• Starters

  • Crab & 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.
  • Fresh Mozzarella, Native Tomatoes & Basil

    Drizzled with extra virgin olive oil and a balsamic reduction.

    9.
  • Beet Salad

    With baby spinach, mandarin orange segments, walnuts and goat cheese, served with a honey-balsamic dressing. 10.

    12.
  • Super Lump Crab & Grilled Asparagus

    Finished with citrus Hollandaise and buttered croutons.

    14.
  • Corned Beef Spring Rolls

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

    11.
  • Entrees

  • From the Broiler

  • Sixteen Oz. Long Bone Frenched Prime Pork Chop

    Grilled with a whole grain mustard and dill rub, topped with an apple, pear, fennel and golden raisin chutney.

    25.
  • Steak Scampi

    Eight oz. USDA Prime N.Y. strip topped with jumbo Gulf shrimp scampi.

    26.
  • Grilled California Chicken

    Honey-balsamic marinated boneless breast grilled, topped with mozzarella, avocado, tomato, chiffonade of basil and a balsamic drizzle.

    20.
  • Grilled Beef Tenderloin Medallions

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

    24.
  • Pasta

  • Butternut Squash Ravioli

    With a sage cream sauce and candied almonds.

    19.
  • Lobster Mac & Cheese

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

    24.
  • Seafood

  • Salmon New Orleans

    Pan seared Faroe Island salmon topped with sautéed Gulf shrimp and finished with a Cajun butter sauce.

    25.
  • Hawiian Salmon

    Teriyaki marinated Faroe Island salmon, grilled and finished with a pineapple-strawberry salsa.

    23.
  • 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.
  • Ginger-Garlic Swordfish

    Pan roasted with olive oil, ginger, garlic, lemon peel, crushed red pepper and parsley.

    22.
  • Grilled Atlantic Swordfish

    Finished with Tuscan butter.

    22.
  • 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.
  • Scallops Rockefeller

    George’s Bank scallops broiled en casserole with spinach, Parmesan panko, sauce Béarnaise and a hint of Pernod.

    26.
  • Lump Crab Stuffed Shrimp

    Four colossal white Gulf shrimp with our jumbo lump crab stuffing.

    25.
  • Parmesan Crusted George’s Bank Cod

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

    22.
  • Baked Stuffed George’s Bank Cod

    With our super-lump crab stuffing, finished with lobster sauce.

    23.
  • Fish & Chips

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

    20.
  • Fried Clam Strips

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

    18.