• Starters

  • Applewood Smoked Bacon-Wrapped Jumbo Scallop Skewer

    Served with roasted red pepper coulis.

  • 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.

  • Strawberry Salad

    Fresh sliced strawberries on a bed of romaine tossed with almonds and poppy seed dressing.

  • Poached Pear Salad

    Poached Bosc pear over sliced Belgian endive with crumbled gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

  • Beet Salad

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

  • Entrees

  • From the Broiler

  • Roast Prime Rib au Jus

    Served with horseradish cream. (Friday and Saturday while it lasts)

  • Maple Glazed Pork Porterhouse Chop

    Sixteen oz.chop grilled and finished with Cajun frizzled onions.

  • 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.

  • Lobster Risotto & Tenderloin Medallions

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

  • Pasta

  • Six Cheese Pasta Purses

    Served in a creamy tomato scampi sauce.

  • Lobster Mac & Cheese

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

  • Seafood

  • Strawberry Salmon

    Faroe Island salmon fillet grilled with savory spices and finished with a strawberry compote.

  • Salmon Florentine

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

  • Pistachio Crusted Ahi Tuna

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

  • Grilled Atlantic Swordfish

    Finished with an herb butter, topped with roasted beet relish and served over mashed potatoes with a bulls blood micro green garni.

  • Sun-Dried Tomato Swordfish

    Grilled and finished with a sun-dried tomato butter.

  • Hot Lobster Roll

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

  • 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.

  • 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.

  • Lump Crab Stuffed Shrimp

    Four colossal Gulf shrimp with our lump crab stuffing.

  • 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.