The George on the Riverwalk

The George on the Riverwalk

128 South Water Street • (910) 763-2052
www.thegeorgerestaurant.com

Drop your anchor at The George on the Riverwalk, your destination for complete sensory indulgence. Watch the historic Cape Fear River unfold before you while you enjoy the best in Southern coastal cuisine. The menu combines elegance, creativity, and a diverse selection of steak, pasta, salad, and fresh seafood, including the best shrimp ’n’ grits in town. Warm in the sun on the expansive outdoor deck sipping an exotic, colorful martini, or unwind at the spacious bar inside boasting extensive wine and martini lists along with weekday appetizer specials. You are welcome to dock your boat at the only dock’n’dine restaurant downtown, grab a trolley, or enjoy our free, front door parking (ask for a pass!) Why satisfy when you can indulge? Find the George on the Riverwalk! Lunch: Tues. – Fri., 11 a.m. – 5 p.m. Dinner: Tues. – Thurs., 5 p.m. – 9 p.m.; Fri. and Sat., 5 p.m. – 10 p.m.; Sun., 5 p.m. – 9 p.m. Serving brunch Fri., 11 a.m. – 3 p.m.; Sat. and Sun., 10 a.m. – 3 p.m.

2-Course Lunch: $15 PER PERSON

No substitutions, please.

COURSE ONE – CHOOSE ONE:

The Athena Salad Romaine lettuce, artichoke hearts, Kalamata olives, sun-dried tomatoes, and feta cheese, tossed in Greek vinaigrette dressing.

Small Water Street Salad – Mixed greens, tomatoes, carrots, cucumbers, red onion, Parmesan cheese, and croutons. Choice of dressing: blue cheese, ranch, honey mustard, Thousand Island, balsamic vinaigrette, raspberry vinaigrette, lemon-basil vinaigrette

Cup of Crab Corn Chowder Lump crab, sweet corn, potatoes, onions, celery, and carrots in a creamy New England-style chowder.

Cup of Butternut Squash Bisque GF Roasted butternut squash simmered with carrots, celery, onions and our proprietary flavorings, pureed and topped with house-made crème fraîche.

COURSE TWO – CHOOSE ONE:

Classic Fish and Chips Lightly fried flounder, French fries, coleslaw, and cocktail and tartar sauces.

Vegetarian Hummus Melt House-made garlic hummus, sautéed zucchini, squash, carrots, broccolini, bell peppers, and Swiss cheese on lightly toasted multi-grain bread, served with chef’s vegetable medley.

“The George” Burger* Char-grilled black Angus half-pound burger with lettuce, tomato and onions on a toasted Kaiser roll, served with a side of French fries. (Add bacon, Swiss, cheddar, pepper jack, smoked Gouda, or provolone.)

Fried Chicken Club Crispy fried chicken breast, grilled Black Forest ham, Applewood-smoked bacon, Swiss, lettuce, and tomato on toasted sourdough, served with French fries.

3-Course Dinner: $30 PER PERSON

No substitutions, please.

COURSE ONE – CHOOSE ONE:

Salmon Cakes Three miniature pan-seared cakes, topped with cilantro aioli, served with sliced boiled egg, capers, and cherry tomatoes.

Trio of Hummus Homemade roasted red-pepper, black bean and roasted-garlic hummus, served with toasted pita points.

Alligator Satay Alligator two ways: Cajun fried and citrus grilled, served with spicy roasted red-pepper aioli.

COURSE TWO – CHOOSE ONE:

The Athena Salad Romaine lettuce, artichoke hearts, Kalamata olives, sun-dried tomatoes, and feta cheese, tossed in Greek vinaigrette.

Small Water Street Salad Mixed greens, tomatoes, carrots, cucumbers,red onion, Parmesan cheese, and croutons. Choice of dressing: blue cheese, ranch, honey mustard, Thousand Island, balsamic vinaigrette, raspberry vinaigrette, lemon-basil vinaigrette.

Cup of Crab Corn Chowder Lump crab, sweet corn, potatoes, onions, celery, and carrots in a creamy New England-style chowder.

Cup of Butternut Squash Bisque GF Roasted butternut squash simmered with carrots, celery, onions and our proprietary flavorings, pureed and topped with house-made crème fraîche.

COURSE THREE – CHOOSE ONE:

Pork Tenderloin GF Seared, roasted and sliced pork tenderloin, topped with a spiced-apple chutney, served with mashed sweet potatoes and sautéed green beans.

“George’s” Shrimp And Grits GF Sautéed shrimp, garlic and Applewood-smoked bacon, tossed in a white-wine cream sauce, served over stone-ground white-cheddar grits, and garnished with diced tomatoes, scallions and shaved Parmesan cheese.

Surf & Turf Alfredo Sautéed beef tenderloin tips and jumbo shrimp over trottole pasta, with sautéed broccolini in house Parmesan cream sauce.

Crab Cakes Two lightly baked lump crab cakes, finished with a citrus beurre blanc, with rice pilaf and mixed-vegetable medley.

LET ’S SWEETEN THE DEAL!

Enjoy a dessert for $2 off menu price with purchase of our restaurant week offer!

*These items can be cooked to order. Consumption of raw or undercooked meat, poultry, seafood, or eggs may increase risk of food-borne illness.

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