• Starters

  • Escargot Scampi

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

    10.
  • Duck Wings

    Served with a sweet chili gochujang sauce. (5)

    10.
  • Poached Pear Salad

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

    10.
  • 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.

    14.
  • Beet Salad

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

    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

  • Apple Cider Marinated Pork Porterhouse Chop

    Grilled and served with sweet potato gaufrettes and apple fennel slaw.

    19.
  • Grilled Beef Tenderloin Medallions

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

    24.
  • Pasta

  • Lobster Ravioli

    With fresh herb limoncello cream and Parmesan crisps.

    21.
  • Butternut Squash Ravioli

    With savory toasted walnuts and cranberries in a caramelized shallot cream.

    18.
  • Seafood

  • Pistachio Sole

    Pistachio crusted, pan seared, topped with a mango-cranberry chutney and served on a bed of sautéed kale, caramelized onion and risotto.

    20.
  • Broiled Sole

    Sole fillets marinated in an aromatic cilantro chimichurri, served over risotto with broiled cherry tomatoes.

    19.
  • Orange-Pecan Faroe Island Salmon

    Grilled and topped with a sweet and savory orange-pecan glaze.

    23.
  • Salmon Osso Bucco

    Pan seared Faroe Island salmon with a sea scallop “marrow” served atop crisp potato wedges, finished with wild mushroom duxelles and fresh rosemary.

    26.
  • 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.
  • Honey-Garlic Swordfish

    Grilled with a mildly spiced citrus and honey-garlic glaze.

    22.
  • Swordfish Casino

    Broiled with applewood smoked bacon, red and green bell peppers, garlic and onion, served over Asiago risotto.

    22.
  • Hot Lobster Roll

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

    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 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.
  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.

    22.
  • Baked Stuffed George’s Bank Cod

    With our lump crab stuffing, finished with lobster sauce.

    23.
  • 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.