Executive Chef James Clark would like to extend a personal invitation for you to experience a fresh alternative in sustainable "Farm to Table" dining at Waterscapes Restaurant. Chef Clark is as meticulous about leaving carbon footprints on the environment as he is about the unique dishes he creates starting with the seafood hand-selected by the executive chef right off the fishing boats in Murrells Inlet. These fresh selections are local to only this area and include unique selections such as Hog Snapper, Rock Hinds, Trigger Fish, Black Bass and Amberjack. These delicacies are featured nightly on the "Fish Board" and are as fresh as you can get it. Other favorites include Crispy Oysters served with a Country Ham Leek Reduction. For non-seafood lovers, Clark rounds out the menu with items such as 36 Hour Short Ribs, Local Quail or Seared Tenderloin. Be sure to save room for succulent homemade desserts prepared daily by Pastry Chef Tina Spaltro.

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Contemporary American

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