• Starters

  • Escargot Scampi

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

    10.
  • Broiled Jumbo Gulf Shrimp

    Broiled in our house-made Tuscan butter (sun-dried tomatoes, Parmesan cheese, basil and garlic).

    14.
  • Candied Almond Baked Brie

    In puff pastry, served with fresh fruit and crackers. 13.

    13.
  • 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.
  • Beet Salad

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

    12.
  • 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

  • Maple-Balsamic Glazed Long Bone Frenched Pork Chop

    Sixteen oz. chop seared, glazed and broiled. Finished with a maple-balsamic drizzle.

    24.
  • Apple Cider Brined Long Bone Pork Chop

    Sixteen oz. chop grilled and finished with apple-bacon chutney.

    25.
  • 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

  • Lobster Mac & Cheese

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

    24.
  • Pumpkin Ravioli

    Jumbo ravioli in a sage and walnut butter sauce.

    19.
  • Seafood

  • Ginger-Garlic Swordfish

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

    23.
  • Grilled Atlantic Swordfish

    Finished with Tuscan butter.

    22.
  • Bacon-Wrapped Crab Stuffed Shrimp

    Four jumbo Gulf shrimp stuffed with lump crab and wrapped in applewood smoked bacon.

    24.
  • Pistachio Crusted Faroe Island Salmon

    Finished with a dill and lemon cream sauce.

    23.
  • Mango-Peach Salmon

    Faroe Island salmon grilled and finished with mango-peach salsa.

    23.
  • Grilled Faroe Island Salmon

    Finished with lemon-herb butter (dill, shallots, chives, lemon and white wine).

    22.
  • 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.
  • 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.
  • 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 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.
  • Fish & Chips

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

    20.
  • Baked Stuffed George’s Bank Cod

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

    23.