Fresh farm raised selects topped and baked with chestnut hill's spinach rockefeller mixture and hollandaise.

A combination of any 4 items: shrimp, sesame scallops, fresh fish, crab cakes, cajun oysters, beef tips and stuffed mushrooms.

Fresh sauteed portabella mushrooms baked with homemade marinara sauce, provolone cheese, and Parmesan.

Fresh sliced green tomatoes, fried golden brown and layered with a roasted red pepper sauce.

A generous portion of homemade cut potato chips served with ranch dressing.

Fresh, mussels served with marinara or scampi style with baked garlic toast.

Fresh chicken tenders or shrimp, lightly battered and deep fried. topped with a diablo ranch chipolte sauce.

Fresh sushi grade yellow fin tuna mixed with a sriracha chili and wasabi sauce, served over sauteed rice cake with pickled ginger and soy and served with a side of wasabi slaw.

Fresh sushi grade yellow fin tuna medallions seared medium rare with a side of wasabi ginger seafood sauce.

Fresh sea scallops rolled in sesame seeds, wrapped in bacon and broiled to perfection.

Fresh shrimp dusted in cajun spices and seared in a white hot skillet.

Lightly breaded selects, deep fried and dusted with cajun seasonings and served with a dijon remoulade dipping sauce.

Fresh local jumbo shrimp steamed in beer and special seasonings served with our zesty cocktail sauce and lemon.

Fresh,? local picked backfin crab meat mixed with special seasonings and pan sauteed. Served with a dijon remoulade dipping sauce.

Fresh large mushrooms stuffed with backfin crab, special seasonings and baked to perfection.

Made from the stock of fresh lobster and vegetables.

A rich soup with the finest crabmeat and our secret ingredients finished off with a dash of sherry.

A? generous salad consisting of fresh cut iceberg, romaine and spring mix lettuce, topped with roasted almonds, diced tomatoes, chopped eggs, cheddar-jack cheeses and craisons.

Fresh cut romaine lettuce tossed with homemade ceasar dressing with croutons and fresh grated Parmesan cheese.

House seasoned and slow roasted overnight, served with a creamy horseradish sauce and natural au jus. (We recommend medium rare. )

House cut 10 oz. Ribey grilled to perfection, topped with grilled scallops and finished with a creamy black peppercorn mushroom and brandy, sauce.

A delicious house cut 12 oz. certified Angus New York strip grilled or blackened to your temperature.

12oz. Certified Angus New York strip cooked to your temperature with a sauteed chestnut hill crab cake.

A? succulent 10 oz. House cut ribeye grilled or blackened to perfection.

House cut filet beef tips grilled over open flame with a hint of teriyaki sauce and served over rice.

10 oz. House cut ribeye mesquite grilled with local Carolina shrimp.

Fresh 10 oz. Boneless chicken breast prepared however you choose, grilled, blackened, sauteed, Parmesan or walnut encrusted.

10 oz. chicken breast lightly dusted and sauteed, topped with fresh steamed broccoli. finished off with a chicken veloute sauce and laced with hollandaise sauce.

Grilled chicken breast topped with applewood smoked bacon, barbecue sauce, montery jack and cheddar cheese.

10 oz. Grilled chicken breast topped with tender baby shrimp sauteed in wine, garlic and butter. laced with a chicken veloute sauce and served over cappelcacaini pasta.

Fresh, tenderized veal cutlets, pan sauteed with sweet marsala wine, cream and fresh sliced mushrooms.

Fresh veal cutlets sauteed to perfection, finished with homemade marinara sauce and baked provolone cheese.

Lightly dusted and sauteed, topped with fresh steamed shrimp, scallops and Alaskan crab meat, finished with hollandaise sauce.

2 French cut center pork chops grilled with a garlic terriyaki glaze.

A French trimmed center cut pork chop and boneless chicken breast grilled with a mild teriyaki glaze.

Farm raised and single selects fried golden brown.

The freshest Carolina flounder filet found anywhere, broiled or fried.

Fresh, wild caught, Carolina white shrimp broiled, fried or blackened.

Tender deep sea scallops broiled, fried or blackened.

Combination of shrimp, flounder, scallops and crab cake; broiled or fried.

A combination of Carolina flounder and Atlantic white shrimp and broiled or fried.

Fresh catch of the day mesquite grilled topped with a chestnut hill crabcake and our chef's unique baked imperial sauce.

Perhaps the finest crab cakes on the strand, filled with fresh local lump crab meat, seasoned just right, and dusted in Japanese bread crumbs.

A combination of lump crab meat stuffing, Atlantic white shrimp and deep sea scallops baked golden brown with grated cheddar cheese and buttered bread crumbs.

Fresh shrimp and scallops sauteed in olive oil, scampi butter, smoked sausage, peppers, and onions and served over cheddar cheese grits cake.

Chestnut hill's version of this low country specialty, Carolina wild white shrimp served over cheese grits.

Fresh salmon mesquite grilled with tender shrimp, white wine, scampi butter, tomatoes and capers, served over cappellini pasta.

Fresh deep sea scallops and Carolina white shrimp sauteed in olive oil, garlic, tomatoes, fresh spinach and white wine.

A unique combination of fried shrimp, blackened shrimp, and bacon wrapped crab meat stuffed shrimp served with rice pilaf.

Fresh Carolina white shrimp sauteed in butter, garlic, white wine and special seasonings, served on a bed of cappellini pasta.

A superb blend of scallops, shrimp, crabmeat, and mushrooms in a delicate seafood cream sauce with a hint of sherry and served over puff pastry shell.

A rich, creamy Alfredo sauce loaded with shrimp, scallops, local crab meat and fettuccini pasta.

Lightly battered and deep fried medium shrimp and served with French fries.

Cappelini pasta with homemade marinara sauce and served with French fries.

Fettuccini pasta tossed with Alfredo sauce and served with French fries.

Lightly battered and deep fried & served with French fries.

8" kids cheese pizza and served with French fries.

a mixture of French vanilla ice cream, tequila, coffee liqueur - served frozen in a graham cracker crust.

made with semisweet chocolate chips and English walnuts served warm with breyer's vanilla ice cream.

Traditional key lime pie made with sweetened condensed milk and freshly squeezed limes.

Pineapples, cherries and walnuts served warm with breyer's vanilla ice cream.

A different selection daily.

Featured daily, using breyer's vanilla ice cream.

Breyer's vanilla ice cream topped with green creme dementhe, finished with whipped topping.

Homemade brownies piled high with breyer's vanilla ice cream and hot fudge.

Fresh baked traditional shortcake with fresh, sliced strawberries, breyers vanilla ice cream and whipped topping large enough for 2.

A combination of our favorite homemade desserts.

Rich, dark and high powered.

Expresso coffee and cream, with a rich froth.

A light and creamy version of our cappuccino.

A creamy combination of coffee, chocolate and cream.

A superb blend of scallops, shrimp, crab meat, and mushrooms in a delicate seafood cream sauce with a hint of sherry.

A rich, creamy Alfredo sauce loaded with shrimp, scallops, crab meat and fettucini pasta.

A? combination of crab meat stuffing, Atlantic white shrimp, and deep sea scallops, baked golden brown with grated cheddar cheese.

Fresh shrimp and scallops sauteed in a little olive oil with smoked sausage, peppers, and onions, served over cheddar cheese grits cake.

5 oz. Chicken breast lightly dusted and sauteed, topped with fresh steamed broccoli, finished off with a chicken veloute' sauce and laced with hollandaise sauce.

Perhaps the finest crab cake on the strand. Filled with fresh local lump crab meat, seasoned just right, and dusted in Japanese bread crumbs.

Certified Angus, served with a creamy horseradish sauce and natural au jus.

Thin sliced eggplant seasoned and dredged in bread crumbs, pan sauteed and topped with home made marinara sauce and Parmesan cheese.

Chestnut hill's version of low country shrimp and grits, fresh carolina white shrimp, sausage and stone ground grits cooked in a brown gravy.

House cut ribeye cooked to your temperature.

A thick cut 6 oz. Certified Angus NY strip with a chestnut hill crab cake.

An 8 oz. French center cut pork chop grilled over an open flame and basted with a mild teriyaki glaze.

Combination of shrimp, flounder, scallops, and crab cake, (fried or broiled).

Fresh single selects, lightly floured and deep fried.

Fresh local white shrimp broiled, fried, or blackened.

The freshest filet found anywhere, broiled or fried.

Fresh local flounder and shrimp cooked to your liking. (Fried, broiled, or blackened)

A superb selection of fresh fish from our own coastline.