Enjoy special offerings during our happy hour.

Happy Hour Selections

Rich and creamy cheesecake topped with a berry compote.

Cheesecake

Delicious sweet choices to end your meal.

Dessert Options

Wine

Best paired with our fresh oysters and seafood.

Bottle of Wine

Craft Beer

Rotating selection of your favorite fresh seafood selections.

Seafood Selections

Supplied by some of the Carolina coast’s finest.

Fresh Oysters

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Baked oysters topped with a rich sauce of butter, herbs, and cheese.

Oysters Rockefeller

Crispy calamari served with marinara sauce.

Fried Calamari

Freshly shucked oysters served with cocktail sauce and mignonette.

Oysters on the Half Shell

Classic margarita made with tequila, lime juice, and triple sec.

Margarita

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Rich chocolate mousse topped with whipped cream.

Chocolate Mousse

Classic key lime pie with a graham cracker crust.

Key Lime Pie

Battered fish served with fries and tartar sauce.

Fish and Chips

Fresh lobster meat served in a buttered roll.

Lobster Roll

Clam Chowder

Oysters

Cocktails

In a cocktail shaker, combine vodka, lemon juice, and simple syrup. Fill with ice and shake well.

Prepare the Cocktail

Strain the mixture into a glass filled with ice and top with club soda. Stir gently.

Mix with Soda

Garnish with fresh mint leaves and cucumber slices.

Garnish

Arrange cheese cubes, crackers, and mixed nuts on a platter. Add olives for extra flavor.

Prepare the Snack Platter

Vodka

Lemon Juice

Simple Syrup

Club Soda

Fresh Mint Leaves

Cucumber Slices

Olives

Cheese Cubes

Crackers

Mixed Nuts

In a mixing bowl, combine graham cracker crumbs, 0.25 cup sugar, melted butter, and salt. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.

Prepare the crust

In a large bowl, beat the cream cheese until smooth. Gradually add in 1 cup sugar and mix until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Bake the cheesecake

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Chill

In a saucepan over medium heat, combine 2 cups mixed berries (strawberries, blueberries, raspberries) and 1/4 cup sugar. Cook until the berries break down and the mixture thickens, about 10-15 minutes. Let cool.

Prepare the berry compote

Once the cheesecake is chilled, top with the berry compote before serving.

Serve

cream cheese

sugar

vanilla extract

eggs

sour cream

butter

graham cracker crumbs

sugar (for crust)

salt

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Prepare the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Then, carefully stir in the boiling water until the batter is smooth.

Combine Mixtures

Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely. Once cooled, frost with chocolate frosting.

Frost the Cake

Slice the cake into squares and serve as a delicious dessert option to end your meal.

All-purpose flour

Granulated sugar

Cocoa powder

Baking powder

Baking soda

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Boiling water

Chocolate frosting

Refrigerate the white and sparkling wine for at least 2 hours before serving.

Chill the Wine

Open the red wine bottle approximately 30 minutes before serving to allow it to breathe.

Open the Wine

Serve the chilled white and sparkling wines alongside fresh oysters on ice for a delightful pairing.

Serve with Oysters

Red Wine

White Wine

Sparkling Wine

Refrigerate the wine for at least 2 hours before serving to enhance its crispness.

Select appropriate wine glasses for serving each type of wine.

Prepare Glassware

Pair the chilled wine with fresh oysters and seafood on ice for an exquisite experience.

Serve with Oysters and Seafood

Chardonnay

Sauvignon Blanc

Pinot Grigio

Heat the water to about 65°C (149°F) and add the malted barley. Stir well and let it sit for about 1 hour.

Mashing

After mashing, separate the liquid (wort) from the solid grain by draining it through a sieve or a lauter tun.

Lautering

Bring the wort to a boil, then add hops. Boil for about 60 minutes, adding more hops at different intervals for flavor.

Boiling

After boiling, cool the wort quickly to about 20°C (68°F) using a wort chiller.

Cooling

Transfer the cooled wort to a fermentation vessel, add the yeast, and seal it with an airlock. Let it ferment for 1-2 weeks.

Fermentation

Once fermentation is complete, add priming sugar and bottle the beer. Seal the bottles and let them carbonate for another 1-2 weeks.

Bottling

Chill the bottles in the fridge and enjoy your craft beer with fresh oysters and seafood!

Enjoy

Water

Malted Barley

Hops

Yeast

Priming Sugar

Rinse the shrimp and scallops under cold water and pat them dry with paper towels. Cut the salmon fillet into portion sizes. Mince the garlic and chop the parsley.

Prep the Ingredients

In a large bowl, combine olive oil, minced garlic, juice of the lemon, salt, and pepper. Add the shrimp, scallops, and salmon. Toss to coat the seafood in the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Seafood

Preheat a grill or grill pan over medium-high heat. Remove the seafood from the marinade and grill each type for about 3-5 minutes per side or until cooked through and opaque. Be careful not to overcook.

Cook the Seafood

Transfer the grilled seafood to a serving platter. Garnish with fresh parsley and lemon wedges. Serve immediately.

Shrimp

Scallops

Salmon fillet

Lemon

Garlic cloves

Olive oil

Fresh parsley

Sea salt

Black pepper

Carefully rinse the fresh oysters under cold running water to remove any sand or debris. Use a brush if necessary.

Step 1: Prepare the Oysters

Using an oyster knife, gently insert the knife into the hinge of the oyster and twist to open. Be cautious and wear protective gloves if needed.

Step 2: Shuck the Oysters

Place the shucked oysters on a bed of crushed ice on a serving platter.

Step 3: Arrange on a Platter

Serve the oysters with lemon wedges, mignonette sauce, and hot sauce on the side for guests to enjoy.

Step 4: Serve with Accompaniments

Fresh oysters

Lemon wedges

Mignonette sauce

Hot sauce

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.

Marinate the Salmon

Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

Prepare the Grill

Remove the salmon from the marinade and place it on the grill. Grill for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

While the salmon is grilling, toss the seasonal vegetables in a bit of olive oil, salt, and pepper. Grill them for about 5-7 minutes until tender.

Prepare the Vegetables

Serve the grilled salmon fillets alongside the grilled seasonal vegetables. Enjoy!

Lemon juice

Seasonal vegetables (e.g., asparagus, bell peppers, zucchini)

Preheat your oven to 450°F (230°C). Carefully shuck the oysters and place them on a baking sheet. Discard the top shell.

Prepare the Oysters

In a skillet, melt the butter over medium heat. Add the shallots and garlic, cooking until soft. Stir in the spinach, parsley, thyme, Pernod, salt, and pepper, cooking for another 2-3 minutes.

Make the Sauce

Remove the skillet from heat and mix in the breadcrumbs and half of the Parmesan cheese until well combined.

Combine Topping Ingredients

Spoon the topping mixture generously over each oyster, then sprinkle the remaining Parmesan cheese on top.

Top the Oysters

Bake the oysters in the preheated oven for about 10-12 minutes, or until the topping is golden brown and bubbly.

Bake

Remove from oven and allow to cool slightly before serving. Enjoy your Oysters Rockefeller warm!

Unsalted butter

Shallots, finely chopped

Garlic, minced

Spinach, cooked and chopped

Parsley, finely chopped

Thyme, fresh or dried

Pernod or other anise-flavored liqueur

Breadcrumbs

Parmesan cheese, grated

In a large bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and paprika. In another bowl, beat the egg.

Prepare the Calamari

Dip the calamari rings into the beaten egg, allowing excess to drip off, then dredge in the flour mixture, ensuring they are fully coated.