Join Mailing List
for Our Holiday Brunch Menus,
New Year's Day, Easter, Mother's Day, Father's Day and Thanksgiving.
LIVE JAZZ SUNDAY BRUNCH, APRIL 2, 2017 RESERVATIONS ARE RECOMMENDED 10:30 -1:30
" CELEBRATING 30 YEARS" Chestnut Hill has been providing the best food and service along the Grand Strand since 1987. We have been under the same ownership and chef since the beginning. Every sauce, dressing, and dessert are homemade from scratch and we purchase only the freshest hand picked seafood from our own coastline; local fish, shrimp, oysters, flounder and deep sea scallops. Using Stock Yards 100 year heritage, we hand select only the finest premium Angus beef and we think you will appreciate the difference in the quality and flavor of our grilled steaks.
View Full Menu
Early Small Plate Menu
Award Winning Sunday Brunch
Early Small Plate Menu
Served from 4:00pm - 6:00pm
This menu has been put together for the not-so-hearty appetite and for the early diner.
Please specify that you are ordering from the Early Menu.
All entrees are served with vegetable & potato du jour, fresh garden salad and an assortment of fresh baked breads from our bakery.
A rich, creamy alfredo sauce loaded with shrimp, scallops, crab meat and fettuccini pasta.
A combination of crab meat stuffing, Atlantic white shrimp and deep sea scallops. Baked golden brown with grated cheddar cheese.
Crab Cake Chestnut Hill Style
Perhaps the finest crab cakes on the strand. Filled with fresh local lump crab meat, seasoned just right and dusted in japanese bread crumbs.
Low Country Shrimp & Grits
Chestnut Hill's version of Low Country Shrimp & Grits, fresh Carolina White Shrimp with smoked sausage in a seafood stock demi glaze. Served over stone ground yellow grits.
A flavorful combination of fresh local shrimp, tomatoes, bacon, sauteed onion & peppers mixed with zesty spices. Served on a bed of rice pilaf.
Tenderized boneless chicken breast sauteed with capers, butter, lemon and black pepper with a hint of cream.
Chicken Breast Carmen
5 oz. chicken breast lightly dusted and sauteed, topped with fresh steamed broccoli. Finished off with a chicken veloute sauce and laced with hollandaise sauce.
Thin sliced eggplant seasoned and dredged in bread crumbs, pan sauteed and topped with homemade marinara and parmesan cheese.
From the Grill
NY Strip & Crab Cake
A thick cut 6 oz. Angus NY Strip with a Chestnut Hill crab cake.
Ribeye (8 oz.)
House cut ribeye steak grilled to your temperature.
Chestnut Hill Medallion (5 oz.)
Center cut filet mignon medallion topped with a Chestnut Hill crabcake. Finished with sauce Bearnaise.
Center Cut Teriyaki Pork Chop
An 8 oz. french center cut pork chop grilled over an open flame and basted with a mild teriyaki glaze.
Combination of shrimp, flounder, scallops and crab cake, (fried or broiled).
Fresh single selects, lightly floured and deep fried.
Fresh local white shrimp broiled, fried or blackened.
Fresh Flounder Dinner
The freshest found anywhere, broiled or fried.
Starboard Catch (5 oz.)
A superb selection of fresh fish from our own coastline. Prepared several different ways. House Specialty "Grilled".
HOLIDAY PRICING WILL VARY
Denotes Gluten Free Item
Tell A Friend About This Page
Copyright © 2017 Chestnut Hill. All Rights Reserved.