Jumbo Lump Crab Cake

over napa cabbage slaw with golden raisins, topped with dijon creme fraiche.

Seared Blackened Jumbo Scallops

over spinach and fuji apple salad tossed in applewood bacon vinaigrette, topped with lime creme fraiche

Roasted Red Pepper and Cilantro Hummus

served with fried herbed pita chips.

Hot Artichoke and Lobster Dip

fresh basil, gruyere cheese and grilled baguettes.

Kobe Beef Bruschetta

baked sourdough baguettes, chevre cheese, roasted roma tomatoes and balsamic reduction

Shrimp Cocktail

four colossal shrimp topped with horseradish cream and cocktail sauce

Seared Jumbo Shrimp

over sweet potato cake, wilted spinach and white truffle oil.

Creamy Mushroom Risotto

pancetta bacon, shiitake and cremini mushrooms, baby spinach and sweet butter.

Pesto Gnocchis

homemade potato dumplings, hot italian sausage, caramelized onion and wild mushroom pomodoro sauce

Grandovers Seafood Gumbo

Potato and Smoked Bacon Bisque

Traditional Caesar

romaine hearts, garlic croutons and creamy parmesan dressing.

Grandover Salad

field greens with belgian endive tossed in a vanilla champagne vinaigrette with toasted walnuts, crumbled chevre, red onions, dried cherries and roasted plum tomatoes

Greek Salad

romaine, feta cheese, olives, pepperoncini, artichokes, red onions, grape tomatoes and roasted oregano vinaigrette

Salad Wedge

iceberg lettuce, jalapeno bacon, green onions and maytag blue cheese crumbles.

Fresh Mozzarella

marinated baby mozzarella, roasted plum tomatoes, bermuda onions and field greens.

Fruit Salad

fresh strawberries, grilled pineapple and fuji apples drizzled with balsamic reduction.

Gnocchis

homemade potato dumplings tossed with lobster, prosciutto de parma, baby artichokes and fontina cheese in a sherry cream sauce.

Angus Filet

a grilled, smoked bacon wrapped tenderloin. sour cream and chive mashed potatoes, chefs vegetable medley and merlot demi-glace

Lobster and Shrimp Grits

shelled lobster and jumbo shrimp in a tasso ham cream sauce over local stone ground grits, finished with sharp wisconsin cheddar.

Mountain Trout

stuffed with wild mushroom, spinach and parmesan risotto. served with white and green asparagus and cilantro oil.

Scottish Salmon

served over braised lentils with wilted spinach and balsamic vinegar reduction.

Chicken Breast

bone in free range chicken, mushroom duxelle stuffed, topped with gruyere cheese and served over spinach linguini tossed in truffle oil with roasted plum tomatoes

NY Strip

12oz. center cut loin steak. sweet potato hash, chefs medley and pinot noir horseradish glaze.

Prime Rib

dijon mustard and rosemary crusted. slow roasted and served with sour cream and chive mashed potatoes, chefs vegetables and cabernet au jus. queens cut or kings cut

Seared Ahi Tuna

sesame crusted and seared rare over fresh baby mozzarella, roasted plum tomato and fresh basil compote.

Frenched Duroc Pork Rack Chop

dried ancho chili and brown sugar cured over braised lentils with pancetta bacon. served with white and green asparagus with a dried cherry and mint chutney

Chilean Sea Bass

macadamia nut crusted, over creamy black truffle risotto with sauteed baby carrots and porcini mushroom cream sauce.