“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 14

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 13

TRIO OF HUMMUS

Roasted red pepper, black bean and roasted garlic, served with toasted pita points 12

“THE GEORGE” CALAMARI

Lightly fried calamari and banana peppers topped with artichoke hearts, black olives, sundried tomatoes and fried capers, finished with Feta cheese 14

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 15

BANGKOK TUNA

Sashimi-grade tuna, served rare, with sushi rice, seaweed salad, garnished with pickled ginger and wasabi, drizzled with 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 15

ALLIGATOR SATAY

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

SMOKED SALMON CAKES

Three miniature smoked salmon cakes, pan-seared, topped with cilantro aioli, served with a sliced boiled egg, capers and cherry tomatoes 13

SCALLOP CEVICHE

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