The Library Restaurant - Myrtle Beach, SC

Baked with Gruyere Cheese

Blackened Filet Tips served with Bearnaise

Creamed Spinach with Bacon & Toasted Bearnaise

Baked in Crock with Garlic Herb Butter

Traditional. Served with Chef's Cocktail Sauce

Cold Seared Filet with Onions, Capers, Oil & Parmesan

Chilled Potato Soup with Cucumbers & Chives

Topped with Crustini & Gruyere Cheese

Cream of Potato Soup with Bleu Cheese

Caribbean Cream of Crab with Sherry, Almonds & Burnt Creme

Prepared Tableside (For 2 or More)

Romaine Lettuce with Creamy Romano Dressing, Cucumber & Danish Blue Cheese

Romaine Lettuce with Balsamic Dressing, Cucumber & Feta Cheese

Sauteed with Capers & Lemon Butter

over Cream Spinach & Toasted Hollandaise

Sauteed Breast with Artichokes & Mushrooms

with Angel Hair Pasta & Sun dried Tomato Pesto

Roasted boneless breast Long Island Duckling with Oranges

Roasted boneless breast Long Island Duckling with Cherries

Sauteed Tenderloin with Veal, Asparagus & Bearnaise

New York Strip Seared with Peppercorns and Cognac

Served with Parisian Mushroom Sauce

Flamed tableside with Cognac & Burgundy Mushrooms

Prepared tableside with Cognac & Burgundy Mushrooms

6 oz. Filet Mignon & 6 oz. Maine Lobster tail

Served with Drawn Butter & Sauce Cardinal

Colorado Lamb broiled to perfection

in a Parisian Sauce and Gruyere Cheese

served with Sundried Tomato Pesto

baked to perfection with Herb Garlic Butter

with Orange Horseradish Sauce

served with Chef's Cocktail Sauce

with toasted almonds, fine sherry and cream

Chef's recipe served with Gruyere Cheese

homemade with Chef's spices

with Creamy Romano Dressing

prepared tableside in our Homemade Dressing

pan seared breast of chicken finished with artichokes and mushrooms in a Burgundy Wine sauce

pan seared shrimp sauteed with sundried tomato pesto served over angel hair pasta

Drizzled with a luscious Cherry Congnac demi. Finished with toasted almonds

A Library Specialty. 13 oz. NY Strip or 8 oz. Filet Mignon broiled to perfection then topped with Danish Bleu Cheese and Mushrooms served with a California Port Wine Demi

Fresh Black Grouper or Salmon topped with Lump Crabmeat and a Champagne Lobster Cream Sauce

Petit Filet Mignon grilled to perfection topped with Parisian Mushroom Sauce, accompanied with a 6-7 ounce Cold Water Lobster Tail stuffed with Bay Shrimp and Hollandaise served with Drawn Butter

Served with Drawn Butter

Broiled to perfection. Prepared with Japanese bread crumbs, rosemary and garlic. Finished with Mint Jubilee

Marinated Carrots in Grand Marnier, Roasted Red Bliss Potatoes in Garlic and Rosemary and Green Bean Almandine

Dark Sweet Cherries flamed with Cherry Brandy served over Premium Vanilla Ice Cream

Marinated Blueberries in Champagne & Brown sugar served over Premium Vanilla ice cream

Chocolate Fudge Pie drizzled with Caramel served with Whipped Cream

Fresh Sliced bananas flamed in 99 Bananas & Rum. Served over Premium Vanilla Ice Cream

Malt Beverage Fermented w/ Blackraspberry and Blueberry

Brewed w/ "Noble Rot" Viognier magnifying its complexity

Brewed w/ honey, cocoa powder, ancho chilies & ground annatto

Ale brewed w/ honey, hawthorn fruit, and fermented with grape juice

White Pear tea , Pear Juice and Amarillo Hops

Lemon Zest, 100 % Centennial Hops, Super-Hoppy

Northwestern hops, vanilla, citrus, English Ale, IPA

A Farmhouse dark ale w/peppercorns, roasted chestnuts and vanilla

Double Imperial IPA . Hop forward, melon and nutty

Brewed w/ wheat, Lingonberries, Cranberries & Birch Syrup

Blend the 90 minute and the 60 Minute add Maple Syrup then carbonate

Fermented with Orange peel, Coriander and Burgundy wine. *Rare*

Fermented with Wasabi, American Pale Ale, Caramel notes and red rice

Saison brewed with Parsley, Sage, Rosemary and Thyme

Featuring Absolut Vanilia and Creme de Cacao

Absolut Berri Acai Vodka, Champagne and fresh muddled Blueberries

Absolut Grapevine Vodka, Sweet & Sour Juices, fresh Rsspberry Puree, and sugared rim

Featuring Gran Marnier and French Orange Liquer

Absolut Mandarin Vodka, Blood Orange Liqueur and Cranberry juice

Absolut Orient Apple Vodka, Triple Sec, fresh Lime Juice, sour mix and a splash of Cranberry

A seasonal favorite made with Absolut Berri Acai and fresh Mint

delicious blend of Absolut Wild Tea Vodka, Midori Melon Liqueur and sour mix

Pama Liqueur, Pomegranate Schnapps and Pomegranate Nectar

Absolut CherryKran Vodka, Grand Marnier, orange juice, pomegranate and Sprite

Crystal Head Vodka, Pomegranate Liqueur, cranberry juice and club soda

Absolut Berri Acai Vodka, Crystal Head Vodka, lime juice, pineapple juice, blue curacao, club soda and blueberries

featuring 100th Anniversary Gran Marnier. The only one of its' kind

Chambord & Creme de Cacao

Jamison Irish Whiskey or Baileys Irish Cream

Cognac and Creme de Cacao

Kahlua, Amaretto and Frangelico

Amaretto or Frangelico

Tia Maria

Kahlua

10 year and 20 year

in Parisienne Sauce and Gruyere Cheese

served with Sundried Tomato Pesto

baked to perfection with Herb Garlic Butter

with Orange Horseradish sauce

served with Chef's cocktail sauce

with toasted almonds, fine sherry and cream

chef's recipe served with Gruyere Cheese

homemade with Che's Spices

with Creamy Romano Dressing

fresh romaine tossed in our homemade dressing

Pan seared breast of chicken finished with Artichokes and Mushrooms in a Burgandy Wine Sauce

Drizzled with a luscious Cherry Cognac Glaze. Finished with toasted almonds.

A Library special 13 oz. New York Strip or 8 oz. Filet Mignon broiled to perfection then topped with Danish Blue Cheese and Mushrooms served with a California Port Wine Demi.

Fresh Grouper or Salmon topped with Claw Crabmeat and Finished with a Champagne Lobster Creme.

Filet Mignon grilled to perfection then topped with a Parisian Mushroom Sauce, accompanied with a 6-7 ounce Cold Water Lobster Tail stuffed with Bay Shrimp and Hollandaise. Served with Drawn Butter.

Served with Drawn Butter

Broiled to perfection. Prepared with Japanese bread crumbs, rosemary and garlic.

Marinated carrots in Grand Marnier, Roasted Red Bliss potatoes in Garlic and Rosemary and Green Bean Almondine

Dark Sweet Cherries flamed with Cherry Brandy served over Premium Vanilla Ice Cream

Marinated Blueberries in Champagne & Brown Sugar mixes with Premium Vanilla Ice Cream

Chocolate Pecan Fudge Pie drizzled with Caramel served with Whipped Cream

Fresh Sliced Bananas flamed with 99 Bananas & Rum served over Premium Vanilla Ice Cream