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Finest Seafood &

cozy atmosphere

Located at The Oceanfront Litchfield Inn, Tide To Table Restaurant is your go-to destination for an exceptional dining experience with stunning Atlantic Oceanfront views in Pawleys Island, SC. Open for breakfast, lunch, and dinner, Tide to Table offers a diverse menu that celebrates the freshest locally sourced seafood and seasonal ingredients, all thoughtfully crafted to highlight the flavors of the coast. Whether you’re starting your day with a delicious breakfast, enjoying a casual lunch, or savoring a romantic dinner, the relaxed yet elegant atmosphere provides the perfect backdrop. Don’t forget to visit the Tide Beach Bar located downstairs, where you can unwind with refreshing cocktails and light bites just steps away from the beach.

Tide Starters

Low Tide Selections

Baked Oysters (5) $21

oysters of the day | garlic-herb butter | old bay-parmesan panko | lemon wedge
Blue Fin Tuna Poke $19

pickled cucumber | wasabi | sesame | ponzu | shrimp chips
Oysters on the Half Shell (6) $20

fresh shucked oysters of the day | mignonette | lemon wedge
Carolina Caviar & Oysters $18

pimento cheese deviled eggs | fried oysters | paprika aioli | lemon wedge
Classic Shrimp Cocktail (U12) $17

jumbo shrimp | cocktail sauce | lemon wedge
Fried Green Tomatoes $16

apple chutney | goat cheese

Soups & Salads

She Crab Bisque Bowl $13

North Carolina crab | crab roe | sherry crème fraîche
Sea Tide Wedge $15

chilled iceberg | bacon | tomato | bleu cheese crumbles | bleu cheese dressing
Beet & Winter Kale $15

spiced pumpkin seeds | pear | goat cheese | red onion | beets | pomegranate molasses vinaigrette
Neptune Caesar $15

chopped hearts of romaine | homemade dressing | parmigiano reggiano | focaccia croutons

Call to Order

843-314-0434

Executive Chef Curtis Hillard CEC, CPC

Meet the Chef

CURTIS HILLARD

Born and raised in Columbus, Ohio, Chef Curtis Hillard grew up as the second youngest in a family of six siblings. With his parents still residing in Ohio, Curtis carries the values of hard work and family that shaped his early years. A proud father to a 14-year-old daughter, he balances his demanding career with his passions for fishing, classic cars, and hot rods.

Curtis honed his culinary skills through the prestigious apprenticeship program at the Greenbrier Resort in White Sulphur Springs, West Virginia. His dedication to his craft led him to earn the distinguished titles of Certified Executive Chef (CEC) in 1999 and Certified Pastry Chef (CPC) in 2001, accredited by the American Culinary Federation (ACF).

Chef Curtis is an active member of the National Restaurant Association, the World Academy of Chefs, and the James Beard Foundation. Recognized for his exceptional talent, he has been a James Beard Best Chef nominee and had the honor of serving as a guest chef at the James Beard House in New York City.

Beyond the kitchen, Curtis has represented the U.S. in prestigious international culinary events, including the World Pastry Cup and the renowned Bocuse d’Or in Lyon, France. He is also a committed volunteer and competitor, bringing his expertise and passion to culinary events across the nation.

Chef Curtis Hillard’s story is one of skill, dedication, and a lifelong commitment to the art of cooking, leaving an indelible mark on the culinary world.

Notable Places of Work

The Greenbrier Resort – White Sulfur Springs, West Virginia
The Greenville Inn – Greenville, Maine
Pinehurst Resort – Pinehurst, North Carolina
Chateau Elan Resort and Winery – Braselton, Georgia
Stonebridge Golf and Country Club - Albany, Georgia.
“Copious” The #1 Farm to table restaurant – Columbus, Ohio

Pawleys

PAST

Pawleys Island, South Carolina, is celebrated for its serene beaches, charming marshlands, and laid-back atmosphere, making it one of the East Coast’s oldest resort areas. Established in the 18th century by English settlers and French Huguenots who create rice plantations, the island became a summer retreat for wealthy plantation owners. Over the years, it evolved into a tranquil resort community known for its “arrogantly shabby” appeal and minimal commercial development. The Golden Neptune Restaurant, founded in the 1960s, became a beloved local institution, offering classic Lowcountry cuisine in a relaxed setting. Although it has since closed, its legacy endures in Pawleys Island’s culinary scene, which continues to emphasize fresh, local ingredients and a warm, welcoming atmosphere. Today, the island maintains its historical charm while providing visitors a glimpse into its rich cultural heritage.