Wahoo's Fish House

Low country style, chevre, and creme fraiche, topped with blackened shrimp and pickled tomato relish.

Buttermilk cured and flash fried with thai basil and chil sauce.

Served hot with toasted baguette and slivered scallions.

Sushi grade tuna seared with pepper blend and served over fruit salsa and pineapple wasabi.

Boneless pork ribs slow cooked in a cherry beer reduction on top of prosciutto cantaloupe salad.

Sauteed american blue crab with sweet pepper jam.

American colossal crabmeat with sliced mango and avocado, topped with diced ahi tuna.

Spinach, parmesan cheese, hints of anise.

Ny strip cuts, skewered with lemongrass, candied in a soy mirin sauce with a spicy chili glaze.

Topped with lump crab meat.

Crisp iceberg, marinated grape tomatoes, candied bacon, and artisanal blue cheese dressing.

Shaved parmesan, roasted garlic, and black pepper croutons.

Peanut clusters, white cheddar, red onion, craisins, fresh blackberries, and blood orange vinaigrette.

Chefs handpicked daily selections of fish, fresh off the working docks in murrells inlet. choose your favorite method of preparation, from grilled, baked, or blackened. served with seasonal vegetables and your choice of wild rice pilaf or whipped potatoes.

Served with oysters, shrimp and flounder.

Served with roasted tomato and basil salad, topped with fresh pesto and grilled potatoes.

Served with wild rice pilaf, green tomato butter, country ham and braised summer greens.

Served with lo mein, shredded carrots, snap peas and shoyu glaze, topped with jicama slaw.

Encrusted with crushed macadamia nuts, served over fried green beans, diced potatoes, and bacon, smoked paprika mayonnaise, and chimichurri sauce.

Served with wild rice pilaf, sauteed vegetables and gran marnier glaze.

Whipped potatoes, sauteed vegetables, and red wine demi.

Oven roasted with bacon jam, basil whipped potatoes and sauteed asparagus.

Blackened flank steak rolled with spinach, grilled potatoes, and creamy shrimp sauce.

Grilled 6 ounce flat iron steak, topped with fried oysters and remoulade, served with whipped potatoes and sauteed asparagus.