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Article

MarshWalk Restaurant Week in Murrells Inlet

  By  Visit Myrtle Beach

The all-star lineup of waterfront restaurants along the Murrells Inlet MarshWalk is ready to serve and shine once again for the 3rd annual MarshWalk Restaurant Week February 27 through March 3.

Eight great restaurants are prepared to offer delicious, fresh, coastal cuisine this week in special prix fixe three-course menus created by their award-winning for only $35 per person. You won’t want to miss a front row seat at Restaurant Week. Dig in and enjoy daily!

The full 2023 menu features:

Wahoos Fish House

  • 1st Course: Sautéed Prince Edward Mussels with Diced Heirloom Tomatoes and Baby Spinach in a Light Lemon Cream Sauce served with Garlic Toast Points
  • 2nd Course: Iceberg with Homemade Blue Cheese Dressing, Crispy Pork Belly Lardoons, and Tomatoes
  • 3rd Course: Grilled Local Mahi served over Herb Andouille Sausage Risotto with Crawfish Étouffée and finished with Roasted Garlic Butter

Bovine’s Restaurant

  • 1st Course: Chicken and Sausage Gumbo
  • 2nd Course: House Salad with choice of Dressing
  • 3rd Course: Grilled 6oz Filet served over Bacon Wrapped Wedge Potatoes, topped with two Grilled Shrimp and finished with a Cajun Aioli

Creek Ratz

  • 1st Course: Hushpuppies
  • 2nd Course: House Salad with choice of Dressing
  • 3rd Course: Bucket of Steamed Local Oysters

Drunken Jack’s

  • 1st Course: Choice of House Salad, Cup of Clam Chowder, or Lowcountry She Crab Soup
  • 2nd Course: Choice of Grilled 4oz Filet Medallion over a Red Wine Mushroom Demi-Glaze, a Crab Cake on a Bed of Fire-Roasted Corn and Peppers and topped with Grilled Shrimp and Red Skinned Mashed Potatoes or Shrimp & Grits or Baked Stuffed Flounder, a Skinless Tender Flounder Filet layered with Crab Meat, Shrimp and Cheddar Stuffing, and topped with Panko Breading and Lobster Cream Sauce
  • 3rd Course: Key Lime Pie

Wicked Tuna

  • 1st Course: Arugula Salad, Cherry Tomato, Red Onion and Vinaigrette Dressing
  • 2nd Course: Choice of Tuna Crunch Roll or Grilled Octopus with a White Bean Puree
  • 3rd Course: Filet Tips or Garlic Shrimp Pasta

Dead Dog Saloon

  • 1st Course: House-Smoked Chicken and Corn Chowder
  • 2nd Course: BBQ Pulled Pork Egg Rolls (Pulled Pork, Cole Slaw, and Cheddar and Jack Cheeses) served with Ranch
  • 3rd Course: Brisket Bowl (House-Smoked brisket, Cilantro lime rice, Pickled red onions, Alabama white sauce)

Claw House

  • 1st Course: Lobster Bisque
  • 2nd Course: Banging Chili Shrimp (Fried Shrimp in a Thai Chili Aioli) over White Rice
  • 3rd Course: Cajun Redfish topped with a Flame-Roasted Corn Salsa and served over Creamy
  • Grits
The full menu is listed on the MarshWalk website

 

Visit Myrtle Beach

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