• Starters

  • Asparagus Caprese

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

    10.
  • Corned Beef Spring Rolls

    Shaved corned brisket, sauerkraut and Russian dressing rolled, fried golden brown and served with whole grain mustard aioli.
    11.
  • 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.
  • 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.
  • Entrees

  • From the Broiler

  • Grilled Beef Tenderloin Medallions

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

    24.
  • Lobster Risotto & Tenderloin Medallions

    Creamy lobster risotto topped with twin grilled tenderloin medallions, finished with a red wine reduction and served with asparagus spears.

    24.
  • Tenderloin Medallions with Creamy Sherried Mushrooms

    Grilled and served with seasoned potato wedges.
    23.
  • Pasta

  • Lobster Mac & Cheese

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

    24.
  • Faroe Island Salmon

  • Salmon Oscar

    Wrapped in applewood smoked bacon with crabmeat and grilled asparagus, roasted and finished with sauce Béarnaise. Served over risotto.
    25.
  • Salmon Chutney

    Grilled, topped with a mango and cran-raisin chutney, served over mashed potatoes.

    23.
  • Salmon Florentine

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

    23.
  • Other Seafood Specials

  • Pistachio Crusted Ahi Tuna

    Pan seared, finished with a sweet chili sauce drizzle and served over risotto with grilled pineapple.

    22.
  • Grilled Atlantic Swordfish

    Finished with Maitre d’ Hotel butter.

    22.
  • Swordfish Casino

    Broiled with applewood smoked bacon, red and green bell peppers, garlic and onion, served over Asiago risotto.
    23.
  • 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.
  • Pan Seared George’s Bank Scallops

    In a roasted red pepper cream sauce with baby spinach, asparagus tips and tomatoes, tossed with fettuccine.

    26.
  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.

    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.
  • Fried Clam Strips

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

    18.