FOOD MENU - MYRTLE BEACH

Charcuterie Board 22
Chef’s Selection of Cured Meats, Cheeses and Accoutrements

Buffalo Chicken Dip 14
Spicy Chicken Dip served with Tortilla Chips and Baguettes

Pimento Cheese 13
House-made Pimento Cheese served with Crackers and Pickled Okra

Loaded Potato Dip 12
House made dip with Bacon, Cheese, and Scallions served with Kettle Chips

Spinach Artichoke Dip 13
Warm Spinach Dip served with Tortilla Chips

Bruschetta 14
Tomatoes, Basil, Garlic, Balsamic Glaze, on Baguettes, served with Burrata Cheese

Jumbo Pretzel 10
Salted Sourdough Pretzel with Cheese Dip and Dijon Mustard

Deviled Eggs 10
Hard Boiled Eggs, filled and topped with Bacon Bits

*Shrimp Cocktail 14
Six Jumbo Shrimp served with Cocktail Sauce

Bella Twins 11
2 Large Portabella Mushrooms stuffed with Cream Cheese, Chives and Parmesan Cheese

Hot Brown Sliders (3) 13
Turkey Breast, Bacon, Tomato, Mornay Cheese

Please note: All selections are subject to availability & menus are subject to change without notice.

*Consuming raw or undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness.