Georgetowne Inn

jumbo pink shrimp served with lemon wedge and cocktail sauce.

fresh blue point oysters baked with spinach, onions, bacon. topped with cheese.

cherrystone, clams baked with bacon, green peppers, pimento.

duck confit in puff pastry topped with cream cheese sauce.

baked in a spiced garlic butter.

succulent blend of scallops, shrimp and crabmeat.

mushroom caps filled with crabmeat and boiled til hot and tender.

on half shell, served with lemon and cocktail sauce.

served with lemon and hoezel.

lightly breaded and deep fried to a golden brown.

artichoke hearts baked with blue cheese and seasonal bread crumbs.

on half shell, served with lemon and cocktail sauce.

served with lemon and hoezel.

lightly breaded and deep fried to a golden brown.

artichoke hearts baked with blue cheese and seasoned bread crumbs.

duck confit on field greens with onion, tomato, olives, toasted pecans, goat cheese & choice dressing.

salmon, shrimp, and scallops grilled in an herb vinaigrette and served over field greens with tomatoes, olives, diced onion, and herd boiled egg.

tender strips of filet mignon broiled and served atop mixed greens with tomato, hard-boiled egg, olives, mushrooms monterey jack cheese and french fries. served with your choice of dressing.

chicken breast tenderloin sauteed with mushrooms, onions, and roasted red peppers in a light madeira sauce then tossed with fettucchini.

fresh spinach and jumbo lump crabmeat sauteed with garlic, white wine, cream, romano cheese and pignole nuts then tossed with fettuccine pasta.

jumbo pink shrimp and succulent sea scallops sauteed with garlic, white wine and red peppers flakes. tossed with imported linguini and seasoned bread crumbs.

broiled and served with caper butter or blacked over roasted red peppers.

broiled then nbaked with seasoned bread crumbs.

freshly breaded jumbo pink gulf shrimp.

shrimp stuffed with our own pure crabmeat mixture.

our jumbo lump crabmeat mixture deep-fried baked or sauteed.

broiled and served in lemon, garlic butter sauce then topped with seasoned bread crumbs.

fresh north atlantic salmon simmered in court boullion then served with dijon hollandaise sauce.

a boundy of serod, scallops, fried shrimp, lobster, oyster, stuffed shrimp, served with drawn butter.

a cold water lobster tail, broiled in perfection cold served with drawn butter.

broiled and served in lemon, garlic butter sauce bren topped with sesoned bread crumbs.

fresh north atlantic salmon simmered in court boullion then seared with dill hollandaise sauce.

a bounty of scord, scallops, fried shrimp, lobster, oyster, stuffed shrimp, served with drawn butter.

a cold water lobster tail, broiled to perfection and served with drawn butter.

combination of south african lobster and small filet broiled and served with lemon and drawn butter.

prime rib and baked stuffed shrimp served with aus jus.

prime rib served with yorkshire pudding.

specially aged u.s. choice steak, broiled tender and juicy, and topped with mattre d'hotel butter.

delicious and juicy.a smaller version of our new york strip, and topped with mattre d'hotel butter.

broiled strip steak topped with garlic parmigiana cheese and bread crumbs.

the most majestic and tender of all steaks, broiled to perfection, and topped with mattre d'hotel butter.

slices of beef tenderloin served with toasted croutons. blanketed with a burgundy mushroom sauce.

24 oz. thick, juicy cut, boiled and topped with mattre d'hotel butter.

the most majestic and tender of all breakds. broiled to perfection and topped with mattre d'hotel butter.

slices of beef tenderloin served with toasted croutons. blanketed with a bargundy mushrooms sauce.

24 oz. thick, juicy cut, broiled and topped with mattre d'hotel butter.

sauteed medallions of tender veal. seared to a golden brown, served with a rich brown marsala wine sauce and fresh mushrooms.

veal, jumbo lump crabmeat and asparagus sauteed and topped with hollandaise sauce.

veal and shrimp sauteed with mushrooms, leeks and marsala wine, topped with montery jack cheese.

delicate veal cutlet topped with tomato sauce, provolone and parmigiana cheese.

a boneless chicken breast sauteed in a marsala wine sauce and fresh mushrooms.

a boneless chicken breast sauteed with white wine mushrooms. artichoke hearts, dijon mustard, and heavy cream.

boneless breast of chicken sauteed with mushrooms, lemon and capers in white wine butter sauce.

regular or decaffeinated.