03 Mar 2021
March 3, 2021

MarshWalk Restaurant Week

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March 1-7, 2021       

“Join us for our Inaugural MarshWalk Restaurant Week right here on the Murrells Inlet MarshWalk featuring Jamie Sanderson with Georgetown Foodland March 1st-7th!

Eight restaurants to dine, all featuring amazing three-course menus for only $35, with only one week to try all of the special menu items prepared by our award winning MarshWalk chefs- for this ONE WEEK only, March 1-7, 2021! Our menu boasts amazing steampots, sushi, the most savory steaks, and of course – the freshest seafood!

•Fried Green Tomatoes: Pimento, Bacon and Creole Sauce
•Steampot- Clams, Shrimp, Local Oysters, Potatoes, Andouille Sausage and Corn

The Wicked Tuna-
•Choice of Market Salad or Summer Salad
•Wicked Crunch Appetizer- Deep Fried Ahi Tuna covered in Panko pistachio topped with sweet glaze, wasabi mayo, crushed wasabi peas and sesame
•Choice of Seared Salmon Roll or Short Rib Osso Buck
Seared Salmon Roll- Blue crab mix, cucumber, tempura shrimp, seared salmon on top, topped with seared spicy mayo, sweet glaze, lemon juice and micro cilantro
Short Rib Osso Bucco-Truffled mashed potatoes, little finger carrots and charred tomato red wine demi-glace

The Claw House-
•Crab & Corn Chowder
•Crab Cake Poppers – Carolina style crab cakes, fried and topped with lobster cream sauce.
•Flounder Soubise – flounder served over seasoned rice, sauteed spinach and topped with soubise sauce

Dead Dog Saloon-
•Chili cup
•Fried green tomatoes – Topped with Cajun spiced grilled
shrimp, goat cheese & Thai chili glaze over a bed of arugula.
•BBQ sampler – House smoked brisket, pulled pork, pulled chicken and sausage served with coleslaw and pickles

Creek Ratz-
•Choice of Murrells Inlet Clam Chowder or House Salad
•Choice of Fried Pickles or Crab Stuffed Mushrooms
•Blackened Mahi and Local Fried Shrimp Basket

Drunken Jack’s-
•Choice of house salad, cup of she crab soup or clam chowder
•Oysters Rockefeller
•Pan seared grouper on a bed of angel hair pasta with oven roasted asparagus, artichoke hearts and heirloom tomatoes finished with lump crabmeat and a lemon caper butter sauce

•Sauteed PEI Mussels in a White Wine Roasted Garlic Cream Sauce, Served with Toast Points
•Traditional Chopped Salad: Tomatoes, Cucumbers, Onions, Bacon and Feta Cheese tossed with Romaine Lettuce in a Cider Vinaigrette
•Pan Seared Local Grouper Served Over Lobster Risotto Accompanied by Sauteed Red Onions, Shiitake Mushrooms and Spinach finished with a lemon Herb Butter

•Jumbo Thai Chili Shrimp with Pineapple Salsa
•Classic Wedge Salad
•6 oz. Filet, Bacon Smoked Cheddar Mac & Cheese, Panko Parmesan Fried Asparagus”