The George On the Riverwalk
128 South Water Street • Downtown Wilmington • (910) 763-2052
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 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 pass!) Why satisfy when you can indulge? Find the George on the Riverwalk!
2-COURSE LUNCH: $17/PER PERSON
Cup of Tomato Basil – Our house homemade signature soup
Mediterranean Heart of Romaine Salad – A quarter of a romaine heart topped with black olives, roasted red peppers, artichoke hearts and feta cheese, served with balsamic vinaigrette
COURSE TWO—CHOOSE ONE:
Fish Tacos – Two fried tilapia tacos in a lightly toasted tortilla served with house made citrus coleslaw and pico de gallo, and a side of tri-colored corn tortilla chips and salsa
Portabella Mushroom Sandwich – Portabella mushroom marinated in balsamic vinaigrette dressing; grilled and stuffed with artichoke hearts, black olives, roasted red peppers, and topped with provolone cheese. Served on a Kaiser roll.
3-COURSE DINNER: $27/PER PERSON
Sampler of Hummus – Roasted Red Pepper, Black Bean, and Roasted Garlic served with toasted pita points
Small Caesar Salad – Classically prepared chopped romaine with parmesan cheese and croutons
COURSE THREE—CHOOSE ONE:
George Shrimp and Grits – Sautéed shrimp, Apple wood smoked bacon, roma tomatoes, scallions, and garlic in a white wine cream sauce.
Served over white cheddar stone ground grits.
Parmesan Encrusted Sea Bass – Served with mushroom risotto, grilled asparagus, and topped with a sundried tomato pesto