Dining Menus

Hours

Every Evening 5:00 - 10:00 pm

Early Dining Specials $15 5:00 - 6:00

Happy Hour in the Bar 5:00 - 6:30

Reservations Suggested 843-785-6261






			Sunday, Monday, Tuesday & Wednesday $29.95 All-U-Can Eat Crablegs



		Thursday USDA Prime Rib $22 & $29

	APPETIZERS Oysters Bienville- fresh oysters on the half shell topped with tasso ham, sweet bell peppers and scallions, oven-broiled and finished with a red pepper aioli $10 Spicy Tuna Sashimi - served with rice wine vinaigrette $10 Lump Crab Cocktail—lump crab meat served with smoked chili cocktail sauce and roasted red pepper aioli $14 Housemade Ravioli - stuffed with sweet onion, shitakes, goat cheese and spinach, served with proscuitto cream sauce $9 Diver Scallops - sautéed in a brown butter with baby arugula and flash-fried pecan-encrusted goat cheese $11 Shrimp & Lobster Stuffed Portabella - oven roasted portabella topped with grilled onion and boursin cheese $11 Crab Cake Amandine-served atop sweet onion slaw with a key lime tartar sauce $11 Bruschetta - crispy crostini topped with vine-ripened tomatoes, olive oil, grated parmesan and fresh basil $7 Daufuskie Hushpuppies –loaded with shrimp and crab, served with a honey butter $9 Southern Fried Pickles - with red pepper aioli $7 The Catch 22 - choose 3 appetizers! $27 SALAD Caesar - romaine with homemade dressing, parmesan, & croutons $6 Mixed Field Greens – mixed field greens, roma tomatoes, pine nuts, flash-fried shitakes & balsamic vinaigrette $6 Beefsteak Tomato Salad—tomatoes with gorgonzola, onion, pesto & balsamic vinaigrette $8 RAW BAR Peel-n-Eat Shrimp 1/4 pound $7 1/2 pound $11 Oysters on the Half Shell Half dozen $9 1 dozen $15 Spicy Tuna Sashimi $10 Crab Cocktail $11 Chilled Shellfish Plateau -peel-n-eat shrimp, oysters, and Carolina lump crab served with sauce duo $24 A LA CARTE Sautéed Asparagus $4 Sautéed Fresh Green Beans $4 Herb Roasted Red Bliss Potatoes $4 Sautéed Fresh Baby Spinach $3 Garlic Whipped Potatoes $3 LAND Beef Tips Au Poivre - beef tips sautéed with cracked pepper, cradled in a potato nest, then served with mashed potatoes, sautéed baby spinach, & a horseradish butter $19 Baked Eggplant & Tomato Napoleon - grilled beefsteak tomato layered with roasted eggplant and fresh mozzarella, oven-baked, served with baby arugula and a basil oil $17 Three-Onion Crusted Pork Tenderloin – served atop smoked gouda risotto with sautéed asparagus, finished with Smithfield ham and bourbon glaze $20 Bone-In Veal Strip –herb-grilled, served atop bucatini pasta with a roma tomato, eggplant and mozzarella Napoleon $28 Pecan-Crusted Free Range Chicken - with spaghetti squash, green beans, and a Smithfield ham and bourbon glaze $20 Roasted Garlic Pepper Filet - 6 oz. .USDA choice boneless filet erved with whipped potatoes, sautéed asparagus tips, and a sweet cabernet reduction $28 Veal Scallopini –sautéed with Roma tomatoes and shallots in a white wine lemon butter sauce, served atop parmesan risotto $23 SEA Almond Crusted Tilapia - served atop spaghetti squash with a baby arugula and fresh mozzarella, salad, finished with a balsamic reduction $19 Ahi Tuna Au Poivre - sashimi grade tuna dusted in cracked pepper then pan seared rare, served with roasted garlic whipped potatoes and sautéed baby spinach with a horseradish butter $26 Mediteranean Seafood Pasta – shrimp, scallops and calamari sautéed with Roma tomatoes, garlic, spinach and Kalamata Olives in a pesto sherry butter sauce $25 $17 Petite Crab Cakes Picatta– pan seared, served overbucatini pasta and sautéed spinach with a roasted red pepper lemon caper butter $24 Calamari Rustica - tender calamari sautéed with garlic, eggplant, fresh basil, calamata olives and tomatoes, showered with parmesan cheese, served on a bed of bucatini pasta $19 Chef Bryan’s Fresh Catch of the Day $MP Chef Bryan’s Mixed Grill $MP LOCAL FAVORITES BY CHEF BRYAN Char-Braised Short Ribs– tender beef short ribs braised then char-grilled, served atop roasted garlic whipped potatoes with a three-onion slaw, finished with a spicy tomato glaze $26 Crispy Roasted Half Duck half duck oven-roasted until crisp and golden, served with herbed red bliss potatoes, sautéed green beans and a sun-dried cherry sauce $27 Bone-On Filet Mignon 10 oz. gorgonzola encrusted filet served over herb roasted red bliss potatoes, accompanied by sautéed baby spinach, with rosemary demi glace $39 The Catch 22 Surf & Turf lobster tail and 6 oz. gorgonzola encrusted filet with whipped potatoes and sautéed spinach $MP Terragon Grilled Ribeye- served over roasted garlic whipped potatoes, with sautéed asparagus, finished with cabernet reduction 10 oz. cut $23 24 oz. cowboy cut $34 Pan-Seared Jumbo Scallops served with shitake and goat cheese ravioli arranged around sautéed spinach, with a prosciutto and sherry cream sauce $25 Petite $17 Broiled Maine Tails 6 oz. lobster tails served with white truffle sweet pea risotto and a garlic basil butter Regular $38 Petite $21 Please, no separate checks on parties of 7 or more, thank you. Menu Items & Pricing will change seasonally