First Course

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OYSTERS ROCKEFELLER $9

                                                       OYSTERS, SPINACH, BACON, HOLLANDAISE

CHEF HAROLD’S AWARD WINNING MEATBALLS $10

WORDS CAN NOT DESCRIBE…”FROM HIS HEART TO YOURS”

BABY HOT BROWN $9

TURKEY, MORNAY, TOMATO, BACON, PARMIGIANINO REGGIANO, TOAST POINTS

LOBSTER BISQUE $9

THE “REAL DEAL” SHERRY, CRÈME FRAICHE, GARNISHED WITH LOBSTER

OAKWOOD SMOKED SALMON $9

SLOW CURED SALMON, RED ONIONS, CAPERS, DICED EGGS, CREAM CHEESE, LEMON WEDGES,

 TOASTED MINI BAGELS

CHEF’S MUSSELS $13

FRESH MUSSELS, CRAWFISH, CAJUN CORN, BUTTER SAUCE, GARLIC, WHITE WINE,

 TOASTED HOUSE MADE FRENCH BREAD

BEEF TIP SANTE FE $10

SAUTÉED TENDERLOIN, RED PEPPERS, MUSHROOMS, GREEN ONIONS, FRUIT SALSA,

SERVED IN A TOMATO TORTILLA SHELL

THREE CHEESE PLATE $12

CHEFS SELECTION OF THREE CHEESES, FRUIT, NUTS, HONEY, ASSORTED CRACKERS AND BREADS

CHICKEN FRITTERS $8

DICED CHICKEN, GREEN CHILES, RED PEPPERS, BERMUDA ONIONS, CILANTRO,

 RED CHILI SAUCE

PEA SHOOT SALAD $9

LOCAL GROWN PEA SHOOTS, CANDIED BACON, CARAMELIZED ONION, SOFT BOILED EGG

GARY’S CAESAR SALAD $8

ROMAINE LETTUCE, HOUSE MADE CAESAR DRESSING, HERBED CROUTONS, PARMESAN CHEESE

SPINACH SALAD $8

HARD-BOILED EGGS, DOMESTIC MUSHROOMS, BERMUDA ONIONS, BACON-MUSTARD DRESSING

SALAD DE LA MAISON $9

KENTUCKY WILD MIXED GREENS, GOAT CHEESE, CURRY ALMONDS, MANDARIN ORANGES, RED PEPPER, STRAWBERRY-SHERRY VINAIGRETTE, TOMATO TORTILLA FRITZ

TOMATO BUFFALO MOZZARELLA $8

LOCAL HEIRLOOM TOMATO (SEASONAL), BUFFALO MOZZARELLA CHEESE, MIXED GREENS,

 BASIL BALSAMIC REDUCTION

TO ENHANCE YOUR APPETIZER, SALAD, OR ENTREE SELECTIONS…GRILLED OR BLACKENED…

FOUR SCALLOPS   $8       FIVE SHRIMP   $7     FOUR OZ. SALMON   $8

Main Course

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EGGPLANT NAPOLEON $17

PANKO BREADED EGGPLANT, TOMATO, PROVOLONE, PARMESAN, BASIL GARLIC MARINARA, GRILLED ASPARAGUS, OVER BOW TIE PASTA     
BISON RIBEYE $32

12OZ. RIBEYE, ROASTED RED POTATOES, BISON DEMI GLAZE, TOBACCO ONIONS, CARROTS, GOLDEN RAISIN THYME BUTTER

SEA BASS $30

SEA BASS, CANDIED GINGER FLOUR, WILD RICE, CARROTS, BALSAMIC GLAZE, FRIED MINT                        

SAVANNA PORK CHOP $19

CENTER CUT PORK CHOP, POTATO CAKE, PEACH BRANDY DEMI GLAZE, COLLARD GREENS

ASIAN PATAGONIAN SALMON $22

PAN-SEARED SALMON, WILD RICE, BABY CARROTS, ASPARAGUS, GRAPE TOMATOES, ENGLISH PEAS,

 SWEET RED GINGER CHILI SAUCE

FILET OF BEEF $32

8OZ. CENTER CUT FILET, DUCHESS POTATOES, HARICOT VERT, SWEET GREEN PEPPERCORN BRANDY DEMI

BOURBON STREET SCALLOPS $23

BLACKENED SEA SCALLOPS, ONIONS, MUSHROOMS, RED BELL PEPPERS, LINGUINE,

SHERRY CREAM LOBSTER SAUCE

SHRIMP PROVENCAL $19

SHRIMP, PINE NUTS, SPINACH, RED PEPPERS, BERMUDA ONIONS, SHIITAKE MUSHROOMS, TOMATOES, LINGUINE, GARLIC WHITE WINE MEUNIERE SAUCE

POTATO ENCRUSTED GROUPER $23

GROUPER, IDAHO POTATOES, DIJON CREAM SAUCE, SAUTÉED BRUSSELS SPROUTS, SAUTÉED LEEKS

LAMB EN CROUTE $26

NEW ZEALAND LAMB LOIN, KENTUCKY GOAT CHEESE, PINE NUTS, SPINACH, OVEN ROASTED TURNIP STUFFED WITH SEASONAL VEGETABLES, ROASTED RED POTATOES

CHICKEN FRANCESE $21

SCALOPPINI OF CHICKEN, PARMESAN FLOUR WITH BLUEBERRY BALSAMIC REDUCTION, ROASTED CORNBREAD POLENTA

SOUTHERN SHORT RIBS OF BEEF $26

 BRAISED SHORT RIBS, LIMA BEAN CORN BLACK EYE PEA SUCCOTASH

CHEF’S SEASONAL VEGETABLE PLATE $16

CHEF HAROLD SEARCHES OUT THE FRESHEST OF THE FRESH AND PUTS THEM TOGETHER DAILY

(CAN BE VEGAN)

STEAK AU POIVRE $29

12OZ. CENTER CUT STRIP, DUCHESS POTATOES, HARICOT VERT, BRANDY PINK PEPPERCORN SAUCE, DIJON DEMI

GARY’S BURGERS

8OZ. PATTY OF YOUR CHOICE, CHEESE (SWISS, PROVOLONE, CHEDDAR, PEPPER JACK, AMERICAN) SERVED DRESSED ON KAISER ROLL.  HOUSE FRIES OR SWEET POTATO CHIPS, MAYTAG BLUE CHEESE COLE SLAW…

CHOPPED STEAK  $10   BISON BURGER   $12   BLACKENED GROUPER  $12

ADD YOUR CHOICE OF SAUTÉED MUSHROOMS, ONIONS, PEPPERS OR BACON    $2

Desserts

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BAKED ALASKA FOR TWO (TABLESIDE) $9

HOMEMADE ICE CREAM INCASED IN GÉNOISE CAKE AND

MERINGUE, THEN FLAMBÉED AT YOUR TABLE!

 (ASK YOUR SERVER FOR TODAY’S FLAVOR.)

COFFEE GRANITA $6

CAFFEINATED COFFEE THAT HAS BEEN SWEETENED WITH SUGAR, CARAMEL, VANILLA,

BAILEYS, AND CREAM. THEN FROZEN AND SERVED WITH HOMEMADE WHIPPED CREAM.

TASTE OF “SPRING” $6

 LEMON GÉNOISE CAKE, SWEETENED CREAM CHEESE, RICH RASPBERRY SAUCE, AND

CANDIED LEMON ZEST.

TIRAMISU $7

LADY FINGERS SOAKED IN COFFEE AND RUM LAYERED WITH CHOCOLATE MOUSSE AND

COFFEE FLAVORED MASCARPONE CHEESE.

CARAMEL CRÈME BROWNIE $8

A RICH, CHOCOLATE FUDGE BROWNIE WITH A SWEET CARAMEL CRÈME AND A CRÈME

ANGLAISE SAUCE, THEN GARNISHED WITH PECANS.

CRÈME BRULÉE $6

LIGHT, COLD CUSTARD WITH A CARAMELIZED SUGAR TOP.

 

Manager

Greg Fearing

gfearing@garysonspring.com

Chef de Cuisine

Harold Baker

chefhb@garysonspring.com

Pastry Chef

Khendra Taylor





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