843-448-8082
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OUR STORY
A Tradition Since Basically Forever.
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 1940’s, 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.
APPETIZERS
Our delicious
Award Winning She Crab Soup
Blue Crab, Cream and a Touch of Sherry
Cup: $5.95
Bowl: $9.95
Bowl: $9.95
Bang-Bang Shrimp
Fried Rock Shrimp Tossed in a Sweet & Spicy Sauce, Topped with Scallions
$13.50
Local Fried Green Tomatoes
Panko-Fried Green Tomatoes with a Smoked Gouda Pimento Cheese Sauce
$10.50
Broiled Crab Cakes
Four Mini Maryland Style Crab Cakes Topped with a Homemade Remoulade Sauce
$15.00
Crab Dip
Low Country Blue Crab Dip, Made with Fresh Herbs, and Served with Tri-Colored Tortilla Chips
$14.50
Bacon Wrapped Scallops
Scallops Wrapped in Bacon, Deep Fried and Topped with a Jalapeno Bacon Jame and Corn Salsa
$15.50
THE CAPTAIN'S FAVORITES
New Flavors are Always in Season with
Carolina Seafood Platter
A LOCAL FAVORITEChoose your favorite 3 items: Flounder (fluke), shrimp, and scallops.
Traditional Shrimp and Grits
A LOCAL FAVORITESautéed shrimp, onions, celery & bacon served over creamy grits.
Seared Scallop Salad
A LOCAL FAVORITESeared scallops served over chopped mixed greens, mandarin oranges, craisins, and crumbled goat cheese with choice of dressing.
Jambalaya
A LOCAL FAVORITEFresh shrimp, sea scallops, Andouille sausage, Tasso ham, okra, and spicy cajun tomato sauce served over white rice.
Grilled Lobster Tail and Scampi Shrimp
DINNER SPECIAL6 oz. grilled lobster tail served with butternut squash and julienne vegetables.
Grilled Veal Chop
DINNER SPECIAL14 oz. chop served with asiago gnocchi, mushrooms and fried collard greens with a port wine glaze.
Nick Christopher & Gary Smith
Our General Manager and Chef
Here at Sea Captain's House, our employees are not only staff but family. Our employees grow closer and closer and create a bond over making our customers happy. We'd love to introduce our General Manager, Nick Christopher, and Chef Gary Smith. These employees have shown tremendous amounts of hard work and dedication throughout the years and we want our guests to learn a little more about them!
LET US KNOW HOW WE'RE DOING
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.
To help us better serve you, please take a few minutes to fill out our brief survey.
HOURS
Our scheduled
| Day | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday |
|---|---|---|---|---|---|---|---|
| Lunch | 11:30am - 4:00pm | 11:30am - 4:00pm | 11:30am - 4:00pm | 11:30am - 4:00pm | 11:30am - 4:00pm | 11:30am - 4:00pm | 11:30am - 4:00pm |
| Dinner | 4:00pm - 8:00pm | 4:00pm - 8:00pm | 4:00pm - 8:00pm | 4:00pm - 8:00pm | 4:00pm - 8:00pm | 4:00pm - 8:00pm | 4:00pm - 8:00pm |
PLEASE NOTE:
Sea Captain's House will not be serving breakfast NOW - February 1st, 2021.
Sea Captain's House will be closed on January 11, 12, and 13, 2021.
Sea Captain's House will not be serving breakfast NOW - February 1st, 2021.
Sea Captain's House will be closed on January 11, 12, and 13, 2021.