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”.   9

BABY HOT BROWN

TURKEY, MORNAY, TOMATO, BACON, PARMESAN CHEESE, TOAST POINTS.    10

 THREE CHEESE PLATE

THREE CHEESE SELECTIONS, FRUIT, NUTS, HONEY, SEASONED CROSTNI .   13

DUNGENESS CRAB CAKES

CITRUS ORANGE CAJUN AIOLI, MICRO GREENS.    11

  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.   9
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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.    9

 GARY’S CAESAR SALAD

ROMAINE LETTUCE, HOUSE MADE CAESAR DRESSING, HERBED CROUTONS,

 PARMESAN CHEESE.    9

 SALAD De La MAISON

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

STRAWBERRY-SHERRY VINAIGRETTE, TOMATO TORTILLA FRITZ.    9

 “FARM TO TABLE” ORGANIC SALAD

LOCAL AQUAPONIC LETTUCES ARE FEATURED DAILY….

YOUR SERVER WILL INFORM YOU OF TODAY’S SELECTION.    9

 

 TO ENHANCE YOUR APPETIZER, SALAD OR ENTRÉE SELECTIONS

FOUR BLACKENED SCALLOPS… 9   FIVE GRILLED SHRIMP...8   GRILLED SALMON…8

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

Main Course

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ASIAN SALMON

PAN SEARED SALMON, CARROTS, ASPARAGUS, GRAPE TOMATOES, ENGLISH PEAS, POTATO PANCAKE,  SWEET RED GINGER CHILI SAUCE.   24 

  EARTH-WIND & SEA

CHICKEN & LOBSTER ENCASED IN A ROULADE OF PRIME FILET, HOMINY, GRILLED ASPARAGUS, TOMATO CHORON HOLLANDAISE.    31

 FILET OF BEEF

8 OZ. CENTER CUT FILET, PERUVIAN PURPLE POTATOES, VEGETABLE De JOUR, GREEN PEPPERCORN BRANDY DEMI.   33

 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.    26    

 GRILLED LAMB CHOPS

PERUVIAN PURPLE POTATO, VEGETABLE Du JOUR, TOMATO MINT BUERE BLANC SAUCE.    32  

 CHICKEN FRANCESE

SCALOPPINI OF CHICKEN, PARMESAN FLOUR, BLUEBERRY REDUCTION,

 VEGETABLE DuJOUR, ROASTED CORNBREAD POLENTA.    22

 CHEF’S SEASONAL VEGETABLE PLATE

CHEF HAROLD SEARCHES OUT THE FRESHEST OF THE FRESH FOR A SURPRISE TO YOUR PALLET (CAN BE VEGAN).    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

 GARY’S BURGERS

8 OZ. PATTY OF YOUR CHOICE…CHOPPED STEAK, BLACKENED GROUPER,

SERVED DRESSED ON KISER ROLL, SEASONED HOUSE FRIES OR SWEET POTATO CHIPS,

HOUSE MADE MAYTAG BLUE CHEESE COLE SLAW.    11

(ADD YOUR CHOICE OF…SAUTÉED MUSHROOMS, GRILLED ONIONS, RED PEPPERS OR BACON 2  EACH)

 

EXECUTIVE CHEF HAROLD BAKER               MANAGER GREG FEARING FMP

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

STRAWBERRY MOUSSE

STRAWBERRY MOUSSE, FRESH STRAWBERRIES,

GRAHAM CRACKER CRUST, LEMON-LIME GLAZE,

STRAWBERRY SAUCE   8

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

Manager

Greg Fearing

gfearing@garysonspring.com

Chef de Cuisine

Harold Baker

chefhb@garysonspring.com

Pastry Chef

Khendra Taylor





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