Dinner Menu - South Beach Grill

Dinner Menu
Appetizers, Small Plates and Salads
GF – Gluten Free
Bourbon Candied Black Eyed Peas – Lightly fried black eyed peas, bourbon candied bacon, old bay salt. 5.25 GF
Carolina Baked Clams –Tender littleneck clams, cornbread, panko, fresh herb & bacon stuffing, citrus butter sauce. 8.95
Fried Pickles - Dill pickle chips with South Beach’s secret batter & ranch dipping sauce 6.95
Crispy Calamari - lightly breaded & fried, plum tomato marinara sauce. 8.95 GF sub brown rice flour
Mac-n-Cheese– skillet baked, slow roasted pork, cheddar-jack cheese, braised collards, cornbread topping. 12.95
Seafood Nachos Platter For Two - Creamy crabmeat & fresh seafood salsa over crispy flour tortilla chips
w/ jalapenos, green onions, tomatoes, sour cream, jack & cheddar cheese 11.95
Frogmore Stew For Two– Traditional coastal Carolina seafood boil of shrimp, clams,
andouille sausage, red potatoes, sweet corn, herbed seafood and beer broth. 16.95 GF
Prince Edward Island Mussels – Sautéed with a tasso ham, herbs, creamy marinara. 8.95 GF
New England Clam Chowder Cup 4.95 Bowl 5.95
Pulled Pork Flatbread – NC pork, house pickled red onions, pimento cheese, and house made pepper jam. 8.55
Seafood Napoleon - Fried tomato slices, lump crabmeat, spiced shrimp, boursin cheese, cream sherry beurre blanc. 10.99
Classic Baked Dips
Traditional casserole baked spreads with herbed crostinis, serves 2 or more.
Shrimp & Bacon Dip 11
Spinach, Artichoke, Roasted Garlic Dip 9
Creamy citrus, horseradish,
Asiago cheese, herbs, panko &
& boursin cheese
Oyster “Rock” Dip 12
Spinach, asiago cheese, lemon, fennel,
cracked pepper
& broiled oysters
Beach House Salad Fresh mesclun greens, cucumbers, carrots, tomatoes, and herbed croutons. 7.95
Dressings: Bleu Cheese, Ranch, Honey Mustard, Creamy Herb & Feta, Bourbon Honey Vinaigrette & Italian Balsamic Vinaigrette
Caesar Salad Romaine lettuce, imported asiago cheese, garlic croutons, classic caesar dressing. 7.95
Wedge Salad Crisp iceberg lettuce, creamy herb & feta dressing, bacon, red onion and oven roasted roma tomatoes. 8.95
Makers Mark Spinach, gorgonzola, granny smith apples, spiced pecans, mandarin oranges, bourbon honey dressing. 8.95 GF
Toppings: Fresh Catch (market)
Grilled or Fried Shrimp 6.95
Fried Oysters (market) Grilled Chicken 5.95
“High Cotton”-Add Spiced Shrimp & Backfin Crabmeat 6.95 GF
Our Chef sources the freshest local fish, meats and produce. Entrees served with appropriate side.
Shrimp Scampi
General Lee’s Chicken
Shrimp pan sautéed with pinot grigio wine, garlic, green
Patuxent Farms chicken breast, buttermilk marinade, pan
onion, kalamata olives & diced tomato over linguine. 18.95
fried, house made pepper jelly, sweet potato & veg hash. 17.95
(GF substitute Gluten Free pasta)
Vegetable Pasta Bake
Classic Fried Coastal Seafood
Gluten- free penne pasta, sautéed julienned squash,
Our chef lightly breads and fries using only zero trans
zucchini, red peppers, eggplant, green onions, fresh spinach
fat oil, served with fries and slaw. (GF Sub brown rice flour)
fennel infused marinara & topped with imported asiago cheese.
Add Chicken 2.95 or Shrimp 3.95
Sweet Potato Flounder
Fresh local flounder, cayenne pepper & sugar candied
sweet potato crust, pan seared, meyer lemon,
thyme and honey sauce. 19.95
Clams 17.95 Shrimp 18.75 Oysters 18.99 Flounder 18.99
choose two 19.50 three 19.95
Eggplant and Shrimp Stack
Herb crusted eggplant layered with sautéed shrimp,
tasso ham and fire-roasted red peppers in a light
roasted garlic, boursin and asiago sauce. 19.49
Char-grilled Pork Loin
Flounder “Francais”
N.C. pork loin with a Vidalia onion, brown sugar and soy
Fresh local flounder pan sautéed with a classic
reduction, loaded mashed potatoes, sautéed vegetables. 17.95
lemon, parsley, butter sauce. 19.99
Smoked Chicken Tortellini
Grouper Linda
Hickory smoked chicken breast, fresh spinach, sun-dried
Fresh local Grouper with a spiced pecan crust,
tomatoes and andouille sausage tossed with three cheese
pan seared with a lump crabmeat, spring onion,
tortellini in an oven roasted garlic & asiago sauce. 18.95
cream sherry beurre blanc sauce. market
**A South Beach Specialty for 18 years.
Low Country ”Mac and Cheese”
Manhattan Cut Strip Steak *
Sauté of shrimp & lump crab served with penne pasta
Hand trimmed NY Strip chargrilled with a Natty Greene’s
tossed in a spicy, Cajun monterey jack & cheddar sauce,
diced tomato & green onion. 19.99 (GF sub Gluten-Free pasta)
beer battered onion ring, cabernet demi glace,
sautéed spinach and skin on red mashed potatoes. 21.95
Chef’s Fresh Fish - locally sourced, always fresh. (market)
Char-grilled, pan seared, or blackened. Served with your choice of two - sweet potato hash,
skin on red mashed, sautéed spinach, julienned seasonal vegetables, braised collards, rice pilaf or slaw.
Enhanced with one - citrus beurre blanc, house made bacon jam, house made pepper jelly ,
cream sherry beurre blanc, Chef’s infused oil, Meyer lemon- honey-thyme sauce.
Further enhance your fish or steak - Low Country Spiced Shrimp beurre blanc 3.95
Please see our chalkboard specials for our Chef’s latest additions to this menu.
Opening Day 1997
"The Old Bank Building"
The building you are sitting in began its history as the first and only bank to operate on Wrightsville Beach.
It opened for business as the Bank of Eastern North Carolina in July of 1962. John F. Kennedy was in the White House,
The Rolling Stones gave their first performance at the Marquee Club in London and Mickey Mantle was baseball's MVP.
The large brick structure next to our bar is the old bank vault and behind the beer taps you can see the original drive thru window.
The bank served the residents of Wrightsville Beach for twelve years and closed in 1974. The building became a home for a variety of
businesses including A&G Sportswear, PT's Grill, The Olde Bank Café, Lumina Grille, Gregory's Cafe, and Kelly's Sunset Grill.
In 1996 Wrightsville Beach endured two back to back major hurricanes, Bertha and Fran. The building flooded with sea water above
the brick walls. The community rebuilt and the following Spring South Beach Grill was opened by John & Elaine Andrews
and John Royster. It continues to serve the people of Wrightsville Beach and the many guests who visit our island paradise.
We hope you enjoy our hospitality and we appreciate the opportunity to serve you. - John & Elaine Andrews and Staff
Beers On Tap We feature a variety of local craft beers, please ask your Server .
Bottled & Canned Beer-
Budweiser, Bud Light, Miller Light, Mich Ultra, Corona, Coronita, Yuengling, Modelo ESP, Non-alcohol choice
Craft & Seasonal Features
Foothills Torch Pilsner Winston Salem ABV: 5.3%
Light with notes of apple and pear. Perfect with seafood.
Darkhorse Reserve Black Ale Marshal, MI ABV: 7.5%
Heavy malt, roasted hops, chocolate.
Natty Green’s Buckshot Amber Greensboro ABV: 4.8%
Toasted coffee with caramel highlights.
Kids Menu (only under 12) - Cheeseburger 5.95
Chicken Fingers 6.95
Ballast Point Wahoo White San Diego ABV: 4.5%
Un-filtered wheat beer with citrus & light hops
Lonerider Shotgun Betty – Raleigh ABV: 5.8%
Hefeweizen with banana, clove and citrus.
Abita Purple Haze Abita Springs, LA ABV: 4.2%
Light pilsner with wheat malts and fresh raspberry.
Kid’s Cheese Pizza 5.95
Pasta Marinara 4.95
+ Grilled Cheese 4.95
Kids Fried Fish 6.95
"Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness."
* These items may be cooked to order