250 Sandhill Cove, Port of Galilee | 401-783-2306
It Takes a Village
A Rhode Island cornerstone since 1948, George’s of Galilee has been serving genuine boat to plate cuisine for generations. Kevin Durfee, a third generation family member to own and operate the landmark restaurant, is committed to being an integral member of the fishing village community. “We work directly with the commercial fisherman in the port of Galilee, which is right outside of our doors,” he says. “Not only do we want to serve the freshest seafood to our customers, but we also actively support our hard-working community.”
Overlooking Salty Brine Beach, George’s is the largest seafood restaurant in Rhode Island and also the largest employer in Narragansett. “The staff here is proud to work here, to carry on the tradition,” Kevin says. The sprawling restaurant has five dining rooms on two floors, an outdoor patio and a take-out window. In the warmer months, the covered upstairs deck and outdoor dining area is complete with lively bars and daily live entertainment. In the colder months, the fireplace in the main dining room provides the cozy backdrop to a seasonally inspired meal.
King of Seafood
Seafood is certainly king here. Clams, shrimp, lobster, oysters, mussels, fluke, salmon and scallops are just a sampling of what’s available on the ever-expanding menu. From fried classics to healthier types that are sautéed, baked or grilled, George’s is synonymous with seafood in Rhode Island. The pages-long menu also includes sushi, hand-cut steaks, hearty pastas, locally sourced salads, gluten and lactose free entrees, homemade desserts and a kid’s menu. With a focus on community and a commitment to quality, George’s is a time-honored South County tradition that only gets better with age.
Get Out: George’s really takes advantage of its waterfront location in the summer. From industry volleyball leagues and blanket service to a huge outdoor bar, it’s the place to be all season long.
Sustainable Seafood: Working closely with village fishermen, George’s is part of the overfishing solution by serving sustainable, responsibly caught fish.
Sample Entree Menu
Mussels and Clams Portofino
Sautéed with an aromatic blend of fresh herbs, tomato, shallots and kale
Day boat fish with cabbage, tomato, onion, cilantro and lime in a soft flour tortilla
Shrimp, scallops, mussels tossed with mushrooms, red onion and roasted red peppers, in-house marinara sauce
Char grilled and smothered in a Jim Beam bourbon glaze
Applewood Bacon Mussels
Sautéed with whole grain mustard, garlic, spring onions, white wine, with a touch of cream
Locally caught, braised in garlic, butter and sherry, with house tomato bacon jam
Galilee Style Lobster
Baked stuffed with scallops and shrimp, topped with house lobster bisque
Lobster and Steak
With a fresh, hand-cut char-grilled 14 oz rib eye
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