• Happy New Year!

  • Starters

  • Candied Almond Baked Brie

    In puff pastry, served with fresh fruit and crackers.

    11.
  • Escargots Scampi

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

    9.
  • Honey-Ginger Shrimp

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

    13.
  • Super-Lump Crab & Grilled Asparagus

    Finished with citrus Hollandaise and buttered croutons.

    13.
  • 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

  • Roast Certified Angus Beef Prime Rib au Jus

    Served with horseradish cream.

    29.
  • Grilled Beef Tenderloin Medallions

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

    24.
  • Medallions & Shrimp Scampi

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

    26.
  • Applejack Glazed Pork Porterhouse Chop

    Sixteen oz. chop with caramelized apples and onions, finished with Applejack sauce.

    19.
  • Pasta

  • Crab & Lobster Ravioli

    Served atop a bed of braised kale, cabbage, carrots, caramelized onion and slivered garlic, finished with a lemon-pepper volute.

    20.
  • Lobster Fettucine

    Picked lobster with creamy fettuccine and sweet peas.

    25.
  • Butternut Squash Ravioli

    With a sage cream sauce and candied almonds.

    19.
  • Seafood

  • Cedar Plank Faroe Island Salmon

    Roasted with a maple-ginger glaze and served with a kale and asparagus slaw.

    24.
  • 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.
  • Grilled Atlantic Swordfish

    Finished with maitre d’hotel butter.

    23.
  • Swordfish Americana

    Grilled, topped with roasted tomatoes, bacon, garlic and melted Liuzzi’s fresh mozzarella, finished with a citrus veloute and served over mashed potatoes.

    24.
  • 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.

    27.
  • 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.
  • Baked Stuffed George’s Bank Cod

    With our super-lump crab stuffing, finished with lobster sauce.

    22.
  • Parmesan Crusted George’s Bank Cod

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

    22.
  • Hot Lobster Roll

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

    24.
  • Lump Crab Stuffed Shrimp

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

    22.
  • Gulf Jumbo Shrimp Scampi

    Pan seared with tomatoes, garlic, butter and white wine, served over linguine and topped with herbed bread crumbs.

    20.