Dinner Menu

Appetizers

PRESIDENTIAL PLATTER – CRAB CLAWS & FRIED PETITE SOFT SHELL CRABS   MP
PETITE FRIED SOFT SHELL CRABS (PLATTER)  OR (1/2)  OR (1/4)   MP
JUMBO BROILED SHRIMP (PLATTER) 42 OR (1/2) 24
CRAB CLAWS FRIED OR BROILED LARGE OR SMALL   MP
CHARBROILED OYSTERS (1/2 DOZ.) 18
BACK ROOM CRAB CAKES 19
SHRIMP COCKTAIL17
FRIED GREEN TOMATOES WITH CRABMEAT AND CRAWFISH 17
LUMP CRABMEAT REMOULADE 21
SHRIMP & CRAB AU GRATIN 18
BABY LAMB CHOPS 21
ESCARGOT 18

Soup

CHICKEN & SAUSAGE GUMBO (Cup) 10 or (Bowl) 14
OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO (Cup) 12 or (Bowl) 16
SEAFOOD GUMBO TO GO (½ GAL.) 52 or (GAL.) 98
GEORGE SALAD (Crabmeat & Shrimp) 36

Seafood

FRIED SHRIMP or FRIED OYSTERS 32
WHOLE BROILED FLOUNDER 32
SEAFOOD PLATTER 39
SEAFOOD PASTA 32
STUFFED FLOUNDER 48
LOBSTER TAILS (Two -7 oz. Tails) 72

Steaks, Etc.

PRIME ANGUS RIBEYE (12 oz.) 42
WAGYU SIRLOIN STRIP (12 oz.) 48
CHICKEN & SAUSAGE PASTA 26
QUEEN SIZE FILET MIGNON (6 oz.) 48
KING SIZE FILET MIGNON (12 oz.) 68
FRENCH DOUBLE CUT PORK CHOPS 36
SURF N TURF QUEEN FILET & GRILLED SHRIMP 56
54 SURF N TURF QUEEN FILET & FL. LOBSTER TAIL 72

Shareable Sides

TRUFFLE FRIES 9
VEGETABLE DUJOUR 11
FRENCH HOUSE STUFFED POTATO 9
CREAMED SPINACH 10
ROASTED BRUSSEL SPROUTS 10
BAKED POTATO 6
Lump crabmeat may be added to any entrée for 16

Mary Mahoney’s Famous Signature Dishes

All Entrées Served with a Side Salad

QUEEN IXOLIB 44
A lightly seasoned fsh filet generously stuffed with our superb shrimp and crabmeat au gratin, baked to perfection.

SHRIMP IMPERIAL 52
Three jumbo shrimp stuffed with Crabmeat Imperial.

FLOUNDER IMPERIAL 56
Boneless filet of flounder stuffed with Crabmeat Imperial.

FISH OF THE DAY TOPPED WITH LUMP CRABMEAT 46
A seasonal selection prepared as you like and topped
with sautéed lump crabmeat.

SHRIMP & LUMP CRABMEAT MELBA 44
A local patron’s creation – broiled jumbo shrimp topped with
cheese and sautéed lump crabmeat, served on a bed of pasta.

SISTERS OF THE SEA AU GRATIN 42
A local favorite – consists of two delicacies prepared en coquille – the first with lump crabmeat in a creamy cheese sauce and the second with shrimp in the same exquisite cream sauce.

VEAL ANTONIO 44
Succulent and tender veal, pan fried and enhanced
with a selection of cheeses and topped with sautéed lump crabmeat.

SHRIMP & LUMP CRABMEAT (ST. PATRICK) 42
Garlic Lover’s Delight – spinach, shell pasta and jumbo shrimp baked in a
garlic butter Worcestershire sauce and topped with sautéed lump crabmeat.

Lump crabmeat products may contain shells. We recommend consuming thoroughtly cooked food.