Here's the official menu for our 3rd Annual Marshwalk Restaurant Week happening February 27th-March 3rd! 3 courses for ONLY $35 for these FIVE days only!
Our Full MarshWalk Restaurant Week 2023 Menu:
Wahoo's Restaurant Menu 1st Course: Sautéed Prince Edward Mussels with Diced Heirloom Tomatoes and Baby Spinach in a light lemon Cream Sauce Accompanied by 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 Accompanied by Crawfish Étouffée finished with Roasted Garlic Butter
Bovine’s 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 and Topped with 2 Grilled Shrimp 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, a cup of clam chowder, or lowcountry she crab soup
2nd Course: Grilled 4oz filet medallion over a red wine mushroom demi-glaze, a crab cake on a bed of fire roasted corn & peppers and topped with grilled shrimp and red skinned mashed potatoes -OR- Shrimp & Grits -OR- Baked Stuffed Flounder- Skinless tender flounder filet layered with crab meat, shrimp and cheddar stuffing, 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, 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 over rice (Fried shrimp, Thai chili aioli, White rice)
3rd Course: Cajun redfish topped with a flame roasted corn salsa, served over creamy grits
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