PLEASE NOTE: Due to the weather over the weekend, we will be OPENING at 12:00pm today, February 2nd. If you plan on venturing out and dining with us today, please drive safe!
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.
A Family Tradition
An Explosion of Flavors
Post Dinner Delight
Enjoy Good Times
Our award-winning she crab soup, rich and velvety, finished with a touch of sherry - $14.00 Bowl
Aromatic tomato broth, simmered with clams, potatoes, bacon, vegetables and herbs, served with oyster crackers - $13.00 Bowl
Prince Edward Island mussels sautéed with garlic, shallots, and fresh basil in a lemon butter broth
Buttermilk soaked, lightly fried calamari, served with a cherry pepper-lemon sauce
Sesame-seared tuna drizzled with a ginger-soy glaze, garnished with chopped macadamia nuts and edamame
Seasoned blend of crabmeat and a smoked gouda and pimento cheese sauce, served over toasted baguette slices
Crispy fried shrimp tossed in our signature sweet and spicy sauce, finished with toasted sesame seeds and green onion
Smoked trout, blended with cream cheese, a touch of horseradish and chives, served with old bay dusted crackers
Panko-fried green tomatoes, topped with house apple-bacon jam and crumbled goat cheese
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.
Filet of flounder filled with lump crab stuffing, finished with a lobster beurre blanc, served with Charleston style red rice.
Traditional southern style crab cakes, served over our lowcountry succotash and topped with house-made remoulade.
14oz prime ribey, beautifully marbled, seasoned and seared, served with our signature smashed potatoes and chef's vegetable.
Crab Cake Sliders - Served with sriracha aioli.
Scallop Pumpkin Risotto - Pan seared scallops served over creamy pumpkin risotto.
Blackened Chicken Sandwich - Avocado mayo,gouda cheese, lettuce and tomato.
Shrimp Provençal - Tomato herb sauce with sautéed shrimp served over pappardelle pasta.
Teriyaki Beef Sub - Sautéed beef with peppers and onions served on a toasted roll.
Oyster Caeser Salad - Quick fried oysters served over Caeser.
Drunken Mussels - Beer braised mussels finished with butter and pesto.
Sea Captain’s House Supports Habitat for Humanity’s Marlowe Village Sea Captain’s House is proud to support Habitat for Humanity of Horry County and the development
Join Us for the 5th Annual Seafood Festival at Sea Captain’s House October 24, 2026 | 12 PM – 6 PM | Tickets: $35 Per
Welcoming Chef James to Sea Captain’s House There’s a new face leading the kitchen at Sea Captain’s House, and we’re excited to introduce Chef James.
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.
Thanksgiving – Closing after breakfast (10:30am) Thursday, November 26th.
Private Event – Closing early on Thursday, December 10th at 2:30pm.
Private Event – Closing early on Monday, December 14th at 2:30pm.
Christmas Holiday – Closed for the dates of December 24th – 26th.
Renovations – Closed for the dates of January 4th – 10th.
Please Note: Our hours of operation may vary seasonally. The hours listed below reflect our current operating schedule and are subject to change.
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