Blackwater Grill

Cornbread and Brunswick stew topped with Creole slaw in a sundae glass

Spicy andouille sausage served with Creole mustard.

Light cornmeal breading, served with roasted red pepper coulis

Large peel-on shrimp, prepared pan style with plenty of sauce.

Two low country birds, smoked and grilled.

House Boudin sausage mixed with rice, lightly breaded and deep fried, served spicy garlic mayonnaise.

Flashed fried shrimp tossed in our Cajun remoulade, atop a bed of Creole slaw.

Boiled in Zatarain's broth, served with cocktail & spicy drawn butter.

A Low Country tradition - sautéed shrimp, vegetables, mushrooms, parmesan cheese & Andouille sausage in a cream sauce, served over a fried grit cake.

Crab meat seasoned to perfection, sautéed, Creole remoulade & roasted red pepper coulis.

House gumbo, loaded with chicken and Andouille sausage, classic dark roux recipe.

Thick and hearty, slow cooked with all the goodies.

Our tomato base soup with lump crab meat finished with tarragon and sherry.

Shrimp and sausage Jambalaya from a friend's family recipe book.

Spicy Cajun stew with crawfish, and tasso ham served around a bed of rice. Naw'Leans would be proud.

Large shrimp, smoked sausage, red potatoes and corn on the cob in a Zatarian's boil.

Sauteed shrimp, scallops, tasso ham, Andouille sausage and veggies tossed with fettuccine and parmesan cream.

Sauteed shrimp vegetables, mushrooms, parmesan cheese and Andouille sausage in a cream sauce served over a fried grit cake

Our red beans and rice served with grilled Andouille sausage link.

A choice of four daily selections of side dishes.

Filet mignon pieces sautéed with shrimp and bell peppers in worcestershire cream sauce served with fettucine noodles.

Sauteed chicken breast stuffed with goat cheese caramelized onions and mushrooms, finished in oven and topped with a roasted red pepper cream sauce

Crab cake sautéed to perfection, served with Creole remoulade.

Pan-seared and served with a herbed compound butter and fresh tomato concasse.

Wild Georgia Shrimp, individually hand breaded deep fried, can also be grilled or blackened or a combination. Served with Creole remoulade and jalapeno tartar sauce.

Filet of grouper, on a bed of caramelized onions and sautéed mushrooms, topped with our special Daufuskie sauce.

Tender 8 oz. Black Angus Filet Mignon seasoned, seared oven finished.

Chef's seafood special, changes daily, always fresh.

Two sweet Dungeness crab clusters, easy to crack! Served with warm drawn butter.

St. Louis cut ribs, dry rubbed with Blackwater's house rub, "fall off the bone" tender.

A 10 oz. hand cut pork chop, marinated and char-grilled served with a fresh apple glaze.

A 16 oz. Black Angus Steak, hand cut and trimmed, topped with caramelized onions and sautéed mushrooms

Filet Mignon pieces, sautéed, in brown butter sauce and tossed with mixed field greens, tomatoes, cucmbers, red onions, topped with blue cheese crumbles and sunflower seeds.

Fried Green Tomatoes, served over mixed field greens topped with cucumbers, red onions, goat cheese and finished with a balsamic reduction and red pepper coulis. Add chicken 16.95, Add shrimp 17.95.