Experience: George’s of Galilee’s Fall Pond-to-Table Menu

A Narragansett seafood mainstay’s seasonal menu delights with fresh catches

Lobster Avocado Toast

Photos courtesy of George’s of Galilee

Baked Brie with cranberry and rosemary jam

Photos courtesy of George’s of Galilee

A build-your-own S’mores Board includes Nutella and peanut butter cups

Photos courtesy of George’s of Galilee

Fried oysters with orange marmalade and honey chili aioli

Photos courtesy of George’s of Galilee

Posted Friday, September 30, 2022 2:25 pm

Must-Try Items

Lobster Avocado Toast ($19)

Lobster meat, avocado,

lemon pepper seasoning,

and heirloom tomatoes

Black Sea Bass ($35)

Fresh-caught sea bass, sun-dried tomatoes, capers, and artichoke

Strawberry Shortcake ($15)

Shortcake with whipped cream and strawberry syrup

By Kou Tukala Nyan

With the sounds of passing ferries, the calls of seagulls, and waves lapping at the shore, the atmosphere at George’s of Galilee is quintessential Ocean State. A family-owned seafood destination for three generations with almost 75 years in business, this Narragansett restaurant is a laid-back oasis showcasing our state’s land and sea bounties. Fall, with its cool breezes and dwindling summer crowds, is a great time to rediscover the longstanding spot.

Settling into a booth at George’s, the first thing a friend and I noticed were the photos of ships, a charming wreath of seashells, and the breathtaking view of Block Island Sound. I recommend an evening visit so you can watch the sun sink into the ocean while indulging in course after course.

This visit marked my second – and third – time trying lobster. First I was tempted by the Lobster Avocado Toast, which set the tone for the meal with perfectly cooked juicy meat cradled by a spread of avocado and seasoned with lemon pepper. Crisp toast and heirloom tomatoes contributed to the simple dish elevated to new levels with the blend of flavors and textures. Intrigued by what George’s can accomplish with fresh lobster, next came the Lobster Truffle, a heartier
rendition of the delicacy served over mashed potatoes that were a creamy, buttery dream, and pasta with garlic sauce.

The next entree showcased George’s farm-to-table chops. A portion of herbs and vegetables included in their dishes are grown in their own garden, and their seafood is locally caught. The server shared with me that the Black Sea Bass came from the morning’s catch, and the freshness showed. Each bite was tender and not boney, which made it easy to eat. The entree was subtly sweet and paired well with the bold flavors of sun-dried tomatoes, capers, and artichokes.

For dessert, the house-made Strawberry Shortcake was a real treat, each mouthful of buttery cake, whipped cream, and strawberry syrup better than the last. George’s seasonal menu charted us on a course of autumnal seafood, and this light yet decadent morsel was the perfect way to end our voyage.

George's of Galilee • 250 Sand Hill Cove Road, Narragansett • 401-783-2306