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