• Starters

  • Fried Oysters

    Served with Cajun remoulade and lemon wedge.

    12.
  • Broiled Garlic Shrimp

    Served with wasabi cocktail sauce and lemon wedge.

    13.
  • Fresh Mozzarella, Native Tomatoes & Basil

    Drizzled with extra virgin olive oil and a balsamic reduction.

    9.
  • Roasted Beet Salad

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

    10.
  • Asparagus Caprese

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

    10.
  • Entrees

  • From the Broiler

  • Steak Scampi

    Eight oz. USDA prime sirloin strip topped with Stonington Royal Red Shrimp scampi.

    24.
  • 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.
  • Pasta

  • Lobster Mac & Cheese

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

    24.
  • Lobster Fettuccine

    Picked lobster with creamy fettuccine and sweet peas.

    25.
  • Crab & Lobster Ravioli

    With a crabmeat and roasted tomato cream sauce.

    21.
  • Seafood

  • Hawaiian Salmon

    Teriyaki marinated Faroe Island salmon, grilled and finished with a pineapple-strawberry salsa.

    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.
  • 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.
  • Lump Crab Stuffed Shrimp

    Four colossal white Gulf shrimp with our super-lump crab meat stuffing.

    25.
  • Grilled Scallops Oscar

    George’s Bank scallops topped with crabmeat, asparagus and sauce Béarnaise, served over mashed potatoes.

    26.
  • Scallops Caprese

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

    George’s Bank cod broiled with applewood smoked bacon, slivered bell peppers, garlic, butter, lemon and white wine. Finished with a sweet mango drizzle and served over risotto.

    22.
  • 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.