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) 38 OR (1/2) 20
CRAB CLAWS FRIED OR BROILED LARGE OR SMALL   MP
CHARBROILED OYSTERS (1/2 DOZ.) 16
BACK ROOM CRAB CAKES 17
SHRIMP COCKTAIL15
FRIED GREEN TOMATOES WITH CRABMEAT AND CRAWFISH 15
LUMP CRABMEAT REMOULADE 19
SHRIMP & CRAB AU GRATIN 16
BABY LAMB CHOPS 19
ESCARGOT 16

Soup

CHICKEN & SAUSAGE GUMBO (Cup) 8 or (Bowl) 12
OUR WORLD FAMOUS GOURMET SEAFOOD GUMBO (Cup) 10 or (Bowl) 14
SEAFOOD GUMBO TO GO (½ GAL.) 48 or (GAL.) 92 
GEORGE SALAD (Crabmeat & Shrimp) 34

Seafood

FRIED SHRIMP or FRIED OYSTERS 28
WHOLE BROILED FLOUNDER 30
SEAFOOD PLATTER 37
SEAFOOD PASTA 28
STUFFED FLOUNDER 44
LOBSTER TAILS (Two -7 oz. Tails) 68

Steaks, Etc.

PRIME ANGUS RIBEYE (12 oz.) 39
WAGYU SIRLOIN STRIP (12 oz.) 46
CHICKEN & SAUSAGE PASTA 26
QUEEN SIZE FILET MIGNON (6 oz.) 42
KING SIZE FILET MIGNON (12 oz.) 64
FRENCH DOUBLE CUT PORK CHOPS 34
SURF N TURF QUEEN FILET & GRILLED SHRIMP
54 SURF N TURF QUEEN FILET & FL. LOBSTER TAIL 68

Shareable Sides

TRUFFLE FRIES 8
VEGETABLE DUJOUR 9
FRENCH HOUSE STUFFED POTATO 7
CREAMED SPINACH 9
ROASTED BRUSSEL SPROUTS
9 BAKED POTATO 5
Lump crabmeat may be added to any entrée for 14

Mary Mahoney’s Famous Signature Dishes

All Entrées Served with a Side Salad

QUEEN IXOLIB 42
A lightly seasoned sh let generously stued with our superb shrimp and crabmeat au gratin, baked to perfection.

SHRIMP IMPERIAL 48
three jumbo shrimp stued with Crabmeat Imperial.

FLOUNDER IMPERIAL 54
Boneless let of ounder stued with Crabmeat Imperial.

FISH OF THE DAY TOPPED WITH LUMP CRABMEAT 44
A seasonal selection prepared as you like and topped
with sautéed lump crabmeat.

SHRIMP & LUMP CRABMEAT MELBA 42
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 39
A local favorite – consists of two delicacies prepared en coquille – the rst with lump crabmeat in a creamy cheese sauce and the second with shrimp in the same exquisite cream sauce.

VEAL ANTONIO 42
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.