Local on the Water Menu

Chicken breast blended with buffalo red hot, cream cheese and cheddar chees. Served in a toasted bread bowl with tri color tortilla chips.

Sautéed spinach and artichoke hearts blended with cream cheese and parmesan cheese. Served in a toasted bread bowl with tri color tortilla chips.

French fries seasoned with old bay topped with melted jack and mozzarella cheese and served with ranch dressing. Add bacon for $2.95

Jumbo cut wings tossed in mild, BBQ, or garlic parmesan sauce. Served with carrots, celery, and your choice of ranch or blue cheese dressing.

Marinated calamari and cherry peppers deep fried with Thai chili peach dipping sauce.

Cornmeal dusted fried green tomatoes with Cajun remoulade.

Crisp romaine lettuce with house made garlic croutons, parmesan cheese, and Caesar dressing. Add meat for an additional charge.

Crisp apples and rainbow carrots, baby lettuce blend, toasted pecans, and blue cheese crumbles. Served with lemon vinaigrette. Add meat for an additional charge.

Clams, shrimp, and fish, chowder style with bacon, onions, celery, corn, fresh thyme and cream served in a toasted bread bowl.

White meat quarter chicken deep fried to a golden brown. Served with mashed potatoes, cornbread, and coleslaw.

Peach BBQ sauce on grilled salmon steak over rosemary scented fingerling potatoes and mushroom spinach sauté and baby carrots.

10oz choice ribeye grilled and served over rosemary scented fingerling potatoes, mushroom spinach sauté, baby carrots, and red wine reduction.

Cajun spice rubbed mahi filet blackened or grilled in a cast iron skillet with rosemary scented fingerling potatoes, mushroom spinach sauté, and baby carrots. Topped with pineapple Pico de Gallo.

Fresh shrimp and cos battered and deep fried. Served with fries and coleslaw.

Boneless chicken tenders tossed in a spicy buffalo sauce, served with fries.

Spinach and artichoke spread topped with grilled chicken, mozzarella cheese, and red onion.

Buffalo chicken spread, jack and blue cheeses, scallions with a ranch drizzle.

Blackened or grilled on a toasted brioche bun with jalapeno aioli and green apple pineapple Pico de Gallo. Served with fries.

Fried shrimp on a baguette bun with shredded lettuce, thinly sliced tomato, and Cajun remoulade. Served with fries.

Half pound burger with lettuce, tomato, and onion and choice of cheese. Served with fries.

Breast of chicken marinated in a sweet and spicy Caribbean sauce on a toasted brioche bun with lettuce, tomato, and onion, pineapple Pico de Gallo and remoulade. Served with fries.

Fried green tomatoes, Applewood bacon and lettuce on thick sliced Texas toast with pimento cheese spread. Served with fries.

Flourless dark chocolate cake filled with ganache served with fresh berries and whipped cream.

House made key lime pie with almond graham cracker crust.

Creole shrimp with peppers and onions over stone ground yellow corn grit cake and a bacon and andouille sausage gravy.

Vanilla and cinnamon thick cut toast battered and griddled golden brown. Served with fruit compote, butter and maple syrup.

Sautéed spinach, mushrooms, shredded jack and cheddar cheeses inside three egg omelet. Served with breakfast potatoes.

Grilled thick cut toast with a fried green tomato, Applewood bacon, provolone, cheddar cheese and a fried egg. Served with sweet potato fries.

Three eggs your way with bacon, breakfast potatoes, and a sugar waffle.

Coconut rum, Pina colada mix, and blue curacao. Blended to remind you of the perfect beach day.

Apple whiskey, caramel syrup, and apple cider mixed with crushed ice. The perfect fall refresher.

Gin, lemonade and cranberry. A local favorite to represent the 29582.

Tequila, orange juice and grenadine. A beautiful beach sunrise in a glass.

But I love to drink you down! Vodka, rum, gin, tequila, blue curacao, sour mix and Sierra Mist.

Coconut rum, peach schnapps, and pineapple juice. A delicious treat to the very last drop.

House Liquor and one mixer.

Traditional creamy pimento cheese dip with tortilla chips, celery, and carrots.

Garlic shrimp with cocktail sauce.

Shredded slow cooked baby back rib meat with Carolina peach BBQ sauce.

2 Slider tacos with ribeye steak, and pineapple Pico de Gallo.