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Happy Mother’s Day!
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Served Saturday night and all day Sunday
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Starters
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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.
11. -
Crab & Ahi Tuna Stuffed Avocado
Avocado stuffed with 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 Anjou pear over mixed greens with crumbled Gorgonzola, candied walnuts, extra virgin olive oil and a balsamic reduction drizzle.
10. -
Beet Salad
With baby spinach, mandarin orange segments, walnuts and goat cheese, served with a honey-balsamic dressing.
12. -
Fried Pickles
Lightly breaded with cornmeal, deep fried and served with a mildly spiced horseradish mayo.
7. -
Corned Beef Spring Rolls
Shaved corned brisket, sauerkraut and Russian dressing rolled, fried golden brown and served with whole grain mustard aioli.
11. -
Entrées
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From the Broiler
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Roast Prime Rib of Beef au Jus
Served with horseradish cream.
27. -
Grilled Lamb Chops
Finished with a garlic-rosemary butter.
17. -
Twin Tenderloin Medallions Alexander
Grilled, finished with a roasted red pepper and vodka cream sauce and served over asparagus and mashed potatoes with two grilled jumbo shrimp.
24. -
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 two medallions of beef tenderloin, finished with a red wine reduction and served with asparagus spears.
24. -
Pasta
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Chicken Gorgonzola
Sautéed boneless breast with button mushrooms and baby spinach, finished in a Gorgonzola cream sauce and tossed with penne pasta.
19. -
Lobster Mac & Cheese
Picked lobster in a creamy four cheese sauce tossed with cavatappi pasta.
24. -
Seafood
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Honey-Lemon Salmon
Faroe Island salmon grilled and finished with a honey-lemon butter sauce.
23. -
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. -
Pistachio Crusted Ahi Tuna
Pan seared, finished with a sweet chili sauce drizzle and served over risotto with grilled pineapple.
22. -
Pineapple Mango Scallops
Pan seared George’s Bank scallops with pineapple, mango and roasted red peppers in a zesty gold rum butter sauce. Served over risotto.
26. -
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. -
Parmesan Crusted George’s Bank Cod
Oven roasted with tomatoes in a white wine butter sauce and served over Asiago risotto.
22. -
Lump Crab Stuffed Shrimp
Four colossal Gulf shrimp with our lump crab stuffing.
22. -
Hot Lobster Roll
Picked lobster sautéed in butter, served on a toasted roll.
22. -
Fried Whole Clams
Served with fries, cole slaw, tartar sauce and lemon wedge.
22. -
Fried Clam Strips
Served with fries, cole slaw, tartar sauce and lemon wedge.
18. -
Fish & Chips
George’s Bank cod encrusted with panko flakes, deep fried and served with fries and cole slaw.
20.