***Menus are subject to change!***
Appetizers & Starters
Crisp romaine, garlic croutons, sun-dried tomato, Parmesan cheese and creamy Caesar dressing.
Charleston Style She Crab Soup
Rich, creamy, full of crab and finished with a splash of sherry.
Sweet and spicy Thai chili (one of our best sellers!), buffalo or BBQ, with blue cheese or ranch dip.
Coconut Mahi-Mahi Bites
Crispy coconut crusted Mahi with mild curried pineapple.
Hatteras Clam Chowder
Clams, potato, onion, salt pork and clam stock.
Rather than raising menu prices across the board, hushpuppies are now served as an appetizer item.
Scorpion Bay Calamari
Cornmeal calamari with sweet red peppers, jalapenos, and scallions. Served with smoked chili sauce.
Vegetable Egg Rolls
Served with a sweet chili pepper sauce.
NC catfish served fried or blackened with lettuce, tomato, and onion on a toasted brioche roll. Served with French fries.
Pork smoked in-house with eastern North Carolina vinegar mop (sauce). Served on a toasted brioche bun with coleslaw and house-cut French fries.
Half pound Angus burger with lettuce, tomato, onion and cheese on a toasted brioche roll. Served with French fries.
Chef's Signature Menu from the Surf
Fried wild NC catfish chunks, cheese, taco slaw, pico de gallo and warm flour tortillas. Served with Spanish rice and black beans.
Low Country Shrimp & Grits
Shrimp and spicy Andouille sauteed with peppers and onions over creamy stone-ground, smoked Gouda grits.
Seared sesame crusted yellow-fin tuna with honey soy sauce, pickled ginger, seaweed salad, and wasabi. Served with mashers and veggies.
Shrimp Fra Diavolo
Shrimp, spicy Italian sausage in housemade marinara with peppers, onions, fresh basil and spices over fettuccini pasta with garlic bread.
Chef's Signature Menu from the Turf
Spinach, red peppers, onions and cremini mushrooms, basil and linguini with a light Parmesan cream. Served with garlic bread.
St. Louis Ribs
Slow cooked with Rusty's Spice Rub and finished on the grill with our sweet and spicy BBQ sauce. Served with fries and coleslaw.
A French approach to Latin America's favorite steak, the Picanha. Seasoned and flame grilled then topped with roasted garlic compound butter. Served with Parmesan, herb-truffle fries, and sauteed veggies.
Tacos de Falda
Beef brisket smoked slow and low with herbs and spices. Served with cheese, guacamole, lettuce, pico de gallo, cilantro, lettuce and warm flour tortillas with veggies, rice and beans.
Our seafood sampler includes shrimp, a crab cake and flounder, served fried or broiled, with a white wine and butter sauce with Old Bay. Accompanied by your choice of sides.