Georgine's Restaurant

A house favorite with lump crab served with crispy tortillas.

Stuffed with our own special blend of lump crab and spices.

Fresh sea scallops in a velvety cream with a touch of vermouth and herbs. Topped with melted provolone cheese.

A Cajun favorite, full of plump shrimp and spicy sausage, tomatoes, and spices.

Large cheese cuts dipped in a seasoned batter and served with marinara sauce.

Our own stuffed pasta specialty, with fresh spinach and a trio of cheeses.

Served with sweet and spicy fruit salsa.

A half rack of hickory-smoked bbq ribs in our own special rub and sauce.

Smothered in fresh onion, bell peppers, and crisp bacon.

Classic presentation.

Served with your choice of marinara & chipotle aioli.

Served in a zesty garlic sauce.

Tender and delectable. Topped with puff pastry.

Prepared with a blend of parmesan and romano cheeses and cream.

Jumbo ocean-caught shrimp cooked to perfection and served chilled with cocktail sauce.

Breaded tenders cooked to a golden hue, served with special sauces.

Baked with a blend of imported cheeses with our special touch.

An old-time favorite prepared by our chef.

Velvety soup strutted with pieces of real lobster meat.

Chargrilled with sautéed mushrooms. A perfect sampling of our favorite entrees.

Half a rack with our own special rub and sauce. Chargrilled with sautéed mushrooms

Boneless breast sautéed in a brandy cream reduction with mushrooms finished with diced tomatoes.

Boneless breast sautéed in a smooth white wine with mushroom and asparagus.

Sautéed breast of chicken topped with our famous crab imperial and provolone, highlighted with lemon butter sauce.

Served over fettuccine alfredo with fresh asparagus.

Hand-breaded chicken with our special recipe sauce and provolone cheese.

Plump breast grilled to perfection with seasonal vegetables and topped with a dab of garlic butter.

Roasted Long Island duckling, tender and crispy, served with a tangy orange glaze.

Chicken tenders, broccoli, grated cheeses with cream reduced and served over fettuccine.

Tender breasts of chicken coated with chopped pecans and served with a velvety dijon cream sauce.

Seasoned vegetables served with a side of our special dipping sauce.

Thin slices of tenderloin, sautéed with shallots, mushrooms, brandy, and sour cream Served on a bed of pasta.

A beef eater’s delight, a thick cut fit for a king,

Served with bread stuffing topped with a mushroom marsala wine sauce.

A tender juicy cut, full of flavor and cooked to your specifications.

A fine cut of our filet mignon paired with juicy jumbo shrimp, fresh broccoli and our cheddar cheese sauce.

Filet mignon. topped with lump crab and hollandaise sauce.

Chefs cuts of filet with mushrooms and a rich brandy demi-glaze.

Our New York strip covered in cracked peppercorns with a brandy cream reduction.

A full cut of filet mignon covered with cracked black pepper and served with a brandy cream reduction.

Lightly battered veal medallions topped with sea scallops in our famous Georgine sauce. A house specialty.

Breaded veal cutlet with slow-cured ham, slices of tomatoes and topped with a cheddar cheese sauce.

Fine portions of veal sautéed with shallots, slivers of mushrooms and imported marsala wine.

Veal medallions sautéed in a light batter and presented with a lemon butter sauce.

Our famous portion of milk-fed veal breaded and topped with provolone cheese and our own Italian sauce.

Sautéed medallions of veal, lightly seasoned with lemon, butter, and capers then served over linguine.

Lightly battered veal medallions topped with lump crab, asparagus and hollandaise sauce.

A house favorite made with only the finest lump crab, overflowing with flavor.

Two large cakes made with the finest crab, diced pepper and onion filling.

Tender fillets in a light egg batter and served with a side of lemon butter sauce.

Jumbo shrimp caught in the wild, breaded and prepared to order.

Prepared with a filling of our famous crab imperial.

Stuffed with our famous crab imperial.

Sea scallops, jumbo shrimp and fresh lump crab, baked in a blend of cheeses.

Plump jumbo shrimp and a medley of vegetables in a grated parmesan sauce served over fettuccine.

Fire-Grilled Scottish salmon fillet served with fresh asparagus spears and a side of dijon cream sauce.

When you cannot choose – Stuffed Flounder, Jumbo Shrimp, Sea Scallops and Clams Casino broiled in wine and butter.

Wild caught shrimp sautéed in white wine, garlic, and butter, served on a bed of linguine.

Sea scallops and jumbo shrimp tossed with diced tomatoes, basil, olive oil, and spices. Served over linguine.

Thin crepes filled with vanilla ice cream topped with fresh strawberries, melba sauce along with whipped cream.

Bananas and chocolate sauce.

Our pecan bread pudding topped with sautéed bananas foster served with vanilla ice cream.

Fried pastry dough shell filled with a sweet, creamy impastata filling and dipped in chocolate chips.

Chunks of chocolate brownie, cheesecake with vanilla ice cream, chocolate syrup with whipped cream.

Served hot with vanilla sauce.

Rich creamy perfection served with ice cream.

Your choice, vanilla, chocolate & Strawberry.

Rich chocolate layer cake to satisfy any chocoholic served with your choice of ice cream.

Or have it served with melba sauce, fresh sliced strawberries along with whipped cream

Sliced bananas served over vanilla ice cream with chocolate sauce.

The classic coffee-flavored Italian dessert served with your choice of ice cream.

A chilled rich custard topped with a texturally contrasting layer of hardened caramelized sugar.

Served with vanilla sauce & your choice of ice cream

The best dessert to excite your taste buds with creamy peanut butter, chunks of peanut butter cups on a graham cracker crust served with your choice of ice cream.