LUNCH

APPETIZERS

  • 14

    LOCAL FRIED GREEN TOMATOES

    Bacon and onion jam, tomato chutney, goat cheese, arugula, balsamic glaze
  • 17

    REEL DEAL SHRIMP

    Local beer-braised shell-on shrimp, New Orleans BBQ broth, garlic, butter, bell peppers, onions, French baguette
  • 15

    BLING BLING SHRIMP

    Local shrimp, Sambol aioli, Asian slaw, toasted sesame seeds, lettuce
  • MP

    MARYLAND-STYLE CRAB CAKE

    Jumbo and colossal lump blue crab
  • 11

    COCONUT SHRIMP

    Local hand-battered coconut shrimp, citrus Thai chili sauce
  • 11

    SHRIMP COCKTAIL

    Local shrimp steamed and served chilled
  • 12

    OYSTERS HUDSON

    Oysters wrapped in bacon and fried
  • 14

    OYSTERS ROCKEFELLER

    Roasted fennel, tarragon, parsley, spinach, bread crumbs, toasted Parmesan cheese First prepared in 1899 by the chef at Antoine’s Restaurant in New Orleans. Called Rockefeller because of its rich taste.

FROM THE OYSTER BAR

  • 11 / 18

    STEAMED LOCAL SHRIMP IN THE SHELL

    • (1/3) lb - 11
    • (2/3) lb - 18
    Local shrimp steamed in the shell, OLD BAY® Seasoning
  • MP

    SNOW CRAB LEGS

    Half or full pound
  • 18

    LOWCOUNTRY BOIL

    Steamed local shell-on shrimp, smoked sausage, corn, potatoes, OLD BAY® Seasoning
  • 26

    STEAMED COMBO Gluten Free

    Local shell-on shrimp, local littleneck clams, local cluster oysters and corn, steamed with OLD BAY® Seasoning and served with cocktail sauce, butter and horseradish. When local cluster oysters are out of season, choose extra local clams or shrimp.
  • 12 / 24

    STEAMED LOCAL CLUSTER OYSTERS IN THE SHELL Gluten Free

    • Half Bucket - 12
    • Full Bucket - 24
    Available in months with the letter “R”
  • 12

    LOCAL LITTLE NECK CLAMS* Gluten Free

    • Dozen - 12
    Local clams, steamed or raw
  • MP

    RAW OYSTERS ON THE HALF SHELL* Gluten Free

    See daily specials menu. Shucked to order

SOUPS/SALADS

Add one of these items to the salads below
Shrimp (fried, pan sautéed, broiled, blackened) – 10
Grilled Salmon* (GF) – 11, Grilled Chicken (GF) – 8.5
Fried Oysters – 12, Local Fish (GF) – 16

Housemade Dressings: Ranch, 1000 Island, Honey Mustard, Lite Italian, White Balsamic Vinaigrette (GF), Blue Cheese, Port Wine Vinaigrette, Oil and Vinegar (GF)

  • 7.5 / 9

    MS. BESSIE’S SOUPS OF THE DAY

    • Small - 7.5
    • Large - 9
    She Crab Soup,
    Seafood Gumbo,
    OR New England Clam Chowder
  • 14

    HUDSON’S SHRIMP SALAD

    Add a cup of soup for $4
  • 5.5 / 8.5

    HOUSE SALAD

    • Small - 5.5
    • Large - 8.5
    Mixed greens, tomatoes, cucumbers, red onion, and your choice of dressing
  • 6 / 9

    CAESAR SALAD*

    • Small - 6
    • Large - 9
    Traditional Caesar salad with romaine lettuce, homemade croutons, grated Parmesan cheese, Caesar dressing. Add anchovies for $1
  • 6.5 / 9.5

    SPINACH AND PEAR SALAD

    • Small - 6.5
    • Large - 9.5
    Baby spinach, candied Georgia pecans, poached pears, blue cheese crumbles, port wine vinaigrette
  • 13

    WEDGE SALAD

    Crisp, cool iceberg lettuce wedge, tomato, bacon and blue cheese crumbles, blue cheese dressing

SANDWICHES/WRAPS

All sandwiches are served with Hushpuppies, 7 Day Slaw, and your choice of fries, red rice or homemade potato salad, unless otherwise noted.

  • 18

    BLACKENED SHRIMP PO’ BOY

    Local shrimp served on fresh French bread (or wrap) with southwestern slaw. Add fire roasted jalapeños for $1
  • 18

    FRIED SHRIMP PO’ BOY

    Local fried shrimp served on fresh French bread (or wrap) with shredded lettuce, tomato, house pickles, mayonnaise
  • 21

    FRIED OYSTER PO’ BOY

    Fried oysters served on fresh French bread (or wrap) with shredded lettuce, tomato, house pickles, mayonnaise
  • 19

    FRIED FLOUNDER SANDWICH

    Local flounder with lettuce, tomato, and tartar sauce on the side
  • MP

    MARYLAND-STYLE CRAB CAKE SANDWICH

    Jumbo lump crab cake, pan seared, served with lettuce, tomato
  • 14

    CHICKEN CLUB SANDWICH

    Fried, grilled, or blackened 8 oz. Claxton chicken breast served on a brioche bun with
    lettuce, tomato, onions, pickles and your choice of cheese
  • 14

    SHRIMP SALAD SANDWICH

    Served on whole grain wheat bread, fresh French bread or wrap with lettuce and tomato
  • 14 / 24

    HUDSON’S GROUND BRISKET BURGER*

    • Single - 14
    • Double - 24
    Ground brisket and chuck patties, pan grilled and served on brioche with lettuce, tomato, onion, pickles, and choice of cheese. Add bacon for $1
  • 12

    ½ SHRIMP SALAD SANDWICH AND CUP OF SOUP (À LA CARTE)

  • 9 / 14

    BLT*

    • Single decker - 9
    • Double decker - 14
    On white or wheat bread with tarragon aioli. Add egg $2
  • 19

    SHRIMP BURGER

    Back by popular demand. Lettuce, tomato, Provolone, Cajun remoulade, brioche bun

LUNCH ENTRÉES

All entrées are served with Hushpuppies, 7 Day Slaw, and your choice of fries, red rice, or housemade potato salad, unless otherwise noted.

  • 14

    GUMBO, GRITS AND EGGS (À LA CARTE)*

    SC stone-ground grits, seafood gumbo, 2 fried eggs
  • 14 / 20

    LOCAL SHRIMP

    • Small - 14
    • Large - 20
    Butterflied fried, pan sautéed, broiled or blackened
  • 25

    ATLANTIC SALMON*

    Grilled fresh Atlantic Salmon, seasonal topping
  • 32

    SCALLOPS*

    Fried, pan seared or blackened
  • 22

    FRIED OYSTERS

    Oysters, lightly breaded and fried to perfection
  • 32

    NEPTUNE PLATTER* Gluten Free

    A veritable feast consisting of oysters, scallops, shrimp, deviled crab, and seasonal fish. Fried, pan sautéed, broiled, blackened. Upgrade the seasonal fish to flounder for $3
  • 20

    SOUTHERN FRIED CHICKEN TENDERS

    Served with your choice of sauces: BBQ, honey, mustard, ranch

EXTRAS

  • 4

    French Fries

  • 3

    Red Rice with smoked sausage

  • 3

    SC stone-ground grits Gluten Free

  • 3

    Garlic Bread

  • 3.5

    Hushpuppies

  • 3.5

    7 Day Slaw

  • 3.5

    Potato Salad

HOMEMADE DESSERTS

  • 7.5

    KEY LIME PIE

    Smooth, tart and cool, the perfect ending
  • 10

    MUD PIE “ENOUGH FOR TWO”

    Hilton Head Island Ice Cream’s cappuccino ice cream, chocolate fudge, Oreo cookie crumb
  • 7.5

    MS. BESSIE’S PEANUT BUTTER PIE

    Ms. Bessie makes the desserts, and this one is her favorite
  • 7.5

    BRANDY BREAD PUDDING

    A Southern sweet tradition made with brandy and pecans, winner of a local dessert contest in 2015