garfrerick's cafe 

Our Menu

OUR CURRENT RESTAURANT HOURS

Dinner served 4:30 pm - 9:00 pm Tuesday thru Saturday

Sunday Brunch is TEMPORARILY CLOSED

We will reopen on Sunday when we can safely bring back our full and open Sunday Brunch Buffet, hopefully in the late Spring.

Next wine tasting details coming soon. 

Our menu changes quite often. We try to keep it updated regularly but due to fresh ingredients and product availability, some menu items may change or may not be available. Please ask your server about our latest menu offerings, brunch menu and our specials that are not listed on our menu. 

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Dinner Menu

S T A R T E R S 

Mixed Green Salad, 7 
Organic 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

Beet Salad, 9

Seasonal roasted beets.Julienne Granny Smith apples and walnut citrus vinaigrette 

Warm Spinach Salad, 12

Sauteed mushrooms, red bell peppers. soft boiled egg, prosciutto. goat cheese. porcini aioli and warm balsamic vinaigrette 

Crab Cake, 12

One lump crab meat cake served with basil aiol

Grilled Oysters On The Half Shell, 13

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

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

Dinner Soup, 11

House-made creamy tomato bisque

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E N T R É E S 
Simple Whole Grains and Vegetables, 21
Whole grain quinoa and grilled zucchini. mushrooms. peppers, potatoes, yellow squash and asparagus spears
Pasta Puttanesca, 19

Italian street food· pasta tossed with house-made tomato sauce. Kalamata olives, capers, tomatoes and anchovies 

Add chicken 6    Add grilled shrimp 8 

Chicken Marsala, 22

Pan-seared chicken served over mashed potatoes with mushrooms, sauteed spinach and Marsala Wine sauce 
Shrimp and Grits, 22

All-natural shrimp in spicy Cajun Cream Sauce over creamy. organic Anson Mills grits 

Trout, 28

Grilled Rainbow trout over quinoa. served with grilled squashes and house-made avocado lime vinaigrette

Scallops, 27

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

Pecan Encrusted Grouper, 31

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 a side of grilled asparagus 

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CHEF’S SPECIALS 

Osso Buco, 32 
Slow-cooked. bone-in beef leg braised with porcini mushrooms. Served over Anson Mills organic grits with bone marrow and mushroom sauce 

Salmon, 32

Pan-seared Salmon filet over farro with carrots, asparagus pilaf and citrus beurre blanc

Redfish, 33

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

Rack of Lamb, 35

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

Ribeye, 36

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

Sunday Brunch

Our Sunday Brunch Is Temporarily Closed

We will reopen on Sunday when we can safely bring back our Sunday Brunch Buffet, hopefully in the late Spring.

DESSERTS
Chocolate Pot de Creme, 7 
rich, creamy chocolate custard with house-made vanilla bean whipped cream 
Bread Pudding, 8 
white chocolate & seasonal fruit come together with our house-made Pagnotta bread, served with a drizzle of our own white chocolate sauce 
Vanilla Creme Brûlée, 8 
Dave’s Company Cheesecake, 8 
with seasonal sauce

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AFTER DINNER BEVERAGES
Warre’s Otima 20 Year Tawny Port, 12 
Zinfandel Port, 10 
Terra ‘Oro California Ruby Port 
Bailey’s Irish Cream & Coffee, 7 

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DESSERT MARTINIS
Godiva Chocolate Raspberry Martini, 8 
with Godiva chocolate liqueur and Chambord raspberry liqueur 
The “Craig Miller,” 9 
a Garfrerick’s Signature Cocktail with dark and light Godiva chocolate liqueurs and vanilla vodka 
Coffeetini, 9 
coffee, vanilla vodka, Kahlua, and chocolate liqueur with a swirl of cream and a splash of Bailey’s 

DESSERT WINES

New Age Tinto Dulce

glass 5 | bottle 17

Pacific Rim Riesling, Washington 18'

glass 5 | bottle 17

Foris Moscato, OR '17 

glass 8 | bottle 24

Important Information:

Consuming raw or under cooked meat, poultry, seafood, shellfish, and eggs may increase the risk of food borne related illness.  Please advise us of any food allergies or any adverse reactions you may have to specific food or ingredients; such as nuts, wheat, gluten, soybean, spices, etc., so we may help you select wisely. We do not list all ingredients in our menu offerings and our food providers may change ingredients without our knowledge. We can not be responsible for anyone who has failed to inform us of any allergy or adverse reactions. 

Menu and drink prices do not include applicable taxes or gratuity. Menu and drink prices and items are subject to change based upon availability. Menu and drink offerings and prices at garfrerick's cafe take precedence over the menu and prices on our website.

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