Lunch Menu
Monday—Friday: 11 AM – 3 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
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
Roasted Beed Salad | 15
greens, roasted beets, green apples, scallions, walnuts, fried goat cheese balls, 18-year aged balsamic dressing
+ grilled chicken | 4.5
+ grilled shrimp | 4.5
+ blackened shrimp | 4.5
+ salmon | 5
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
LOCAL FISH SANDWICH | 15
grilled or blackened Mahi-Mahi with tri-colored slaw, cucumber, tomato, roasted garlic bacon aioli, served with hand cut rosemary sea salt fries or mixed greens salad
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
PASTRAMI ON RYE | 16
NY style pastrami, tricolor slaw, gruyère cheese, coarse mustard, cucumbers, our signature Russian dressing on marble rye bread, served with hand cut rosemary sea salt fries or mixed greens salad
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 | 22
CAB boneless 8 oz. ribeye steak, served with hand cut rosemary sea salt fries or mixed greens salad, and Chef George’s special herb sauce
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
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
