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The George On the Riverwalk

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Drop your anchor at The George on the RiverWalk, your destination for complete sense indulgence. Watch the historic Cape Fear River unfold before you while you enjoy the best in Southern coastal cuisine. The menu combines elegance, creativity and a diverse selection of steak, pasta, salad and fresh seafood, including the best Shrimp’n Grits in town. Warm in the sun on the expansive outdoor deck sipping an exotic, colorful martini, or unwind at the spacious bar inside boasting extensive wine and martini lists along with weekday appetizer specials. You are welcome to dock your boat at the only dock’n’dine restaurant downtown, grab a trolley, or enjoy our free, front door parking (ask for a pass!) Why satisfy when you can indulge? Find the George on the Riverwalk!128 S Water St. (910) 763-2052.

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menu

2-COURSE LUNCH: $12 PER PERSON

COURSE ONE “RIVERWALK TRIO” —CHOOSE THREE:

“George’s” Shrimp & Grits
Panko Flounder Slider – with Spicy Tarter Sauce.

Crab Cake Slider with Cilantro Aioli.

Shrimp Cajun Angels
Bison Slider
Tofu Taco
Cup of Housemade Soup Chili con Carne, Crab Corn Chowder or Butternut Squash.

Salmon Dip
Alligator Satay served with Red Pepper Aioli.

Spinach & Artichoke Dip with baked pita points.

Crab Dip with garlic buttered toasted baguettes.

COURSE TWO:

Chef’S Apple Cobbler a la mode

3-COURSE DINNER: $28 PER PERSON

COURSE ONE—CHOOSE ONE:

Alligator Satay Two Ways – Cajun Fried & Citrus Grilled served with our Spicy Roasted Red Pepper Aioli.

Personal Size Spinach and Artichoke Dip – Fresh Spinach, Artichokes, Mozzarella, Parmesan and Cream Cheese baked and served with Pita Points.

Small Water Street Salad – Mixed Greens, Tomatoes, Carrots, Cucumbers, Red Onions, Parmesan Cheese & Croutons *Choice of Dressing.

COURSE TWO—CHOOSE ONE:

“George’s” Shrimp & Grits –Sauteed Shrimp, Apple Wood Smoked Bacon, Roma Tomatoes, Scallions, and Garlic in a White Wine Cream Sauce. Served over White Cheddar Stone Ground Grits.

Surf & Turf Penne Alfredo — Sauteed Tenderloin with Shrimp and Peppers served over a Creamy Alfredo Penne with Broccolini.

Ribeye Sizzler — 10 oz. Char Grilled Ribeye over Grilled Onions and Peppers with Spanish Rice and Asparagus. All served on a sizzling platter.

COURSE THREE:

Chef’S Apple Cobbler a la mode