128 South Water Street Wilmington, NC 28401   (910) 763-2052

Dinner Menu

Tuesday - Thursday   |   5 pm - 9 pm

Friday - Saturday   |   5 pm - 10 pm

Sunday 5 pm - 9 pm


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

Starters & Shareables

Smoked Salmon Cakes

Three miniature smoked salmon cakes, pan-seared, topped with cilantro aioli, served with a sliced boiled egg, capers and cherry tomatoes  

Cajun Angels

Five jumbo shrimp, wrapped in Applewood smoked bacon and lightly blackened, served atop jicama-apple slaw and fried rice noodles, drizzled with red wine reduction  

Bangkok Tuna*

Sashimi-grade tuna, served rare, with sushi rice, seaweed salad, garnished with pickled ginger and wasabi, drizzled with soy-sweet chili glaze  

Shrimp and Crab Nachos

Multi-colored tortilla chips topped with seasoned crab and shrimp, fresh tomatoes, scallions, Monterey Jack and Cheddar cheeses  

Spinach and Artichoke Dip

Fresh spinach, artichokes, Mozzarella, Parmesan and cream cheese, baked, garnished with diced tomatoes, scallions and shaved Parmesan, served with baked pita points  

Trio of Hummus

House-made roasted red pepper, black bean and roasted garlic hummus, served with toasted pita points  

The George Calamari

Lightly fried calamari and banana peppers topped with artichoke hearts, black olives, sundried tomatoes and fried capers, finished with Feta cheese  

George’s Crab Dip

George’s secret recipe made with Blue Crab, garnished with diced tomatoes, scallions and shaved Parmesan, served with garlic buttered toasted baguettes  

Alligator Satay

Alligator prepared two ways: Cajun fried and citrus grilled, served with a spicy roasted red pepper aioli  

Scallop Ceviche

Day-boat scallops cooked in our house citrus marinade, tossed with diced red onions and cherry tomatoes, topped with pineapple-jalapeño salsa  

Salads & House-made Soups

Chili Con Carne

Ground beef, kidney beans, green and red bell peppers, onions and a hint of jalapeño in a tangy tomato-based chili, topped with sour cream, mixed cheeses and chives  
Cup 3.5
Bowl 5

Butternut Squash Bisque

Roasted butternut squash, simmered with carrots, celery, onions and our proprietary flavorings, pureed and topped with house-made crème fraîche  
Cup 3.5
Bowl 5

Beef & Barley Stew

Beef tenderloin tips stewed in a tomato broth with barley, carrots, celery and onions  
Cup 3.5
Bowl 5

Caesar Salad

Classically prepared chopped romaine with Parmesan cheese, Caesar dressing and croutons  
Side 6
Entrée 9

The Athena

Romaine lettuce, artichoke hearts, oil-cured olives, sundried tomatoes and feta cheese tossed in Greek vinaigrette dressing  

Spinach Salad

Fresh spinach, candied walnuts, mandarin oranges, dried cranberries, crumbled Feta cheese and sweet red onions, served with raspberry vinaigrette dressing  
Side 6
Entrée 10

Water Street Salad

Mixed greens, tomatoes, carrots, cucumbers, red onion, Parmesan cheese and croutons  
Side 5
Entrée 9

Santa Fe Salad

Mixed greens, black bean-corn-tomato salsa, sour cream, guacamole and a Monterey Jack and Cheddar cheese quesadilla  

Crab Corn Chowder

Lump Crab, sweet corn, potatoes, onions, celery and carrots in a creamy New England-style chowder  
Cup 5
Bowl 6.5

Dinner from the Land

Add a small Caesar or Water Street salad for 5, Spinach salad for 6

Grilled Pork Chops*

Two bone-in chops, grilled and topped with spiced apples, served with mashed sweet potatoes and sautéed green beans  

Chicken Marsala

Breaded and pan-fried chicken breast, served with garlic mashed potatoes and Chef’s vegetable medley, finished with a portabella mushroom Marsala demi-glace  

Fajita Trio*

Beef, chicken and shrimp, sautéed with onions and green and red bell peppers, served with refried beans, sour cream, salsa, guacamole and five flour tortillas

The George's Steaks

Steaks are finished with a red wine demi-glace, topped with fried tobacco onions, and served with your choice of two sides:

Garlic Mashed Potatoes   |   Stone Ground White Cheddar Grits   |   French Fries   |   Herb Risotto   |   Mashed Sweet Potatoes   |   Jicama Slaw   |  Spiced Apples   |   Chef’s Vegetable Medley

Steak Enhancements

Sautéed Parmesan Shrimp 8  |  Jumbo Lump Crab Cake 9  |  6 oz. Lobster Tail 15  |  Crab Oscar 12  |  1/2 lb. of Snow Crab Legs 12  |  Blackened or Sautéed Scallops 14

Dinner from the Sea

Add a small Caesar or Water Street salad for 5, Spinach salad for 6

Salmon Rockefeller*

Grilled salmon layered with a mixture of cream cheese, spinach, bacon, and Parmesan cheese, baked, and topped with fried oysters, served with garlic mashed potatoes, sautéed broccolini and a side of Hollandaise sauce  

Blackened Sea Bass

Blackened Chilean sea bass and served over lobster, sweet pea, pearl onion and sundried tomato risotto, topped with sweet pea coulis  

Mixed Seafood Grill

Baked six-ounce lobster tail, blackened shrimp and scallop skewers, served with Chef’s vegetable medley and roasted rosemary potatoes  

Crab Cakes

Two lightly baked lump crab cakes served with herb risotto, Chef’s vegetable medley and citrus beurre blanc  

Bacon Encrusted Scallops

Day-boat scallops encrusted in a mixture of Panko, Applewood smoked bacon, and fresh herbs, pan-seared, served with Parmesan herb risotto and grilled asparagus, finished with a red wine glaze and citrus beurre blanc  

George’s Shrimp and Grits

Sautéed shrimp, garlic and Applewood smoked bacon tossed in a white wine cream sauce, served over Stone Ground white cheddar grits, garnished with diced tomatoes, scallions and shaved Parmesan cheese  

Pecan Encrusted Grouper

Fresh grouper encrusted in pecans and baked, served with mashed sweet potatoes and grilled asparagus, finished with honey butter  

Fried Seafood Platter

Your choice of three: (flounder, shrimp, oysters or scallops) with house-made coleslaw, roasted rosemary potatoes, cocktail and tartar sauces  

Crab Stuffed Lobster Tail

Grilled six-ounce lobster tail topped our lump crab cake, jumbo lump crab meat, served over sausage and crawfish jambalaya with grilled corn on the cob and a side of béarnaise sauce  

Alaskan Snow Crab & Shrimp

Two clusters of steamed Alaskan Snow Crab legs with a 1/2 pound of fresh local peel-n-eat shrimp, served with loaded baked potato casserole and steamed corn on the cob, with a side of hot drawn butter  

For the Crab Lovers

Four clusters of steamed Alaskan Snow Crab legs, served with loaded baked potato casserole and steamed corn on the cob, with a side of hot drawn butter  

Pasta Dishes

Add a small Caesar or Water Street salad for 5, Spinach salad for 6

Seafood Diablo

Sea bass, grouper, and shrimp sautéed with onions, mushrooms, garlic and black olives, tossed in a spicy marinara sauce, served over fettuccine pasta  

Fettuccine Alfredo

Fettuccine pasta tossed in our house-made Parmesan cream sauce with sautéed broccolini  
Chicken 21
Salmon 22
Shrimp 23
Scallops 26

Penne Alla Vodka

Mushrooms, sun-dried tomatoes, fresh basil, garlic and onions tossed with penne pasta in a pink vodka sauce  
Chicken 21
Salmon 22
Shrimp 23
Scallops 26

Surf & Turf Alfredo*

Sautéed beef tenderloin tips and jumbo shrimp served over trottole pasta tossed in our house-made Parmesan cream sauce  
Olive Square transparent


128 South Water Street Wilmington, NC 28401

(910) 763-2052


Tue–Thu: 11am – 9pm

Fri: 11am – 10pm

Sat: 10am – 10pm

Sun: 10am – 9pm

Website design: i Hunt Solutions