Our Spring Menu at SeaBlue

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Francis Arnold
6 years ago
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1 Our Spring Menu at SeaBlue We feature a modern, casual fine dining restaurant that uses the finest ultra high quality ingredients, and organic locally produced foods, but also offers Contemporary American cuisine in a sophisticated yet tranquil environment. Our philosophy is simple: to create a memorable dining experience for our guests. As owners, Kenneth Norcutt and Tracy Smith are involved in every aspect of the restaurant. Our travels, extensive background, and passion for food and wine enable us to share our experiences with you in our community of North Myrtle Beach. We use only the finest luxurious ingredients in our dishes. Our hand cut Beef is USDA Prime (Only 2% of all Beef Produced Qualifies as USDA Prime). We feature delicacies like Wagyu Beef, Perigord Truffles, Exotic Imported Mushrooms, Hudson Valley Foie Gras, Aged Balsamic Vinegars, Specialty Sea Salts and Luxury Imported Olive Oil. We strive to source all of our seafood from local fishermen, and all our produce is organically grown and certified South Carolina grown when available. We invite you to explore the SeaBlue experience DRINK DINE DISCOVER Sincerely, Kenneth Norcutt Chef Proprietor Robert Wray Executive Sous Chef Tracy Smith Managing Proprietor Deanna Benton Sous Chef Our Recent Awards & Accolades #1 Restaurant in America 2014 by OpenTable Top 100 Best Restaurants in America 2013 by OpenTable Top 100 Best Wine Lists in America by OpenTable Wine Spectator's Award of Excellence Wine Spectator's Best of Award of Excellence World's Best Wine Lists by The World of Fine Wine Magazine

2 Plates Creole Crab & Seafood Cake Arugula, Red Pepper Remoulade, Pine Nuts Entrée w/ Choice of Potato *Seared Diver Scallops Spinach, Onion, Bacon, Sun Dried Tomato, Garlic Aioli Entrée w/risotto Shrimp & Grits Anson Mills Grits, Goat Cheese, Prosciutto, Tomato-Garlic Butter Entrée *Oysters on the Half Shell Chef's Mignonette of the Moment 16 Oysters Rockefeller Spinach, Bacon, Pernod, Panko, Lemon-Tarragon Aioli 19 Lobster Mac & Cheese Lobster Claw Meat, Smoked Gouda, Cheddar, Mozzarella, Velveeta 19 Mushroom & Black Truffle Risotto Asiago, Micro Herbs, Truffle Jus 19 Crispy Duck Leg Confit Truffle Pommes Purée, Roasted Duck Jus 21 Mini Bacon Cheeseburgers Carr Smoked Cheddar, Brioche Bun, Chipotle Ketchup 19 *Hudson Valley Foie Gras Macadamia Butter, Port Wine Jelly, Toast, Fire Roasted Marshmallows 26 Escargot Herb Butter, Roasted Garlic, Lemon Zest, Fresh Herb Panko, Aged Asiago 16 Hearts of Romaine "Wedge" Bacon, Tomatoes, Pistachio, Gorgonzola Dressing 10 Organic Baby Spinach Roasted Cashews, Bacon, Moody Blue, Tarragon-Dijon Vinaigrette 12 House Pulled Mozzarella Farm Tomatoes, Basil Oil, Balsamic Caviar, 12yr Tondo Balsamic 16 Duo of Pickled Beets Micro Herbs, Purple Haze Goat, Chardonnay Vinaigrette, Fig Essence Drizzle 16 Grilled Hearts of Romaine (Caesar) Herb Croutons, Aged Asiago, Creamy Goddess Dressing 10 Artisan Cheese Board Preserves, Dried Fruits, Nuts, Everything Lavash, Water Crackers 21 Gourmet Ham & Cheese 1oz. Jamón Ibérico de Bellota, Olives, Aged Cheese 19 Additional Per 1oz. +14 Sides Truffle Whipped Potato 7 French Beans & Fleur de Sel 7 Roasted Garlic Whipped Potato 6 Organic Sautéed Spinach 8 Asiago Potato Gratin 10 Goat Cheese Creamed Spinach 9 Duck Fat Potato Lyonnais 10 Charred Asparagus 9 Asiago & Vegetable Risotto 12 Mushrooms & Onions 10

3 Entree Plates Our Signature "Fruits of the Sea" 4oz Maine Lobster, New Bedford Scallop, and Domestic Shrimp over Lobster & Vegetable Risotto, Lobster Béchamel 39 Black Truffles & White Truffle Oil Supplement +10 Fresh Fish of the Moment Our Local & Dock to Door in 24 selection(s) of the day mp Pan Roasted Ashley Farms, NC Airline Chicken Breast Pommes Purée, Haricot Vert, Red Burgundy Reduction 29 * Cocoa & Chili Dusted Maple Leaf Farms Duck Breast Duck Fat Fried Fingerlings, French Beans, Black Mission Figs, Fig Vin Cotto 28 add Duck & Foie Gras Sausage +8 Chef's Collection of Vegetables Chef's Custom Creation to Accommodate your Dietary Needs 29 Butter Poached Maine Lobster 8oz. Tail, Asiago Potato Gratin, French Beans, Clarified Butter 39 4oz Tail, Lobster & Vegetable Risotto, Lobster Béchamel 29 8oz. Tail +10 add Black Truffles +10 * Australian & Colorado Rack of Lamb Roasted Fingerlings, Haricot Vert, Mint Oil, Saba 49 Chef's Tasting Menu 79 A 6 course culinary tour of the chef's freshest selections of the day Additional Courses Jamón Ibérico de Bellotta +10 per person Artisan Cheese +10 per person * Foie Gras +15 per person Japanese Wagyu Supplement +75 per person Wine Pairing Levels Additional Wine Pairing Courses Chef's Selection on all Ingredients - Complete Table Participation - 20% Gratuity Added 20% gratuity added to all parties of 5 or more * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Please notify your server of all food allergies prior to ordering.

4 USDA Prime Chophouse All our Steaks are certified USDA Prime which is the top 2% of all beef produced in the U.S. Our USDA Prime is almost twice the cost of USDA Choice which is served in the majority of high end steakhouses in the country. We trim our steaks precisely to leave just enough natural fat to caramelize the exterior. *Our Cuts All Steaks come with a choice of Accompaniment 6oz. Center Cut Barrel Filet 40 12oz. Center Cut Barrel Filet 60 8oz. Center Cut NY Strip 35 16oz. Center Cut NY Strip 59 8oz. Deckle Ribeye 45 16oz. Hand Cut Ribeye 49 50oz. Cast Iron Skillet Roasted Center Cut Porterhouse for Our Specialty Combinations Make your steak an entrée SeaBlue Style Asiago Potato Gratin, French Beans, Tondo of Modena 12yr Aged Balsamic add Gorgonzola French Style Pommes Purée, Haricot Vert, Roasted Garlic, Cabernet Demi-Glace +9 Surf & Turf 8oz Maine Lobster Tail, Asiago Potato Gratin, French Beans, Cabernet Demi-Glace +35 Junior Surf & Turf 4oz Maine Lobster Tail, Asiago Potato Gratin, French Beans, Cabernet Demi-Glace +22 Chef's Daily Creation Chef's Creative Preparation of the Moment mp Surf Additions Accompaniments 4oz. Maine Lobster Tail yr Tondo Balsamic 5 8oz. Maine Lobster Tail +28 Espresso, Porcini, or Blackened Rub 3 * 2 Jumbo Scallops +17 Melted Gorgonzola Cheese 3 * 2 Blackened Jumbo Scallops +17 Truffle Butter 5 Creole Crab & Seafood Cake +17 Fresh Herb Butter 3 3 Grilled Jumbo Shrimp +17 Cabernet Demi-Glace 3 3 Blackened Jumbo Shrimp +17 Truffle Demi-Glace 3 Fresh Herb Pesto 3 All steaks are different in regards to color and texture and these descriptions are a baseline as an estimate to your specific doneness of your cut of beef. All steaks are removed from the heat at your ordered doneness. The steak will continue to cook under its own heat at your table. If you are particular about your steak doneness, please provide an exact temperature that you would like your steak delivered to your table and we will do our best within +/- a few degrees. We cook to a specific temperature, not a shade of color. Extra Rare-Cold Red (90f) ~ Rare-Cool Red (105f) ~ Med Rare-Warm Red (120f) Medium-Hot Red (130f) ~ Medium Well-Pink Center (140f) ~ Well-No Pink (Dead)

5 Desserts Crème Brulee of the Moment Chef's Seasonal Garnish 10 Flourless Midnight Chocolate Torte Tahitian Vanilla Gelato, Mixed Berry Coulis 10 Chef's Dessert Special of the Moment Chef's Daily Creation mp Gourmet Gelato or Sorbet Tahitian Vanilla, Valrhona Chocolate, Sea Salt Caramel Lemon Zest, Very Berry, Peach 10 Artisan Cheese Board Preserves, Dried Fruits, Gourmet Nuts, Lavash Bread, Carr Water Crackers 21

STARTERS. with spicy mango plum chutney.

STARTERS. with spicy mango plum chutney. STARTERS Coconut Shrimp 13.25 Steak Tartare 19.25 coconut crusted black tiger shrimp raw, hand chopped AAA filet with spicy mango plum chutney. mignon, horseradish cream, crostini, currant onion jam and