dinner.

Chef Partner: Frank Greco
Executive Chef: Chris Holt

APPETIZERS

Creamy Tomato Soup goat cheese crouton 6
Baked Onion Soup sweet Georgia onions, gruyere & herb crostini 6
GM Chili Pop Shrimp tender petite shrimp in a spicy charonnay aioli 10
Fresh Mozzarella and Grilled Asparagus tomato confit, pine nuts, basil and
balsamic reduction 9
Lobster and Sesame Vegetable Egg Roll trio of dipping sauces 12
Polenta Crusted Calamari w/ charred tomato-corn salsa and dijon aioli 10
Crunchy Sesame Tuna Thai peanut sauce and sushi garnish 14
Jumbo Shrimp Cocktail pink lemonade granité 14
Seafood Sampling chili pop shrimp,, baked clams, calamari and lobster egg roll 22
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SALADS

Small:
Iceberg Wedge tomato, cucumber, bacon and onion w/ house dressing by George Martin 7.5
Green Market Salad assorted lettuces and seasonal vegetables 8
Traditional Caesar Salad crisp romaine lettuce, toasted croutons and reggiano 8
Large:
GM Chopped Salad candied walnuts, raisins, roasted peppers, fresh mozzarella, sweet corn,
tomatoes and balsamic 9, 16
Baby Arugula Salad pecan crusted goat cheese, red grapes, bacon, red onion
and dijon vinaigrette 16
B.A.R. Salad Boston, arugula and romaine lettuce, warm pita, feta cheese marinated olives and
tomatoes dressed w/ red wine vinaigrette 14

Salad additions:
Grilled Chicken 5, Jumbo Cocktail Shrimp 8, Sesame Tuna 8, Sliced Filet Mignon 8
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SPECIALTIES (add a 'small salad' for $4)

Herb Roasted Free Range Chicken garlic mashed potatoes, crispy onions and bordelaise 21
Saint Peter’s Fish “Piccata Style” lemon caper sauce w/ lobster risotto 24
Wok Seared Ahi Tuna lobster ravioli, miso broth, julienne vegetables 25
Maryland Crab Cakes sonoma jack and scallion creamed corn 25
Walnut & Brie Crusted Breast of Chicken wild rice, autumn cider glaze 20
Jagerschnitzel Viennese Style Veal Scaloppini lemon-mushroom sauce
and bacon-poppy spaetzle 22
Colossal Shrimp “Scampi Style” linguini, broccoli, mozzarella and pinot grigio 22
Balsamic Grilled Swordfish “Scarpariello” sweet sausage, potatoes, caramelized onions, broccoli & tomato pan jus 26
Individual Wild Mushroom Stuffed Sirloin Meatloaf garlic mashed & pearl onion gravy 18
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STEAKS & CHOPS (includes choice of one side dish. Add a 'small salad' for $4)

GM Marinated Skirt Steak crispy onions 25
8 oz Petite Filet Mignon Port wine demi 29
12 oz Filet Mignon Port wine demi 38
14 oz Angus Shell Steak 28
16 oz USDA Prime NY Sirloin 21 day dry aged 39
16 oz Maple Glazed Berkshire Pork Chop caramelized apple 22

GM House Steak
Garlic Butter Grilled & Sliced Filet Mignon over creamy bleu cheese, spinach & roasted tomato bruschetta w/ a four peppercorn sauce 28
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COMBINATIONS (add a 'small salad' for $4)

Surf & Turf 6oz filet & Brazilian lobster tail, baked potato 40
Steak & Cake 6 oz filet & Maryland crabcake, mashed potato 28
Filet & Stuffed Shrimp 6oz filet & lobster stuffed shrimp, mashed potato 30
Lobster 3 lobster tail, lobster stuffed shrimp and lobster ravioli 36
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SHELLS & FINS (All served w/ wild rice & choice of sauce. Add a 'small salad' for $4)

8 oz Atlantic Salmon 22
8 oz Ahi Tuna 25
1/2 dozen Jumbo U/12 Shrimp 24
10 oz Montauk Swordfish 25

SAUCES:
Ginger-Teriyaki Glaze, Lemon Caper Sauce, Rosemary Truffle Vinaigrette
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PASTA RAVIOLI AND PARMIGIANA (appetizer portions available)

Linguine w/ Lobster and Shrimp lobster broth w/ roma tomatoes and fine herbs 16, 23
Penne Ala Vodka imported vodka, red pepper flakes and an asiago laced pink sauce 10, 17
Mezza Rigatoni w/ Veal Meatballs sweet sausage, tomato, mozzarella & basil 12, 18
Veal or Chicken Parmigiana w/ linguine marinara 19
Broccoli Rabe Ravioli cabernet pomodoro, warm riccota & zucchini fritti 12, 18
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SIDE DISHES

Mashed Potato 5, Baked Potato 5, French Fries 5, Sweet Potato Fries 5, Broccoli 6,
Creamed or Sautéed Spinach 7, Wild Rice 7, Julienne Vegetables 6
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TAVERN

Sirloin Burger cheese, bacon, mushroom or onion 13
Grilled Chicken Sandwich a George Martin original, w/ mozzarella and honey mustard 13
Ernie’s Sliced Steak Sandwich sirloin steak w/ melted mozzarella on garlic buttered baguette 17
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FALL/WINTER '07 DAILY SPECIALS

Selections from the Family Table includes Soup or Salad, Entrée and Dessert
served Sunday nights, $22 per person

Dinner inspired by the simple, homestyle cooking for a traditional Sunday family meal.

Sample Menu – (menu changes weekly):
Soup/Salad Choices: Creamy Tomato, Chicken Noodle, Minestrone, GM Green Market Salad, Caesar Salad, Mesculin Greens Vinaigrette

Entrée Choices: Sage Roasted Breast of Free Range Chicken, pearl onion gravy, garlic mashed potatoes, green beans, stuffing and cranberry sauce

Slow Braised Brisket of Beef pot roasted bistro vegetables and grimolata herbs

Lemon Butter Broiled Filet of Sole wild rice pilaf and toasted pecans

Dessert: Hot Fudge Sundae

Steak Dinner includes Salad, Entrée and Dessert
served Monday nights, $28 per person

Salad: Beefsteak Tomato & Red Onion Salad creamy bleu cheese dressing

Entrée: 12 oz. Center Cut C.A.B. Shell Steak, topped with 'pop pop' shrimp, served with baked potato and seasonal vegetables

Dessert: Petite Hot Fudge Sundae

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At George Martin, we purchase the highest quality meats from one of Long Island’s oldest and most respected butchers who hand select and cut our beef to our specifications. Main Street Meats of Farmingdale has earned their reputation over generations as the finest meat purveyor.