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

SHRIMP SCAMPI — 13

creamy garlic butter sauce with toasted crostini

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)

VEGETABLE TEMPURA — 11

seasonal vegetables fried and served with white sauce

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

AHI TUNA — 15

SHRIMP — 6

(Fried or Grilled)

CRABCAKE — 9

SANDWICHES

CATCH OF THE DAY — 15

lightly fried fresh South Carolina catch served with remoulade sauce

THE NEW ENGLAND — 21

cold water lobster salad on buttery brioche bun and side of Kale & Apple salad

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

back to the basics, prime burger smothered with american cheese. served with lettuce, tomato, red onion, pickle, and fries.

BASIL CHICKEN PANINI — 14

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

MARYLAND CRAB CAKE SANDWICH — 18

jumbo lump crab cake served with our remoulade 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

prime burger with smoked bacon and american cheese, served with lettuce, tomato, red onion, pickle, and fries.

TACOS

SHRIMP TACOS — 15

lightly fried shrimp tossed in spicy mayo, with guacamole, tomatillo sauce and our crispy house slaw

CARNE ASADA — 16

marinated prime steak, blended cheese, tomatillo sauce and our crispy house slaw

CRISPY FISH — 16

lightly fried fresh local catch with guacamole, tomatillo sauce and our crispy house slaw

BLACKENED FISH— 16

local catch, lightly blackened and grilled with guacamole, tomatillo sauce and crispy house slaw

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 FLOUNDER STACK— 31

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

BLACKENED BAYOU PRAWNS— 28

jumbo New Orleans style blackened prawns, lightly seared and served with a creamy cauliflower puree

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

ROASTED RED PEPPER MAHI— 29

fresh local mahi-mahi marinated and grilled, served with roasted red pepper sauce and mac-n-cheese

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

FILET — 34

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

RIBEYE— 33

(gluten free) 12 ounces USDA prime, 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

NY STRIP— 33

(gluten free) 10 ounces USDA prime, robust flavor and tenderness

GRILLED HERB CHICKEN— 25

marinated bone-in breast topped with a mushroom marsala sauce and pea, artichoke and mushroom risotto

FILET MEDALLIONS— 30

pepper encrusted USDA prime filet medallions with a stone ground mustard cream over garlic mashed potato

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

SAUTEED ONIONS & MUSHROOMS— 3

LOBSTER TAIL — 16

grilled, broiled, or szechuan fried

SCALLOPS— 14

grilled, fried, or seared

FRIED SHRIMP— 6

COMPOUND BUTTERS— 3

CRABCAKE— 9

MUSHROOM MARSALA— 5

SUSHI & RAW BAR 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

CRAB LUMP SALAD— 18

jumbo lump crab paired with tomato, red onion, jalapeno, avocado and cilantro

SHRIMP & SCALLOP CEVICHE— 18

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

ASIAN OYSTER TRIO— MARKET PRICE

½ dozen of Chef Selection oysters topped with our fusion inspired cucumber, tomato and daikon salads

TUNA TAR TAR— 18

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

SHRIMP SALAD— 16

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

SHRIMP COCKTAIL— 14

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

MARKET OYSTER SELECTION— MARKET PRICE

(Ask your server for today’s selection) 1/2 or full dozen served with cocktail, horseradish and lemon

AHI POKE’— 18

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

SPECIALITY 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.

GARDEN— 14

Avocado, cucumber, yamagobo, tempura sweet potato, spicy mayo, 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— 18

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.

SUBSTITUTIONS & ADD ONS

SOY PAPER — 2

CUCUMBER— 1

CREAM CHEESE — 2

AVOCADO— 1

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

NIGIRI & SASHIMI

NIGIRI PLATTER — 38

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

SCALLOP (RAW OR SEARED)— 8/10