• Starters

  • Shrimp Caprese Salad

    Sliced native beefsteak tomato stacked with fresh mozzarella, basil chiffonade and extra virgin olive oil. Topped with jumbo Gulf shrimp and finished with a balsamic reduction drizzle.

  • Poached Pear Salad

    Poached Anjou pear over mixed greens with crumbled Gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

  • Fresh Mozzarella, Native Tomatoes & Basil

    Drizzled with extra virgin olive oil and a balsamic reduction.

  • 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.

  • Entrees

  • Steak Oscar

    Eight oz. USDA Prime top sirloin topped with crabmeat, asparagus and sauce Hollandaise.

  • Steak & Stuffed Shrimp

    Eight oz. USDA Prime top sirloin and two colossal Gulf shrimp with our lump crab stuffing.

  • Twin Tenderloin Medallions Alexander

    Grilled and finished with a roasted red pepper and vodka cream sauce. Served over asparagus and mashed potatoes with two grilled jumbo shrimp.

  • Lobster Risotto & Tenderloin Medallions

    Creamy lobster risotto topped with two medallions of beef tenderloin, finished with a red wine reduction and served with asparagus spears.

  • Chicken Rockefeller

    Sautéed boneless breast in a port wine and tomato cream sauce, topped with melted provolone and picked lobster, served over wilted baby spinach and mashed potatoes.

  • 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.

  • 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.

  • Faroe Island Salmon

  • Salmon New Orleans

    Roasted with Gulf shrimp in a Cajun butter sauce.

  • Strawberry Salmon

    Balsamic glazed, grilled and topped with a summer strawberry salsa.

  • 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

  • Scallops Caprese

    George’s Bank scallops broiled with tomatoes, Liuzzi’s fresh mozzarella, garlic and basil, finished with an herb and balsamic reduction, served over Asiago risotto.

  • 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.

  • Pistachio Crusted Ahi Tuna

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

  • Hot Lobster Roll

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

  • Lump Crab Stuffed Shrimp

    Four colossal gulf shrimp with our lump crab stuffing.

  • Parmesan Crusted George’s Bank Cod

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

  • Newport Stuffed George’s Bank Cod

    With our lump crab stuffing, finished with a thyme chardonnay cream sauce.

  • 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.