Supplement to The Brunswick Beocon Sepfember-October 1987—Page 33
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Oklqmal &pi.
'4
yr..
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HUT^^CA'lSlj;
Seafood House
Serving Fine Seafool Sinee 1947
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Located right on
the very edge of the
Intracoastai Water
way and during the
time of high tide ac
tually being over the
water in sotne places.
'"The Hurricane”
presents an ever
changing and always
interesting view of
the fishing fleet coming and going about il.s
duties as well as the pleasure crafts and the
many commercial crafts which ply thc.se |
waters. I
In I'.tta. a small restaurant was opened
•’under the oaks of Little Hiver and has been ( ^
added to many times, even to the point of f , ** jfi .
ding the ina.ssive trunk '■tT-* i
coiuplctely surrounding
of one of the trees. ‘ ’
r* The restaurant, w Inch is know n ^ ^^ f' ‘
,k. ^ as Capt. .Iiiel's Hurricane .Seafood
..H>u.se. has .grown with m;iny ad- il 'iy \ ' ‘ [i
ditiuns. to become one of the
largest restaurants in the Ciraiid
Strand area, but has maintained
the feeling of a smaller restaurant
by keeping it divided into five dif
ferent dining rooms, each with its
own individual character.
Offering the very be.st of a large variety of .seafiKid. catch of the day*jmd chefs
.specials, plus great steak and chicken for the ■ landlubber" in the party, fapt.
Jiicl's Hurricane Seafood House is a "must" stop for tho.se who are in the area.
The famous .Salad Bar, the lu.scioiis seafood and steaks, the be.st hu.shpiippies you
ever tasted and the unmatched atmosphere make it all w orthw hile.
ENTREES
~C^ ^ ^
:?CalU\lU A lAElVI
Angler’s Platter
Combination Platter
Fried Flounder
Fried Shrimp
Deviled Crab (4)
Fried Oysters
Fried Filet of
Ocean Perch
CATCH
OF THE DAY
(Changes uaiiy)
Swordfish
King Mackerel
Salmon
Grouper
Red Snapper
Dolphin
Sea Trout
Mako Shark
Golden Tile
Tuna
Sea Bass
803-249-2211
CHEF’S SPECIALITIES
OF THE DAY
(Changes Daily)
Stuffed Flounder Hurricane: Baked
lillct with crabmeat stufling, topped with mushrooms
then covered with btrnaise sauce.
Shrimp Scampi: select shrimp sauteed in
garlic and wine, served over rice.
Chicken Scalloppine: rimi slices of
chicken bre.ist dipped in egg batter ihen gently
sauteed in lemon butter, white wine and mushrooms.
Grouper Oscar: Topped with crabmeat and
asparagus then covered with Hollandaise sauce.
Coquilles St. -Jacques: swe.t scallops
sauteed in butter and placed in a rich creamy wine
sauce.
Grouper Florentine : Sauteed in butter with
spinach and mushrooms, then covered in bernaise
sauce.
Chicken Marsala: Boneless breast lightly
breaded then sauteed in butter and marsala wine and
mushrooms.
Blackened Grouper
Linguine-White Clam Sauce
Grouper Aegean (Greek Delicacy):
In a rich tomato sruce and topped with feta cheese,
baked to perfection.
Shrimp Marsala
Blackened Salmon
LANDLUBBER’S MENU
Fried Chicken: 'A Chicken deep fried
southern style.
Chopped Sirloin Steak: 10 Of., ground
chuck.
Rib Eye (12 oz)
Rib Eye (8 oz.) : render, juicy eye of the rib.
New York Strip (12 oz.): The beef eater s
favorite.
Steak & Shrimp: 8 oz. Rib Eye & Fried
Shrimp.
Surf & Turf: 8 oz. Rib Eye & Lobster Tail serv
ed with drawn butter.
(We Do Not Recommend
Steaks Cooked Well Done)
SALADS
Shrimp Salad
Dinqer from Salad Qar j
HOUSE SPECIALITIES
Seafood au Gratin: a casserole consisting
of lobster, fresh red snapper, sweet deep sea scallops
and shrimp, Iresh picked crab meat sauteed in butter
and placed in a rich creamy sauce.
Sauteed Shrimp: render juicy Shnmp, liglulv
dusted with our special breading and pan fried in bui-
ter.
Stuffed Shrimp: Plump juicy shrimp,
deliciously tilled with our own crabmeat stuffing,
then cooked to perfection (fried or broiled).
Soft Shell Crab (3): Pnme crab lightly
breaded and deep tried til golden brown.
Fresh crabmeat: .a new creation each das by
our chef. Truly delightful.
Steamed Shrimp: Tender juicy shrimp steam
ed and served hot or cold.
Shrimp Creole: .-\ miUlly seasoned tomato
sauce cooked with shrimp and served over rice (no
potato).
Sauteed Scallops: Tender deep sea scallops
broiled in lemon and butter.
riurricane / Seas: cup of ciam chowder. ■:
lobster tail, golden fried Tilet of fish, shrimp, oysters,
frog leg, deep scallops and deviled crab.
Lobster Tails: Two broiled 6 oz. tails served
with hot butter.
Lobster Tail: one broiled 6oz. tail served with
hot butter.
APPETIZERS
Shrimp Cocktail Supreme
Oyster Cocktail
Crabmeat Cocktail
Marinated Herring
SOUPS
Our Famous Home Made
Capt. Jiiel’s Famous Fish Chowder
Clam Chowder New England Style
She Crab Soup
KIDDIE KORNER
(under 12)
Shrimp
Hamburger
Fish & Chips
Chicken Legs
^ -_AU of the above uiiiucrs iiicludc
/•VI W^^hTrics, Hushpuppics and
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