George's Lowcountry Table menu — United States

Bite-sized pieces of crispy fried crawfish served with a side of creamy remoulade dipping sauce.

Fresh mussels steamed in a garlic-infused broth, served with a side of French bread.

Pan-seared shrimp and spicy smoked sausage served over a savory, firm cake made from ground corn.

Crispy fried green tomato slices served with a side of seasoned rice and black-eyed peas, accompanied by a tangy remoulade dipping sauce.

Hard-boiled egg halves filled with a savory yolk mixture, topped with crispy smoked bacon and a fried oyster.

Crispy fried okra served with a side of creamy, savory pimento cheese for dipping.

A creamy macaroni and cheese dish featuring tender crawfish tails, served as an appetizer.

Fresh oysters are available served raw, fried, or chargrilled by the half-dozen or dozen.

Fresh oysters baked with a savory topping of crispy bacon and creamy pimento cheese.

Fresh oysters baked with a savory topping of spinach, celery, and onion.

A hearty, slow-cooked soup featuring chicken and smoky andouille sausage.

A creamy soup featuring tender lump crab meat and a hint of sherry.

A crisp wedge of iceberg lettuce topped with bacon, onion, hard-boiled egg, tomato, and bleu cheese dressing.

Chilled shrimp in a tangy remoulade sauce served over salad greens with avocado, onion, and Jack cheese in a vinaigrette dressing.

This dish features shrimp cooked in a New Orleans-style barbecue sauce, served with grilled andouille sausage, bell peppers, and onions over a bed of red beans and rice.

A savory, butter-based Creole stew featuring tender crawfish tails, served over a bed of steamed white rice.

This grilled salmon is served with roasted tomatoes, crispy onions, and a rosemary-infused sour cream sauce.

A fried eggplant topped with a savory crab and shrimp stuffing, finished with a rich crawfish étouffée sauce.

Pan-seared cakes made with lump crab meat, served with a side of corn relish and a creamy remoulade sauce.

Crispy breaded chicken served with mashed potatoes, collard greens, and gravy.

A hearty Creole rice dish cooked with chicken and spicy andouille sausage, topped with a fresh selection of redfish, oysters, shrimp, and crawfish.

Crispy shrimp coated in cornmeal and served with a side of cocktail sauce.

These flour tortillas are filled with grilled shrimp and crawfish, topped with a savory Creole sauce, and served with a side of red beans and rice.

This dish features shrimp, mushrooms, scallions, and bacon served with cheese-filled pasta in a creamy parmesan sauce.

Pan-seared redfish served over rice and topped with a savory, spiced Cajun shellfish sauce.

Pan-seared scallops served over roasted tomato risotto with sautéed spinach and a savory bacon butter sauce.

Slow-cooked, tender beef short ribs served over creamy mashed potatoes with a savory pan-dripping gravy.

A tender, premium cut of beef cooked to your preference and served with potatoes and seasonal vegetables.

A tender beef filet stuffed with bleu cheese, topped with a port wine sauce, and served with potatoes and seasonal vegetables.

A steak cooked to your preference, topped with fried oysters and béarnaise sauce, served with potatoes and seasonal vegetables.

This chargrilled ribeye steak is served with a savory herb-infused butter and crispy beer-battered onion rings.

Fresh spinach leaves cooked in a rich, creamy white sauce.

Sweet corn kernels simmered until tender in a light, savory sauce.

Creamy, boiled potatoes that have been crushed and blended until smooth.

Slow-cooked collard greens seasoned with savory spices.

A flavorful Creole rice dish cooked with a variety of meats, vegetables, and savory spices.

A simple serving of steamed white rice.

A fresh selection of seasonal vegetables prepared daily.

Crispy, golden-brown potato wedges fried until tender on the inside.