Land's End Tavern232 South Sea Pines Drive - South Beach Marina Village Hilton Head Island SC 29938 Phone: 843-671-5456 Check out the newly remodeled Land's End Tavern. An updated menu mixes great seafood and steaks with a breathtaking view. Indoor and outdoor seating is available.
Diamonds Of The Sea - Seasoned, steamed, chilled shrimp, ready to peel and eat 1/4 carat 5.50 1/2 carat 9.95 1 carat 18.95 Peg Legs - Steamed crab legs served with melted butter. The Onion Net - Thin sliced, deep fried onion rings served Gator Nuggets - Deep fried gator tail served with a sweet chili dipping sauce 7.95 Powderkeg Shrimp or Oysters - Fried and tossed in spicy buffalo sauce with bleu cheese dressing. 7.95 Flounder Bites - Bite sized portions of flounder, deep fried, with cocktail and tartar sauces for dipping 7.25 Chicken or Steak Nachos - Nachos topped with chicken or steak, pico de gallo, sour cream, guacamole, and seasoned cheese sauce 8.95 Crab Guac Margarita - Our fresh guacamole served in a margarita glass, topped with crabmeat, a splash of sour Chili Con Queso Dip - Fresh chilies in seasoned cheese sauce with fresh tortilla chips 5.95 Shrimp Hushpuppies - our savory hushpuppy batter mixed with seasoned shrimp and cheese. Deep fried and served with a zesty horseradish sauce 6.25 Tunachos - Blue corn tortilla chips topped with seared rare tuna, seaweed salad, pickled ginger, wasabi ranch, and teriyaki glaze 8.95 Black & Bleu Shrimp Flatbread - blackened shrimp, artichokes, mushrooms, mozzeralla, and bleu cheeses on crisp flatbread 9.95 SOUPS & SALADS She Crab Soup - A creamy Lowcountry tradition Clam Chowder - Homemade with chunks of potatoes and clams Cup 3.95 Bowl 4.95 Taco Salad - Lettuce, tomato, onion, cheese and black bean salsa tossed with Ranch dressing served in a crispy tortilla shell with homemade salsa on the side 7.95 Caesar Salad - This salad was invented by Chef Caesar Cardini at his restaurant in Tijuana in 1924. Our version includes crispy romaine lettuce topped with parmesan cheese and our own caesar dressing. 7.95 SANDWICH PLANK Fajita Cheesesteak Wrap - Seasoned fajita beef served Buccaneer Burger - 1/2 lb. burger grilled over an open flame. Chicken Breast - Grilled over an open flame, blackened Captains Fresh Catch Sandwich - Hooked by our Captain daily. Filet by his cutlass. Grilled or blackened. OUT TO SEA Fried Shrimp, Flounder or Oysters Served with cocktail or tartar sauce and lemons 18.95 Peg Leg Feast - 1 1/2 lbs. of steamed Alaskan Snow Crab Legs served with melted butter 21.95 Maryland Crab Cakes - Made by our Chef from Annapolis, Maryland! 21.95 Baked, Stuffed Flounder - Flounder stuffed with our homemade crabmeat dressing and baked until golden brown topped with a Tequila cream sauce 18.95 Captain's Fresh Catch - Hooked by our Captain daily. Filet by his cutlass. Grilled or blackened The Lowcountry Bounty - Shrimp, sausage, crab legs and corn on the cob in a zesty tomato broth 21.95 Seafood Imperial - A different combination of seafood each night tossed in a rich sauce with roasted red peppers topped with puff pastry and baked till King Crab Carbonara - King and lump meat tossed in a bacon, garlic cream sauce served over penne pasta 20.95 Captain’s Feast - one Maryland crab cake, local fried shrimp, and a 4oz. lobster tail 27.95 Sizzling Fajitas - Beef, chicken, or shrimp tossed with mixed peppers and onions served with warm tortillas, lettuce, pico de gallo, sour cream, shredded cheese and guacamole . 16.95 Fried Shrimp or Fish Tacos - Deep fried fish of the day or shrimp on hard or soft tortillas topped with cheese and tomatoes (3 Tacos) 15.95 Chicken Chimichanga - Red rice, chicken and cheese rolled in a flour tortilla, fried and topped with Con Queso Sauce. 13.95 LANDLUBBERS Pork Crossbones - Slow roasted pork on the bone brushed with chipotle BBQ sauce 16.95 SIDES LIL PIRATES Chicken Fingers - Tender chicken fingers Popcorn Shrimp - Popcorn shrimp fried to a Fried Flounder - Served with Pirate Burger - Kid’s sized hamburger or DESSERTS Key Lime Pie - Fresh key Chocolate Chip Pie - Homemade
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