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

Lunch Menu

Tuesday—Friday: 11 am—5 pm

Saturday & Sunday: 10 am—5 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

Alligator Satay

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

Shrimp and Crab Nachos

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

Bangkok Tuna*

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


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

Trio of Hummus

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

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  

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  

Lamb Lollipops

Five lamb chops, lightly blackened and seared, served with spiced apple chutney  

Salads & House-made Soups

Vegetable Beef Stew

Beet tenderloin tips stewed with a blend of tomatoes, carrots, celery, potatoes and onions
Cup 4
Bowl 6

Butternut Squash Bisque

Roasted butternut squash, simmered with carrots, celery, onions and our proprietary flavorings, pureed and topped with house-made crème fraîche  
Cup 4
Bowl 6

Chili Con Carne

Ground beef, kidney beans, peppers, onions and a hint of jalapeño in a tangy tomato-based chili, topped with sour cream, mixed cheeses and chives  
Cup 4
Bowl 6

Crab Corn Chowder

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

Water Street Salad

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

Spinach Salad

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

The Athena

Romaine lettuce, artichoke hearts, Kalamata olives, sun-dried tomatoes and feta cheese tossed in Greek vinaigrette dressing
Small 9
Entrée 14

Caesar Salad

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

Lunch Sandwiches & Handhelds

All sandwiches and handhelds are served with your choice of fries, ranch waffle fries, pasta salad, coleslaw, Chef’s vegetable medley, Stone Ground white cheddar grits, cucumber & tomato salad, or macaroni & cheese.

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

Fried Panko Flounder Sandwich

Fresh local flounder, encrusted with Japanese bread crumbs and flash fried, served on toasted sourdough bread with a side of spicy tartar sauce and horseradish pickles  

Blackened Grouper Reuben

Blackened grouper with jicama slaw, Swiss cheese and Russian dressing, served on toasted marbled rye bread  

Salmon BLT*

Grilled filet of salmon, topped with bacon, lettuce, and tomato with cilantro mayonnaise, served on toasted rye bread  

Lobster & Shrimp Tacos

Lobster and popcorn shrimp, lightly fried, topped with citrus slaw and fresh cilantro in 3 flour tortillas, served with tortilla chips and Pico de Gallo  

Spicy Tuna Flatbread*

Pan-seared tuna cooked to your preference, sliced, served on grilled flatbread with baby greens, roasted red peppers, green onions, mixed cheeses and wasabi aioli  

Chicken Panini

Grilled chicken, Applewood smoked bacon, Provolone cheese, and our sun-dried tomato basil pesto mayonnaise, served on toasted sourdough bread  

Portabella Mushroom

Portabella mushroom marinated in balsamic vinegar, grilled with artichoke hearts, black olives, roasted red peppers, and topped with Provolone cheese, drizzled with balsamic glaze, served on telera bread  

Vegetarian Hummus Melt

House-made garlic hummus, sautéed zucchini, squash, carrots, broccolini, bell peppers and Swiss cheese on lightly toasted multigrain bread, served with Chef’s vegetable medley  

The George Burger*

Your choice of Turkey,  Beyond or Black Angus Beef/Short Rib Blend, char-grilled and served on a toasted brioche bun with lettuce, tomato and onions  
  Add Swiss, Cheddar, Pepper Jack, Smoked Gouda or Provolone Add Bacon or additional cheese for $1

Coastal Carolina Po’Boy

Your choice of shrimp, oysters, or soft shell crab, breaded and fried, served with baby greens and diced tomatoes on a hoagie roll, finished with a spicy tartar sauce  

Crab Cake Sandwich

Crab Cake lightly fried, with lettuce, tomato, onion and cilantro mayonnaise, served on a brioche bun  

Grilled Chicken Club

Grilled chicken breast with grilled Black Forest ham, Applewood smoked bacon, Swiss cheese, lettuce and tomato on toasted sourdough bread  

Lunch Entrees

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

Penne alla Vodka

Mushrooms, sun-dried tomatoes, fresh basil, garlic and onions tossed with penne pasta in a pink vodka sauce  
Chicken 17
Salmon 19
Shrimp 20
Scallops 22

Classic Fish and Chips

Lightly fried flounder, served with French fries, coleslaw, cocktail and tartar sauces  

Alaskan Snow Crab Legs

1/2 pound of steamed Alaskan Snow Crab legs, served with andouille sausage, steamed corn on the cob, drawn butter and hot sauce  

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  

Fettuccine Alfredo

Fettuccine pasta tossed in our house-made Parmesan cream sauce with sautéed broccolini  
Chicken 18
Salmon 19
Shrimp 20
Scallops 23
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128 South Water Street Wilmington, NC 28401

(910) 763-2052


Tue–Fri: 11am – 9pm

Sat: 10am – 9pm

Sun: 10am – 3pm

Make a Reservation

  • Parties of 8 or more, or same day reservations, please call (910) 763-2052 to schedule.

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