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 Fall.

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. 

Seasonal Menu

 Summer & Fall 2022

​

T O M A TO  M E N U

Heirloom tomatoes from Dave's own garden

Heirloom Sampler Platter, 16 
Four thick slices of unadorned heirloom tomato, each from a different tomato variety and all grown by Chef Garfrerick. Served with a selection of accompaniments including pink Himalayan salt

 Garfrerick's Tomato Salad, 12 
Fresh Heirloom tomato slices, sweet corn, purple-hull peas, balsamic vinaigrette, house-made basil aioli, goat cheese and basil chiffonade 

B.L.T. Salad, 10
Romaine lettuce, bacon, cucumbers and Chef Dave's tomatoes tossed in a bleu cheese, white balsamic and honey vinaigrette

Traditional Greek Salad, 10
Heirloom tomatoes, cucumbers, onion, Kalamata olives, fresh oregano and feta topped with a Greek vinaigrette 

Caprese Salad, 10
Slices of Heirloom tomatoes served between slices of fresh mozzarella, topped with basil and balsamic glaze 

Pesto Bruschetta, 10
A medley of Heirloom tomatoes served atop grilled pagnotta bread with house-made basil pesto. 
Pesto contains pistachios.

 Tomato Pie, 10
Fresh summer Heirloom tomatoes baked into a cheesy, creamy pie crust 

​

S T A R T E R S

Melon Sampler

Assortment of melons, meats and veggies.  Ask your server for pricing

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

 Garfrerick's Tomato Salad, 12 

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

Grilled 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 aiol

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

​

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

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, 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 

​

C H E F  S P E C I A L S 

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 

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 Fall.

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

​

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 

​

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.

​