Fresh catch topped with lump crab, lobster, shrimp and scallop mix over a bleu cheese cream sauce with a balsamic reduction drizzle, paired with cauliflower puree and seasonal vegetables.

Ocean Prime

Wicked Tuna Thanksgiving Buffet

Because food tastes better between bread!

National Sandwich Day

Join us for National Drink Beer Day on Sept 28th and try one of our many craft brews!

National Drink Beer Day

Come grab a giant juicy cheeseburger for National Cheeseburger Day Sept 18th!

Giant Juicy Cheeseburger

Keeping the kids happy with pancakes and croissants

Croissants Bakery and Bistro

Get Your Cheap and Tasty Burgers at River City Cafe

River City Cafe

Eat Award Winning Red Velvet Waffles from Johnny D’s Waffles and Bakery

Johnny D’s Waffles and Bakery

Indulge in Local Seafood at Wicked Tuna, Murrells Inlet

Wicked Tuna

The Crazy Sista Burger

shrimp and grits

gumbo

Po'boys

fried green tomatoes

soup, sandwiches (I suggest the fried chicken with coleslaw)

fried chicken with coleslaw

cooking up that grouper that’s 2 hours old to sushi and decadent desserts

decadent desserts

cooking up that grouper that’s 2 hours old

grouper

It is a Lowcountry tradition you won’t want to miss. I had the pleasure of sampling some chicken bog made by Bryan Hopkns who last years annual Loris Bog-Off Festival! Boy was it good and he fixed it up with some other down home favorites- dried lima beans with ham hock and a delicious slaw.

Chicken Bog

included in the $54 `eat all you like` menu

lobster

delicately seasoned, lightly breaded and fried, fresh seafood.

Calabash buffets

halved avocado stuffed with cream cheese, smoked salmon, lump and spicy crab served in a nest of tempura sweet potato flakes with spicy mayo and sweet glaze

Dragon’s Egg

Join us at the bar for our daily Happy Hour!

Happy Hour

Sushi

Half-priced Sushi at the upstairs bar

Combine 1 cup balsamic vinegar and 1 tsp brown sugar (or honey) in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until reduced to about 1/4 cup and syrupy, about 12–18 minutes. Add a pinch of salt, taste and adjust sweetness if desired. Remove from heat and let cool slightly; it will thicken more as it cools.

Bring a medium pot of salted water to a boil. Add 1 lb cauliflower florets and simmer until very tender, 12–15 minutes. Drain well and return to the pot to steam briefly for 1 minute to remove excess water.

Transfer cauliflower to a blender or use an immersion blender. Add 2 tbs butter and 1/4 cup heavy cream. Puree until completely smooth, adding up to 2 tbs more cream if needed to reach a silky texture. Season with 1 tsp salt and 1 tsp white or black pepper. Keep warm over very low heat, stirring occasionally.

In a saucepan over medium heat, melt 1 tbs butter. Add the minced shallot (1) and 1 tsp garlic; sauté until translucent and fragrant, about 2–3 minutes, without browning.

Deglaze with 1/4 cup dry white wine, simmer until reduced by half, about 2–3 minutes. Add 1 cup heavy cream and bring to a gentle simmer.

Lower heat and stir in 3 oz crumbled bleu cheese and 1 tsp Dijon mustard. Simmer gently until cheese is melted and sauce is smooth, 3–5 minutes. Season with 1 tsp salt and 1 tsp black pepper (taste and adjust). Keep warm on very low heat; whisk occasionally to maintain a smooth texture.

Pat fish fillets dry and season both sides lightly with sea salt and freshly ground black pepper. Sear fillets: heat 1 tbs olive oil and 1 tbs butter in a large nonstick or stainless-steel skillet over medium-high heat. When hot, add fish fillets skin-side down (if applicable). Cook 3–4 minutes per side depending on thickness, until opaque and just cooked through (internal temp ~135–140°F). Remove fillets to a warm plate and tent with foil to rest.

In the same skillet, add remaining 1 tbs olive oil and 1 tbs butter. Add minced garlic (2 tsp) and sauté 20–30 seconds until fragrant. Add shrimp and scallops, seasoning lightly with salt and pepper. Sear shrimp ~1.5–2 minutes per side until pink and opaque; sear scallops 1.5–2 minutes per side until golden brown. Remove to a plate.

Warm the lobster meat and crab gently: add the lobster and lump crab to the skillet with a splash (about 1 tbs) of lemon juice and a tablespoon of butter, heat just until warmed through, 1–2 minutes. Stir in 1 tbs chopped fresh parsley. Combine lobster, crab, shrimp and scallops in a bowl; keep warm.

If desired, finish seafood medley with a squeeze of lemon and a light sprinkle of parsley. Taste and adjust seasoning.

Trim and prepare seasonal vegetables. Blanch firmer vegetables (e.g., baby carrots, asparagus) in boiling salted water until just tender-crisp (2–4 minutes depending on vegetable). Shock in ice water to preserve color, then drain. For thin vegetables like haricots verts, blanch 1–2 minutes.

Toss vegetables with 1 tbs olive oil, salt and pepper. Reheat in a hot skillet for 1–2 minutes to warm through and lightly sear, or roast in a 425°F (220°C) oven 6–8 minutes until tender-crisp and slightly caramelized.

Plate: Spoon a generous pool (about 1/3 cup) of warm bleu cheese cream sauce in the center of each plate.

Place 1 seared fish fillet on top of the sauce. Spoon the warm seafood medley (crab, lobster, shrimp, scallops) over the fish, distributing evenly among plates.

Place a quenelle or scoop (about 1/2 cup) of cauliflower purée to the side of the fish. Arrange seasonal vegetables alongside.

Drizzle balsamic reduction sparingly over the seafood and around the plate for accent (about 1–2 tsp per plate). Finish with a light drizzle of extra-virgin olive oil, a sprinkle of microgreens or chopped chives, and a lemon wedge.

firm white fish fillets (e.g., cod, halibut, sea bass)

lump crab meat, picked free of shells

cooked lobster meat, chopped

shrimp, peeled, deveined, medium

scallops, dry-packed

unsalted butter

extra-virgin olive oil

sea salt

freshly ground black pepper

fresh lemon juice

garlic, minced

fresh parsley, finely chopped

shallot, finely minced

dry white wine

heavy cream

crumbled bleu cheese (or Roquefort)

Dijon mustard

salt

black pepper

balsamic vinegar

brown sugar or honey

cauliflower florets

white pepper or black pepper

seasonal vegetables (e.g., asparagus tips, baby carrots, haricots verts)

olive oil

microgreens or chopped chives

lemon wedges

extra virgin olive oil (drizzle)

Preheat the oven to 425°F (220°C). Rinse the whole tuna under cold water and pat dry thoroughly with paper towels. Using a sharp knife, score both sides of the tuna with 3–4 diagonal cuts about 1/2-inch deep to help the flavors penetrate and to promote even cooking.

Prepare the fish

In a bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 4 tablespoons minced garlic, 1/2 cup chopped parsley, 2 tablespoons thyme, 1 tablespoon chopped rosemary, 2 teaspoons sea salt and 1 teaspoon freshly ground black pepper until emulsified.

Make herb marinade

Brush the herb marinade all over the outside and inside cavity of the tuna, making sure to work some into the score marks. Place the lemon halves inside the cavity and around the fish on a large rimmed roasting pan. Let the tuna sit at room temperature 20–30 minutes while the oven finishes preheating so the marinade penetrates.

Roast the tuna in the preheated oven for 25–35 minutes, depending on thickness, until the flesh registers 120–125°F (49–52°C) for medium-rare to medium when measured at the thickest part with an instant-read thermometer. Baste the fish once halfway through with pan juices and remaining marinade. If you prefer a charred exterior, place under the broiler for 2–3 minutes at the end, watching carefully to avoid burning.

Remove the fish from the oven and let rest 10 minutes before transferring to a large platter. Squeeze a little additional lemon over the top and sprinkle with flaky sea salt.

If you’d like smoky, grilled steaks in addition to the roasted whole fish, slice 2–3 lb of tuna loin into 1-inch-thick steaks. Pat dry. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes. Rub both sides of each steak with the spice mix and let rest 10 minutes.

Preheat a grill or grill pan over high heat and oil the grate. Grill the steaks 2–3 minutes per side for medium-rare (internal temp 120–125°F), or to desired doneness. Transfer to a platter and tent loosely with foil to rest 5 minutes. Slice across the grain for service alongside the roasted whole tuna.

In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Add the finely minced shallot and cook 2–3 minutes until translucent and fragrant but not browned.

Cook the aromatics

Add 1/2 cup white wine (or stock) and simmer until reduced by about half, 3–4 minutes. Reduce heat to low and whisk in 3 tablespoons lemon juice and 2 tablespoons orange juice.

Slowly whisk in additional cold butter a tablespoon at a time (if needed) to create a glossy, slightly thickened sauce. Stir in 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm and reserve a ladleful for the warm tuna salad station.

Make the buffet base: on a large shallow serving bowl or two platters, arrange 10 cups of mixed baby greens as the base. Scatter 1 cup roasted red peppers, 2 tablespoons capers and 1/2 cup thinly sliced red onion over the greens.

Flake warm roasted tuna into large bite-sized pieces using a fork and tongs; distribute the warm flakes over the greens and peppers. If you prepared grilled steaks, slice and add those pieces as well.

Drizzle some of the warm citrus-butter sauce over the salad just before serving (reserve extra in a small warm pitcher for guests to add to taste). Top with toasted baguette slices or crostini alongside for people to build bites.

Transfer the whole roasted tuna to a carving station or large shallow platter surrounded by microgreens or fresh dill and lemon wedges. Sprinkle flaky sea salt over the carved portions for bright flavor.

Provide serving utensils, small plates and crusty bread or rolls. Offer the citrus-butter sauce in a warmed gravy boat and encourage guests to spoon it over tuna or the warm salad. Keep leftover sauce refrigerated within 2 hours.

whole tuna, cleaned and scaled (6–8 lb)

garlic cloves, minced

fresh flat-leaf parsley, chopped

fresh thyme leaves, chopped

fresh rosemary, chopped

lemon halves (for roasting and serving)

smoked paprika

ground cumin

brown sugar

kosher salt

ground black pepper

crushed red pepper flakes

white wine (or low-sodium chicken stock)

orange juice

fresh parsley, chopped

mixed baby greens

roasted red peppers, sliced

capers, drained

red onion, thinly sliced

toasted baguette slices or crostini

extra citrus-butter sauce reserved

microgreens or fresh dill

flaky sea salt

crusty bread or rolls

Lightly toast 8 slices of sourdough until just golden. Spread 1/2 tbs softened butter on the outside face of each slice (the side that will contact the pan) if you plan to grill the sandwich; otherwise butter is optional.

Toast and butter

On the inside face of four slices, spread 1 tbs mayonnaise per slice. On the inside face of the remaining four slices, spread 1/2 tbs mayonnaise and 1/2 tps Dijon mustard per slice (adjust Dijon to taste).

If bacon is not cooked, cook 6 strips in a skillet over medium heat until crisp, about 8–10 minutes, turning once. Drain on paper towels and keep warm.

If roast turkey and smoked ham are refrigerated, lay slices flat to bring to room temperature for 5–10 minutes so they fold easily and feel less rigid in the sandwich.

Slice the cheddar and Swiss if not pre-sliced. Halve and pit the avocado; scoop flesh into a bowl and mash lightly with a fork until spreadable but still a bit chunky. Season avocado with a pinch of kosher salt and a grind of black pepper.

Place four of the prepared slices (mayonnaise-only side up) on your work surface. On each, layer 3 oz roast turkey (about 3 slices), 2 slices of cheddar, 1–2 pieces of bacon (break to fit), 2 tomato slices, 2 romaine leaves, and 2 pickle slices. Season tomato with a pinch of salt and pepper.

Place the remaining four slices of bread (mayonnaise + Dijon side down) on top of the stacks. Gently press each sandwich together so fillings nestle.

For the second variation (with ham & Swiss): repeat assembly for remaining sandwiches using smoked ham (2 oz per sandwich), 1 Swiss slice per sandwich, mashed avocado (about 2 tbs per sandwich) spread on the mayo+Dijon side before topping, lettuce, red onion rings (2–3 per sandwich) and tomato if desired.

Heat a skillet or griddle over medium heat. If bread exteriors were buttered, place sandwiches butter-side down and cook 3–4 minutes until golden brown and cheese begins to melt. Flip carefully and cook another 3–4 minutes. If using a panini press, cook 4–6 minutes until heated through and golden.

If not grilling, cut sandwiches in half on the diagonal and serve cold or room temperature.

Let sandwiches rest 1 minute, then cut and serve immediately. Offer extra pickle slices and a small ramekin of mustard or mayo on the side if desired.

sourdough bread, sliced (1/2-inch thick)

unsalted butter, softened

mayonnaise

roast turkey breast, thinly sliced

smoked ham, thinly sliced

bacon strips, cooked until crisp

sharp cheddar cheese, sliced

Swiss cheese, sliced

avocado, ripe

Romaine lettuce leaves, washed and dried

vine-ripened tomato, medium, thinly sliced

red onion, very thinly sliced

dill pickle slices

olive oil (optional, for grilling)

Choose three 6 oz pours and one 4 oz stout taster to showcase a range of styles: a light Session IPA, a hazy Pale Ale, a roasted Amber Ale, and a nitro Stout. Ensure all kegs or bottles are fresh and properly carbonated.

Select beers

Chill each beer to its ideal serving temperature: Session IPA and Pale Ale 40–45°F (4–7°C), Amber Ale 45–50°F (7–10°C), Stout slightly warmer 50–55°F (10–13°C). Rinse glasses with cold water to reduce foam. Pour at a slight angle, about 45 degrees, then straighten as the glass fills to form a 1/2" head on ales and a creamy 3/4" head on the nitro stout.

Chill & pour

Place pours on the flight paddle left-to-right from lightest to darkest. Label each position on the paddle or provide a small card with beer name, ABV, and tasting notes (aroma, malt/hop profile, finish).

Label & arrange

Heat the soft pretzel in a 350°F (175°C) oven for 6–8 minutes until warmed through and slightly crisp on the outside. Keep covered lightly with foil if reheating from frozen to avoid burning.

Warm pretzel

Place 2 tablespoons coarse grain mustard in a small ramekin. Warm the beer-braised mustard cheese dip gently in a microwave in 15-second intervals or on the stovetop in a small saucepan over low heat until just fluid — stir to combine and keep warm.

Prepare mustard and dip

Arrange the warm pretzel next to the ramekins of mustard and cheese dip. Add a lemon wedge and a small spoonful of pickled jalapeños on the side for guests who want a bright or spicy contrast to the beers.

Garnish & serve

Set the flight paddle on the table and place the four taster glasses in their respective positions. Serve the beers immediately after pouring to maintain optimal aroma and carbonation.

Prepare flight

Provide a brief tasting guide card: 1) Look — note color and clarity; 2) Smell — detect hops, malt, roast; 3) Sip — note mouthfeel and finish. Encourage guests to taste from left (lightest) to right (darkest) to observe progression. Offer extra bottles on ice if guests want full pours.

Presentation & tasting guidance

Remind guests of alcohol content and provide water alongside the flight. Each flight is sized for one person; recommend sharing or ordering full pours if desired.

Safety & portions

Session IPA (6.5% ABV)

Hazy Pale Ale (5.8% ABV)

Roasted Amber Ale (5.5% ABV)

Stout Taster (nitro)

Warm soft pretzel

Coarse grain mustard

Beer-braised mustard cheese dip

Garnish - lemon wedge

Garnish - pickled jalapeños

Flight paddle or tray

Taster glasses (4)

Ice bucket (for extra bottles)

Place the 2 lbs of ground beef in a large bowl. Add 1 tablespoon Worcestershire sauce, 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Gently mix with your hands until just combined—avoid overworking the meat. Divide the meat into 4 equal portions (about 8 oz / 225 g each). Form each portion into a loose ball, then press into a thick patty about 4–5 inches wide and roughly 3/4 inch thick, making a slight indentation in the center of each patty with your thumb (this prevents doming as they cook).

Mix and form patties

Place the formed patties on a tray, cover loosely with plastic wrap, and refrigerate for 20–30 minutes to help them hold shape when cooking. This step is optional but recommended for a neater flip.

Chill patties (optional)

Preheat a cast-iron skillet or griddle over medium-high heat, or prepare a grill to medium-high. Brush the cooking surface lightly with 1 tablespoon vegetable oil to prevent sticking and help develop a crust.

Preheat grill or skillet

Place the patties on the hot surface, indentation-side up. Cook without moving for 3–4 minutes until a brown crust forms. Flip once using a spatula. Cook the second side 3 minutes for medium-rare to medium (internal temperature 130–140°F / 55–60°C) or 4–5 minutes for medium-well (145–155°F / 63–68°C). In the last 1–2 minutes of cooking, place two slices of cheddar cheese on each patty and cover the pan or close the grill lid to melt the cheese.

Cook patties

Transfer finished patties to a plate and loosely tent with foil. Rest for 3–5 minutes to allow juices to redistribute.

Rest patties

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup ketchup, and 2 tsp yellow mustard. Stir until smooth and refrigerate until assembly.

Prepare spread

Spread the 2 tablespoons softened butter evenly on the cut sides of the 4 brioche buns. Place buns, buttered side down, on the hot skillet or grill for 1–2 minutes until golden brown and crisp. Remove and keep warm.

Toast buns

Arrange the sliced pickles, sliced red onion, tomato slices, and lettuce leaves on a tray for easy assembly. If using bacon, have cooked bacon strips ready.

Organize toppings

Spread about 1.5 tablespoons of the prepared mayo-ketchup-mustard sauce on the bottom half of each toasted bun. Place 1 leaf of lettuce on the sauce, then set a cheese-topped beef patty on the lettuce. Add two slices of tomato, a few red onion rings, and about 2 tablespoons sliced pickles. If using bacon, add two slices on top of the cheese. Finish with the top bun, press gently, and serve immediately.

Assemble burgers

Serve the giant juicy cheeseburgers hot with your choice of sides (fries, chips, or a simple salad). Provide extra condiments on the side.

Ocean Prime

Wicked Tuna Thanksgiving Buffet

National Sandwich Day

National Drink Beer Day

Giant Juicy Cheeseburger

Croissants Bakery And Bistro

River City Cafe

Johnny D’s Waffles And Bakery

Wicked Tuna

The Crazy Sista Burger

Shrimp And Grits

Gumbo

Po'boys

Fried Green Tomatoes

Fried Chicken With Coleslaw

Decadent Desserts

Grouper

Chicken Bog

Lobster

Calabash Buffets

Dragon’s Egg

Happy Hour

Sushi

Half-priced Sushi At The Upstairs Bar