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Appetizers
SHRIMP COCKTAIL
SHRIMP REMOULADE
ESCARGOT
*BACK ROOM CRAB CAKES
LUMP CRABMEAT COCKTAIL
LUMP CRABMEAT REMOULADE
CRAB CLAWS Fried or Broiled
SHRIMPAND CRAB AU GRATIN
PETITE FRIED SOFT SHELL CRABS
PLATTER OF PETITE FRIED SOFT SHELL CRABS
√PRESIDENTIAL PLATTER - CRAB CLAWS AND PETITE SOFT SHELL CRABS

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Soup
OYSTER SOUP
*OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO
GUMBO TO GO

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Seafood
WHOLE BROILED FLOUNDER
FRIED SHRIMP OR FRIED OYSTERS
SHRIMPAND CRAB AU GRATIN
HALF LOBSTER IMPERIAL
STUFFED FLOUNDER
SHRIMP IMPERIAL
FRIED SOFT SHELL CRABS
LOBSTER TAILS (2 - 7 oz. Tails)
FLOUNDER IMPERIAL
SEAFOOD PLATTER

Served with Green Salad and Vegetable De Jour
Lump Crabmeat may be added to any entree for 9

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Steaks
KING SIZE FILET MIGNON (12 oz.)
PRIME SIRLOIN STRIP (12 oz.)
GRILLED CHICKEN BREAST
QUEEN SIZE FILET MIGNON(6 oz.)
RIB EYE STEAK (12 oz.)
PRIME RIB OF BEEF AU JUS
DELUXE DOUBLE LAMB LOIN CHOPS, MINT JELLY
SURF N TURF QUEEN FILET AND FLA. LOBSTER TAIL

Served with Green Salad and Baked Potato

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Desserts
APPLE PIE
PECAN PIE
KEY LIME PIE
PIE A LA MODE
LEMON MERINGUE PIE
DOUBLE CHOCOLATE CAKE
MISSISSIPPI MUD PIE
CHEESECAKE
PRALINE PARFAIT
BANANAS FOSTER PIE
MARY MAHONEY’S FAMOUS BREAD PUDDING WITH RUM SAUCE

√On June 21, 1984, the Presidential Platter was served by Mary on the White House Lawn for President Reagan and guests.

*Featured in the John Grisham novel "The Runaway Jury."
Featured in the John Grisham novel "The Partner."

Mary Mahoney’s is proudly a non-smoking restaurant.

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Mary Mahoney’s Famous Signature Dishes


HALF LOBSTER GEORGO™
Our Chef’s masterful combination of diced lobster and shrimp mingled in a cream sauce which is then teased with a hint of brandy and then presented en coquille.

FRESH FISH OF THE DAY TOPPED WITH LUMP CRABMEAT
A seasonal selection of fresh fish prepared as you like and
accompanied by pasta topped with crawfish etouffée.

STUFFED SNAPPER
A lightly seasoned filet of snapper generously stuffed with our superb shrimp and
crabmeat au gratin and then baked until perfection and accompanied by pasta topped
with crawfish etouffée.

SHRIMP AND LUMP CRABMEAT (ST. PATRICK)
The Garlic Lover’s Delight - A spinoff of our escargot. We removed the snails, placed a touch of
spinach, shell pasta, and jumbo shrimp; then bake it in a garlic butter sauce and top it off
with sauteed lump crabmeat.

SISTERS OF THE SEA AU GRATIN
A local favorite which consists of two individual delicacies which are prepared similarly en coquille
One consists of fresh lump crabmeat in a creamy cheese sauce while the other consists of
tantalizing shrimp in the same exquisite cream sauce.

SHRIMP AND LUMP CRABMEAT MELBA
A locals patron’s creation - broiled jumbo shrimp topped with cheese, sauteed lump
crabmeat and then placed on a bed of pasta.

VEAL ANTONIO
Chef Georgo’s succulent, tender, milk-fed veal, which is pan fried and then enhanced
with a variety of cheeses, and then topped with sauteed
lump crabmeat and served with pasta.

All entrees include Salad, Vegetable de jour.
Lump crabmeat products may contain shells.

Gratuity will be added to separate checks and/or parties of 8 or more.
We recommend consuming thoroughly cooked food.

Menu subject to change without notice.

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