Deck's Menu

Deck 383

Upscale Shabby


The low country stack​: An all crabmeat treat, perfectly cooked, topped with crispy fried leak straws and stacked on our delicious fried green tomatoes, with a lemon pesto aioli.

The Waccamaw Fry: A generous portion of our all natural French fries smothered in rich brown scratch gravy and topped with delectable hickory smoked pork belly.  

Cruisin' Calamari: Delicate batter, deep fried to perfection, and tossed with pepperoncini, green onions, diced tomatoes and a pinch of garlic.  Served with our Thai chili sauce.

Kickin' Shrimp (or chicken): Lightly battered and fried in our Deck 383 special sauce. 

Fried Green Tomatoes: With bacon roasted red pepper cream sauce.

Stuffed Mushrooms: Stuffed with baked crab and sausage. Topped with queso cheese sauce.

Keel Hauled Wings: 10 Applewood smoked jumbo wings, fried to a golden, crispy brown, tossed in your choice of traditional Buffalo sauce, Thai chili, BBQ, Teriyaki or Garlic Parmesan.

River Nachos: Homemade traditional nacho chips covered in layers of cheese sauce and fresh pico de gallo, with jalapenos and topped with fresh fish bites, shrimp and crabmeat.  Served out of the oven.

The Marina Club Shrimp Cocktail: 6 shrimp on a bed of lettuce with our own cocktail sauce. 

Double Slip Knots: Two freshly baked pretzels, soft and salty, served with a slightly spicy beer cheese sauce for dipping.

The Upper Deck Hot Crab Dip: Premium jumbo lump crab meat baked with cream cheese,shallots and white wine, served with nacho chips.


​Classic She Crab: ​Derived from an 1850 Charleston recipe.  Sweet white crab in a smooth creamy broth and yes, with real she roe and a touch of Sherry.  Cup or Bowl

The French Huguenot Comfort: A really good French onion with a dark rich beer broth, sweet caramelized onion and a crusty crouton.  Topped with provolone and finished under the broiler to a golden brown. 


The Deck's House: A fresh blend of lettuces sprinkled with mixed shredded cheese, sweet ripe tomato and cucmber with toasted herbed croutons.

The Classic Caesar: Fresh romaine tossed in our homemakde Caesar dressing and topped with shaved Parmesan and croutons

The Scoop: A bed of fresh greens with a side of fresh fruit, pasta salad or cole slaw and a big scoop of your choice of Chicken, Tuna or Shrimp Salad.

The Spinnaker Spinach: Fresh baby spinach topped with chopped boiled egg, bacon and bleu cheese crumbles, served with warm Honey Dijon vinaigrette

The Tropical Deck: A mix of fresh greens with Mandarin oranges, craisins, sliced almonds, tomato filet, toasted benne seed and your favorite dressing.

DECK ADDITIONS: available on any salad for an additional charge: marinated roasted chicken breast, fresh fried fish strips, grilled sirloin, shrimp, small crab cake


The Deck 383 sandwiches are all served with lettuce, tomato, a dill spear and our all-natural French fries.  You can get our house pub chips for an additional dollar.

The Big Water Burger: One half pound of our own custom grind of chuck, short rib and brisket cooked to your liking. Or a portabella mushroom for our veggie friends.  Served naked or on a brioche bun.

The Boatyard Bird: Our locally sourced chicken breast marinated and dipped in our own seasoned breading and fried to golden brown, topped with bacon marmalade and Swiss on a brioche bun.

Pinchers to Port: Our all thrilla no filla' crab cake sandwhich.  Sweet lump crab meat gently breaded and cooked to golden goodness, served on a brioche bun.  Choice of tartar, chipotle tarter, citrus aioli or plain mayo on the side.

Shrimp BLT: The classic with fried shrimp and melted provolone topped with our Deck sauce on a brioche bunRiv

River Cat Tacos: Your choice of catfish or shrimp, grilled, fried or blackened, in three soft shells with homemade pico de gallo, fresh Asian slaw and a cilantro lime aioli.  Jalapenos on request. 

The Decked Out Pig: Eating high on the hog with our fried pork tenderloin on a toasted brioche bun with fried green tomato and our lemon pesto aioli.

The Slow Roll: Southern comfort, like a summer hammock swing, our grilled bologna with caramelized onion on a soft brioche bun.   Add chili for a dollar more. 

Deck Club: Turkey, ham, bacon, American cheese, lettuce and tomato on toast.

Shrimp and Oyster Po Boy: Served on a Hoagie with Asian slaw and our special Deck sauce. 

The Deck's Fresh Catch Sandwich: Our featured fresh fish of the day fried, blackened or grilled, served on a brioche bun.

In a Basket: Served with French fries and cole slaw.  Your choice of fried fish, fried oysters or fried fish.

Crab Cake Platter: Two sweet lump crabmeat cakes gently breaded and cooked golden brown.  Served with French fries and cole slaw. 


The Southern Garden: Sweet tomato, fresh basil and toasted Sesame seed on a melted bed of provolone.  All topped with EVOO and a drizzled balsalmic glaze.

The Beef and Bleu*: Grilled sirloin topped with roasted garlic, caramelized onion and bleu cheese.

The Shroom: Grilled portabella with roasted red pepper and soft leeks topped with grated swiss.

The Sizzlin'*: Blacked pork tenderloin with Sriracha, tossed onion, green pepper and jalapeno, topped with grated cheddar and provolone.  


FOR KIDS AND GRANDMAS: (It's okay if they eat first!)

(All served with French Fries): Choose from: Grilled Cheese, Mac n' Cheese, Chicken Fingers, Jiffy & Grape on White, Hot Dog

THE SIDE DECK: Mac n' cheese, Fresh Vegetables, French Fries, Pub Chips, Side Salad, Cole Slaw


Daily selection


* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food  borne illness*