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

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  

Summer Shrimp Cocktail

Six jumbo shrimp served over ice with our traditional cocktail sauce  

Salmon Dip

Fresh salmon and cream cheese, lightly baked, topped with boiled eggs and fried capers, served with pita chips  

Salads & House-made Soups

Caesar Salad

Classically prepared chopped romaine with Parmesan cheese, Caesar dressing and croutons  
Side 6
Entrée 10

The Athena

Romaine lettuce, artichoke hearts, oil-cured olives, sundried tomatoes and feta cheese tossed in Greek vinaigrette dressing
Side 9
Entrée 14

Spinach Salad

Fresh spinach, candied walnuts, mandarin oranges, dried cranberries, crumbled Feta cheese and sweet red onions, served with raspberry vinaigrette dressing
Side 8
Entrée 12

Water Street Salad

Mixed greens, tomatoes, carrots, cucumbers, red onion, Parmesan cheese and croutons
Side 6
Entrée 10

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

Manhattan Seafood Chowder

Grouper, sea bass, mahi mahi and clams with onions, celery and carrots in a lightly spiced tomato-based chowder
Cup 4
Bowl 6

Tomato Basil Bisque

Pureed plum tomatoes infused with fresh basi, cream and our proprietary blend of seasonings
Cup 4
Bowl 6

Loaded Baked Potato Soup

Diced baked potatoes stewed with bacon, mixed cheeses, chives and cream
Cup 4
Bowl 6

Dinner from the Land

Add a Small Water or Caesar Salad for 6, or Small Spinach Salad for 8

Smothered Pork Chops*

Two bone-in chops lightly breaded and pan fried, served with Hoppin’ John and Stone Ground white cheddar grits, finished with a low country pan gravy  

Beef Tenderloin Tips*

Eight ounces of seared beef tenderloin tips in a mushroom and roasted beet demi glace, served over garlic mashed potatoes and sauteed spinach, topped with lightly fried onion rings  

Chicken Florentine

Grilled chicken breast topped with spinach and provolone cheese, served over sundried tomato rice pilaf and sauteed broccolini  

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   |   Ranch Waffle Fries   |   Rice Pilaf   |   Baked Potato   |   Macaroni & Cheese   |   Spicy Collards   |   Jicama Slaw   |   Chef’s Vegetable Medley   |   Lobster Risotto (+$6)

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

Filet Mignon*

10 oz. USDA Certified Angus Filet Mignon, our most tender and juicy steak, seasoned and grilled  


14 oz.USDA Certified Angus Ribeye, the intense marbling throughout makes this our most flavorful steak  

New York Strip*

14 oz. USDA Certified Angus New York Strip, full in flavor and grilled to perfection  

Dinner from the Sea

Add a Small Water or Caesar Salad for 6, or Small Spinach Salad for 8

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 rice pilaf, 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 lobster 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 rice pilaf and grilled asparagus, finished with honey butter  

Fried Seafood Platter

Your choice of three: (flounder, shrimp, oysters or scallops) with house-made coleslaw, baked potato, 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

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

Blackened Mahi Mahi

Blackened mahi mahi, served over sweet corn potato hash with sautéed spinach, finished with beurre blanc and a pineapple and jalapeño salsa  

Parmesan Sea Bass

Grilled sea bass served with lobster risotto and steamed asparagus, topped with sundried tomato pesto and a parmesan cheese wheel  

Crab Stuffed Salmon

Fresh Atlantic Salmon stuffed with our lump crab cake, topped with Nantua Shrimp sauce, served over rice pilaf and Chef's vegetable medley  

Pasta Dishes

Add a Small Water or Caesar Salad for 6, or Small Spinach Salad for 8

Fettuccine Alfredo

Fettuccine pasta tossed in our house-made Parmesan cream sauce with sautéed broccolini  
Chicken 24
Salmon 25
Shrimp 26
Scallops 29

Penne alla Vodka

Mushrooms, sun-dried tomatoes, fresh basil, garlic and onions tossed with penne pasta in a pink vodka sauce  
Chicken 22
Salmon 23
Shrimp 24
Scallops 27

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  

Surf & Turf Alfredo*

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