APPETIZERS

CRISPY CAULIFLOWER — 14

Fresh cauliflower tempura fried and served with a coconut curry cream

HUMMUS — 10

traditional style with pita points

CRAB WONTONS — 14

lump crab meat, cream cheese and scallion fried in wonton shell over sweet chili sauce

MUSSELS — 16

served in a creamy tomato bacon broth with toasted crostini

SHRIMP TEMPURA — 13

six pieces served with white sauce

CALAMARI — 13

lightly breaded rings served with remoulade sauce

AVOCADO SPRING ROLLS — 12

sundried tomatoes, red onions and cilantro mix with an Asian peanut sauce

BEEF CARPACCIO— 18

thinly sliced tenderloin, balsamic reduction, garlic-chive aioli, roasted tomato, sweet potato crunch and topped with seasoned crispy greens

OYSTER ROCKEFELLER — 16

fresh oysters on the half shell topped with our jumbo lump crab, spinach, mushroom and parmesan spread, finished with our garlic lemon cream

ROCK SHRIMP — 14

tempura fried and tossed in spicy mayo

WHITE CORN GUACAMOLE — 9

topped with queso fresco with hand-cut tortilla chips

NEW ENGLAND EGG ROLL — 18

Boston style lobster and shrimp salad in egg roll wrapper with sweet chili sauce

EDAMAME — 6

steamed and salted soy beans

FRIED PICKLES — 9

thinly sliced dills served with remoulade sauce. Local favorite.

FISH BITES — 10

local South Carolina fish nuggets lightly fried and served with remoulade sauce

CHICKEN LETTUCE WRAPS — 11

mushrooms, water chestnuts, crispy Bibb lettuce, with a spicy Asian peanut sauce. Local favorite. (contains peanut)

BANG BANG GROUPER — 11

tempura battered Grouper bites tossed in spicy mayo, Szechuan Sauce, Sesame seeds and garnished with green onions

SALADS

SUMMER SALAD — 13

mixed greens, diced chicken, tomatoes, dried cranberries, candied pecans, strawberries, blue cheese crumbles and raspberry vinaigrette (contains peanut)

ROASTED BEET AND ARUGULA — 12

roasted and marinated beets, goat cheese, candied pecans with honey mustard vinaigrette

GINGER SALAD — 11

mixed greens, cucumbers, tomatoes, chives, candied pecans and crispy wonton strips in our house ginger dressing

WEDGE — 12

iceberg, tomatoes, red onion, chopped bacon, blue cheese crumbles and blue cheese dressing

CAESAR SALAD — 11

chopped romaine, creamy Caesar, croutons and shaved parmesan

KALE AND APPLE SALAD — 13

radicchio, candied pecans, goat gouda cheese, champagne vinaigrette (contains peanut)

GREEK SALAD — 12

arugula and mixed greens, cucumbers, tomatoes, red onions, Kalamata olives and feta in our house Greek dressing

ADD TO ANY SALAD

CATCH OF THE DAY— 12

(Fried or Grilled)

GRILLED CHICKEN BREAST — 6

GRILLED STEAK — 15

AHI TUNA — 15

SHRIMP — 6

(Fried or Grilled)

CRABCAKE — 9

SEAFOOD MISO SOUP SIDE — 8

SHE-CRAB SOUP SIDE — 12

SANDWICHES

PO’BOY — 15

crispy shrimp or oysters served with lettuce, tomato and our house remoulade

MEDITERRANEAN CHICKEN — 14

Mediterranean marinated and grilled chicken breast topped with sautéed onions, smoked bacon and provolone cheese

CHEESEBURGER — 13

smothered with American cheese

BASIL CHICKEN PANINI — 14

marinated grilled chicken breast, roasted tomato, provolone cheese and our basil parmesan sauce

MUSHROOM ONION SWISS — 14

covered with sautéed mushrooms and onions

SMOKEHOUSE BURGER — 15

prime burger topped with mushrooms, smoked bacon, smoked cheddar, crispy onion straws and steak sauce. served with lettuce, tomato, red onion, pickle, and fries.

BACON CHEESEBURGER — 14

smoked bacon with American cheese

MARYLAND CRAB CAKE SANDWICH — 18

served with house remoulade

SHRIMP TACOS — 17

lightly fried shrimp tossed in spicy mayo, with guacamole, tomatillo salsa, and our crispy house slaw served with Spanish rice

*All burgers are 8 ounces of prime filet, ribeye, and strip. All sandwiches are served with lettuce, tomato, red onion, pickle and french fries.

SIDES

GARLIC MASHED POTATOES — 6

PEA ARTICHOKE & MUSHROOM RISOTTO— 8

SPANISH RICE — 6

GARLIC CREAM ASPARGUS— 6

FRENCH FRIES— 6

WHITE RICE— 6

SURF

BLACKENED GROUPER — 30

slow-roasted tomato jam, with sautéed asparagus cheese grits

FRIED OYSTER PLATTER — 26

Oysters breaded and deep fried, served with Fries

FRIED SHRIMP PLATTER — 26

Jumbo Shrimp breaded and deep fried, served with Fries

STUFFED FRESH CATCH— Market Price

local fresh catch stuffed with lump crab, mushroom and spinach, topped with a sundried tomato and macadamia crust over cauliflower puree with a rich parmesan cream

PAN SEARED SCALLOPS— 31

cauliflower puree, tamarind brown butter, Mediterranean corn with tomato chutney

AHI TUNA STEAK— 29

sesame encrusted Hawaiian tuna with a spicy Asian sauce and vegetable fried rice

CRAB CAKES— 30

Maryland style jumbo lump crab cakes over sweet potato puree and our house remoulade sauce

SURF AND SURF— 31

local grouper pan seared with jumbo shrimp with our Creole cream over pea, artichoke and mushroom risotto

LOW COUNTRY SHRIMP AND GRITS— 28

jumbo shrimp in our Creole cream sauce over Andouille sausage and cheese grits

FRIED SEAFOOD PLATTER— 29

crab cake, fresh catch, oysters and shrimp served with mashed potato

FISH AND CHIPS— 25

tempura fried local catch of the day with remoulade dipping sauce

MURRELLS INLET CATCH— 27

lightly breaded and fried local fish with Creole cream, over our cheddar grits

GRILLED SEAFOOD PLATTER— 29

fresh catch, crab cake, shrimp and scallops served with mashed potato

GRILLED GROUPER— 30

marinated South Carolina grouper topped with our garlic lemon cream with mashed potato

TURF

PRIME FILET — 34

(gluten free) 8 ounces, the most tender cut available

PRIME STRIP — 33

(gluten free) 10 ounces, robust flavor and tenderness

PRIME RIBEYE— 33

(gluten free) 12 ounces, well-marbled for peak flavor

ST. LOUIS RIBS — 24

half-rack St. Louis style ribs with our homemade dry rub and a South Carolina blended BBQ sauce accompanied with our home-made mac & cheese

TUSCAN FILET MEDALLIONS — 32

grilled filet medallions topped with sun-dried tomatoes, shiitake mushrooms, sauteed spinach and jumbo lump crab meat with a bleu cheese cream sauce. Served over asparagus with a balsamic glaze.

FRIED CHICKEN MARSALA — 25

fried chicken breast over garlic mashed potatoes topped with a mushroom marsala

*We are a scratch made "hook to plate" restaurant featuring the freshest local caught seafood in Murrells Inlet along with local produce to enhance the quality of your meal. Please allow enough time for us to provide you with an exceptional dining experience.

SURF AND TURF

BLACKENED FILET AND CRAB CAKE— 38

8 oz. prime filet blackened and topped with a crumbled Maryland lump crab cake and a blue cheese crust, over our homemade blue cheese cream, served with asparagus

FILET AND LOBSTER— 42

Filet and Lobster – 8 oz. prime filet paired with a Szechuan fried lobster tail served with our garlic mashed potato

THE MARSHWALK — 40

prime NY Strip topped with Maryland lump crab cake, sundried tomato and macadamia crust, served with marinated and grilled shrimp and garlic mashed potato

ADD TO ANY ENTREE

SHRIMP SKEWER — 6

LOBSTER TAIL — 16

grilled, broiled, or szechuan fried

SCALLOPS— 14

grilled, fried, or seared

FRIED SHRIMP— 6

CRABCAKE— 9

CRAB LEGS - Market Price

KING CRAB LEGS — Market Price

SUSHI APPETIZERS

SQUID SALAD — 10

TUNA PIZZA — 19

lightly fried tortilla topped with tuna, tomato, red onion, jalapeno, queso fresco cheese, Japanese mayo, spicy mayo, avocado mousse and micro cilantro

YELLOWTAIL CEVICHE — 17

yellowtail, tomato, red onion, jalapeno, and cilantro marinated in lime juice and olive oil topped with avocado and served with wonton chips

DRAGON EGG— 16

halved avocado stuffed with cream cheese, smoked salmon, blue crab, king crab and spicy crab served in a nest of tempura sweet potato with spicy mayo and sweet glaze

SOFT SHELL CRAB— 16

Deep fried jumbo soft shell crab with coleslaw, ponzu, cilantro oil and sweet potato flakes

TUNA TATAKI— 15

six slices of tuna drizzled with ponzu sauce and served on a bed of seaweed salad and topped with a cucumber salsa

TUNA TACOS— 16

seared 7 spice tuna with avocado mousse and spicy mayo, served on mini wonton shells with a side of seaweed salad

SHRIMP & SCALLOP CEVICHE— 18

jalapeno, tomato, onion, cilantro, marinated in lime juice and olive oil, topped with avocado and served with wonton chips

TUNA TAR TAR— 18

Cubed Ahi Tuna, Mediterranean vegetable mix, avocado mousse, with our house Korean sweet chili paste

SEAWEED SALAD— 7

SHRIMP AND SCALLOP CEVICHE— 18

Jalapeno, tomato, onion, cilantro, marinated in lime juice and olive oil, topped with avocado and served with wonton chips

PORK GYOZAS — 8

porked fillet dumplings with ponzu sauce

AHI POKE’— 18

Classic Hawaiian Ahi tuna with a traditional island seaweed (ogo) and wonton chips

VEGETABLE TEMPURA — 11

seasonal vegetables fried with white sauce

SPECIALITY ROLLS

SPECIALTY ROLLS

WICKED TUNA — 17

Tempera shrimp, lobster salad, cucumber,7 spice seared ahi tuna, ponzu sauce, sweet chili, wasabi mousse

MARYLAND — 21

Spicy tuna, cucumber, tempura shrimp, kani, blue crab mix, Maryland crab cakes, sweet glaze, spicy mayo, cream cheese, masago, scallion.

FAT CRAB— 16

Shrimp tempura, cucumber, blue crab mix, spicy crab mix, spicy mayo.

YUM YUM— 16

Shrimp tempura, kani, ahi tuna, avocado, spicy mayo, sweet glaze, masago.

TUNA CRUNCH— 18

Spicy tuna, shrimp tempura, ahi tuna, sweet glaze, sweet chili, scallion, potato flakes.

TORPEDO— 15

Spicy tuna, shrimp tempura, cucumber, kani, avocado, spicy mayo.

LOBSTER— 19

Tempura lobster tail, lobster salad, cucumber, avocado, leaf lettuce, sweet glaze.

TSUNAMI— 18

Spicy tuna, cucumber, shrimp tempura, lobster salad, seared yellowtail, spicy mayo, sweet glaze, scallion, masago.

RAINBOW— 15

Kani, avocado, cucumber, ahi tuna, salmon, yellowtail, albacore tuna, shrimp, eel.

SPIDER— 17

Soft shell crab, avocado, cucumber, leaf lettuce, sweet glaze masago.

PATRIOT— 16

Ahi tuna, salmon, yellowtail, avocado, cucumber, cream cheese, red & black tobiko.

SHRIMP SALAD— 16

fresh shrimp paired with celery, red onion, tomato, lemon juice olive oil parsley and scallion

DORI— 15

Tempura chicken, avocado, spicy mayo, sweet glaze, masago, scallion, candied pecan.

KING DRAGON— 18

Tempura kani, avocado, cucumber, eel, sweet glaze, potato flakes.

SALMON CRUNCH— 17

Spicy salmon, shrimp tempura, salmon, sweet glaze, sweet chili, scallion, potato flakes.

SAMURAI— 17

Spicy tuna, kani, avocado(tempura fried), ahi tuna, sweet glaze, spicy mayo, scallion, masago.

DYNAMITE— 12

choice(spicy tuna, spicy crab)(tempura fried), sweet glaze.

CHERRY BLOSSOM— 15

Soy paper wrap, spicy tuna, avocado, shrimp tempura, spicy mayo, sweet glaze.

SURF & TURF— 18

Shrimp tempura, avocado, cucumber, blue crab mix, seared filet, sweet glaze, ponzu, scallion.

RED DRAGON— 17

Spicy tuna, cream cheese, cucumber, eel, avocado, sweet glaze, red tobiko, tempura flakes.

FIRE— 17

Tempura kani, avocado, cucumber, seared scallop, sweet glaze, ponzu, scallion.

TUNA TAKATI — 17

spicy tuna, avocado, cucumber, seared ahi tuna, ponzu, scallions

RIPTIDE — 17

shrimp tempura, spicy tuna, kani, seared tuna, salmon, kimchi sauce, green onions, tobiko & tempura crunch

SUBSTITUTIONS & ADD ONS

SOY PAPER — 2

CUCUMBER— 1

CREAM CHEESE — 2

AVOCADO— 1

JALEPENO — .50

MAKI ROLLS

PHILLY ROLL — 7

CALIFORNIA ROLL— 7

SALMON ROLL — 8

SPICY CRAB ROLL— 7

VEGETABLE ROLL— 6

AVOCADO ROLL— 6

TEMPURA SHRIMP ROLL— 7

TUNA ROLL— 8

YELLOWTAIL ROLL— 8

EEL & AVOCADO ROLL— 8

CUCUMBER ROLL— 6

SPICY TUNA ROLL— 7

SUSHI PLATTERS

NIGIRI PLATTER — 38

Tuna, Salmon, Yellowtail, Albacore Tuna, & 2 chef choice

BUDDAH PLATTER— 70

Consists of 6 varieties of fish(12pc nigiri) & 8 varieties of fish(24pc sashimi).

SASHIMI PLATTER — 45

tuna, salmon, yellowtail, albacore tuna, & 2 chef choice

*We proudly host both a hot food and sushi kitchen to ensure the highest quality sushi to each and every table. Please be aware that kitchen operate separate of each other and food delivery is not coordinated between the two kitchens.

DESSERTS

WICKED TUNA TIRAMISU

The Wicked Tuna version of Tiramisu. Lotus cookies soaked in Kahlua coffee layered with white chocolate vanilla custard, then topped with whip cream and cookie butter.

CREME BRULEE

Vanilla Bean crème brulée served with whipped cream and fresh berries.

TURTLE CHEESECAKE TRIFLE

Layers of chocolate cookie crust, chocolate ganache, creamy cheesecake filling and caramel sauce topped with fresh whipped cream, candied pecans and chocolate shavings.

S'MORE'S BAKED ALASKA

Layers of chocolate cake and chocolate marshmallow gelato, covered in toasted Italian meringue. Served with chocolate ganache and graham cracker crumble.

KEY LIME PIE

Traditional Key Lime Pie with graham cracker crust and key lime custard topped with toasted Italian meringue, served with passion fruit and strawberry sauce and a white chocolate garnish.

SPECIALS

TO START

BANG BANG GROUPER— 11

Tempura battered Grouper bites tossed in spicy mayo over Szechuan Sauce with Sesame seeds and green onions.

PEEL AND EAT SHRIMP— 12/20

RAW BAR— 25/38

For one: crab legs, shrimp cocktail, mussels, and raw oysters. For two: five raw oysters, shrimp cocktail, snow crab legs, king crab legs and lobster salad served with mignonette sauce.

ENTREES

RIBEYE & KING CRAB— 39

12 ounce Ribeye served with King Crab leg and a side of garlic mashed potatoes.

OCEAN PRIME SNAPPER— 40

Pan seared locally caught Snapper topped with a succulent sautéed lobster and lump crab mix served over a bleu cheese cream sauce and a cauliflower puree with mixed vegetables.

LOBSTER IMPERIAL— 39

Duel Broiled Shrimp tails topped with a shrimp, crab, and scallop Imperial topping with lemon cream sauce over Mushroom and Pea risotto.

TUSCAN FILET MEDALLIONS— 36

Prime Filet medallions topped with sun-dried tomatoes, sautéed spinach and lump crab. Served over garlic asparagus and topped with a bleu cheese cream sauce.

SNOW CRAB LEGS— 28

Two clusters of Snow Crab legs accompanied by drawn butter and mashed potatoes.