Louis's at Pawleys and the Fish Camp Bar menu

Lowcountry She Crab Soup

Butternut Squash Bisque

with Pomegranite Seeds and Country Ham

Louis’s Daily Soup

Louis’s Chopped Salad

Roasted Red Peppers

with Warmed Goat Cheese

Prince Edward Isle Mussels Steamed in White Wine, Leeks, Garlic and Butter

Lump Crabmeat and Lobster Cakes

with Mustard Cream and Plantation Slaw

Hickory Smoked BBQ Pork Shoulder Sandwich on Toasted Ciabatta Roll

Toasted and Roasted Chicken and Watercress Sandwich

with Homemade Aioli

Proper New Orleans Poor Boy

Grilled Seasonal Vegetable Sandwich on Foccacia

with Green Olive Tapenade, and Tallegio Cheese

Freshly Ground and Griddled Angus Chopped Sirloin

with Hand Sliced Apple Smoked Bacon topped with Vermont Extra Sharp White Cheddar on a Potato Roll

Pan-fried Flounder Sandwich

with Homemade Tartar Sauce on Grilled Ciabatta Roll

Lowcountry Shrimp Salad on a Toasted and Buttered Bun

Tuna Burger

with a Ginger Soy Mustard Glaze on a Brioche Roll

Chicken Breast Salad

with Beets, Spinach and a Lemon Vinaigrette

Caesar Salad

with Spicy Fried Oysters

Tuna Salad Nicoise

(Grilled Tuna served with Hard Boiled Eggs, Green Beans, Potato Salad and Tomatoes)

Louis’s Chopped Salad

With Grilled Shrimp

Atkins Cobb Salad

with Filet Nuggets

Southern Vegetable Plate

Beer Braised Collards, Mac 'n Cheese, Creamed Spinach, and Buttery Savoy Cabbage, with Skillet Cornbread

Pan Fried Flounder Filet

with Lemon and Capers, served with Red Rice

Grilled Fish of the Day

With Grilled Red Onion Salsa and an Arugula & Herb Salad Market priced Garlic, Green Onion and Herb Shrimp on Fried Green Tomatoes

South Carolina's Finest

Shrimp and Grits

Petite Filet Mignon

with Sauce Béarnaise and Pommes Frites

Fish Camp Skillet Fried Chicken

Slow Cooked Green Beans

Squash Casserole

Rice & Gravy