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
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.
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 Salad - Flash fried oysters served over Josie Caesar salad with shaved Parmesan and herb croutons.
Shrimp Creole - Sautéed shrimp simmered in a tomato creole sauce over steamed rice.
Philadelphia Cheesesteak - Shaved beef, bell peppers, onions, and Swiss cheese on a toasted hoagie bun.
Chicken Alfredo Pasta - Chicken breast, spinach, and cherry tomatoes simmered in a garlic Alfredo cream sauce over fettuccini pasta.
Buffalo Shrimp Quesadilla - Grilled shrimp, caramelized onions, house buffalo sauce, blue cheese and cheddar jack cheese in a flour tortilla.
Asian Grilled Chicken Wrap - Grilled chicken breast, romaine lettuce, cucumbers, and shaved carrots toasted sesame dressing in a flour tortilla wrap.
Seafarer Quiche - Crab meat, shrimp, green onions, and diced tomatoes baked in a flakey pie shell.
Sunsets and Seafood: Evenings at Sea Captain’s House Evenings at Sea Captain’s House are peaceful and inviting. With ocean views and fresh seafood, it’s a
Meet Carlin Russell, Our New Group Event & Catering Coordinator Sea Captain’s House has always been a place where tradition, taste, and the tides come
Sea Captain’s House Introduces New Spring Drink Specials As the salty breeze returns and the sun lingers a little longer each day, Sea Captain’s House
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.
