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

Dinner Menu

Served Tuesday through Saturday   |   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*

Blacken seared sashimi-grade tuna, with fried rice noodles, house-made ginger chow chow, sushi rice, and seaweed salad, served with wasabi and soy-sweet chili glaze  
18

Shrimp and Crab Nachos

Multi-colored tortilla chips topped with seasoned crab and shrimp, fresh tomatoes, scallions, Monterey Jack and Cheddar cheeses  
13

Spinach and Artichoke Dip

Fresh spinach, artichokes, Mozzarella, Parmesan and cream cheese, baked, garnished with diced tomatoes, scallions and shaved Parmesan, served with pita chips  
13

Calamari

Lightly fried calamari and banana peppers, topped with fried capers, served with a sweet chili sauce
14

George’s Crab Dip

George’s secret recipe made with Blue Crab, garnished with diced tomatoes, scallions and shaved Parmesan, served with baked pita points  
14

Alligator Satay

Alligator prepared two ways: Cajun fried and citrus grilled, served with a spicy roasted red pepper aioli  
14

Lamb Lollipops

Five lamb chops, lightly blackened and seared, served with mango chutney  
18

Scallop Ceviche

Day-boat scallops marinated in our house-made citrus blend, tossed with diced red onions and cherry tomatoes, topped with pineapple-jalapeño salsa  
16

Salads & House-made Soups

Choice of Dressings:
Blue Cheese, Ranch, Honey Mustard, Thousand Island, Balsamic Vinaigrette, Raspberry Vinaigrette or Creamy Lemon Basil Vinaigrette

Add to any salad:
Grilled chicken 6, Grilled shrimp 8, Grilled salmon* 10, Seared scallops 12, or Mahi, Grouper or Sea bass (market price)

Caesar Salad

Classically prepared chopped romaine with Parmesan cheese, Caesar dressing and croutons  
Side 5
Entrée 9

The Athena

Romaine lettuce, artichoke hearts, Kalamata olives, sun-dried tomatoes and feta cheese tossed in Greek vinaigrette dressing
Small 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
Small 7
Entrée 11

Water Street Salad

Mixed greens, tomatoes, carrots, cucumbers, red onion, Parmesan cheese and croutons
Small 4
Entrée 8

Crab Corn Chowder

Lump Crab, sweet corn, potatoes, onions, celery and carrots in a creamy New England-style chowder
Cup 5
Bowl 7

Tomato Basil Bisque

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

Dinner from the Land

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

Fried Pork Chops*

10 oz. bone-in butterflied pork chop, breaded and fried, served with mango chutney and your choice of two sides  
30

Ribeye*

14 oz. Certified Angus Beef® ribeye, with marbling throughout for full flavor, grilled over an open flame and finished with red wine demi glace, served with your choice of two sides  
34

Filet Tenderloin*

8 oz. Certified Angus Beef® tenderloin, our most tender cut of beef, grilled over an open flame and finished with a red wine demi glace, served with your choice of two sides  
36

Chicken Florentine

Grilled chicken breast topped with a mixture of spinach, panko, cream cheese and Parmesan cheese, lightly baked, served with your choice of two sides  
25

Dinner Sides

Coleslaw 3 | Beer battered fries 3 | Garlic mashed potatoes 3 | Grilled asparagus 3 | Kale crunch slaw 3 | Mac & Cheese 3 | Mixed vegetable medley 3 |  Spicy collards 3 | Stone Ground white cheddar grits 3 | Sweet potato fries 3 | Vegetable risotto 3  | White truffle mac & cheese 9 | Lobster risotto 9 

Entrée Enhancements

Sauteéd Parmesan shrimp 8 | Jumbo lump crab cake 9 |  Sauteéd scallops 14 | Grilled or Fried 6 oz. lobster tail 15

Dinner from the Sea

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

Mixed Seafood Grill

Baked 6 oz. lobster tail, with blackened shrimp and scallop skewers, served with citrus beurre blanc and your choice of two sides  
34

Crab Cakes

Lightly baked lump crab cakes finished with citrus beurre blanc, served with your choice of two sides  
28

Bacon Encrusted Scallops

Day-boat scallops encrusted in a mixture of Panko, Applewood smoked bacon, and fresh herbs, pan-seared, and drizzled with a red wine glaze, served with citrus beurre blanc and your choice of two side  
30

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  
29

Tuscan Grouper

Filet of grouper, seasoned and seared, topped with a blend of diced tomatoes, basil, oregano, olives and artichoke hearts, finished with fried capers, served with your choice of two sides  
30

Fried Seafood Platter

Your choice of three: (flounder, shrimp, oysters or scallops) with cocktail and tartar sauces, served with your choice of two sides  
31

George’s Steamed Platter

Shrimp Lovers  28

(1 lb. Peel-n-eat shrimp)

Shrimp & Crab  34

(1/2 lb. crab & 1/2 lb. shrimp)

Crab Lovers  36

(1 lb. Alaskan Snow Crab legs)

 

Steamed platters are served with andouille sausage, steamed corn on the cob, drawn butter and hot sauce (no substitutions please)

Blackened Mahi Mahi

Blackened mahi mahi, topped with pineapple-jalapeño salsa and finished with citrus beurre blanc, served with your choice of two sides  
30

Crab Topped Salmon

Filet of salmon, seasoned and seared, topped with lump crab cake and baked, finished with house-made tomato fondue, served with your choice of two sides  
28

Herb Crusted Sea Bass

Sea bass, seasoned and seared, topped with a mixture of herb chimichurri, horseradish and panko, baked until crisp, served with sundried tomato pesto aioli and your choice of two sides  
34

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  
22
 
Chicken 24
 
Salmon 25
 
Shrimp 26
 
Steak & Shrimp 28
 
Scallops 29

Seafood Ciopinno

Chef's fresh catch, shrimp, clams and mussels tossed with fennel seeds, onions, garlic and fettuccine pasta in a light tomato seafood broth  
26
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CONTACT

128 South Water Street Wilmington, NC 28401

(910) 763-2052

HOURS

Monday: CLOSED

Tuesday: 11am – 9pm

Wednesday: 11am – 9pm

Thursday: 11am – 9pm

Fri: 11am – 9pm

Saturday: 10am – 9pm

Sunday: 10am – 3pm

 

Website design: i Hunt Solutions