• Starters

  • Jumbo Lump 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.

  • Corned Beef Spring Rolls

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

  • Fresh Mozzarella, Native Tomatoes & Basil

    Drizzled with extra virgin olive oil and a balsamic reduction.

  • Roasted Beet Salad

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

  • Entrees

  • From the Broiler

  • Sirloin & Crab

    Eight oz. USDA Prime N.Y. strip topped with jumbo lump crab scampi. Served over mashed potatoes.

  • Grilled California Chicken

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

  • Grilled Beef Tenderloin Medallions

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

  • Seafood

  • Salmon New Orleans

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

  • Salmon Florentine

    Grilled Faroe Island salmon finished with roasted garlic pesto and a lemony white wine sauce. Served over steamed baby spinach and risotto.

  • Swordfish Milanese

    Egg battered, panko crusted, pan seared with jumbo lump crab and finished with melted Parmesan and a roasted tomato veloute. Served over herbed cavatappi pasta.

  • Ginger-Garlic Swordfish

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

  • Hot Lobster Roll

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

  • Lobster Mac & Cheese

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

  • Crab & Lobster Ravioli

    With a lobster cream sauce.

  • Pineapple Mango Scallops

    Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty golden rum butter sauce. Served over 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.

  • 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.

  • Baked Stuffed George’s Bank Cod

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