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

Avocado stuffed with lump crab and Ahi tuna, lightly battered and fried, served with spicy plum sauce, wasabi aioli, sriracha and pickled ginger.

Poached Anjou pear over mixed greens with crumbled Gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.

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

Lightly breaded with cornmeal, deep fried and served with a mildly spiced horseradish mayo.

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

Served with horseradish cream.

Finished with a garlic-rosemary butter.

Grilled, finished with a roasted red pepper and vodka cream sauce and served over asparagus and mashed potatoes with two grilled jumbo shrimp.

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

Creamy lobster risotto topped with two medallions of beef tenderloin, finished with a red wine reduction and served with asparagus spears.

Sautéed boneless breast with button mushrooms and baby spinach, finished in a Gorgonzola cream sauce and tossed with penne pasta.

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

Faroe Island salmon grilled and finished with a honey-lemon butter sauce.

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

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

Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty gold rum butter sauce. Served over risotto.

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.

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

Four colossal Gulf shrimp with our lump crab stuffing.

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

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

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

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