Savory Lunches to Satisfy Your Hunger

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Lunch & Main Event

Appetizers & Sharing Plates

LOBSTER BRUSCHETTA 15

Lobster Bruschetta, Pesto, Swiss, Heirloom Tomato

CHESAPEAKE CRAB CAKE 12

Two, lump crab cakes on mixed greens, rémoulade garnish and tziki sauce.

STUFFED PORTABELLA 8

Portabella cap stuffed with sautéed spinach, roasted red pepper and goat cheese, topped with balsamic glaze.

FRIED GREEN TOMATO 9.5

Fried green tomatoes with goat cheese, remoulade sauce and
Applewood bacon bits.

GENERAL TSAO’S CAULIFLOWER 9.5

Fresh cauliflower, lightly fried then dipped in General Tso’s Asian ginger sauce, served with quinoa, diced scallions and sesame seeds.

GOAT CHEESE FRITTER LOUKOUMADES 8.5

Savory goat cheese fritters topped with orange blossom honey
and pistachios, served with blackberries and crackers.

CILANTRO CHILI LIME WINGS 10

Cilantro lime wings, crumbled bleu cheese, celery bits, tomato, green onions, drizzled with Buffalo sauce and served with ranch or bleu cheese.

MUSSELS 11

Sautéed mussels in clam and garlic sauce, served with sourdough points.

"A Streetcar Named Desire" Tacos
(Cod, Lobster, Shrimp, or Salmon)

Your choice of cod, lobster, shrimp or salmon and toasted corn or flour tortillas, topped with lettuce, tomato, onion medley, peppers, black bean, cheddar, sour cream, salsa, lime wedge, cilantro and jalapeño.
Served with rice and refried beans. 16

From the Garden (Salads)

Dressings: House (Blueberry Raspberry Pomegranate), Ranch, Bleu Cheese, Strawberry Balsamic or Basil Avocado

BEET & GOAT CHEESE FRITTER SALAD 13

Three-herb goat cheese fritters, beets, dried cranberries, mixed greens and roasted pecans.

FLORIDA COBB 14

Mixed greens, tomato, cucumber, avocado, boiled egg, mango, red onion, bleu cheese, shredded carrots and bacon.

BASIL CHOPPED SALAD 12

Crisp-refreshing-flavor-packed-revitalizing-hydrating and EPIC plant powered salad. Served with chopped romaine, arugula, yellow squash, cucumber, artichoke hearts, tomatoes, carrots, chickpeas, sunflower seeds, corn, black beans and red onion.

THE STUFFED TOMATO (Lobster, Chicken or Tuna Salad) 14

Stuffed tomato on mixed greens, cucumber, red onion, blueberries, shredded carrot, deviled egg, cottage cheese

The Main Event

SOUP DU JOUR Cup 3 | Bowl 5
LOBSTER BISQUE Cup 4 | Bowl 6
CHILI BOWL Cup 3 | Bowl 5

LOBSTER POT PIE 22

Fresh lobster, asparagus, corn, broccoli, béchamel sauce layered with puff pastry, side of cherry applesauce, served with soup or salad.

LOBSTER ARTISAN MAC & CHEESE 18

Corkscrew pasta, lobster and four cheeses, topped with feta cheese and served with a side of sourdough toast, cherry applesauce, soup or salad.

CHICKEN POT PIE 17

All-white meat chicken, broccoli and cheddar in a filo dough purse. Served with champagne sauce, house-made cherry applesauce and soup or salad.

SEAFOOD PASTA 29

Pasta with mussels, Gulf shrimp, clams in tomato garlic clam sauce, topped with lobster tail. Served with a side of parmesan toast and soup or salad.

SALMON WELLINGTON 23

Wild-caught Alaskan salmon wrapped in a puff pastry with mushrooms, spinach and béchamel sauce, served over quinoa and rice blend with seasonal vegetables and soup or salad.

SIGNATURE CAPTAIN’S MEATLOAF 19

Our juicy meatloaf over fingerling potatoes, chef vegetables topped with marinara sauce and a fried onion ring, served with soup or salad.

CRAB STUFFED CHICKEN BREAST 21

Served with quinoa and rice blend, seasonal vegetables and soup or salad.

WILD ORCHID SALMON 24

Wild salmon crusted with pistachios, served over quinoa rice blend, side of asparagus, tropical rum glaze.

Artisan Sandwiches

Includes chips, a pickle, a deli salad and a cookie. Upgrade
to a side of sweet potato or seasoned fries +2.

From the Sea

NEW ENGLAND LOBSTER ROLL 14

(See other lobster roll options) Sweet, succulent chunks of Maine lobster, tucked into a buttery toasted bun, brushed with clarified butter and topped with shredded lettuce and heirloom tomato bits.

BOOZY COD SANDWICH 14

Light, flaky and tender Alaskan cod loin, hand-dipped in beer batter and served with tartar sauce, malt vinegar, lettuce, tomato and Cajun rémoulade, in a French roll.

LOUISIANA PO’BOY SANDWICH 15

Your choice of Alaskan cod loin and gulf shrimp. Light, flaky, tender and hand-dipped in beer batter. Served with tartar sauce, malt vinegar, lettuce, tomato and Cajun rémoulade in a French roll.

MELT MY HEART TUNA 13

Crusty, grilled sourdough bread, house-made Albacore tuna salad, melted Swiss, shredded romaine lettuce and tomato.

CHESAPEAKE CRAB CAKE 15

Fresh, perfectly seasoned, sweet, lump Crab, lightly pan-fried, served on a Brioche bun with Swiss, tartar, lettuce, tomato and rémoulade sauce.

THE KINGFISHER 15

Spinach tortilla wrap with grilled salmon, cucumber dill sauce, goat cheese, capers, fresh spinach, red onion and heirloom tomatoes. Keep it as a wrap or make it a salad!

BIG HAWAIIAN 15

Deluxe salmon burger, pepper jack cheese, grilled pineapple ring, Hawaiian sauce, sliced ham and a fried jalapeño slice on a brioche bun.

SURF N’ TURF 18

Our seasoned prime rib burger, grilled portabella cap, caramelized onions and Swiss, topped with lobster and rémoulade sauce on a brioche bun.

LOBSTER GRILLED CHEESE 15

Our house lobster with melted Swiss, pesto and heirloom tomato on buttery Texas toast.

From the Garden

PORTABELLO FARM 13

Sautéed portabella, spinach, roasted red pepper, tomato, pesto, balsamic glaze, red onion and goat cheese served on a toasted Brioche.

CHIPOTLE BLACK BEAN BURGER 13

Black bean cilantro, roasted red pepper, feta patty topped with lettuce, chipotle mayo, red onion and tomato, served on a Brioche roll.

FRIED GREEN TOMATO & PIMENTO CHEESE SANDWICH 13

Farm green tomatoes and pimento cheese grilled between sourdough. Add bacon +1

From the Farm (Chicken)

FRIED BUFFALO CHICKEN BLT 14

Lightly fried chicken, Applewood bacon, lettuce, tomato, bleu cheese, celery bits, ranch and Buffalo sauce drizzle served on Brioche roll.

MARSHALL FIELD’S CHICKEN SALAD SANDWICH 14

A Chicago classic from State Street. Roasted, shredded chicken, celery, green onion, pecans, dried cranberries and grapes on toasted brioche.

From the Ranch (Beef, Pork, Turkey)

CAROLINA PULLED PORK 14

Slow-cooked pulled pork, maple BBQ sauce, Southern slaw and melted cheddar, served on a Brioche roll.

MIAMI CUBAN 14

Slow-roasted pulled pork, carved ham, melted Swiss and dijon, topped with banana peppers and pickled okra, served in a crispy French roll.

THE PIRATE CLUB 15

Carved turkey, Applewood bacon, lettuce, tomato, red onion, your choice of cheese and mayo on grilled sourdough.
Add Avocado +1

THE PUB CRAWL 14

Corned beef, pastrami, toasted rye, grain mustard, Swiss,
caramelized onions and sauerkraut slaw.

FRIDAY NIGHT LOW COUNTRY BOIL
4PM-9PM

35 add lobster tail *market price
Mussels, gulf shrimp, prawns, king crab, potatoes, corn, Sausage, soft shell crab in slow cooked rue

All Day Breakfast

Breakfast Appetizers

New Orleans Beignets 8

Cinnamon-sugar fried beignets topped with powdered sugar and served with a side of maple syrup.

Mini Lox & Bagel Bites 10

Mini bagel, cream cheese, smoked salmon, diced tomato, red onion, cucumber, caviar and dill.

Fried Buffalo Deviled Eggs 8.50

Lightly fried deviled egg stuffed with guacamole-egg mixture and sprinkled with Buffalo sauce.

Portside Eggs Benedict

Traditional Eggs Benedict 13

Grilled ham off-the-bone, poached eggs, topped with homemade Hollandaise atop a toasted English muffin.

Seafood Eggs Benedict 15

Lobster meat with poached eggs and Hollandaise on a toasted English muffin.

Vegetarian Eggs Benedict 13

Portabella mushroom, roasted red pepper, seasonal vegetables, spinach, poached eggs and Hollandaise on a toasted English muffin, garnished with goat cheese.

Country Style Fried Chicken Benedict 14

Buttermilk-fried chicken, Applewood bacon, cheddar, sausage gravy and poached eggs on a warm Buttermilk biscuit.

Salmon Eggs Benedict 16

Grilled salmon over spinach spread, poached eggs and Hollandaise on a toasted English muffin.

French Quarter Eggs Benedict 16

English muffin, pimento cheese, fried green tomato, crab and asparagus, poached egg and a remoulade drizzle.

Morning Skillets

Served over fingerling potatoes with tomatoes, peppers and onions.

Captain's Skillet 13

Choice of pork sausage or chicken and kale sausage, chopped tomato, diced onion, grilled peppers, shredded cheddar and scrambled eggs.

Meat Lover's Skillet 13

Pork sausage, carved ham, Applewood bacon and scrambled eggs.

Southern Charm

Shrimp & Grits

Grilled shrimp with green onion, tomato, peppers on top buttery grits topped with feta cheese and balsamic glaze.

CHICKEN N’ WAFFLES 14

Buttermilk-fried chicken atop a Belgian waffle with maple syrup
and a powdered sugar drizzle.

BISCUITS & GRAVY 13

Buttermilk biscuits smothered in sausage gravy.

Breakfast Side Options

Sweet Potato Fries, Fingerling Skillet Potatoes (Sautéed with onions, tomatoes and peppers), Pimento Cheese Grits or Cracked Out Hash Brown Casserole.

Anchor’s Away Omelette

CRAB & ASPARAGUS 15

Crab, asparagus and parmesan cheese.

SMOKED SALMON 14

Smoked salmon and cream cheese with capers, red onion and tomato.

Batter UP!

FRUIT WAFFLE STACK 12

A Belgian waffle layered with vanilla yogurt, granola and seasonal berries.

HARRY POTTER’S BUTTERBEER PANCAKES 14

Made with a mix of butterscotch, caramel, vanilla and butter to give that rich and delicious Butterbeer taste we all know and love! Comes with a shot of non-alcoholic Butterbeer ice cream and a special wand and Harry Potter glasses.
(*PEANUT ALLERGY)
*Ask your server if you want to wear the tie and Harry Potter cape.

FRENCH TOAST BAKE 13

Rum raisin french toast bake topped with whip cream and caramel sauce.

Specialty Breakfast

CAPTAIN'S BLU PLATE 9

Eggs, potatoes, your choice of protein, toast and a fruit parfait.

HANGOVER BURGER 14

Prime rib burger, Applewood bacon, cheddar and a fried egg, served on a brioche roll.

Buenos Dias Breakfast

LOADED BREAKFAST BURRITO 14

Scrambled eggs with grape tomatoes, onions, bell peppers, black beans, salsa and potatoes. Topped with guacamole, lettuce, tomato, cheese, beans, onions, peppers, cilantro, jalapeño and sour cream, all rolled in a spinach tortilla with or without sausage.

BREAKFAST TACOS 13

Your choice of seasonal vegetables, pork or chicken sausage with scrambled eggs topped with lettuce, tomato, black beans, sour cream, cheddar cheese, salsa, avocado and peppers. Served on flour or corn tortillas. Add Breakfast Potatoes +2

Wine, Beer & Specialty Cocktails

MIMOSA 5.5

BLOODY MARY 6.5

WINE 4.5

STELLA ARTOIS 3.5

WATERMELON SPLASH 6.5

MARGARITAS 6.5
Mango or Peach

MOODY BLUES OCEAN 6.5

LAVENDER KISS 6.5
Lavender Lemonade, Vodka, Fresh Strawberry

NAUGHTY SAILOR 6.5
Pineapple, Rum, OJ

KIR ROYALE 6.5
Splash of blueberry liquor and champagne

SEASONAL DRINKS
Ask your server

PIMM'S CUP 6.5
Classic English drink, ginger-ale, fruit, cucumber, mint, Gin

Spirit-Free Beverages

JUICES 2

ICED COFFEE/HOT CIDER
CHAI/HOT CHOCOLATE 3

HOT TEA • COFFEE 2

SODAS 1.5

PELLIGRINO/FIJI 2.5

FILBERT’S SODAS 2

BERRY HYACINTH TEA 2

*Parties of 6 or more will be assessed a 20% gratuity. NO Separate checks for parties over 7

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

World-Class Lobster Rolls

Eat Well... Travel Often

Served with Great Lakes chips, dill pickle, deli salad and house-made butter cookie.

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Travel Abroad

“APHRODITE” Greece 16

Our classic lobster roll topped with feta, cucumber, red onion, Kalamata olives, lemon wedge and a fresh mint garnish.

“THE ANCIENT NORDIC” Sweden 16

Our classic lobster roll topped with smoked salmon, caramelized onions and bleu cheese.

“HERR HUMMER” Germany 16

Our classic lobster roll topped with German mustard, tavern cheese, sauerkraut and pretzel bits, topped with sardine.

“THE AZTEC” Mexico 16

Our classic lobster roll topped with chipotle mayonnaise, avocado, lettuce shreds and tomato bits.

“I’VE GOT SEOUL” Korea 16

Our classic lobster roll topped with Asian mustard, kimchi, red and green onion, shredded carrot and scallions.

“THE POLYNESIAN ISLAND” Hawaii 16

Our classic lobster roll topped with grilled shrimp with tropical rum sauce, pineapple, scallions and mixed diced peppers.

“CONQUISTADORA” Spain 16

Our classic lobster roll topped with pimiento cheese, serrano ham and Manchego cheese.

“BANGKOK” Thailand 16

Our classic lobster roll topped with peanut sauce, carrot and Thai curry mango salad with cilantro.

“LITTLE TOKYO” Japan 16

Our classic lobster roll topped with wasabi mayo, Asian snack mix, sugar snap peas, pickled ginger, seaweed topping and sake aioli.

“GOODFELLA’S” Italy 16

Our classic lobster roll topped with heirloom tomato, Parmesan, burrata cheese, fresh basil and pesto.

“THE BLARNEY STONE” Ireland 16

Our classic lobster roll topped with Applewood bacon, potato sticks, chives and cabbage slaw.

“FRENCH POODLE” Paris 16

Our classic lobster roll topped with brie, chopped cornichons (little pickles), caramelized onions and dijon mustard.

“BAHN MI” Vietnam 16

Our classic lobster roll topped with radishes, shredded carrot, cucumber, red onion, jalapeno, cilantro, mint, Sriracha mayo.

“THE KREMLIN” Russia 16

Our classic lobster roll topped with roasted diced beets, caviar, vodka aioli and a hard-boiled egg.

Travel Across the Globe

“THE NANTUCKET” New England Lobster 14

Sweet, succulent chunks of Maine lobster, tucked into a buttery toasted bun, brushed with clarified butter and topped with lettuce shreds and heirloom tomato bits.

“THE CHARLESTON” Southern 16

Our classic lobster roll topped with Carolina bleu cheese slaw, fried green tomato and BBQ sauce.

“WRIGLEY FIELD” Chicago 16

Our classic lobster roll topped with dill pickle, cucumber bits, pickle relish, sport peppers, diced tomato, yellow mustard, diced onion and celery salt.

“NAPA VALLEY” California 16

Our classic lobster roll topped with diced avocado, cucumber, shredded carrot, sprouts and Green Goddess dressing.

“SEDONA DESERT” Arizona 16

Our classic lobster roll topped with chopped tomato, red onion, jalapeños, guacamole and salsa.

“TIMES SQUARE PIZZA” NY City 16

Our classic lobster roll topped with mozzarella, Parmesan, marinara, oregano and basil.

“BOSTON TERRIER” Massachusetts 16

Our classic lobster roll topped with diced onion, bacon, fried clams, shredded lettuce and remoulade sauce.

"THE CAIRO" Egypt 16

Our classic lobster roll topped with hummus, roasted red pepper, grilled eggplant, fresh mint, feta.

“WILD BILL” New Mexico 16

Our classic lobster roll topped with chopped celery, green onion and bleu cheese.

“BOURBON STREET” New Orleans 16

Our classic lobster roll topped with fried shrimp, lettuce, tomato, remoulade sauce and pickled okra.

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We believe in...
Long conversations, Sunday brunch, family pets, homemade and handmade, colorful stories, old friends and new, traveling to unusual places, gracious hospitality, family and miracles! Not necessarily in that order...

TUCKED AWAY on charming Miller Avenue, The Captain’s House is one of Gary’s newest independent culinary establishments with a fresh approach to seaside cuisine. Our Chef, recognized by Better Homes & Gardens, Charleston Post & Courier, The Times, WSJ, American Way Magazine and Conde Nast Traveler to name a few… this beautifully restored Miller house is the perfect Midwestern spot for breakfast, lunch, dinner or weekend brunch. Since opening, The Captain’s House has been a favorite of well-known celebrities, politicians, tourists and locals alike who rave about this culinary gem. Whether it’s a warm homemade buttermilk biscuit and sausage gravy for brunch, a bowl of lobster bisque soup for lunch or our signature buttermilk fried chicken and waffles for dinner. Your meal at The Captain’s House will be unforgettable!

Open 7 days a week, The Captain’s House serves a seaside breakfast, lunch and dinner ALL DAY! Monday (8:00 a.m.- 4 p.m.) TUESDAY CLOSED! Wednesday-Sunday (8:00am – 7pm). A variety of rooms are available for special events throughout the year and may be reserved. (Inquire for more information). Whether is an intimate dinner for two or a luncheon for 20, The Captain’s House looks forward to accommodating your special event, we are a small team with a big idea. We specialize in fresh from scratch cuisine, harvested locally and seasonally when possible. Come by and taste the goodness of The Captain’s House.