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  • Dinner Specials

  • Through Thursday, May 24th.

  • Appetizer

  • Escargots Scampi

    Sauteed with garlic, butter and shallots, served over Asiago crostini.

    $9.

  • Entrees

  • Sirloin & King Crab

    10 oz. top sirloin and king crab legs served with drawn butter.

    $32

  • Twin Fried Soft Shell Crabs

    Deep fried and served on toast points with tartar sauce and lemon wedge.

    $24.

  • Soft Shell Crab Provencale

    Twin egg battered crabs sauteed with tomatoes, kalamata olives, capers, red onion, garlic, dill, fresh lemon and parsley. Served over risotto.

    $24.

  • Grilled Scottish Salmon

    Finished with a creamy crabmeat and mussel ragout, served over risotto and topped with buttered croutons.

    $24.

  • Salmon Osso Bucco

    Pan seared Scottish salmon with a sea scallop “marrow,” finished with a lobster and roasted shallot fume. Served over mashed potatoes.

    $25.

  • Scallops Mediterranean

    George’s Bank scallops pan seared with kalamata olives, artichoke hearts, tomatoes and spinach, tossed with feta cheese and linguine in a light garlic sauce.

    $25.

  • 14 Oz. Frenched Pork Chop

    Grilled with an orange-ginger glaze, served over mashed potatoes and garnished with frizzled onions.

    $20.

  • Grilled Beef Tenderloin Medallions

    Finished with a port wine demi-glace and served over mashed potatoes.

    $23.

  • Parmesan Crusted George’s Bank Cod

    Oven roasted with tomatoes in a white wine butter sauce and served over Asiago risotto.

    $21.

  • Fish & Chips

    George’s Bank cod encrusted with panko flakes, deep fried and served with fries and cole slaw.

    $20.

  • Lobster Fettucine

    Picked lobster with creamy fettuccine and sweet peas.

    $24.

  • Hot Lobster Roll

    Picked tail, claw and knuckle meat sauteed in butter, served on a toasted New England style roll.

    $20.

  • Fried Whole Clams

    Served with tartar sauce and lemon wedge.

    $20.

  • Pan Seared Yellowfin Tuna

    Sliced and served over Basmati rice with seaweed salad and a trio of sauces: soy, citrus aioli and blood orange balsamic. Garnished with pickled ginger and sriracha sauce.

    $24.

  • Grilled Yellowfin Tuna

    Topped with a corn, black bean and cilantro salsa and finished with Cajun creme fraiche. Served over baby spinach dressed with lemon-infused extra virgin olive oil.

    $24.

  • Yellowtail Sole Napoleon

    Layered with artichoke and spinach stuffing, finished with a rich sage and sweet pea volute and served over mashed potatoes.

    $23.