garfrerick's cafe 

Summer Tomato Menu

​​

Soup of the Day

cup, 6 bowl, 10

Gazpacho

served cold

Garfrerick’s Tomato Salad, 14

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

Heirloom Tomato Sampler Platter, 16

A selection of four of Chef Garfrerick’s home-grown tomatoes, served in thick, unadorned slices with pink Himalayan salt

Traditional Greek Salad, 11

Heirloom tomatoes, cucumbers, onion, Kalamata olives, fresh oregano, and feta topped with a Greek vinaigrette

Pesto Bruschetta, 12

A medley of Heirloom tomatoes served atop grilled baguette with house-made basil pesto. Pesto contains pistachios Caprese Salad, 12

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

Tomato Pie, 10

Fresh heirloom tomatoes and cheese baked into a handmade pie crust

Our Menu

​​

S A LA D S

Mixed Green Salad, 7

Mixed lettuces, goat cheese, pecans, sliced pears, and lemon Dijon vinaigrette 
Caesar Salad, 8

with house-made Caesar dressing and seasoned croutons

Grilled Watermelon Salad, 10

with blueberries, feta cheese, balsamic glaze, and house-made pickled watermelon rind

​See our Seasonal Tomato Menu for more Salad Choices

​

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

Melon Board, 18

Assorted organic, farm-to-table melons from our own farm served with burrata, prosciutto, and honey

See our Seasonal Tomato Menu for more Starter Choices

​​

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, 34

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

Grouper Piccata, 35

over angel hair pasta with asparagus and housemade piccata sauce

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 

​

C H E F  S P E C I A L S 

Pesto Pasta, 29

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

Red fish, 33

Blackened and pan-seared over creamy Anson Mills organic grits with Cajun Cream Sauce

Halibut, 36

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

Wester Ross Salmon, 36

over a roasted vegetable medley with red potatoes, carrots, and brussels, and a maple-bourbon glaze

Pork Chop, 38

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

Ribeye, 37

Hickory-grilled, barrel-cut ribeye with fingerling potatoes, broccolini, and house-made sauce Diane

​​

S K I L L E T  S I D E S

These sides may NOT be substituted for an existing side

Stewed Tomatoes & Okra, 9

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