Dinner Menu

    • APPETIZERS

    • Peel and Eat Shrimp

      9.00

      Half Pound 9.00, Full Pound 18.00. Boiled shrimp, served with Cocktail sauce and spicy drawn butter.

    • Bayou Shrimp

      8.00

      Flashed fried shrimp tossed in our Cajun remoulade, served on a bed of Creole slaw.

    • Shrimp & Grits

      9.00

      Sautéed shrimp, Andouille sausage, tomatoes, green onions, and mushrooms in a parmesan cream sauce, served over a fried grit cake.

    • Crab au Gratin

      9.00

      Lump crab meat, capers, lemon zest and dry vermouth mixed with a parmesan cheddar cream sauce served with toasted French bread.

    • Seared Sea Scallops

      9.00

      Two seared scallops on fried green tomatoes with a bacon onion jam, finished with a balsamic reduction.

    • Smoked Quail

      15.00

      Two low country birds, seasoned, smoked and finished on the grill.

    • Boudin Fritters

      8.00

      Blackwater's Boudin sausage mixed with rice, lightly breaded and deep fried, served with a homemade spicy garlic mayonnaise.

    • Andouille Corndogs

      8.00

      A jazz festival favorite - spicy hot Andouille sausage served with creole mustard for dipping.

    • SOUPS AND SALADS

    • Blackwater Gumbo

      4.50

      Cup 4.50 Bowl 6.50. Our house gumbo, loaded with chicken and Andouille sausage, classic dark roux recipe. Delicious!

    • Brunswick Stew

      4.50

      Cup 4.50 Bowl 6.50. Thick and hearty, slow cooked with all the goodies. TWO TIME WINNER - FIRST PLACE - BRUNSWICK STEWBILEE.

    • The Wedgie

      5.50

      Our dinner salad, a wedge of fresh iceberg lettuce, your choice of dressing, garnished with fresh cucumbers, tomatoes and red onions.

    • Dressings

      balsamic vinaigrette, buttermilk blue cheese, creamy green onion, herbed extra virgin olive oil and red wine vinegar, thousand island, and Ranch. Also extra virgin olive oil and red wine vinegar (in cruets).

    • SANDWICHES (CHOICE OF ONE SIDE)

    • Blackwater Burger

      11.00

      A blackened burger with blue cheese and cajun remoulade or Bacon Cheddar burger with garlic mayo.

    • Chicken Sandwich

      9.00

      Chicken breast with a garlic, cheddar, parm crust served with garlic mayo, lettuce and tomatoes.

    • Fish Sandwich

      10.00

      Fried fish sandwich with jalapeno tartar sauce, pickles, lettuce and tomatoes.

    • ENTRÉES

    • Jambalaya

      18.00

      Shrimp and andouille sausage, our Jambalaya is from a friend's family recipe book.

    • Shrimp Creole

      18.00

      Grilled shrimp in a spicy Cajun broth served with thyme rice.

    • Cajun Pasta

      22.00

      Sautéed shrimp, crawfish, scallops, and steak tossed with a tasso and andouille cream sauce served over fettuccine sprinkled with parmesan cheese. Spicy!, but can be ordered mild.

    • Blackwater's Shrimp and Grits

      20.00

      Blackened bourbon glazed shrmip served over creamy rosemary corn grits with pepper relish.

    • Low Country Boil

      18.00

      Cookout classic, large shrimp, smoked sausage, red potatoes and corn on the cob in a Zatarian's boil.

    • Short Ribs

      25.00

      Braised short ribs served over creamy rosemary corn grits with pan sauce sauteed with peppers.

    • Blackened Duck

      22.00

      Blackened duck breast served over creamy brown rice with a poached egg.

    • Chicken 'n Dumplings

      17.00

      Oven roasted chicken breast served with sage dumplings in an onion, celery, and carrot chicken gravy.

    • Warm Steak Salad

      18.00

      Filet Mignon pieces, sautéed in brown butter sauce and tossed with mixed field greens, bacon, tomatoes, cucmbers, red onion - topped with blue cheese crumbles and sunflower seeds.

    • Grouper Daufuskie

      Market

      Pan seared 6oz. grouper filet, served on a bed of rice with caramelized onions and mushrooms, topped with our special Daufuskie sauce.

    • ENTRÉES WITH TWO SIDES

    • Crab Cakes

      18.00

      Two crab cakes sautéed to perfection, and served with a creole remoulade and two sides.

    • Tybee Fried Shrimp

      20.00

      Wild Georgia Shrimp, hand breaded and deep fried. (Can also be grilled or blackened, or in combination), served with Creole remoulade and jalapeno tartar sauce.

    • The Filet

      Market

      8 oz. Hand cut Black Angus Filet Mignon. Seasoned, seared and oven finished.

    • Today's Catch

      Market

      Chef's seafood special, changes daily, always fresh.

    • Grilled Pork Chop

      20.00

      Hand cut pork chop, marinated and char-grilled served with a fresh apple glaze.

    • Ribeye

      26.00

      Black Angus Steak, hand cut and trimmed, topped with caramelized onions and mushrooms with a port wine demi-glaze.

    • SIDES

    • Tonight's Vegetable

    • Tonight's Potato

    • Red Beans and Rice

    • Creole Slaw

    • Cabbage Salad

    • Collard Greens

    • Stewed Tomatoes

    • Corn & Okra

    • Rice & Tasso Gravy

    • Sweet Potato Fries

    • Cajun Lima Beans

    • Side Salad (Iceberg or mixed field greens)