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.
Buffalo Chicken Po Boy - Buttermilk fried chicken tossed in house buffalo sauce, with shredded iceberg lettuce, tomato and blue cheese crumbles
Shrimp Fra Diablo Pasta - Shrimp, onions and spinach tossed in spicy marinara sauce and pappardelle pasta
Southwest Chicken Salad -Char grilled chicken, tomato, shredded cheddar jack cheese, roasted corn and panino peppers, cilantro lime dressing
Cheesesteak Quesadilla - Diced beef, peppers, onions, cheddar jack cheese, in toasted flour tortilla, chipotle ranch dipping sauce
Pot Roast - Braised beef, carrots, celery and onion in a red wine pan sauce over red bliss mashed potato
Oyster Po Boy - Flash fried oysters tossed in house buffalo sauce on toasted hoagie bun, with lettuce tomato and Cajun remoulade
Shrimp and Crab Quiche - Shrimp, crabmeat, spinach and feta cheese. Served with fresh fruit salad
Sea Captain’s House Earns 2024 Tripadvisor Travelers’ Choice Award We are excited to announce that Sea Captain’s House has been honored with the 2024 Tripadvisor
Join Us for the 3rd Annual Seafood Festival at Sea Captain’s House October 19, 2024 || 12 PM – 6 PM || Tickets: $30 –
6 Appetizers to Share on Your Next Visit to Sea Captain’s House Welcome to Sea Captain’s House, where the flavors of the coast come alive
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