• Starters

  • 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.

  • Roasted Beet Salad

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

  • Super-Lump Crab & Grilled Asparagus

    Finished with citrus Hollandaise and buttered croutons.

  • Entrees

  • From the Broiler

  • New Orleans Top Sirloin

    Grilled and topped with an authentic New Orleans spiced cold shrimp and grilled vegetable salad. Served over mashed potatoes.

  • Grilled Pork Chop

    Sixteen oz. all natural Allegiance premium pork chop, grilled and finished with a sweet and sour cherry glaze with craisins and chopped scallions.

  • Grilled Beef Tenderloin Medallions

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

  • Medallions & Shrimp Scampi

    Twin grilled tenderloin medallions and Gulf shrimp scampi served with asparagus spears and mashed potatoes.

  • Pasta

  • Seafood Pesto Fettucine

    Sea scallops, Gulf shrimp and calamari in a lemony pesto cream sauce tossed with fettucine.

  • Lobster Mac & Cheese

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

  • Lobster Fettuccine

    Picked lobster with creamy fettuccine and sweet peas.

  • Seafood

  • Grilled Atlantic Swordfish

    Finished with maître d’hôtel butter.

  • Broiled Atlantic Swordfish

    With button mushrooms and onion petals, finished with a blood orange balsamic glaze and served over mashed potatoes.

  • Lobster Newburg

    Tail, claw and knucked meat in a classic Newburg sauce with mushrooms, shallots, peas, dry sherry and cream, served in twin lobster tails.

  • Twin Fried Soft Shell Crabs

    Deep fried whales served on toast points with tartar sauce and lemon wedge.

  • Soft Shell Crabs Scampi

    Twin whale crabs sautéed with butter, garlic, lemon and white wine, served over risotto.

  • Bacon-Wrapped Crab Stuffed Shrimp

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

  • Pistachio Crusted Faroe Island Salmon

    Finished with a fresh dill and lemon cream 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.

  • Pineapple Mango Scallops

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

  • 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.

  • Fried Whole Clams

    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.

  • Parmesan Crusted George’s Bank Cod

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