Deck 383

Deck's Sample Menu

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.  

The Upper Neck Hot Crab Dip:  remium jumbo lump crab meat baked with cream cheese, shallots and white wine, served with buttered toasted biscuits

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.

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.


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

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.

SALAD ADDITIONS: available for an additional charge: marinated roasted chicken breast, fresh fried fish strips, grilled sirloin, shrimp, 4 big ones, small crab cake


The Big Water Burger: One half pound of our own curstom grind of chuck, short rib and brisket cooked to your liking.  Substitute portabello mushroom for our veggie friends.  Served naked, on toasted focaccia or 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 our focaccia.

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 on a brioche bun


The Southern Garden: Sweet tomato, fresh basil and toasted beene seed on a melted bed of provolone.  All topped with EVOO!

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



Daily selection


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