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Dinner Menu

Fish

  • Crab Cakes s 22 / l 42

    Lemon beurre blanc, field greens, citrus vinaigrette, charred red onions.

  • Pan Seared Scallops s 16 / l 26

    Kimchi sweet potato puree, roasted mushrooms, 5-spiced pork belly, julienne apple.

  • MAHI MAHI 32

    Ancient grains, savory sweet potato yogurt sauce, sautéed kale, crushed peanuts.

  • Charleston Shrimp & Rice Grits s 17 / l 28

    Rice middlins, bacon lardons, scallions, shrimp, cremini & shiitake mushrooms.

Fin Fish Program 100% Local & Sustainable

Prime

  • *BONE-IN RIBEYE (28 oz) 58

    Red wine demi-glace, confit potatoes, roasted mushrooms.

  • *FILET MIGNON ( 8 oz) 48

    Cocoa & Chili Rub, fingerling potatoes (chateau butter), bacon fat braised Brussel sprouts, blackberry steak sauce.

  • *duck breast 32

    Tarragon whipped sweet potatoes, roasted broccoli florets, and sweet and sour cranberry sauce.

Raw

  • *Caribsea Roll s 12 / l 18

    Maki “roll” of the day.

  • *CARPACCIO CROSTINI 12

    Shoulder tender, garlic oil crostini, arugula, cherry tomatoes, Parmesan, black pepper, honey mustard creme.

Local Favorites

  • BAKED OYSTERS (6) 14

    Green Tabasco butter, Thom’s collards, béchamel, bacon lardon.

  • Crab Dip 14

    Lump crab, cream cheese, Old Bay, red pepper soufflé, pita points, bacon lardons

  • BLACKENED SHRIMP & SCALLOPS 14

    Gorgonzola cheese sauce.

  • *Steak Diane 30

    Beef shoulder tender, confit “Lyonnaise” potatoes, cognac cream sauce.

  • *Caribsea Burger 18

    Bacon confit, caramelized onions, Gruyere cheese, roasted red bell pepper aioli, lettuce & tomato.

  • SHRIMP SCAMPI 28

    Linguine pasta, scampi butter & Parmesan, grilled ciabatta crostini.

  • LINGUINE BOLOGNESE 26

    Beef Bolognese with grilled ciabatta crositini.

  • Linguine Clam Sauce 28

    Red or white clam sauce with Parmesan & grilled ciabatta crostini.

Green

  • SIMPLE SALAD 9

    Mixed field greens, fried goat cheese crouton, cherry tomato, balsamic vinaigrette.

  • KEITH’S SALAD 10

    Iceberg lettuce, cherry tomatoes, cucumber, shaved red onion, green bell pepper, cheddar cheese, chopped eggs, bacon, choice of ranch, blue cheese, peppercorn, or 1000 Island.

  • Fresno Shrimp & Arugula Salad 14

    Chili pickled shrimp, sweet potato vinaigrette, arugula, cucumber, fennel, apple.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. Guests may choose a cook-to temperature on select items and consume at your own risk.

*All prices on this menu are subject to change without notice.

Fish

  • Crab Cakes s22 / l42

    Lemon beurré blanc, field greens, citrus vinaigrette, charred red onions.

  • Pan Seared Scallops
    s16 / l26

    Smokey grit cake, spicy corn & cucumber salsa, watermelon-lime fluid gel.

Fin Fish Program 100% Local & Sustainable

Prime

  • *BONE-IN RIBEYE (28 oz) 52

    Red wine demi-glace, confit potatoes, roasted mushrooms.

  • *FILET MIGNON (8 oz) 43

    Cocoa rubbed, fingerlings (chateau butter), grilled asparagus, whiskey peppercorn cream sauce.

  • *LAMB (7 oz) 34

    Four bones, herb salt, fennel, lemon grass, ancient grains, pickled red onion, strawberry dill yogurt, fennel fronds.

Raw

  • *Caribsea Roll s12 / l18

    Maki “roll” of the day.

  • *CARPACCIO CROSTINI 38

    Shoulder tender, garlic oil crostini, arugula, cherry tomatoes, Parmesan, black pepper, honey mustard creme.

Local Favorites

  • BAKED OYSTERS (6) 14

    Green Tabasco butter, Thom’s collards, béchamel, bacon lardon.

  • Crab Dip 12

    Lump crab, cream cheese, Old Bay, red pepper soufflé, pita points, bacon lardons.

  • *STEAK DIANE 30

    Beef shoulder tender, confit “Lyonnaise” potatoes, cognac cream sauce.

  • BLACKENED SHRIMP & SCALLOPS 14

    Gorgonzola cheese sauce.

  • SHRIMP SCAMPI 28

    Linguine pasta, scampi butter & Parmesan, grilled ciabatta crostini.

  • LINGUINE BOLOGNESE 26

    Beef Bolognese with grilled ciabatta crouton.

Green

  • SIMPLE SALAD 9

    Mixed field greens, fried goat cheese crouton, cherry tomato, balsamic vinaigrette.

  • KEITH’S SALAD 10

    Iceberg lettuce, cherry tomatoes, cucumber, shaved red onion, green bell pepper, cheddar cheese, chopped eggs, bacon, choice of ranch, blue cheese, peppercorn, or 1000 Island.

  • HEIRLOOM TOMATO SALAD 10

    Heirloom tomatoes, arugula, shaved onion & fennel, dill, cured egg yolk, house-made ricotta dressing.

ALL hands on deck

only at Caribsea

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness. Guests may choose a cook-to temperature on select items and consume at your own risk.

*All prices on this menu are subject to change without notice.