You’re In A Real Pickle Now

Generous portion of fried Mount Olive dill pickle chips served with house-made ranch dipping sauce.

Oh Yeah!

Large basket of house-made beer battered fried onion rings served with horseradish cream dipping sauce.

Certified Nut Cases

Large fantail shrimp (six) coated in coconut flake batter and golden fried. Served with Piña Colada dipping sauce.

Rock Those Oysters!

In the style of oysters Rockefeller, fresh select shucked oysters (six) topped with spinach prosciutto bacon mixture; oven broiled, and finished with hollandaise – parmesan cheese.

The Hummus Dinger

House-made traditional hummus with fresh celery, carrot and sweet pepper sticks, Kalamata olives, chickpeas, pickled red onions, Harissa (Indian pepper paste) and extra virgin olive oil. Accompanied by fried pita points.

Tuna Lagoona

Japanese pepper-flake seared ahi tuna (medium rare) chilled and thinly sliced; folded into three, crispy-fried wonton pockets with Asian slaw, diced mango, fresh cilantro and citrus crème.

Little Piggy River Rafts

Grilled crostini (five) topped with crisp pork belly, blue crab meat, seaside aioli, sour apple slaw and Lexington BBQ drizzle.

Cruzan Calamari

Crispy, island-fried calamari with sweet Thai chili dipping sauce and zesty marinara.

He & She Crab Soup

Prepared in the Olde Charleston Gullah style using blue crab roe broth, sautéed onions, minced celery and lots of Carolina blue crab meat.

New England Clam Chowder (Southern Style)

Rich and creamy; packed with clams, potatoes and bacon.

The Original House Salad

Chopped mixed lettuce, tomatoes, cucumbers, carrots, red onion and croutons.

Iceberg Baby

Wedge iceberg lettuce, chopped bacon, diced tomato, bleu cheese crumbles and herbed ranch dressing.

Flamed Romaine

Fire-grilled split romaine lettuce with diced tomatoes, chopped smoky bacon, crumbled goat cheese, crispy fried onions and citrus vinaigrette.

Ocean Ginger

Chopped mixed lettuce, shaved carrots, diced tomato, cucumber, wakame (edible sweet seaweed), thinly sliced onions, crispy fried wontons and ginger dressing.

Thousand Island

Bleu Cheese

Balsamic Vinaigrette

Herbed Ranch Dressing

Citrus Vinaigrette

Ginger Dressing

This gourmet Charcuterie [shar-coo-tuhr-EE] board is made for two and pairs perfectly with any of our hand selected wines or awesome craft beer. The Board Truly Delivers.

Cheeses – Manchego | Spain, sheep’s milk

Cheeses – Montchevreu | France, goat’s milk

Cheeses – Bleu | France, cultured cheese

Cheeses – Brie | France, soft cow’s milk

Meats – Parma Prosciutto | Italy, cured ham

Meats – Saucisson Sec | France, dried pork sausage

Meats – Soppressata | Italy, dried salami

Accompaniments – Caper Berries

Accompaniments – Pepper Jelly

Accompaniments – Cornichons

Accompaniments – Whole Grain Mustard

Accompaniments – Fresh Grapes

Accompaniments – Fig Jam

Accompaniments – Olives

Accompaniments – Hot Dijon Mustard

Accompaniments – Artisan Crackers

Accompaniments – Crostini

Jumbo Shrimp Cocktail

Five colossal shrimp boiled and chilled with cocktail sauce, lemon and hot sauce.

Half Shells – Oysters

Fresh shucked salty oysters with mignonette sauce (red wine vinegar, cracked pepper and minced shallot marinade), cocktail sauce, lemon, hot sauce and saltines.

Half Shells – Clams

Fresh shucked salty clams with mignonette sauce (red wine vinegar, cracked pepper and minced shallot marinade), cocktail sauce, lemon, hot sauce and saltines.

Peel N’ Eat Shrimp

Boiled in special seasonings; served hot or chilled. You choose! Accompanied by cocktail sauce, lemon and hot sauce.

The Calabash Boil

Low country boil made to order and delivered to you in a steam pot. Seasoned Carolina shrimp (peel n’ eat), tender snow crab cluster, corn on the cob, red bliss potatoes and kielbasa sausage. Accompanied by cocktail sauce, lemons, hot sauce and melted butter.

From The Oyster Pit

Let us steam you up a mess of ‘Sters! Served plump and juicy or let us know your preference. Brought straight to your table piping hot with all the fixin’s.

In the style that made this town famous for seafood. Served with house-made hushpuppies, Carolina chopped slaw and seasoned fries. Selections below prepared: Fried | Broiled with butter, white wine, fresh lemon and light seasoning | Blackened with Cajun seasonings.

Fried Shrimp

Broiled Shrimp

Broiled with butter, white wine, fresh lemon and light seasoning

Blackened Shrimp

Blackened with Cajun seasonings

Fried Flounder

Broiled Flounder

Broiled with butter, white wine, fresh lemon and light seasoning

Blackened Flounder

Blackened with Cajun seasonings

Fried Oysters

Broiled Oysters

Broiled with butter, white wine, fresh lemon and light seasoning

Blackened Oysters

Blackened with Cajun seasonings

Fried Scallops

Broiled Scallops

Broiled with butter, white wine, fresh lemon and light seasoning

Blackened Scallops

Blackened with Cajun seasonings

Main plates accompanied by your choice of any one side.

Deep Treasure

Cast iron-seared, large diver scallops with lemongrass risotto cake and kaffir lime beurre blanc.

Mink Island Crab Cakes

Fresh Carolina blue crab meat with breadcrumbs and imperial sauce; gently folded into flavorful pan-fried cakes. Accompanied by remoulade sauce.

Tender Is Tonight

8 oz. Certified USDA choice grilled filet mignon with charbroiled garlic-herb portabella.

The Butchers Cut

14 oz. Certified USDA choice grilled Kansas City strip with charred Vidalia onions and Argentine chimichurri sauce.

Heritage Hog

14 oz. thick marbled pork chop; lightly “cold smoked” with whisky infused NC mountain beechwood. Char-grilled and served with bacon and beer marmalade.

Chicken & The Deep Blue Sea

Two 4 oz. pan-sautéed chicken breasts topped with sautéed shrimp, scallops and mushrooms in a creamy seafood sauce. Finished with bacon-cheese crunch.

The Fire Bird

Char-grilled 10 oz. chicken breast marinated in fresh lemon-garlic dressing. Accompanied by refreshing house-made cilantro pesto.

Stateline Scampi

Large Carolina white shrimp sautéed in butter with fresh chopped garlic, local diced tomatoes, white wine and fresh lemon tossed in bucatini pasta. Accompanied by garlic bread and fresh grated parmesan.

That’s Amore!

Authentic Italian meatballs crafted with fresh ground beef, pork and veal. Simmered in house-made marinara and served over pasta. Accompanied by garlic bread and fresh grated parmesan. Mangia!

All sandwiches are accompanied by your choice of any one side.

The Burger

More than a half pound of ground in-house; Certified USDA choice beef cooked to your temperature. Served on buttered toasted bun with Bibb lettuce, tomato, red onion and your choice of cheese

Club Tuna

Grilled fresh tuna fillets on a warm croissant with crispy fried onions, sliced avocado, crumbled goat cheese, Bibb lettuce, chopped bacon and remoulade sauce.

Slip Slidin’ Away

Melt in your mouth, slow-cooked pulled pork; tossed in eastern BBQ sauce and topped with Carolina slaw, Lexington BBQ sauce and southern fried pimento cheese on three buttery, toasted slider buns.

Tortuga Tacos – Grilled

Two, hand-crafted Mahi tacos, grilled, with shaved cabbage, fresh guacamole puree, smoked tomato salsa and crumbled queso blanco cheese on griddled flour tortillas.

Tortuga Tacos – Blackened

Two, hand-crafted Mahi tacos, blackened, with shaved cabbage, fresh guacamole puree, smoked tomato salsa and crumbled queso blanco cheese on griddled flour tortillas.

Bleu

Swiss

Cheddar

Provolone

American

Bacon

Whole Fried Egg

Sliced Fresh Avocado

Crispy Fried Onions

Carolina Slaw

Hushpuppies With Honey Butter

Carolina Chopped Slaw

Seasoned Fries

Garlic Smashed Potatoes

Tabor City Sweet Potato Crunch

Calabash Collards

Fresh Seasonal Vegetable

Grilled Garlic-Herbed Portabella

Potatoes Au Gratin

Shrimpy the Sailor

Fried Calabash shrimp. Served with French fries.

The Burger Boat

Grilled hamburger. Served with French fries.

The Burger Boat with American Cheese

Grilled hamburger with American cheese. Served with French fries.

Wait?! Chickens Have Fingers?!

Fried chicken tenders served with French fries.

Cucumber Martini

Bogue Sound Bombshell Crisp Cucumber Gin (Bogue, NC), St. Elder Elderflower Liqueur, Fresh Lime Juice, Fresh Cucumber

Lemon Cheesecake Martini

Licor 43, Il Tramonto Limoncello, Fresh Lemon Juice, Cream

Cadillac-a-rita

Weldon Mills Sabrosa Tequila, Cointreau Orange Liqueur, Sours, Tableside Grand Marnier Floater

Oyster Shooter

Tito’s Vodka, Charleston Bold & Spicy Bloody Mary Mix, Fresh Shucked Oyster, Old Bay Rim

Espresso Martini

Owen’s Nitro Espresso, Tito’s Vodka, Mr. Black Cold Brew Coffee Liqueur

The Dirty Local Martini

Blue Shark Vodka (Wrightsville Beach, NC), Olive Juice, Two Bleu Cheese Olives

Cinnamon Apple Sangria

Choice of Red or White, Apple Brandy, Cinnamon Simple Syrup, Ginger Beer, Dried Cinnamon Apple Slice

Mai Tai

Havana Club Blanco Rum, Cointreau Orange Liqueur, Orgeat Almond Syrup, Pineapple Juice, Fresh Lime Juice, Meyers Dark Rum Floater

S’more of What?

Elijah Craig Rye Whiskey, Scrappy’s Chocolate Bitters, Creme de Cacao Dark, Marshmallow

Hayden’s Sour

Basil Hayden’s Bourbon Whiskey, House Made Sours, Lemon Wheel, Luxardo Maraschino Cherry, Applewood Smoked

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten.

Cross contact is possible with all foods. The supplied information is meant only as a guide and in no way guarantees the absence of allergens.