Lunch Menu

Monday – Friday: 11 AM – 3 PM

Appetizers

Cheese Board • 19

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

English Peas + Mint Ricotta • 12

whipped lemon ricotta, English peas, thyme, mint, honey, toasted artisan bread

Sweet Bacon Brussels • 15

crispy brussel sprouts with bacon, tossed in a golden raisin gastrique

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

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

MINI CRAB CAKES • 17

lump crab cakes, chipotle aioli, lemon

Bone Marrow • 27

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

Berry Salad • 19

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

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

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

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

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 • 25

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

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

Seared Scallops • 39

seared scallops, parmesan and chive rice grit risotto, spring vegetables, sugar snap peas, English peas, scallions, lima beans, finished with lemon zest and chive oil

Seasonal Vegetables • 27

crispy brussels sprouts, tricolor carrots, crispy artichokes, mushrooms, English peas, sugar snap peas, lima beans, leeks, 18-year balsamic, chive 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