• Starters

  • Asparagus Caprese

    Asparagus spears baked with fresh mozzarella, tomatoes and extra virgin olive oil, finished with a honey-balsamic reduction and garnished with
    fresh basil.

    11.
  • Crab & Ahi Tuna Stuffed Avocado

    Avocado halves stuffed with jumbo lump crab and Ahi tuna, lightly battered and fried, served with spicy plum sauce, wasabi aioli, sriracha and pickled ginger.

    14.
  • Corned Beef Spring Rolls

    Shaved corned brisket, sauerkraut and Russian dressing rolled, fried golden brown and served with whole grain mustard aioli.

    11.
  • Fried Pickles

    Lightly breaded with cornmeal, deep fried and served with a mildly spiced horseradish mayo.

    7.
  • Poached Pear Salad

    Poached Bosc pear over sliced Belgian endive with crumbled gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

    10.
  • Entrees

  • From the Broiler

  • Twin Tenderloin Medallions Alexander

    Grilled, finished with a roasted red pepper and vodka cream sauce and served over asparagus and mashed potatoes with two grilled jumbo shrimp.

    24.
  • Grilled Beef Tenderloin Medallions

    Finished with a Gorgonzola and tri-colored peppercorn cream sauce, served over mashed potatoes.

    24.
  • Lobster Risotto & Tenderloin Medallions

    Creamy lobster risotto topped with twin grilled tenderloin medallions, finished with a red wine reduction and served with asparagus spears.

    24.
  • Pasta

  • Chicken Gorgonzola

    Sautéed boneless breast with button mushrooms and baby spinach, finished in a Gorgonzola cream sauce and tossed with penne pasta.

    19.
  • Lobster Mac & Cheese

    Picked lobster in a creamy four cheese sauce tossed with cavatappi pasta.

    24.
  • Faroe Island Salmon

  • Salmon Florentine

    Grilled and finished with roasted garlic pesto and a lemony white wine sauce. Served over steamed baby spinach and risotto.

    23.
  • Other Seafood Specials

  • Stonington Royal Red Shrimp Fettuccine

    Sautéed with roasted shallots and tomatoes, finished with lobster cream sauce and served over fettuccine.

    23.
  • Twin Fried Soft Shell Crabs

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

    22.
  • Soft Shell Crabs Scampi

    Twin whales sautéed with butter, garlic, lemon and white wine, served over risotto.

    23.
  • Pistachio Crusted Ahi Tuna

    Pan seared, finished with a sweet chili sauce drizzle and served over risotto with grilled pineapple.

    22.
  • Scallops Caprese

    George’s Bank scallops broiled with tomatoes, fresh mozzarella, garlic and basil, finished with an herb and balsamic reduction, served over Asiago risotto.

    26.
  • Dark & Stormy Scallops

    George’s Bank scallops pan seared in a fresh ginger butter, finished with a Gosling’s Black Seal Rum and brown sugar reduction, garnished with Roma tomatoes and served over risotto.

    26.
  • Parmesan Crusted George’s Bank Cod

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

    22.
  • Hot Lobster Roll

    Picked lobster sautéed in butter, served on a toasted roll.

    22.
  • Fried Whole Clams

    Served with fries, cole slaw, tartar sauce and lemon wedge.

    22.
  • Fried Clam Strips

    Served with fries, cole slaw, tartar sauce and lemon wedge.

    18.
  • Fish & Chips

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

    20.