Lunch Menu

Appetizers

Calamari - 8
Hand cut, lightly breaded and deep-fried to a golden brown. Served with marinara
and spicy aioli.

Pan Seared Ahi Tuna - 9

Lightly seasoned Ahi tuna pan-seared to medium rare, served with fresh greens,
wasabi and pickled ginger.

Mad Maddie's Crab Cakes - 11.5

The best crab cakes you have ever eaten!! Lump crabmeat mixed with fresh spices
and herbs, lightly breaded and baked to a golden brown and served with mango salsa
and tomato-basil salsa.

Jumbo Shrimp Cocktail - 10

A traditional favorite served with a spicy horseradish sauce and lemons.

Summer Lobster Rolls - 12

Lobster, sweet peppers, cucumber and avocado rolled in rice paper. Served with
sweet chili garlic sauce and mango sauce.

Baked Brie - 8
Imported Danish Brie wrapped in puff pastry and baked to a golden brown, served
with assorted crackers.

Bittersweet Lobster Cakes - 16.5

Maddie's newest creation! Crabmeat, Lobster and spices, pan sautéed and served
with a Lobster Cream Sauce.

Oysters - 2Per
Chose as many as you like from the following preparations:

Half Shell Rockefeller

 Horseradish-Lemon Sauce Pernod-Spinach Stuffing
Casino Bittersweet
Garlic-Bacon Stuffing Lobster-Cream Stuffing

Soups
New England Clam Chowder
Cup - 5 Bowl - 6.5

Lobster Bisque
Cup - 6 Bowl - 9.5

French Onion Soup

Crock - 5.5
5.5

Entree Salads

Bittersweet Ceasar Salad - 9.5

Add: Chicken - 12.5
Pan-Seared Tuna - 14.5
Marinated Beef Tenderloin Tips - 16.5

Salad Niciose - 10.5

Fresh mixed greens with a White Truffle Vinaigrette, Tuna, Green beans,
olives and potatoes.

Grilled Hearts of Romaine Salad - 10.5

Oven Roasted Tomatoes, Confit Garlic and a Gorgonzola Bacon Dressing.

George's Bank Salad - 14.5

Fresh chopped romaine lettuce tossed with Crab, Lobster meat, and shallots topped
with Lobster claws and a jumbo shrimp and finished with a soy-miso-ginger dressing.

Waldorf Salad - 13.5

Fresh greens tossed with honey-lemon cream dressing, walnuts, apples and raisins.
 Sea food

Lobster Tail Dinner - 29

7- ounce Maine lobster tail. Choose One or Two Tails - 38

Salmon - 21
An 8-ounce North Atlantic salmon filet char grilled to perfection, served with a
mango salsa.

Fresh Catch of the Day - Market Price

Bittersweet Sea Bass - Market Price

Price

Shrimp Scampi - 23
Fresh herbs, mushrooms, and garlic team with jumbo shrimp in a delicate Chablis
sauce with angel hair pasta.

Seafood Saute - 25
Shrimp, scallops, and lobster meat sautéed with garlic, fresh herbs, and
tomatoes;finished with vermouth and served over tomato basil fettuccini.

Clams with Linguini - 25

Littleneck steamers cooked in a white wine, garlic and lemon sauce served over linguini.

Bittersweet Classics
Lobster Pie - 26.5
One of our signature dishes! New England meets New Orleans when tender Maine
lobster and crabmeat blend with mushrooms, onions, and herbs in a sherry-cream
sauce. Topped with a puff pastry, there's nothing like it!

Rack of Lamb - 25.5

16 ounce, eight bone rack of New Zealand lamb seasoned and cooked to your
specifications. Served with mint jelly.
 Steak Diane - 24.5
6 ounces of Prime beef tenderloin medallions, pan seared and
sautéed with mushrooms, wine, garlic, and herbs and finished with fresh cream.

Steak au Poivre - 24.5

6 ounces of Prime beef tenderloin medallions coated with peppercorns and spices,
pan seared and finished with port wine and rich espagnol sauce .

Chicken Chasseur Hunter's - 20

8-ounce boneless, skinless chicken breast sautéed in shallot butter
with fresh mushrooms, tomatoes, and basil. Finished in a delicate
chablis-espagnol sauce.

Steaks

Ribeye - 24
A Bittersweet Tradition. 12 ounces Prime aged Beef Ribeye, hand cut and grilled
to your specifications.

Filet Mignon
This tender hand cut Prime beef Tenderloin is wrapped in bacon and charbroiled to
your taste. 6 ounce ~ 22.5 8 ounce ~ 25.5 Additional ounces 2.5 ea.

Newyork Strip Steak - 25

12-ounce choice sirloin steak char-grilled and topped with fried onions.

Marinated Beef Skewers

Skewers - 22.5
Choice filet skewered with pineapple, onion, bell pepper and tomatoes marinated in
garlic and ginger. Cooked to your desired temperature.

All Entrees are served with a House or Caesar salad; Add Spinach salad - 2.5 ,
Add Georges Bank Salad - 5 Vegetable of the day, and starch of the day
(Substitute Asparagus - add 4 ),
Pasta entrees do not receive vegetable or starch.