SeaBlue Tapas Restaurant & Bar Prices in North Myrtle Beach, SC 29582
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Entree Plates |
| Our Signature Fruits of the Sea | $39.00 |
4oz maine lobster, new bedford scallop, shrimp over lobster & mire poix vegetable risotto, lobster bechamel. Add black truffles & white truffle oil supplement $10.00
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| Butter Poached Lobster Tail Risotto | $39.00 |
8oz maine lobster, over lobster & mire poix vegetable risotto, lobster bechamel. Add black truffles & white truffle oil supplement $10.00
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| Fresh Fish of the Moment |
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| Colossal U-6 Shrimp & Grits | $36.00 |
Anson mills grits, goat cheese, prosciutto, haricot vert, tomato-garlic butter
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| Creole Crab & Seafood Cakes | $32.00 |
Old bay red bliss potatoes, haricot vert, roasted red pepper aioli
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| Butter Poached 8oz. Maine Lobster Tail | $39.00 |
Truffle-parmesan fingerlings, french beans, clarified butter
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| Seared U-8 Diver Scallops | $32.00 |
Spinach, caramelized onion & applewood bacon risotto, sundried tomato puree, roasted garlic aioli
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| Ashley Farms, NC Airline Chicken Breast Marsala | $29.00 |
Fresh pasta, crimini mushrooms, marsala wine reduction
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| Cocoa & Chili Dusted Maple Leaf Farms Duck Breast | $29.00 |
Duck fat fried red bliss potatoes, french beans, black mission figs, fig vin cotto. Add duck & foie gras sausage $7.00
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| Chef's Collection of Vegetables | $29.00 |
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| USDA Prime Chophouse - Our Cuts |
| All steaks come with a choice of accompaniment |
| 6oz. Center Cut Barrel Filet | $40.00 |
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| 12oz. Center Cut Barrel Filet | $65.00 |
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| 16oz. Center Cut NY Strip | $59.00 |
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| 8oz. Deckle Ribeye | $45.00 |
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| 16oz. Hand Cut Ribeye | $49.00 |
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| Butcher's Cut |
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| USDA Prime Chophouse - Surf Additions |
| 4oz. Maine Lobster Tail | $18.00 |
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| 4oz. Maine Lobster Tail | $28.00 |
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| 2 U-8 Diver Scallops | $17.00 |
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| 2 Blackened U-8 Diver Scallops | $17.00 |
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| Creole Crab & Seafood Cake | $17.00 |
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| 2 Grilled Jumbo Shrimp | $17.00 |
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| 2 Blackened Jumbo Shrimp | $17.00 |
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| USDA Prime Chophouse - Accompaniments |
| 12yr Tondo Balsamic | $5.00 |
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| Espresso, Porcini or Blackened | $3.00 |
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| Melted Gorgonzola Cheese | $3.00 |
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| Truffle Butter | $5.00 |
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| Fresh Herb Butter | $3.00 |
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| Cabernet Demi-Glace | $3.00 |
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| Truffle Demi-Glace | $3.00 |
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| Fresh Herb Pesto | $3.00 |
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| Chef's Tasting Menu - Additional Courses |
| A 6 course culinary tour of the chef's freshest selections of the day |
| Jamon Iberico de Bellotta | $79.00 |
Add $10.00 per person
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| Artisan Cheese | $79.00 |
Add $10.00 per person
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| Foie Gras | $79.00 |
Add $15.00 per person
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| Japanese Wagyu Supplement | $79.00 |
Add $75.00 per person
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| Plates |
| Seared U-8 Diver Scallop | $11.00 - $20.00 |
Served with spinach, bacon, asiago & panko casserole, garlic aioli
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| Colossal U-6 Shrimp & Grits | $19.00 |
Anson mills grits, goat cheese, prosciutto, tomato-garlic butter
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| Creole Crab & Seafood Cake | $16.00 |
Arugula, red pepper remoulade, pine nuts
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| Oysters on the Half Shell | $16.00 |
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| Oysters Rockefeller | $19.00 |
Spinach, bacon, pernod, panko, lemon-tarragon aioli
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| Lobster Mac & Cheese | $19.00 |
Lobster claw meat, smoked gouda, cheddar, mozzarella, velveeta
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| Beef Carpaccio | $18.00 |
Red onion, capers, reggiano parmesan, stone ground mustard, truffle oil, arugula
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| Crispy Buffalo Style Duck Wings | $16.00 |
Gorgonzola dressing, roasted habanera sauce
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| Wagyu Beef Bacon Cheeseburgers | $18.00 |
Carr smoked cheddar, brioche bun, chipotle ketchup
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| Hudson Valley Foie Gras | $26.00 |
French toast, fresh berries, chocolate vin cotto
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| Escargot | $16.00 |
Herb butter, roasted garlic, lemon zest, fresh herb panko, aged asiago
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| Hearts of Romaine Wedge | $10.00 |
Bacon, tomatoes, pistachio, gorgonzola dressing
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| Organic Baby Spinach | $12.00 |
Roasted cashews, bacon, moody blue, tarragon-dijon vinaigrette
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| House Pulled Mozzarella | $16.00 |
Local farm tomatoes, basil oil, balsamic caviar, 12yr tondo balsamic
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| Duo of Pickled Beets | $16.00 |
Micro herbs, purple haze goat, chardonnay vinaigrette, fig essence drizzle
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| Grilled Hearts of Romaine (Caesar) | $10.00 |
Herb croutons, aged asiago, creamy goddess dressing
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| Artisan Cheese Board | $21.00 |
Preserves, dried fruits, nuts, everything lavash, water crackers
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| Gourmet Ham & Cheese | $19.00 |
1oz. jamon iberico de bellota, olives, aged cheese. Additional per 1oz. add $14.00
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| Gourmet Risotto | $19.00 |
Crimini mushroom & black truffle
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| Gourmet Risotto - Mire Poix Vegetable | $14.00 |
Served with reggiano parmesan
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| Gourmet Risotto with Lobster | $19.00 |
Served with mire poix vegetable & reggiano parmesan
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| USDA Prime Chophouse - Our Specialty Combinations |
| SeaBlue Style | $9.00 |
Asiago potato gratin, french beans, tondo of modena 12yr aged balsamic. Add gorgonzola $3.00
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| French Style | $9.00 |
Fork smashed red bliss, haricot vert, roasted garlic, cabernet demi-glace
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| Surf & Turf | $35.00 |
8oz maine lobster tail, asiago potato gratin, french beans, cabernet demi-glace
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| Junior Surf & Turf | $22.00 |
4oz maine lobster tail, asiago potato gratin, french beans, cabernet demi-glace
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| Sides |
| Fork Smashed Red Bliss Potatoes | $8.00 |
Served with roasted garlic
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| French Beans & Fleur de Sel | $7.00 |
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| Sour Cream & Onion Fork Smashed Red Bliss | $8.00 |
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| Organic Sauteed Spinach | $8.00 |
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| Truffle-Parm Fingerlings | $10.00 |
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| Mushrooms & Onions | $10.00 |
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| Asiago Potato Gratin | $10.00 |
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| Goat Cheese Creamed Spinach | $9.00 |
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| Red Bliss Potato Lyonnaise | $10.00 |
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| Charred Asparagus | $9.00 |
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| Desserts |
| Creme Brulee of the Moment | $10.00 |
Chef's seasonal garnish
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| Flourless Dark Chocolate-Hazelnut Torte | $10.00 |
Tahitian vanilla gelato, mixed berry coulis
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| Chef's Dessert Special of the Moment |
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| Gourmet Gelato or Sorbet | $10.00 |
Tahitian vanilla, valrhona chocolate, sea salt caramel coconut, very berry, peach
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| Artisan Cheese Board | $21.00 |
Preserves, dried fruits, gourmet nuts, lavash bread, carr water crackers
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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