a lot of things. Stop by for breakfast or lunch; take a break from shopping; try a selection of wines made in the family vineyard; or order food to take with you as you travel home from the beach.

Bring a date or the whole family and enjoy made to order sandwiches, salads, nibbles for the kids on freshly made bread. You can do all this and taste wine by the glass or buy a bottle and take home what you don’t finish.

Oh, and they also have expressed coffee. There are not many coffee shops in this part of Currituck, so, make note, if you need your coffee fix.

The shop is filled with whimsical wine glasses and plenty of Sanctuary Vineyards wine to take home. There are a few cute tables, some with checkerboards, and a couple of booths, but if the weather is nice, you will want to be outside. There are dozens of picnic tables surrounded by flowers and grape vines; rocking chairs line the covered porch. On Thursday night, there is even an event called Acoustic Sunsets.

On a recent afternoon visit, employees Rebecca Vesley and Wendy Miles shared a few of their favorites, since I had a hard time deciding what to order.

“We can put together whatever you want,” Wendy says.

So, that is what happened and a cold plate was born featuring shrimp salad, pimento cheese and potato salad. All are made in house and were served with a serving of grilled pita bites. A perfect plate for a hot afternoon.

The Vineyard Salad also caught my eye, greens, caramelized grapes, red onions, cheese, veggies and house dressing, topped with grilled shrimp. The dressing is made with reduced house wine and balsamic vinegar. Cravable.

Sweetie loves a club sandwich, so he ordered the traditional club with ham, turkey, bacon, herb mayo, Swiss, cheddar, lettuce, tomato; he was smiling the whole way through it.

The restaurant is open Wednesday-Sunday. Hours are from 9 a.m. to 3 p.m. Wednesday, Friday, Saturday and Sunday; and from 9 a.m. to 8 p.m. Thursday. Live music is featured outside every Thursday night. Acoustic Sunset is on the calendar (5:30-9 p.m.) until the end of the summer. 

Amy Gaw is a food entrepreneur who has eaten, cooked and written about food on the Outer Banks and surrounding areas for more than three decades. A clean food advocate with a focus on local seafood, Gaw is also a salt maker and the founder of Outer Banks SeaSalt.

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