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 sense 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! Serving Lunch Tuesday – Friday 11 a.m. – 5 p.m. Serving dinner Tuesday – Thursday 5 p.m. – 9 p.m.; Friday and Saturday 5 p.m. – 10 p.m.; Sunday 5 p.m. – 9 p.m. Serving brunch Friday 11 a.m. – 3 p.m.; Saturday and Sunday 10 a.m. – 3 p.m.

3-course lunch: $20 per person

COURSE ONE – CHOOSE ONE:

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

Tomato Basil Bisque Pureed plum tomatoes infused with fresh basil, cream and our proprietary blend of seasonings

Manhattan Seafood Chowder Grouper, sea bass, mahi mahi and clams, with onions celery and carrots in a lightly spiced tomato-based chowder

Water Street Salad Mixed greens, tomatoes, carrots, red onion, Parmesan cheese, and croutons, served with choice of dressing (Blue Cheese, Ranch, Honey Mustard, Fat-Free Italian, Thousand Island, Balsamic Vinaigrette, Raspberry Vinaigrette or Apple Vinaigrette)

Caesar Salad Classically prepared chopped romaine with Parmesan cheese, Caesar dressing and croutons

Spinach Salad Fresh spinach, candied walnuts, mandarin oranges, strawberries, crumbled feta cheese and sweet red onions, served with raspberry vinaigrette dressing

COURSE TWO –CHOOSE ONE:

Avocado Turkey Burger Blackened turkey burger topped with sliced avocado, crispy fried red onions, lettuce, tomato and horseradish pickles in a brioche bun, served with french fries

Fried Chicken Club Crispy fried chicken breast with grilled black forest ham, applewood smoked bacon, swiss cheese, lettuce and tomato on sourdough bread, served with french fries

Vegetarian Hummus Melt House-made garlic hummus, sautèed zucchini, squash, broccolini, bell peppers and swiss cheese on lightly toasted multigrain bread, served with chef’s vegetable medley

Geoge’s Surf & Turf Burger 8 oz. burger of ground beef and short rib blend, broiled with George’s crab dip, topped with lettuce, tomato and onion on a brioche bun, served with french fries.

COURSE THREE:

Apple Cobbler À La Mode House-made apple cobbler with granny smith apples, brown sugar, and cinnamon served with vanilla ice cream

3-course DINNER: $28 per person

COURSE ONE –CHOOSE ONE:

Water Street Salad Mixed greens, tomatoes, carrots, red onion, Parmesan cheese, and croutons, served with choice of dressing (Blue Cheese, Ranch, Honey Mustard, Fat-Free Italian, Thousand Island, Balsamic Vinaigrette, Raspberry Vinaigrette or Apple Vinaigrette)

Smoked Salmon Dip Freshly smoked salmon and cream cheese lightly baked, topped with boiled egg and fried capers, served with fried pita points

Spinach and Artichoke Dip Fresh spinach, artichokes, mozzarella,

Parmesan and cream cheese, baked and served with pita points

COURSE TWO –CHOOSE ONE:

Smothered London Broil Grilled flank steak topped with mushrooms, onions and swiss cheese, served with roasted garlic mashed potatoes and grilled asparagus

Blackened Mahi Mahi with Crawfish Étouffée Pan seared blackened mahi mahi served over steamed white rice with sauteed spinach and creamy cajun-style crawfish étouffée

Grilled Pork Chops Two bone-in pork chops grilled and drizzled with house-made mango barbecue sauce, served with roasted garlic mashed potatoes and sautéed green beans

COURSE THREE:

Brownie À La Mode Rich house-made chocolate brownie with a scoop of vanilla ice cream

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