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Add a Small House, Caesar
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Iceberg Wedge Salad to Any Entree.
OAK GRILLED SALMON
Served with a citrus-soy sauce and yellow rice.
SEARED SCALLOP CAPELLINI
Sea scallops with Asian vegetables and Thai chili sauce.
FISH &CHIPS
Beer-battered Cod with crispy fries, coleslaw, and tartar sauce.
SHRIMP AND GRITS
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A Southern favorite. Savory sh ri mp and creamy grits. ~
BAKED STUFFED SHRIMP
Split and stuffed with jumbo lump crab, with yellow rice.
JUMBO LUMP CRAB CAKES
Authentic Maryland stylewith cri spy fries,
coleslaw, and remoulade sauce.
CAJUN SHRIMP
Gulf shrimp and Maine lobster over ~
fettuccine in a garlic cream sauce. ~
SHRIMP & LOBSTER PASTA
Gulf shri mp and Maine lobster over fettuccine in a garl ic butter sauce.
TO DAY'S FRESH FISH
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Inqu irewith your server for a fresh selection. Market Price ~
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GRAND MARNIER CHOCOLATE MOUSSE
Dark chocolate mousse with a light touch of Grand Marni er.
KEY LIME PIE
A truetaste of the tropics. Sweet, tart and
creamy with a grahamcracker crust
&
TAVERN
BAILEY'S WHITE CHOCOLATE CHEESECAKE
Award-winning recipe; pecan-g raham cracker crust
and a hint of Irish Cream.
BREAD PUDDING
Old fashioned with van illa, cinnamon and raisins,
served a Ia mode.
CH OCOLATE GANACHE CAKE
Rich, triple layer choco late cake with a chocolate ganache whipped
frosting drizzled with raspberry syrup.
CARROT CAKE
Just like Grandma made, with coconut, pineappleand fresh shredded
carrots topped with a whipped cream cheese frosting.
ICE CREAM/SORBET
Vanil la or chocolate ice cream, raspberry sorbet.
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SAM'S MAC AND CHEESE
Creamy, 4 cheeses, baked to perfection.
STEA.KHOUSE CREAMED SPINACH
Aclassic done right
GRILLED ASPARAGUS
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Oak gril led and delicious. Topped with Hollandaise extra. ~
BABY BELLAS
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Sauteed in olive oil and garl ic. ~
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POTATO ES AU GRATIN
Thinly sl iced in acreamy cheese sauce.
FRIED GREEN BEANS
Lightly fried and delicious.
BASIL RED -SKINNED MASHED POTATOES ~
Rustic and creamy.
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BAKED POTATO
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With butter and sour cream.
Loaded with cheese, bacon, and sour cream extra. ~
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At Sam Snead's Oak Grill & Tavern, you can feast
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on your passion fo r the game, as well as great foo d.
Come in and roam from room to room, savoring the
rich wood decor and all the memorabilia collected by
Sam himself as he made his way into golf history.
Then choose from a wide selection of foods grilled only with
locally-cured oak that creates our signature, unique flavor.
Start with Sam's appetizers; make your selection from
Certified Angus Beef® brand products, the freshest local
seafood, chicken or fall-off-the-bone ribs smoked in-house.
Complement all of this with a fine wine,
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All entrees are served with a kid's drink and a scoop of ice cream.
CHICKEN TEND ERS • FISH & CHIPS
CHEESEBURGER • CHICKEN ALFREDO
CHEESE QUESADILLA
a Slammin' Sam lager or your favorite cocktail.
&
TAVERN
1004 Glenforest Road • Myrtle Beach, SC 29579
843-903-3150
samsneadsmyrtlebeach.com
For the lighter appetite, there's a wide salad and sandwich
selection to be enjoyed at Sam Snead's Oak Grill & Tavern.
Be sure to top your meal with one
of our homemade desserts.
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FRIED GREEN TOMATOES
Crispy Panko-fried, topped with Goat cheese and balsamic drizzle.
ICEBERG WEDGE
Tomatoes, bacon, croutons and Southwest ranch dressing.
TAVERN PRETZEL STICKS
With con queso dip.
CHOPPED SALAD
Tomatoes, bacon, cucumbers, croutons, cheddar and
bl ue cheeses tossed in a grapefruit vinaigrette dressing.
·-
BRUSCHETTA
Crostini, tomatoes, Feta cheese, garlic and herbs.
SEARED SCALLOPS
Large seared Sea scallops over remoulade doll op.
CAJUN SHRIMP
.....
Jumbo prawns in a spicy butter sauce . •
CRISPY SHRIMP
In acreamy and spicy Thai sauce.
CLASSIC COBB SALAD
Tomato, avocado, eggs, Cheddar cheese,
oak-grilled ch icken, bacon and Blue cheese.
CAESAR W/CHICKEN
Entree Caesar with oak-gril led chicken breast.
SHRIMP COCKTAIL
~
Steakhouse style with hot horseradish-cocktail sauce. ~
JUMBO LUMP CRAB CAKE
Served with remouladesauce.
WARM CRAB DIP
Creamy cheese and lu mp crab meat served with crostini's.
TUNA SASHIMI
Seared rare with soy sauce, wasabi and ginger.
Full Order I Half Order
CHICKEN QUESADILLA
Cheese, ci lantro, tomato and caramelized onions with
salsa and sour cream. Substitute Steak or Shrimp.
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Add a Small House, Caesar or 112 1ceberg Wedge Salad to Any Entree.
PORK TENDERLOIN
Oak grilled and fork tender, served with basi l red-skinned
mashed potatoes and acaramel ized onion demi-glace.
BONE-IN PORK CHOP
Center cut oak-grill ed chop with seasonal chutney, ~
served with basil red-skinned mashed potatoes.
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CHICKEN MADEIRA
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Sauteed chicken breast with a Madeira reduction,
bas il red-skinned mashed potatoes.
CHICKEN CHESAPEAKE
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Oak-gril led chicken topped with creamy ch~ese and ~
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JUmbo lu mp crabmeat, served w1th yel low nee.
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FETTUCINE ALFREDO
Sauteed onions, peppers and mushrooms in a creamy
Parmesan sauce. Extra With Chicken or Shrimp
BABY BACK PORK RIBS
Smoked in house, slow cooked and fall ing off the bone,
served with crispy fries and coleslaw. Fu ll Rack I Half Rack
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THE REUBEN
Warm corned beef, sauerkraut, Swiss cheese and
Th ousand Island. Served with crispy fries.
PULLEDPORKSANDWICH
Carol ina stylewith coleslaw on a toasted brioche bun,
served with sweet potato fries.
CHICKEN TENDERS
With coleslaw, crispy fries and honey mustard dressing.
•
•
MOZZARELLA & TOMATO SALAD
Fresh sl iced steak tomato, Mozzarel la and
sliced red onion, fresh basil drizzled with
olive oil and balsamic reduction.
CHICKEN WINGS
Your choice of buffa lo, Teriyaki or garlic-Parmesan
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CHICKEN, CHEESE & NUT SALAD
Mixed greens, Cheddar and Monterey Jack cheeses,
almonds, pecans and tomato, served with honey mustard.
GRILLED SALMON SALAD
Mixed greens, candied pecans, Goat cheese,
tomatoes and balsamic reduction.
STEAK SALAD
Oak-grilled steak served over chopped salad,
tossed with a Southwest ranch dressing.
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Thin, crispy whole wheat flatbread topped with thefollowing.
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MARGHERITA
Roma tomatoes with fresh basil and Mozzarella cheese.
BBQCHICKEN
With caramelized on ions, Mozzarella and Goat cheeses.
OAK GRILLED STEAK
Sauteed mushrooms and caramelized onions,
topped with Mozzarella and Blue cheeses.
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For your total taste satisfaction, we serve
Certified Angus Beef® brand burgers.
The tastiest, juiciest beef makes them the
best-tasti ng burgers around!
Served with Basil Red-Skinned Mashed Potatoes
FILET MIGNON
~
Our most tender cut. 6 oz. PetiteI 8 oz. ~
NEWYORKSTRIP
~
Known for its full-bodied texture. 14 oz. ~
SAM'S BURGER
One-hal f pound of ground chuck with lettuce, tomato and red onions.
TAVERN ONION SOUP
With Emmenthaler Swiss cheese.
CLAM CHOWDER
Award-winning New England style recipe.
SHE-CRAB SOUP
ASouth Carolina favorite with just a hint of sherry.
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RIBEYE
Well marbled and juicy. 14 oz.
SIRLOIN
Baseball cut. 8 oz.
CHEESEBURGER
With Cheddar, Swiss, Blue or American cheese.
PRIMERIB
~
Seasoned and slow roasted. Li mited availability. ~
10 oz. I 14 oz.
-
MAKE IT A SURF & TURF
Add an 8 oz. Maine Lobster tail. Market Price
Available Sauce Accompaniments
Oscar Style • Bearnaise • Peppercorn Sauce • Port Wine Reduction
Optional Toppings:
Bacon, Sauteed Mushrooms,Caramel ized Onions,
Roasted Red Peppers, Avocado, Jalapenos, Fried Egg
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CADDY MELT
With American cheese and sauteed oni ons on grill ed rye bread.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increaseyour risk J( food-borne illness.
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The tavern proudly serves thefinest Certified Angus® corn-fed,
midwestern beef cooked to order on our Oak Fired Gri ll
All burgers are cooked on our Oak Fired Grill , served with crispy fries.
Substitute Onion Rings or Sweet Potato Fries.
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