King George II Inn - Bristol, PA

Gluten-free.

Served with mixed greens and sliced apples. Tossed with white balsamic, candied walnuts, tomatoes, and blue cheese crumbles. Gluten-free, vegetarian.

Romaine lettuce, croutons, creamy caesar dressing and shaved pecorino romano.

Mixed greens tossed with ranch dressing and topped with hard-boiled egg, avocado, tomato, grilled chicken, red onions, bacon, and blue cheese. Gluten-free.

Wedge salad, housemade blue cheese dressing, grape tomatoes, shaved red onions, crumbled bacon, and crumbled blue cheese. Gluten-free.

Baby arugula, candied walnuts, strawberries and goat cheese, and granny smith apples. Finished with prosecco Vinaigrette.

With Garlic Butter, Pecorino and Mozzarella Cheese. (Fresh baked to order—10 minutes).

Served with Baked Soft Pretzels.

Fried with Cherry peppers and pickled red onions. Tossed in a lemon Honey glaze. Served with garlic aioli and san marzano sauce.

5 Pieces. Tiger shrimp wrapped in Apple wood smoked bacon and stuffed with crab and cream cheese. Served with Honey garlic sriracha sauce.

Hot, mild, bbq or garlic parmesan style. Served with bleu cheese dip, carrots and celery sticks.

Chopped ribeye and sautéed onions, wrapped and fried. Served with chipotle lime aioli.

With extra virgin Olive oil and served with grilled pita.

6 PIeces. Fried pork pot stickers over a bed of spring mix, with cilantro soy sauce.

Maine lobster and gulf shrimp salad with Applewood smoked bacon, lettuce and tomato, on a Hawaiian roll.

Served in 2 warm corn forti uas with coleslaw, chipotle aioli, black beans and rice pilaf.

Served with mango salsa, rice pilaf, black beans and chipotle lime aioli.

Lump crab cake with remoulade, baby arugula, and tomato on a brioche bun.

With pepper Jack cheese, chipotle lime aioli, coleslaw, and tomato on a sesame seed bun.

Balsamic marinated Portobello mushrooms with roasted peppers, baby arugula, roasted garlic hummus, balsamic glaze, and burrata cheese on a brioche bun. Vegetarian.

All American Kobe beef (8 oz.) with sauteed onions, gruyere cheese, baby arugula and ranch aioli on a brioche bun.

Roasted turkey, crispy bacon, lettuce, tomato, and mayo on white, wheat, or marble rye.

8 oz. KGI special blend, with lettuce, tomato, onion, and pickles on a sesame seed bun.

Shaved prime rib with sautéed onions and melted American cheese on soft Italian roll.

Shaved prime rib with melted provolone cheese and horseradish cream on a Long roll. Served with AU jus.

Grilled chicken, fresh avocado, pepper Jack cheese, bacon, baby arugula and ranch aioli on a brioche bun.

Maryland style crab cake, broiled and served with garlic mashed potatoes, market vegetables, and remoulade. Gluten-free.

Pan-seared, topped with Dijon mustard drizzle. Served with wild rice and market vegetables.

Beer battered and fried with sea salt French fries. Served with tartar sauce.

Served with house made tangy BBQ sauce, coleslaw and sea salt French fries.

Quinoa, black beans, mango and pepper Jack cheese. With rice pilaf, spinach, and san marzano sauce. Vegetarian.

Wrapped with bacon, with a mushroom demi glaze, and served with garlic mashed potatoes and market vegetables.

Beer can half chicken, garlic mashed potatoes, market vegetables. Finished with a rosemary pan sauce.

Breaded and topped with San Marzano sauce and melted provolone. Served over spaghetti.

Breaded and topped with San Marzano sauce and melted provolone. Served over spaghetti.

Served with garlic mashed potatoes and market vegetables. Finished with a demi glaze.

8 oz. filet mignon topped with a broiled Maryland crab cake. Served with garlic mashed potatoes and market vegetables. Finished with a mornay sauce and gruyere cheese.

Grilled 14 oz. French-cut pork rib chop, maple roasted cinnamon apple, herb compound butter, apple chutney, and mashed potatoes. Gluten-free.

With Sundried Tomatoes, Peas, Pecorino Cheese, Penne Pasta, and House-Made Vodka Sauce.