Gregorys Mesquite Grill

Seared Shrimp, Spinach, Bacon, Romano Cheese and Pernod Liqueur topped with Hollandaise Sauce

Served with traditional Cocktail Sauce

Scallops atop Zucchini Spaghetti with Champagne Cream Sauce topped with Black Truffle Salt

Marinated Calamari tossed in a Southwest dredge set on a bed of house made Honey Jalapeño Mayo and a drizzle of Cilantro Oil

Thin sliced N.Y. Steak topped with Tomatoes, Basil, Garlic and Balsamic Reduction

Prime Rib, sautéed Onions and Mushrooms wrapped in a Homemade Puff Pastry

Pan Seared with Soy Sauce and Sweet Thai Chili

Pan Seared with a White Whole Grain Mustard Sauce

Traditional Caesar Dressing with Homemade Croutons and Parmesan Cheese; Add Chicken*, Add Shrimp*

Mixed Greens, Cucumber, Tomatoes, Homemade Croutons, Hearts of Palm and choice of Dressing

Topped with Crouton and Melted Gruyère Cheese

Iceberg, Maytag Bleu Cheese, Sun Dried Tomato, Smoked Bacon and Bleu Cheese

Chopped Romaine and Spring Mix tossed with roasted Black Beans, Corn, Bell Peppers and Onions in an Avocado Ranch Dressing

Lobster with Sherry topped with Flaky Puff Pastry

6oz. Filet, Pan Seared Shrimp with Scampi Sauce topped with Parmesan Cheese

Topped with Mushrooms, Onions, Bleu Cheese and Bacon

6oz. Grilled Filet, Crab Meat and Asparagus topped with Béarnaise Sauce

Sautéed N.Y. Steak, Mushrooms, Creamy Risotto topped with Sundried Tomatoes and Basil

16oz. Mesquite Wood Grilled Pork Chop with a Maple Grain Mustard Reduction

Pan seared Chicken Breast sautéed with Marsala Wine served over Fettuccine Pasta

Fettuccine Pasta tossed in one of our Classic Sauces; Substitute Shrimp*

Sautéed Shrimp and Lobster in a Spicy Pomodoro Sauce served over Fettuccine Pasta

Marinated Salmon served over Pesto Risotto

Pan seared 8oz. Halibut capped with Shrimp Scampi Style

Available in 12oz. or 16oz.

Available in 14oz.

Available in 6oz. or 10oz.

Available in 18oz.

served with Fettuccine

Available in 6oz.

Available in 9oz.

Available in 12oz.

Fettuccine and Pomodoro Sauce

Handcrafted crab cake served on a bed of creamy remoulade.

Scallops on a bed of creamy Mexican street corn purée topped with corn salsa and chili powder.

Pan-seared airline chicken breast sautéed with Marsala wine and mushrooms, served over fettuccine pasta.

Sautéed diced New York steak and mushrooms in a demi-glace, served over a creamy mushroom risotto.

Fettuccine pasta tossed in our classic sauce.

Fettuccine pasta tossed in our classic sauce.

Salmon pan-seared to perfection, served on a pea purée with fingerling potatoes.

Served with creamy mashed potatoes.

Served with creamy mashed potatoes.

Served with creamy mashed potatoes.

Sushi-grade tuna tossed in a tangy ponzu sauce, served atop coconut rice and accompanied by crispy taro chips.

Tableside smoked meatballs smothered in rich marinara sauce, served with a side of cheesy garlic toast.

Shrimp or cauliflower cured in a citrus marinade and mixed with diced red onion, jalapeño, tomato, cucumber and cilantro. Served with tortilla chips.

Thinly sliced New York steak topped with tomato tapenade, served on a crostini with a balsamic drizzle.

Handcrafted crab cake served on a bed of creamy remoulade.

Marinated calamari tossed in a Southwest dredge, served with a creamy honey jalapeño aioli and a drizzle of cilantro oil.

Scallops on a bed of creamy Mexican street corn purée topped with corn salsa and chili powder.

Pan-seared tuna crusted in sesame seeds, served with sweet chili and soy sauces.

Homemade fries tossed in truffle oil, topped with Parmesan cheese and chives. Served with spicy ketchup and lemon lime aioli.

Classic shrimp cocktail served with traditional cocktail sauce.

Crisp romaine lettuce charred over our Mesquite Grill, topped with homemade croutons, a drizzle of Caesar dressing, and shaved Parmesan cheese.

A thick slice of iceberg lettuce topped with Maytag blue cheese, sun-dried tomatoes, smoked bacon, red radish, a hardboiled egg, and pickled red onion.

Red and gold beets stuffed with herb cashew cheese, served with mixed greens tossed in a beet pistachio vinaigrette and topped with roasted pistachios.

Mixed greens tossed with tomatoes, cucumber, heart of palm, homemade croutons and watermelon radish. Served with your choice of dressing.

A rich and creamy sherry lobster bisque with chunks of lobster, topped with a flaky puff pastry.

Traditional French soup made with caramelized onions, topped with French bread, Gruyère and mozzarella cheese, served au gratin style.

A half chicken marinated in honey butter, served with lavender and garlic fingerling potatoes.

Chilean sea bass cooked in a Mediterranean-inspired sauce, served on a bed of couscous.

Pan-seared airline chicken breast sautéed with Marsala wine and mushrooms, served over fettuccine pasta.

Homemade brisket burger topped with applewood bacon, crispy onions, gouda cheese, and white BBQ sauce. Served with truffle fries, spicy ketchup, and lemon lime aioli.

Salmon pan-seared to perfection, served on a pea purée with fingerling potatoes.

Sautéed diced New York steak and mushrooms in a demi-glace, served over a creamy mushroom risotto.

Chef’s choice of vegetable served with plant-based creamy risotto.

16oz. Bone-in pork chop served with a maple grain mustard reduction. Topped tableside upon request.

Lobster and shrimp sautéed in a spicy pomodoro sauce, tossed with fettuccine pasta.

Pan-seared halibut topped with shrimp and a classic scampi sauce.

Cauliflower steak marinated in harissa, served with herb-crusted fingerling potatoes and tzatziki.

Fettuccine pasta tossed in one of our classic sauces.

12oz

16 oz

6 oz

10 oz

Creole spices.

Mushroom, onion, blue cheese sauce and bacon.

3 Shrimp and scampi sauce.

Crab and asparagus sautéed in garlic butter and Béarnaise sauce.

Layers of moist vanilla cake soaked in a rich 3-milk cream, topped with fresh berries and Pop Rocks.

Baked chocolate cake with a molten center, served with mixed berries and a scoop of vanilla ice cream.

A tangy and refreshing key lime pie with a graham cracker crust, topped with whipped cream and a touch of coconut.

Our classic cheesecake infused with fresh berries, topped with even more berries and a dollop of whipped cream.

Layers of our homemade carrot cake with plant-based buttercream frosting, topped with candied carrots.

Chocolate cake with layers of chocolate crème brûlée and chocolate mousse, topped with ganache.

Rich vanilla bean custard topped with a layer of caramelized sugar.

Seared Shrimp, Spinach, Bacon, Romano Cheese and Pernod Liqueur topped with Hollandaise Sauce

Served with traditional Cocktail Sauce

Scallops atop Zucchini Spaghetti with Champagne Cream Sauce topped with Black Truffle Salt

Marinated Calamari tossed in a Southwest dredge set on a bed of house made Honey Jalapeño Mayo and a drizzle of Cilantro Oil

Thin sliced N.Y. Steak topped with Tomatoes, Basil, Garlic and Balsamic Reduction

Prime Rib, sautéed Onions and Mushrooms wrapped in a Homemade Puff Pastry

Pan Seared with Soy Sauce and Sweet Thai Chili

Pan Seared with a White Whole Grain Mustard Sauce

Traditional Caesar Dressing with Homemade Croutons and Parmesan Cheese; Add Chicken*, Add Shrimp*

Mixed Greens, Cucumber, Tomatoes, Homemade Croutons, Hearts of Palm and choice of Dressing

Topped with Crouton and Melted Gruyère Cheese

Iceberg, Maytag Bleu Cheese, Sun Dried Tomato, Smoked Bacon and Bleu Cheese

Chopped Romaine and Spring Mix tossed with roasted Black Beans, Corn, Bell Peppers and Onions in an Avocado Ranch Dressing

Lobster with Sherry topped with Flaky Puff Pastry

6oz. Filet, Pan Seared Shrimp with Scampi Sauce topped with Parmesan Cheese

Topped with Mushrooms, Onions, Bleu Cheese and Bacon

6oz. Grilled Filet, Crab Meat and Asparagus topped with Béarnaise Sauce

Sautéed N.Y. Steak, Mushrooms, Creamy Risotto topped with Sundried Tomatoes and Basil

16oz. Mesquite Wood Grilled Pork Chop with a Maple Grain Mustard Reduction

Pan seared Chicken Breast sautéed with Marsala Wine served over Fettuccine Pasta

Fettuccine Pasta tossed in one of our Classic Sauces; Substitute Shrimp*

Sautéed Shrimp and Lobster in a Spicy Pomodoro Sauce served over Fettuccine Pasta

Marinated Salmon served over Pesto Risotto

Pan seared 8oz. Halibut capped with Shrimp Scampi Style

Available in 12oz. or 16oz.

Available in 14oz.

Available in 6oz. or 10oz.

Available in 18oz.

served with Fettuccine

Available in 6oz.

Available in 9oz.

Available in 12oz.

Fettuccine and Pomodoro Sauce

Handcrafted crab cake served on a bed of creamy remoulade.

Scallops on a bed of creamy Mexican street corn purée topped with corn salsa and chili powder.

Pan-seared airline chicken breast sautéed with Marsala wine and mushrooms, served over fettuccine pasta.

Sautéed diced New York steak and mushrooms in a demi-glace, served over a creamy mushroom risotto.

Fettuccine pasta tossed in our classic sauce.

Fettuccine pasta tossed in our classic sauce.

Salmon pan-seared to perfection, served on a pea purée with fingerling potatoes.

Served with creamy mashed potatoes.

Served with creamy mashed potatoes.

Served with creamy mashed potatoes.

Sushi-grade tuna tossed in a tangy ponzu sauce, served atop coconut rice and accompanied by crispy taro chips.

Tableside smoked meatballs smothered in rich marinara sauce, served with a side of cheesy garlic toast.

Shrimp or cauliflower cured in a citrus marinade and mixed with diced red onion, jalapeño, tomato, cucumber and cilantro. Served with tortilla chips.

Thinly sliced New York steak topped with tomato tapenade, served on a crostini with a balsamic drizzle.

Handcrafted crab cake served on a bed of creamy remoulade.

Marinated calamari tossed in a Southwest dredge, served with a creamy honey jalapeño aioli and a drizzle of cilantro oil.

Scallops on a bed of creamy Mexican street corn purée topped with corn salsa and chili powder.

Pan-seared tuna crusted in sesame seeds, served with sweet chili and soy sauces.

Homemade fries tossed in truffle oil, topped with Parmesan cheese and chives. Served with spicy ketchup and lemon lime aioli.

Classic shrimp cocktail served with traditional cocktail sauce.

Crisp romaine lettuce charred over our Mesquite Grill, topped with homemade croutons, a drizzle of Caesar dressing, and shaved Parmesan cheese.

A thick slice of iceberg lettuce topped with Maytag blue cheese, sun-dried tomatoes, smoked bacon, red radish, a hardboiled egg, and pickled red onion.

Red and gold beets stuffed with herb cashew cheese, served with mixed greens tossed in a beet pistachio vinaigrette and topped with roasted pistachios.

Mixed greens tossed with tomatoes, cucumber, heart of palm, homemade croutons and watermelon radish. Served with your choice of dressing.

A rich and creamy sherry lobster bisque with chunks of lobster, topped with a flaky puff pastry.

Traditional French soup made with caramelized onions, topped with French bread, Gruyère and mozzarella cheese, served au gratin style.

A half chicken marinated in honey butter, served with lavender and garlic fingerling potatoes.

Chilean sea bass cooked in a Mediterranean-inspired sauce, served on a bed of couscous.

Pan-seared airline chicken breast sautéed with Marsala wine and mushrooms, served over fettuccine pasta.

Homemade brisket burger topped with applewood bacon, crispy onions, gouda cheese, and white BBQ sauce. Served with truffle fries, spicy ketchup, and lemon lime aioli.

Salmon pan-seared to perfection, served on a pea purée with fingerling potatoes.

Sautéed diced New York steak and mushrooms in a demi-glace, served over a creamy mushroom risotto.

Chef’s choice of vegetable served with plant-based creamy risotto.

16oz. Bone-in pork chop served with a maple grain mustard reduction. Topped tableside upon request.

Lobster and shrimp sautéed in a spicy pomodoro sauce, tossed with fettuccine pasta.

Pan-seared halibut topped with shrimp and a classic scampi sauce.

Cauliflower steak marinated in harissa, served with herb-crusted fingerling potatoes and tzatziki.

Fettuccine pasta tossed in one of our classic sauces.

12oz

16 oz

6 oz

10 oz

Creole spices.

Mushroom, onion, blue cheese sauce and bacon.

3 Shrimp and scampi sauce.

Crab and asparagus sautéed in garlic butter and Béarnaise sauce.

Layers of moist vanilla cake soaked in a rich 3-milk cream, topped with fresh berries and Pop Rocks.

Baked chocolate cake with a molten center, served with mixed berries and a scoop of vanilla ice cream.

A tangy and refreshing key lime pie with a graham cracker crust, topped with whipped cream and a touch of coconut.

Our classic cheesecake infused with fresh berries, topped with even more berries and a dollop of whipped cream.

Layers of our homemade carrot cake with plant-based buttercream frosting, topped with candied carrots.

Chocolate cake with layers of chocolate crème brûlée and chocolate mousse, topped with ganache.

Rich vanilla bean custard topped with a layer of caramelized sugar.