Daily Specials


Lunch Specials

Friday, April 29, 2016

 

 

BBQ Chicken Flat Bread                      7

BBQ chicken breast with mozzarella cheese

 

Chicken & Shrimp Jambalaya                         9

Sautéed chicken and shrimp with Andouille sausage, onions and peppers in a mild tomato sauce; served over rice

 

Fish Tacos                                           9

Cajun salmon on flour tortillas with lettuce, pico de gallo, black beans, and avocados; topped with cheddar cheese

 

Beef Tenderloin                                   10

Sautéed beef tenderloin tips with onions finished with demi glaze; served over rice

 

Soup of the Day:

Shrimp Bisque

 

Veg. of the Day:

See Server

 

 


       

     

Weekend of Friday, April 29, 2016 

                       

 

                      Appetizer Specials

 

Burrata E Proscuitto Di Parma                        10

Creamy fresh mozzarella, 18 month aged parma

ham and roasted tomatoes

 

The Wedge                                                           10
¼ Iceberg lettuce head, bleu cheese dressing,

apples, walnuts, tomato and bacon bits

 

Tomato & Basil Bruschetta                              10

Crispy Oysters or Clams                  11

Clams or oysters on half shell with panko bread

crumbs, ouzo, spinach, bacon and Sriracha

 

Grilled Octopus                                                   15
8oz tentacles, char roasted with a fig balsamic glaze

 

Dinner Specials

 

Pork Tenderloin                                 13

Berkshire pork with fresh apples and sherry wine

scented demi glaze; served over rice

 

Gnocchi                                                                 15
Shrimp, chicken and bay scallops with potato

dumplings; sautéed in a lobster sauce

 

Chicken Oscar                                                    18

Sautéed chicken breast with Hollandaise sauce

topped with crab meat and sided with steamed asparagus

 

Roasted & Crusted Beef Tri-Tip                      19

Topped with bourbon demi glaze and served over

e medley of roasted root vegetables

 

Red Snapper Tajine                                            23

12oz Red Snapper stewed n a savory med-east

tomato sauce; served on top of Cous-Cous and

 pita bread. Historically a North African Berber

dish, here at G&M we reproduce the same and

serve it in the traditional vessel in which it is served.



Introducing Sweet Baked Potatoes

Served with cinnamon butter

Substitute as a side dish                                    2

Add to an order                                                    4