Cajun Fried Crab Fingersó7.5
with a zesty remoulade sauce
Country Fried Select Oysters or Shrimp
in a peppery buffalo sauce with
cilantro sour creamó8
Shrimp Cocktail
Served with Morgan Creek
cocktail sauceó7
Filet Beef Bites & Potato Wedges
in a melted leek demi
topped with havarti ó 9.5
Crispy Calamari with spicy garlic marinaraó7
Chilled Housemade Crab Dip
with pita wedges ó7.5
Island Crusted Tuna
with a soy mango glaze
paired with fresh wilted spinachó8
Roasted Portabella Mushroom
grilled portabella with wilted spinach, tomato and fresh mozzarella drizzled with balsamic dressing ó8
Prince Edward Island Mussels
in a ginger lemongrass broth ó8
Soups and Salads
Charleston She Crab Soup Or Chef's Soup of the Day
Cupó4.5 Bowló5.5
Morgan Creek House Salad
mixed baby greens, cucumbers, onion and tomato tossed with a honey-dijon vinaigretteó5.5
Iceberg Wedge
drizzled with balsamic vinaigrette, tomato and bleu cheese crumblesó4.5
Caesar Salad
house made croutons and grated parmesan cheeseó6
Baby Spinach Salad
tossed in a warm pancetta vinaigrette, red onion, grilled wild mushrooms and goat cheese medallionó7.5
Add to any salad or entrée: Morgan Creek crab cake, oysters, shrimp, or scallopsó7
grilled chicken breastó5
Pasta
Locally, Handmade Rio Bertolini's Ravioli
spinach & roasted garlic ravioli served in a light rosa sauce garnished with parmesan ó16.5
Fresh Local Clams
steamed in a white wine & herb broth tossed with linguinió19
Chicken Pasta
ziti pasta tossed with tomato & pesto then garnished with havarti ó18.5
Shrimp Pasta
garlicky shrimp with capers, olives, fresh spinach & feta tossed with linguini ó19
Shrimp & Grits
Tasso Ham Brown Gravy
shrimp simmered in a brown tasso ham gravy served over stone ground gritsó18.5
Smoked Bacon & Fresh Tomato
shrimp sautéed with applewood smoked bacon, garlic, leeks and fresh tomato in a buttery pan sauceó18.5
Chef's Specialties
Morgan Creek Crabcakes
topped with a roasted tomato and herb hollandaise, served with stone ground grits
and vegetable of the dayó20
Lowcountry Seafood Bowl
a medley of the freshest fish, shrimp, scallops, mussels, crab claws and clams simmered in
a roasted tomato seafood and fennel broth ó26
"Mo' Rockin" Chicken
seared Moroccan spice rubbed chicken breast served with lemon-herb cous cous, wilted spinach and a cool cucumber sauce ó18
Fried Pecan Flounder
over creamy stone ground grits with a bourbon~chili hollandaise sauceó18.5
Grilled Filet Mignon
served with grilled asparagus and mashed potatoes
and topped with a creamy peppercorn demi ó27
Slow Roasted Carolina Ribs
half rack served with collard greens and stone ground gritsó15
Island Crusted Tuna
with a soy mango glaze, wilted spinach, beans and rice ó19
Caribbean Rubbed Shrimp Skewer
with wilted spinach, black beans and rice garnished with tropical fruit salsa ó19
Potato Crusted Salmon
with mustard glaze and served with grilled asparagusó20
Grilled T-Bone Steak
A 14oz. cut topped with a roasted garlic butter served with
roasted red potatoes and vegetable of the day ó29.5
The Vegetarian Plate
grilled portabella with wilted spinach, tomato and fresh mozzarella drizzled with balsamic dressing served with asparagus and roasted red potatoes ó16.5
Rice & Beans
steamed rice, slow simmered black beans topped with fresh scallions, cheddar cheese, sour cream and fresh tomato ó13.5
Fresh Catch
Prepared grilled or blackened, served with choice of sauce and two sidesó19.5
Sauces
roasted tomato& herb hollandaise t lemon caper browned butter
t soy mango glaze t roasted garlic compound butter t tropical fruit salsa
troasted artichoke, tomato & feta salad
(additional saucesó .50)
Sides
roasted red potatoes t stone ground grits t beans & rice t vegetable of the day
collard greens tmashed potatoes (each additional sideó3) t wilted spinach or asparagus ó4
Fresh Seafood Platters
fried or broiled served with french fries and coleslaw
shrimp t scallops t oysters t flounder
choice of one or two itemsó 18 choice of three itemsó19 choice of four itemsó 20
(substitutionsó 2 )
