Red Gables Mesquite Grill is closed permanently.
Kennedy’s favorite topped with our creamy four-cheese sauce. Includes house salad.
The juiciest steak available. Machinegun kellie’s preferred cut
Four wild shrimp grilled cajun or garloin a bed of rice and baked in our garlic-wine sauce.
Pepper rubbed and wrapped in bacon.
Fresh spinach, artichokes and cheese served with tortilla chips
Two u10 scallops crab-stuffed and baked in our garlic-wine sauce.
Two u10 scallops grilled cajun or garloin a bed of rice and baked in our garlic-wine sauce.
Most claim none better
With a plum-wasabi sauce.
Fresh spinach, artichokes and cheese served with tortilla chips
Four wild shrimp baked with garlic and spices.
Four wild shrimp grilled cajun or garloin a bed of rice and baked in our garlic-wine sauce.
Five wild u10’s with our own sauce.
Simply more lump crab than cake.
Specially ordered for us from this harbor on the cape. Sold individually
Six shrimp-stuffed dumplings in a plum-wasabi sauce
Our house salad topped with grilled certified angus beef tenderloin tips and crumbled blue cheese.
Romaine lettuce, croutons, and parmesan cheese.
Fresh spinach, bacon, egg and mozzarella with hot bacon dressing.
Callamatta’s feta, our house blend and assorted fresh vegetables with greek dressing.
A house blend of baby greens with assorted fresh vegetables
Our house salad topped with mesquite-grilled chicken breast.
Pepper rubbed and wrapped in bacon.
Five-ounce filet topped with crab cake, fresh asparagus and hollandaise.
8 oz. Filet of sirloin, often mistaken for the filet mignon.
The juiciest steak available. Machinegun kellie’s preferred cut
The purest steak flavor. All’s favorite, peppered
Dan aykroyd’s favorite pork chop this center cut chop is grilled unlike any you'll ever eat.
New Zealand, dijon crusted.
Crazy horse’s favorite! Very firm, extremely flavorful!
Grilled with our own blend of spices and served with grilled veggies
Fork-tender tenderloin tips of the finest cut of beef. Served with fresh grilled vegetables.
A combination of the freshest vegetables of the season.
Shrimp and sea scallops, garlic or cajun. Served with fresh grilled vegetables.
Prepared with our secret ma’back sauce
Two fresh crab cakes a recipe straight from the east coast.
Cajun, lemon pepper or adobe-rubbed eight-ounce fillet grilled to perfection.
Served with drawn butter.
Jacquelyn’s favorite 1800’s dish she served to dignitaries. Creamy lobster and scallops baked in phyllo dough
Kennedy’s favorite topped with our creamy four-cheese sauce. Includes house salad.
Two u10 scallops crab-stuffed and baked in our garlic-wine sauce.
Two u10 scallops grilled cajun or garlic on a bed of rice and baked in our garlic-wine sauce.
Most claim none better!
With a plum-wasabi sauce.
Fresh spinach, artichokes and cheese served with tortilla chips
Four wild shrimp baked with garlic and spices.
Four wild shrimp grilled cajun or garlic on a bed of rice and baked in our garlic-wine sauce.
Five wild u10’s with our own sauce.
Simply more lump crab than cake.
Specially ordered for us from this harbor on the cape. Sold individually.
Six shrimp-stuffed dumplings in a plum-wasabi sauce
Our house salad topped with grilled certified angus beef tenderloin tips and crumbled blue cheese.
Romaine lettuce, croutons, and parmesan cheese.
Fresh spinach, bacon, egg and mozzarella with hot bacon dressing.
Callamatta’s feta, our house blend and assorted fresh vegetables with greek dressing.
A house blend of baby greens with assorted fresh vegetables
Our house salad topped with mesquitte-grilled chicken breast.
Guaranteed the best steak you will ever eat.
Pepper rubbed and wrapped in bacon.
Five-ounce filet topped with crab cake, fresh asparagus and hollandaise.
8 oz. Filet of sirloin, often mistaken for the filet mignon.
The juiciest steak available.Machinegun kellie’s preferred cut!
The purest steak flavor. Al’s favorite, peppered
Dan aykroyd’s favorite pork chop! This center - cut chop is grilled unlike any you'll ever eat.
New zealand, dijon crusted.
Crazy horse’s favorite! Very firm, extremely flavorful
Grilled with our own blend of spices and served with grilled veggies.
Fork-tender tenderloin tips of the finest cut of beef. Served with fresh grilled vegetables.
A combination of the freshest vegetables of the season.
Shrimp and sea scallops, garlic or cajun.Served with fresh grilled vegetables.
Prepared with our secret ma’back sauce.
Two fresh crab cakes a recipe straight from the east coast.
Cajun, lemon pepper or adobe-rubbed eight-ounce fillet grilled to perfection.
Served with drawn butter.
Jacquelyn’s favorite 1800’s dish she served to dignitaries. Creamy lobster and scallops baked in phyllo dough.
Kennedy’s favorite! Topped with our creamy four-cheese sauce. Includes house salad
Aromas and flavors of peach, apple, lemon, lime and pear with subtle notes of oak
Crisp apple and citrus aromas and flavors
Aromas of freshly cut red apple, vanilla and well-integrated oak with a mouth-filling body and a medium long finish
Intense fruit with a clean rich and refreshing finish
expressive nose of pear, peach and apricot. On the palate, there are flavors of citrus, fig, pear and a faint underlying hint of oak
supple intense and straightforward from the marlborough region. With a suave array of grapefruit, lime, mineral, herb and guava tones
Slightly sweet with apple and apricot flavors
semi dry Riesling with pear and apples galore
well-balanced and slightly fruity, semi-dry. A crisp and refreshing wine
Traditional sweet white wine, crisp with stone fruit flavors
Blackberry and cassis character with mineral and violet notes
Napa valley blackberry cassis and mineral with spicy oak
Big and bold, rich on the nose, well structured and balanced with a dry finish
Dark chocolate, blackberry and vanilla
43% Cabernet, 29% Shiraz, 13% Cabernet Franc
complex fruit flavors collide across your palate making your taste-buds “Crossfire!”
Intense deep flavors of currants, earth and finishing with vanilla oak
Bold and aromatic, black fruits and a touch of burnt sugar
Rich plum flavors with a soft velvety finish
Ripe plum and black cherry fruit with mocha and spice
Soft black cherry, plum and anise complemented
With aromas of plum and dark cherries, light vanilla, chocolate and a hint of caramel with a balanced backbone
Medium bodied soft red blend, pleasant on the palate with a light oak
Ripe pomegranate, cherry and earth flavors through a long finish
Luscious fruit and ripe cherries layered with sweet oak, dried flowers, leather and spice; soft and silky in a persistent finish
The new red wine of germany; extraordinary depth of color with a fresh and fruity taste
Perry 4 a medium-bodied and well hopped india pale ale with a dry, fruity aftertaste.
4 a smooth lager that strikes a delicate balance between sweet malt and dry hop flavors.
4 an amber lager with rich, fragrant malt flavors balanced by crisp, noble hops.
4 a complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence.
Na formerly hale ale: a saison blended with herbs (coriander, lemon balm, chamomile and lemon basil) grown on glbc’s pint size farm
Na an amber lager with rich malt flavor balanced by fragrant noble hops.
Na a holiday ale brewed with honey and spiced with fresh ginger and cinnamon.
Na a malty irish ale with a notable toasty flavor derived from lightly roasted malt.
An exceptionally effervescent beer with a serious head that lasts.
A tasty thirst-quencher for hot summer days.
Smooth and mellow with a satisfying finish.
A taste of coffee, espresso and bittersweet chocolate.
Bright and alive with a warm mix of gingersnap spice and citrus hops.
Hours of Service:
Friday: 4:30pm - 9:30pm
Monday: 4:30pm - 9:30pm
Sunday: 4:30pm - 9:30pm
Tuesday: 4:30pm - 9:30pm
Saturday: 4:30pm - 9:30pm
Thursday: 4:30pm - 9:30pm
Wednesday: 4:30pm - 9:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.