Lunch Menu

Monday – Friday: 11 AM – 3 PM

Appetizers

Soup De Jour • 9/14

Cheese Board • 19

featuring three gourmet cheeses, toasted artisan bread, mustard, lavender honey, fresh berries, a selection of nuts, and olives
+ charcuterie • 10

SMOKED SALMON RILLETTES • 15

cherrywood-smoked salmon, fennel, cucumber, celery, dill, chives, crispy rice crackers

George Fries • 17

hand cut fries, andouille sausage, cremini mushrooms, parmesan, feta, rosemary, sea salt, served with curry ketchup, basil aioli, chipotle aioli

Crispy Artichokes • 11

crispy artichoke hearts, shaved parmesan, dill jalapeño sauce

GREEN CURRY PEI MUSSELS • 19

Prince Edward Island mussels in a coconut green curry broth with lemongrass + ginger, Fresno chiles, cilantro, toasted artisan bread

Bone Marrow • 27

roasted bone marrow, pickled onions, radish and parsley, bacon onion jam, toasted artisan bread

CRANBERRY MAPLE BRUSSELS • 15

crispy Brussels sprouts, roasted acorn squash, dried cranberries, toasted cashews, pumpkin seeds, cranberry-balsamic dressing, 18-year-aged balsamic reduction

Dill + JalapeÑo Shrimp • 17

grilled shrimp, dill parsley jalapeño broth with a salad of watermelon radish, cucumber, red bell pepper, and avocado, toasted artisan bread

HEIRLOOM TOMATO + BURRATA • 15

burrata, yellow + red tomatoes, 18-year aged balsamic, basil oil, toasted artisan bread

BEEF CARPACCIO* • 19

thinly sliced raw filet mignon, shaved parmesan, arugula, pickled onions, watermelon radishes, tomatoes, scallions, white truffle horseradish aioli, 18-year aged balsamic

Salads

Petit Kale Caesar • 10

kale, romaine, shaved parmesan cheese, croutons, signature Caesar dressing

HARVEST SALAD • 19

roasted butternut squash, spinach, endive, scallions, dried cranberries, Dolce Gorgonzola, candied pecans, toasted pumpkin seeds, creamy maple-cider balsamic dressing

Greek Salad • 19

romaine and mixed greens tossed in a herb red wine vinaigrette with tomatoes, cucumbers, red onions, bell peppers, radishes, kalamata olives, pepperoncini, with feta cheese, chili flakes, and house made tzatziki

Kale + Quinoa Salad • 17

kale, tricolor quinoa, cranberries, marcona almonds, avocado, walnut grain mustard olive oil dressing

Avocado Power Bowl • 19

kale, tricolor quinoa, avocado, black beans, red bell peppers, boiled egg, chili flakes, radishes, pickled onions, pumpkin seeds, avocado cilantro lime jalapeño dressing

Add to Any Salad

+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8

Sandwiches

Fish Sandwich • 19

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 • 29

chilled Maine lobster, basil aioli, cucumber, micro greens, lettuce, served with hand cut rosemary sea salt fries or mixed greens salad

GL BURGER • 19

100% angus beef patty, tomato, pickled red onion, lettuce, sharp cheddar served with a trio of sauces (curry ketchup, basil mayo, chipotle aioli), served with hand cut rosemary sea salt fries or side salad
+ bacon • 2
+ avocado • 2

Spicy Peri-Peri Chicken Sandwich • 19

buttermilk brined crispy chicken with peri-peri aioli, hot honey glaze, and tricolor slaw tossed in creamy apple cider mayo, on a brioche bun, served with hand cut rosemary sea salt fries or mixed greens salad

Lamb Burger • 21

grilled lamb with chef’s spice blend, feta, lettuce, red onion, cucumber, and house made tzatziki sauce on ciabatta, served with hand cut rosemary sea salt fries or mixed greens salad

ENTRÉES

Alfredo Pappardelle • 26

house made pappardelle, creamy alfredo sauce, wild mushrooms, white truffle oil, parmesan, scallions
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8

Shrimp + Grits • 32

parmesan cheese grits, blackened shrimp, andouille sausage, cremini mushrooms, olive oil

Local Catch Almondine • 42

pan seared catch of the day served over creamy cauliflower purée, sautéed haricot vert with caramelized shallot and almond, brown butter, parsley, and a charred lemon

Seasonal Vegetables • 29

roasted delicata squash, sautéed mushrooms, sautéed kale with Marcona almonds, dried cranberries, artichokes, honey lavender tri-color carrots, balsamic reduction, chive oil

Seared Scallops • 39

seared scallops, creamy butternut squash rice grit risotto, roasted squash, sage and walnut brown butter, sunchoke chips

Ribeye Steak Frites • 55

16oz. split bone-in CAB ribeye, topped with herb butter, served with hand cut rosemary sea salt fries or mixed greens salad