• Starters

  • Escargot Champignons

    Tender escargots stuffed in button mushrooms with herb butter.

  • 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.

  • 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.

  • Corned Beef Spring Rolls

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

  • Fried Pickles

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

  • Poached Pear Salad

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

  • 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.

  • Grilled Beef Tenderloin Medallions

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

  • Lobster Risotto & Tenderloin Medallions

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

  • Pasta

  • Shrimp Margarita

    Jumbo Gulf shrimp sautéed with tomatoes, julienne bell peppers, fresh lime juice, ginger cilantro and tequila, tossed with penne pasta.

  • Chicken Gorgonzola

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

  • Lobster Mac & Cheese

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

  • 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.

  • Other Seafood Specials

  • Soft Shell Crab Francaise

    Twin whale crabs egg battered, sautéed and finished in a lemon-butter sauce.

  • Twin Fried Soft Shell Crabs

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

  • Broiled Atlantic Swordfish

    Finished with a melon, pineapple and mint salsa.

  • Grilled Atlantic Swordfish

    Finished with an herbed compound butter.

  • Pistachio Crusted Ahi Tuna

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

  • Grilled Scallop Salad

    George’s Bank scallops served over baby spinach with applewood smoked bacon, diced pineapple, hard boiled egg, tomatoes and Bermuda onion, tossed with a Caribbean mango vinaigrette.

  • 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.

  • Parmesan Crusted George’s Bank Cod

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

  • Hot Lobster Roll

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

  • Fried Whole Clams

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

  • Fried Clam Strips

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

  • Fish & Chips

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

  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.