• Starters

  • Duck Wings

    Served with a sweet chili gochujang sauce. (5)

    10.
  • 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.
  • 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.
  • Beet Salad

    With baby spinach, mandarin orange segments, walnuts and goat cheese, served with a honey-balsamic dressing.

    12.
  • Entrees

  • From the Broiler

  • Grilled Beef Tenderloin Medallions

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

    24.
  • Medallions & Shrimp Scampi

    Twin grilled tenderloin medallions and Gulf shrimp scampi served with asparagus spears and mashed potatoes.

    26.
  • Pasta

  • Lobster Ravioli

    With fresh herb limoncello cream and Parmesan crisps.

    21.
  • Lobster Mac & Cheese

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

    24.
  • Seafood

  • Grilled Atlantic Swordfish

    Finished with Maitre d’ Hotel butter.

    22.
  • Swordfish Americana

    Grilled, topped with roasted tomatoes, bacon, garlic and melted Liuzzi’s fresh mozzarella, finished with a citrus veloute and served over mashed potatoes.

    24.
  • Salmon Florentine

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

    23.
  • Hawaiian Salmon

    Grilled teriyaki, ginger and soy-marinated Faroe Island salmon served over fried rice with a crispy applewood smoked bacon and pineapple garni.

    23.
  • Hot Lobster Roll

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

    22.
  • Scallops alla Vodka

    Pan seared George’s Bank scallops tossed in a creamy vodka-infused marinara sauce with applewood smoked bacon, sweet peas, slivered garlic and melted provolone. Served over cavatappi pasta.

    26.
  • Pineapple Mango Scallops

    Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty gold rum butter sauce. Served over 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.
  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.

    22.
  • Baked Stuffed George’s Bank Cod

    With our lump crab stuffing, finished with lobster sauce.

    23.
  • Parmesan Crusted George’s Bank Cod

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

    22.
  • Fish & Chips

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

    20.