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 • 25
roasted bone marrow, pickled onions, radish and parsley, bacon onion jam, toasted artisan bread
Petit Kale Caesar • 10
kale, romaine, shaved parmesan cheese, croutons, signature Caesar dressing
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
Spring Cobb Salad • 19
Arcadian mixed greens and romaine, sugar snap peas, zucchini, watermelon radish, scallions, tomato, bacon, boiled egg, avocado, feta, cucumber herb dressing
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
KALE + QUINOA SALAD • 15
kale, tricolor quinoa, cranberries, marcona
almonds, avocado, walnut grain mustard olive oil dressing
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
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
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
Greek Salad • 17
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 and house made tzatziki
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
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
+ grilled or blackened chicken • 7
+ grilled or blackened shrimp • 6
+ grilled or blackened salmon • 8
Sandwiches
LOCAL 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
Salmon Croquette BLT • 21
panko crusted salmon cake, chipotle aioli, fried green tomato, applewood smoked bacon, arugula + pickled onion tossed in creamy jalapeño dill sauce, on a toasted brioche bun, 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 • 27
parmesan cheese grits, blackened shrimp, andouille sausage, cremini mushrooms, olive oil
Ribeye Steak Frites • 45
16oz. split bone-in CAB ribeye, topped with herb butter, served with hand cut rosemary sea salt fries or mixed greens salad
Ahi Tuna Salad • 25
lightly seared tuna with blackened seasoning, mixed greens, arugula, radicchio, quinoa, carrot, radish, cucumber, tossed in miso ginger dressing, and finished with orange segments, and toasted almond
Seared Scallops • 39
seared scallops, parmesan and chive rice grit risotto, sugar snap peas, English peas, scallions, lima beans, and leeks, finished with lemon zest and chive oil
Local Catch • 40
seared catch of the day, spring leek emulsion, sautéed spinach with shallots and fennel, crispy fingerling potatoes, crispy leeks
