garfrerick's cafe 

Our Menu

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S A LA D S

Mixed Green Salad, 7

Mixed lettuces, goat cheese, pecans, sliced pears, and lemon Dijon vinaigrette 
Caesar Salad, 8
Romaine lettuce, shaved Parmesan cheese, house made Caesar dressing, and seasoned croutons

Spinach Salad, 9

Fresh spinach, dried cherries, toasted walnuts, blue cheese and honey Dijon vinaigrette

Garfrerick's Tomato Salad, 13

Fresh Heirloom tomato slices. sweet com. purple­-hull peas. balsamic vinaigrette. house-made basil aioli, goat cheese and basil chiffonade

 Traditional Greek Salad, 10
Heirloom tomatoes cucumbers. onion. kalamata olives, fresh oregano, topped with a Greek vinaigrette

Caprese Salad, 11
Slices of Heirloom tomatoes served between slices of fresh mozzarella, topped with basil and balsamic glaze

 

S T A R T E R S

Roasted Oysters On The Half Shell, 14

Half a dozen grilled oysters with choice of garlic, Parmesan or spicy Cajun Cream

Crab Cake, 13

One lump crab meat cake served with basil aioli

Cheese Board, 17
A selection of assorted cheeses, fresh fruits, nuts and local honey

Smoked Salmon Crostini, 18
smoked salmon, dill creme fraiche, red onion, capers, and Rainbow Trout caviar

Pesto Bruschetta, 10
A medley of Heirloom tomatoes served atop grilled pagnolto bread with house-mode basil
pesto (Pesto contains pistachios)

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E N T R E E S

Simple Whole Grains and Vegetables, 22
Whole grain quinoa and grilled zucchini. mushrooms. peppers, potatoes, yellow squash and asparagus spears

Chicken Marsala, 23

Pan-seared chicken served over mashed potatoes with mushrooms, sauteed spinach and Marsala Wine sauce

Shrimp and Grits, 23

Gulf shrimp in spicy Cajun Cream Sauce over creamy. organic Anson Mills grits 

Scallops, 29

Four Diver scallops over house-made creamed corn. with roasted cauliflower, sauteed red peppers and snow peas

Pecan Encrusted Grouper, 35

Pecan encrusted grouper filet in fennel cream sauce over vegetable hoppin' John 
(Basmati rice, peas, yellow squash. zucchini and diced red peppers)  

Petit Filet Mignon, 29

Hickory-grilled filet mignon with house-mode steak sauce, garlic smashed potatoes and grilled asparagus 

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C H E F  S P E C I A L S 

Pork Chop, 38

14 oz pork chop with sweet potato puree, fresh green beans and caramelized apple and onion glaze

Petso Pasta, 29

Gulf shrimp and sun-dried tomatoes over angel hair pasta, tossed in house-made basil pesto

Halibut, 36
Pan seared halibut with a miso-sabe glaze, coconut rice, stir fry vegetables, grilled pineapple and miso sabe sauce

Redfish, 33

Blackened redfish filet over Anson Mills organic grits with Cajun Cream Sauce

Rack of Lamb, 34

Hickory grilled rack of lamb over Anson Mills organic grits with grilled asparagus spears and a blueberry balsamic reduction 

Ribeye, 37

Hickory-grilled, barrel-cut ribeye with fingerling potatoes, roasted asparagus spears and house-made sauce Diane 

Hemingway's Swordfish, 38

With and orange-mango glaze. Cuban black beans, rice and plantains

 Spice Rubbed Rack of Venison, 42 
with sauteed kale. hasselback potatoes, and a red wine reduction 

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S K I L L E T  S I D E S

These sides may NOT be substituted for an existing side

Brussels Sprouts, 10

Caramelized red onions, roasted walnuts and balsamic glaze

Macaroni and Cheese, 11

Smoked gouda, cheddar, pepper jack and goat cheeses

Creamed Corn, 9

Sweet creamy white corn

Fingerling Potatoes, 9

Seasoned and roasted