garfrerick's cafe 

Our Menu

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S T A R T E R S & S A LA D 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

Roasted Acorn Squash Salad, 12

Mixed greens, dried cranberries, red onion, roasted walnuts, goat cheese and red wine vinaigrette over a slice or roasted acorn squash

Roasted Oysters On The Half Shell, 13

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

Crab Cake, 12

One lump crab meat cake served with basil aioli

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

Seafood Cocktail, 18

Fresh shrimp, lump crab meat, cocktail sauce, avocado and remoulade, garnished with romaine and lemon

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E N T R E E S

Simple Whole Grains and Vegetables, 21
Whole grain quinoa and grilled zucchini. mushrooms. peppers, potatoes, yellow squash and asparagus spears

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 

Scallops, 29

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

Pecan Encrusted Grouper, 34

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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C H E F  S P E C I A L S 

Pork Chop, 38

14 oz bone in 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, 32

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, 36

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

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S K I L L E T  S I D E S

These sides may NOT be substituted for existing sides

Brussels Sprouts, 9

Caramelized red onions, roasted walnuts and balsamic glaze

Macaroni and Cheese, 11

Smoked gouda, cheddar, pepper jack and goat cheeses

Creamed Corn, 8

Sweet creamy white corn

Fingerling Potatoes, 8

Seasoned and roasted