Dinner Menu
Monday—Thursday: 3 PM – 9 PM
Friday: 3 PM – 9:30 PM
Saturday: 4:30 PM – 9:30 PM
Sunday: 4:30 PM – 9 PM
Cocktails
LUBA’S FAVORITE | 7
champagne + strawberries on ice
LIMONCELLO MULE | 10
lemon vodka, limoncello, lemon juice, Q Drinks ginger beer
BLOOD ORANGE MARGARITA | 10
El Jimador tequila, St. Elder blood orange liqueur, blood orange purée, vanilla agave, lime juice, chili lime salt rim
ENCHANTED SEVENTY-FIVE | 10
rose infused gin, lemon juice, simple, fresh grapefruit juice, topped with sparkling wine
Cucumber Basil Martini | 10
cucumber infused vodka, basil, lemon juice, basil oil
It Takes Two to Mango | 10
jalapeño infused rum, Aperol, mango, lime juice, candied mango
SOUR FLOWER | 12
tequila, crème de violette, blackberries, lemon + lime, basil, egg white
TARRAGON MANHATTAN | 12
tarragon infused George Dickel Rye, Carpano Antica, with a house blend of bitters and a palo santo smoke rinse
Curious George | 10
Howler Head banana bourbon, Cointreau, vanilla agave, lemon juice, banana chips
THE LITTLE "GENTIAN" THAT COULD | 10
gin, Salers Gentian Apéritif, blueberries, lemon
BURNT FASHIONED | 12
Old Forester bourbon, burnt sugar, muddled orange, Angostura bitters, rosemary smoke rinse
Appetizers
CHEESE BOARD | 15
dolce gorgonzola, Mediterranean herb gouda, manchego cheeses, toasted artisan bread, lavender local honey, marcona almonds,
dried cranberries, fresh berries, candied pecans, and olives
+ charcuterie | 8
BONE MARROW | 15
roasted bone marrow, pickled onions, radish and parsley, bacon onion jam, toasted artisan bread
ENGLISH PEAS + MINT RICOTTA | 10
whipped lemon ricotta, English peas, thyme, fresh mint, honey, served with toasted artisan bread
CRISPY ARTICHOKES | 8
crispy artichoke hearts, shaved parmesan, dill jalapeño sauce
GEORGE FRIES | 12.5
hand cut fries, andouille sausage, cremini mushrooms, parmesan, feta, rosemary, sea salt, served with curry ketchup, basil aioli, roasted red bell pepper aioli
MINI CRAB CAKES | 13
lump crab cakes, chipotle aioli, lemon
PEAR GORGONZOLA ROSEMARY TART | 10
puff pastry, green d'anjou pears, dolce gorgonzola, rosemary, arugula, scallions, walnuts, 18-year aged balsamic
KALE CAESAR | 8
kale, romaine, shaved parmesan cheese, croutons, signature Caesar dressing
HEIRLOOM TOMATO + BURRATA | 12
burrata, yellow + red tomatoes, 18-year aged balsamic, basil oil, toasted artisan bread
BEEF CARPACCIO* | 15
thinly sliced filet mignon, shaved parmesan, arugula, pickled onions, watermelon radishes, tomatoes, scallions, white truffle horseradish aioli, 18-year aged balsamic
Salads
KALE + QUINOA SALAD | 12.5
kale, tricolor quinoa, cranberries, marcona
almonds, avocado, walnut grain mustard olive oil dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
HARVEST SALAD | 15
roasted butternut squash, spinach, endives,
scallions, dried cranberries, dolce gorgonzola,
candied pecans, toasted pumpkin seeds, maple cider balsamic creamy dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
WILD BLACKBERRY + STRAWBERRY FIELDS SALAD | 15
baby arugula, Arcadian mixed greens, radicchio, endives, fennel, candied pecans, strawberries, blackberries, pickled onions, watermelon radishes, goat cheese, scallions, 18-year aged balsamic, blackberry gastrique
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
AVOCADO POWER BOWL | 15
kale, tricolor quinoa, avocado, black beans, red
bell peppers, hard boiled egg, radishes, pickled
onions, pumpkin seeds, avocado cilantro lime
jalapeño dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
Sandwiches
BONITA’S LOBSTER ROLL | 19
Maine lobster, basil aioli, cucumber, micro greens, lettuce, served with hand cut rosemary sea salt fries or mixed greens salad
GL BURGER | 14.5
100% angus beef patty, tomato, pickled red
onion, lettuce, sharp cheddar served with a trio
of sauces (curry ketchup, basil mayo, roasted red bell pepper aioli), served with hand cut
rosemary sea salt fries or side salad
+ bacon | 1.5
+ avocado | 1.75
ENTRÉES
ALFREDO PAPPARDELLE | 16.5
house made pappardelle, creamy alfredo sauce, wild
mushrooms, white truffle oil, parmesan, scallions
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
SHORT RIBS + MUSHROOM RAVIOLI | 29
braised short ribs, wild mushroom parmesan ravioli, cream sauce, chives
SHRIMP + GRITS | 17.5
parmesan cheese grits, blackened shrimp, andouille sausage, cremini mushrooms, olive oil
RIBEYE STEAK FRITES | 35
16oz. split bone-in Chairman’s Reserve ribeye, topped with herb butter, served with hand cut rosemary sea salt fries or mixed greens salad
FILET MIGNON | 38
8 oz. sous vide filet mignon, black garlic dolce gorgonzola Amish butter, roasted fingerling potatoes, grilled asparagus, bouquet of fresh herbs in lemon dressing
+ butter poached lobster | 15
SEARED SCALLOPS | 34
seared diver scallops, creamy parsnip purée, roasted tomato, red bell pepper and arugula salad, lemon vinaigrette, crispy sweet potato hay, parsley oil, 18-year aged balsamic reduction
LOCAL GROUPER | 35
seared local grouper, sautéed baby zucchini, fennel, snow peas, English peas, with herb vinaigrette, served over a cauliflower emulsion, finished with 18-year balsamic, parsley oil, and arbequina olive oil
GRILLED LAMB CHOPS | 38
grilled lamb chops dusted with Chef’s spice blend, Mediterranean gouda polenta cake, sautéed green beans with caramelized shallots, toasted almonds, 18 year-aged balsamic + pomegranate reduction
SEASONAL VEGETABLES | 22
sautéed kale with garlic, marcona almonds + dried cranberries, mushrooms, sparagus, baby zucchini, fennel, snow peas, English peas, with herb vinaigrette, crispy artichoke hearts, finished with 18-year balsamic, parsley oil, and arbequina olive oil
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
