Monday Sushi Night

Are those chopsticks? Or are you just happy to sashimi? Sushi Night at Moonrakers is back! Check out our Facebook page HERE for our up-to-date weekly menu. The fun starts at 5pm and it’s going to be soy awesome! (Sushi Night is a seasonal promotion, so please call ahead to confirm.)

Thursday Oyster Night

Local, salty and raw. That is how we serve oysters each Thursday night at Moonrakers! Served over chipped ice with cocktail sauce and champagne mignonette, our oysters are shucked to order and sold by the individual. So, whether you want three and a half dozen for yourself or just want to try one because you have never had an oyster before, Thursday nights at Moonrakers is the spot to fill your oyster cravings. Oyster Night is seasonal, so please be sure to call ahead for confirmation.

Sunday Brunch

Offering unique breakfast items inspired from England to New England, from France to North Africa, and from right here at the Crystal Coast, Moonrakers brunch showcases the versatility of our Executive Chef. The menu offers exactly what one needs to fulfill a Sunday morning appetite. Offered Sundays from 11am to 2:30pm, one can expect to see perfectly poached eggs, a fried egg on our burger, yogurt and granola, and braised collards along with a la carte sides giving one the ability to fulfill even the pickiest appetites. There may even be some items you have never heard of before. So, whether you are soaking up last night’s bad decisions or need to keep the spirit going from your Sunday morning ritual, Moonrakers Sunday Brunch is where you want to be. Reservations available.

John & Dennis Stephens

The Brothers

Moonrakers is the result of combined career experiences of John and Dennis Stephens, also known as “the brothers.” John is a forty-plus-year veteran in restaurant hospitality and operations. Dennis is an engineer and entrepreneur with his own company in design and construction. Raised in a large military family of seven children, and the sons of an Army Base Commander, both have ingrained within them a work ethic and determination that reflects a “getting the job done” approach to everything they do.

Christopher Stephens

Executive Chef

Chef Chris started growing his passion for food when he was 15. He hasn’t stopped working in the kitchen since. His career path was an easy decision and so was where to go to College when he gained early admittance into Johnson & Wales University in Providence, RI on scholarship. After graduating, he relocated to the Isle of Wight, England, and spent a year apprenticing in a rigorous work environment under a Michelin star chef. Upon returning to the States he started working at the Four Seasons Hotel in Boston.

Tim Becker

General Manager

Tim has worked in restaurants his entire professional career. Most of his experience derives from bartending but there are not many jobs he has not performed in a restaurant. From washing dishes to cooking on the line and bussing tables to hosting, Tim still happily steps in wherever and whenever necessary. He has held restaurant jobs from late night clubs in NJ and NY to fine-dining, star-packed restaurants in Beverly Hills. The phrase “a big fish in a small pond” is preferred by Tim compared to the alternative. He has always had a love for small, quaint towns, which is why he fell in love with Beaufort. Tim has a unique form of hospitality and takes pride in making every guest that enters Moonrakers doors feel like they are part of the family.