First Course

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Menu Subject to Changes


OYSTERS ROCKEFELLER

OYSTERS, SPINACH, BACON, SAUCE HOLLANDAISE     10

 CHEF HAROLD’S AWARD WINNING MEATBALLS

WORDS CAN NOT DESCRIBE, “FROM HIS HEART TO YOURS”     10

BABY HOT BROWN

TURKEY, MORNAY, TOMATO, BACON, PARMESAN CHEESE, TOAST POINTS     12

 THREE CHEESE PLATE

THREE CHEESE SELECTIONS, FRUIT, NUTS, HONEY, SEASONED CROSTINI     13

DUNGENESS CRAB CAKES

CITRUS ORANGE CAJUN AIOLI, MICRO GREENS     13

  AHI TUNA-GUACAMOLE

SUSHI GRADE TUNA, ATOP FRESH GUACAMOLE, MICRO CORN CHIPS, YUZU JUICE, TOASTED WHITE & BLACK SESAME SEEDS     12

 OAKWOOD SMOKED SALMON

SLOW CURED SALMON, RED ONIONS, CAPERS, CREAM CHEESE, THIN SLICED CUCUMBER, TOMATO CONDENSATE, SERVED ON TOASTED PUMPERNICKEL BREAD     10
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 LOBSTER BISQUE

“GARY’S SOON TO BE FAMOUS”…SHERRY, CRÈME FRAICHE, GARNISHED WITH LOBSTER     9

SOUP DU  JOUR

ASK SERVER FOR CHEF’S DAILY CREATION     6
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TO
MATO BUFFALO MOZZARELLA

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

BASIL VINAIGRETTE, BALSAMIC REDUCTION     10

 GARY’S CAESAR SALAD

ROMAINE LETTUCE, HOUSE MADE CAESAR DRESSING, HERBED CROUTONS,

 PARMESAN CHEESE     10

 SALAD De La MAISON

MIXED GREENS, GOAT CHEESE, CURRIED ALMONDS, MANDARIN ORANGES, RED PEPPERS,

STRAWBERRY-SHERRY VINAIGRETTE, TOMATO TORTILLA FRITZ     10

 “FARM TO TABLE” ORGANIC SALAD

LOCAL AQUAPONIC LETTUCES ARE FEATURED DAILY….

YOUR SERVER WILL INFORM YOU OF TODAY’S SELECTION     10

 

 “20% GRATUITY WILL BE ADDED TO ALL PARTIES OF EIGHT OR MORE”

Main Course

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EGGPLANT NAPOLEON

PANKO BREADED EGGPLANT, TOMATO, PROVOLONE, PARMESAN, BASIL GARLIC MARINARA, GRILLED ASPARAGUS SERVED OVER TRI-COLOR PASTA  24

  STEAK AU POIVRE

12 OZ. CENTER CUT STRIP, PERUVIAN POTATOTES, HARICOT VERT, BRANDY DIJON PINK PEPPERCORN SAUCE  36

 FILET OF BEEF

8 OZ. CENTER CUT FILET, PERUVIAN PURPLE POTATOES, VEGETABLE De JOUR, GREEN PEPPERCORN BRANDY DEMI  36

 BOURBON STREET SCALLOPS

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

SHERRY CREAM LOBSTER SAUCE  28

 POTATO ENCRUSTED GROUPER

GROUPER, IDAHO POTATOES, DIJON CREAM SAUCE, SAUTEE BRUSSELS SPROUTS,

FRIED LEEKS  28     

 GRILLED LAMB CHOPS

PERUVIAN PURPLE POTATO, VEGETABLE Du JOUR, TOMATO MINT BUERE BLANC SAUCE  34

 CHICKEN FRANCESE

SCALOPPINI OF CHICKEN, PARMESAN FLOUR, BLUEBERRY REDUCTION,

 VEGETABLE DuJOUR, ROASTED CORNBREAD POLENTA  26

 SWORDFISH SUPREME

GRILLED SWORDFISH STEAK TOPPED WITH DUNGENESS CRAB, INFUSED RED PEPPER TARRAGON SAUCE CROWNED WITH PROVOLONE CHEESE AND BAKED. SERVED OVER SAFFRON ARBORIO PASTA WITH MICRO VEGETABLES     17

 SHRIMP AND GRITS

COUNTRY HAM WRAPPED SHRIMP, WEISENBERGER GRITS, CHEF HAROLD’S COLLARD GREENS, SOUTHERN RED EYED GRAVY…”NEED I SAY MORE”  28

 PORK TENDERLOIN

 TENDERLOIN GRILLED & SLICED WITH A COGNAC RAINIER CHERRY SAUCE, SWEET POTATO PUREE, CONFETTI OF VEGETABLES  26

 ROAST DUCK

CHEF'S SUCCULENT DUCK-LEG AND BREAST, POTATO CAKE, MICRO CONFETTI VEGETABLES, CROWNED WITH A CHUTNEY RED PEPPER CLASED INFUSED DEMI-GLACE  30



MAITRE D' - DORREN K. DeROSA 

EXECUTIVE CHEF - HAROLD BAKER               GENERAL MANAGER - GREG FEARING FMP

chefhb@garysonspring.com gfearing@garysonspring.com


CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SHELLFISH , MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.

Desserts

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TURTLE CAKE

Gluten Free

   FLOURLESS DARK CHOCOLATE CAKE, CARAMEL

, DARK CHOCOLATE GANACHE, PECANS   8

CRÈME BRULEE

VANILLA BEAN CUSTARD, CARAMELIZED SUGAR,

 AND FRESH FRUIT   7

 BREAD PUDDING

SERVED WARM WITH A BOURBON CRÈME SAUCE…

ASK YOUR SERVER FOR TODAY’S FLAVOR   7

DESSERT SPECIAL

YOUR SERVER WILL SIZZLE TODAY’S SPECIAL… MARKET
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 AFTER DINNER DRINKS

Kahlua 6

St. Germaine 9

Ruffino Prosecco 8

Balvine Scotch 17yr. 21

 Johnnie Walker Blue 45

Four Roses Small Batch 7

Pappy Van Winkle 20yr 23

Angles Envy Cast 45

Frangelico 7

Courvoisier VSOP 9

Courvoisier 100 25

French Press Coffee(serves two) 7

Bar Menu

 
 
LOBSTER BITES

SUCCULENT MORSELS OF LOBSTER DEEP FRIED, DRIZZLED WITH A CURRY DIPPING SAUCE     12

CHICKEN QUESADILLA

CHICKEN, PEPPER, ONION, MUSHROOM, GREEN CHILIES, MONTERAY JACK IN A TOMATO WRAP WITH AVOCADO ROASTED RED PEPPER CLAZE AND CREME FRESH, SERVED WITH PICO DE GALLO     12

GARY'S CLUB COBB

TURKEY, BACON, TOMATO, AVOCADO, SWISS CHEESE, ALFALFA SPROUTS ON WHOLE WHEAT BREAD, BLUE CHEESE COLE SLAW. SERVED WITH YOUR CHOICE OF HOUSE FRIES OR SWEET POTATO CHIPS     12

OYSTERS ROCKEFELLER

OYSTERS, SPINACH, BACON, SAUCE HOLLANDAISE      10

BABY HOT BROWN

TURKEY, MORNAY, TOMATO, BACON, PARMESAN CHEESE, TOAST POINTS     12

CHEF HAROLD'S AWARD WINNING MEATBALLS

WORDS CANNOT DESCRIBE. "FROM HIS HEART TO YOURS"     10


GARY’S BURGERS

8 OZ. CHOPPED STEAK PATTY SERVED ON BUN, HOUSE MADE MAYTAG BLUE CHEESE COLE SLAW SERVED WITH YOUR CHOICE OF SEASONED HOUSE FRIES OR SWEET POTATO CHIPS     12

SWAP YOUR STEAK PATTY FOR GROUPER FOR AN ADDITIONAL $4


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