• Starters

  • Super-Lump Crab & Grilled Asparagus

    Finished with citrus Hollandaise and buttered croutons.

  • Honey-Ginger Shrimp

    Jumbo white Gulf shrimp baked with a savory honey-ginger glaze, finished with a teriyaki aioli drizzle.

  • Roasted Beet Salad

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

  • Portobello Mushroom Caprese

    Chopped tomato, fresh mozzarella and basil atop garlic butter-brushed portobello mushrooms, oven roasted and finished with a balsamic reduction.

  • Escargots Scampi

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

  • Entrees

  • From the Broiler

  • Grilled Pork Chop

    Sixteen oz. all natural Allegiance premium pork chop, grilled and finished with an apple-bacon chutney.

  • Filet of Rib Eye Steak

    Rib eye steak trimmed to only the center roll (both outer muscle layers removed), grilled and finished with a mushroom demi-glace.

  • 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

  • Pear and Pecorino Ravioli

    With craisins in a savory vanilla cream sauce, finished with an artisan style balsamic condimenti drizzle.

  • Crab & Lobster Ravioli

    With a crabmeat and roasted tomato cream sauce.

  • Seafood

  • Bacon-Wrapped Crab Stuffed Shrimp

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

  • Fried Whole Clams

    Served with fries, cole slaw, tartar sauce and lemon wedge.

  • Lobster Newburg

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

  • 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.

  • Sesame Crusted Ahi Tuna

    Topped with an oriental pineapple slaw and served over fried rice.

  • Parmesan Crusted George’s Bank Cod

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

  • Fish & Chips

    George’s Bank cod encrusted with panko flakes, deep fried and served with fries and cole slaw.

  • 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.