• Starters

  • Shrimpcargot

    Button mushrooms stuffed with jumbo white Gulf shrimp, broiled in garlic butter and topped with melted provolone.

    14.
  • Asparagus Caprese

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

    10.
  • Roasted Beet Salad

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

    10.
  • Entrees

  • From the Broiler

  • Sirloin and Shrimp

    Eight oz. USDA prime New York strip with two super-lump crab stuffed shrimp.

    30.
  • Grilled California Chicken

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

    19.
  • 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 Mac & Cheese

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

    24.
  • Crab & Lobster Ravioli

    With a crabmeat and roasted tomato cream sauce.

    21.
  • Seafood

  • Grilled Black Sea Bass

    Served over a creamy seafood risotto with scallops, shrimp and calamari.

    30.
  • Broiled Black Sea Bass

    Topped with a spicy mango rum sauce.

    29.
  • 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.
  • Fried Whole Clams

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

    20.
  • Fried Clam Strips

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

    18.
  • Lime-Cilantro Salmon

    Faroe Island salmon marinated in a lime, cilantro and honey marinade, broiled and served over risotto.

    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.
  • Pineapple Mango Scallops

    Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty white 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.
  • 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.