Join us for our 5th Annual MarshWalk Restaurant Week right here on the Murrells Inlet MarshWalk featuring Jamie Sanderson, The Culinary Encourager February 17th-February 21st!
Seven restaurants to dine, all featuring amazing three-course menus for only $40, with only five days to try all of the special menu items prepared by our award winning MarshWalk chefs- for these FIVE DAYS only, February 17th-February 21st! Our menu will boast amazing sushi, the most savory steaks, and of course – the freshest seafood!

Our Full 2025 MarshWalk Restaurant Week Menu: 3 Courses for ONLY $40! Full menus below:

Drunken Jack’s
1st course: Choice of house salad, a cup of clam chowder, or a cup of vegetable soup
2nd course: Seafood combination – flounder, fantail shrimp, and stuffed crab served with your choice of side OR Shrimp & grits – shrimp, andouille sausage and tasso ham in a rich brown gravy over yellow stone grits with a toasted french roll OR Sirloin & shrimp – 10 oz stockyard sirloin and fried fantail shrimp served with your choice of side
3rd course: choice of a slice of key lime pie or strawberry topped cheesecake

Bovine’s
1st Course: Blackened Beef Tips with Blue Cheese Fondue and Crostini
2nd Course: Wedge Salad with a Raspberry Vinaigrette dressing with bacon crumbles and pickled onion
3rd Course: 6 oz Filet with 2 Bacon wrapped Scallops served over Asparagus Spear Risotto finished with a Garlic Herb Compound Butter

Wahoo’s
1st Course: Creamy Clam Chowder with Roasted Yellow Corn
2nd Course: Pan Seared Local Grouper served over Lobster Ravioli and sauteed with fresh baby spinach and heirloom tomatoes in a roasted garlic parmesan cream sauce.
3rd Course: Warm Peach and Cream Crumble Bars served with Vanilla Bean Ice Cream

Creek Ratz
1st Course: Crabmeat Stuffed Mushrooms: Mushrooms stuffed with crabmeat, breaded, and deep-fried. Served with homemade remoulade sauce.
2nd Course: Manhattan Style Clam Chowder or House Salad
3rd Course: Shrimp & Grits: Seasoned grilled shrimp and diced tomatoes served over cheddar cheese grits.

Wicked Tuna
1st Course: Loaded Baked Potato soup or Beet and Arugula salad
2nd Course: Half Tuna Pizza OR Fried Cauliflower
3rd Course: Surf and Turf Filet Tips – Prime filet with sauteed shrimp and a house made spinach basil cream sauce over pasta OR Grilled Fresh Catch – Marinated catch of the day, smothered in lemon cream sauce served with mashed potatoes and seasonal vegetables OR Crab Stuffed Shrimp – Jumbo shrimp flash fried then topped with our lump crab mix and lemon garlic cream sauce served over our mushroom and pea risotto OR Chicken Marsala – Chicken breast drizzled with our house made mushroom marsala served with mashed potatoes and garlic roasted broccolini

Dead Dog Saloon
1st Course: Shrimp and Grit balls – a southern staple breaded and lightly fried topped with a roasted red pepper cream sauce
2nd Course: Flounder stack – Fried flounder stacked with our Carolina crab cake served over grits, topped with a sun dried tomato and basil cream sauce
3rd Course: Fried ice cream – vanilla ice cream, breaded and flash fried, topped with a whipped cream, raspberry and caramel sauce

Claw House
1st Course: Roasted beet salad – roasted beets, crumbled goat cheese, walnuts and shallots on a bed of fresh tender greens, tossed with a balsamic vinaigrette
2nd Course: Chimichurry Jumbo Shrimp – Jumbo shrimp breaded and fried, tossed in a dry chimichurri spice blend and served with a lemon aioli
3rd Course: Creamy cajun shrimp and sausage – Shrimp, sausage, tomatoes, onions and peppers sauteed in a cajun cream sauce, served over rice