PLEASE NOTE: We will be closing at 2:30pm on March 1st for a Private Charity Event.
A Myrtle Beach restaurant was built in 1930 by Henry Taylor of High Point, NC. For 10 plus years the Taylor family vacationed at their oceanfront beach cottage. During the 1940s, Charles W. Angle purchased the cottage, enjoying the sound of the ocean’s tide until 1954, when Mrs. Nellie G. Howard purchased the cottage and began operating Howard’s Manor. With nine guestrooms and three home-cooked meals daily, the guesthouse was a forerunner in providing the warm southern hospitality Myrtle Beach is known for today. Howard’s Manor was advertised as a place where friends meet each year with the beach at their front door.
Rich and creamy soup with blue crab and a touch of sherry - $13.00 Bowl
Deeply flavorful and sherry-infused - $13.50 Bowl
Panko fried green tomatoes topped with a smoked gouda pimento cheese sauce.
8 Traditional fried oysters served with a side of our house remoulade.
Sesame-crusted bluefin tuna, served over sushi rice, topped with a wakame salad and pineapple, finished with a sweet soy drizzle and wasabi.
Cream-style seafood boil with shrimp, corn, andouille sausage and a side of toast points.
Crispy breaded shrimp served over mixed greens and topped with our homemade sweet and spicy sauce.
Crabmeat in garlic and chive cream sauce served with a side of toast points.
Pan-seared, lump crab cake, topped with mango salsa and served over homemade remoulade.
Marinated in a combination of garlic and herbs, garnished with a grilled peach salsa.
Shrimp, chorizo, spinach, and grape tomatoes, tossed in a garlic butter sauce.
Jumbo shrimp, sea scallops, Tasso ham, andouille sausage and okra cooked in a spicy tomato sauce, served over white rice.
Shrimp, chorizo, grape tomatoes, spinach and pappardelle pasta, tossed in a garlic butter sauce.
Jumbo shrimp, sea scallops, Tasso ham, andouille sausage and okra cooked in a spicy tomato sauce, served over white rice.
Marinated garlic and herb, bone-in chicken, finished with a grilled peach salsa and served with a choice of side.
Oyster Caesar - Flash fried oysters over house Caesar salad with garlic herb croutons
Half Roasted Bone-In Chicken - Over mashed potatoes, asparagus, and smothered in pan gravy
Cheesesteak - Shaved beef, mushrooms, onions, peppers, and melted Swiss cheese
Chicken Salad Wrap - Grilled chicken, mayonnaise, celery, and red grapes with romaine lettuce in a flour tortilla wrap
Asian Bluefin Tuna Salad - Blackened bluefin tuna served rare and sliced thin over mixed greens, mandarin oranges, toasted almonds, red onion, and cucumber with Paris sweet and sour dressing
Buffalo Shrimp Quesadilla - Seared shrimp tossed in buffalo sauce with cheddar jack cheese and blue cheese crumbles in a flour tortilla.
Seafarer Quiche - Crab meat, shrimp, green onions, and diced tomatoes baked in a flakey pie shell.
Sipping by the Sea: Signature Cocktails at Sea Captain’s House There’s nothing quite like the combination of an ocean breeze, breathtaking views, delicious food, and
2025 Brings Exciting Updates to Sea Captain’s House We’re thrilled to share some exciting news with you! As part of our ongoing commitment to excellence,
‘Tis the Season at Sea Captain’s House The holiday season is just around the corner, and here at Sea Captain’s House in Myrtle Beach, we’re
Sea Captain’s House is committed to providing you with the best dining experience possible. To help us better serve you, please take a few minutes to fill out our brief survey.
Annual Upfit – We will be CLOSED January 6 – January 12, 2025
EARN
25
POINTS
EARN
1
POINT
EARN
6%
BACK
As soon as you sign up.
For each dollar spent.
On total dollars spent.
