with almond vinaigrette, and salad of mango, avocado, sesame miso dressing
ENTRÉES
NEW ORLEANS BARBECUE SHRIMP
served with basmati rice and griddled toast
ROTISSERIE CHICKEN
herb roasted with pan juices and wild rice with Champagne vinaigrette & almonds
THE PROUD VEGETARIAN
today's composed selection of vegetables with wild rice
RUBY RED TROUT
lightly seasoned and hardwood grilled, served with coleslaw
CEDAR PLANK ROASTED SALMON
with creole mustard butter and coleslaw
MUSTARD BARBECUE BEEF RIBS
slow roasted and fall-off-the-bone tender, served with coleslaw
'THE DUKE' FILET MIGNON
USDA prime center-cut tenderloin, served with something green
TRUE DOVER SOLE
lightly breaded and pan-fried, served with tartar sauce (Thurs - Sat only) Considered a delicacy, this fish is shipped directly from the Strait of Dover to ensure the mild and sweet flavor profile.
SIDES
WILD RICE WITH CHAMPAGNE VINAIGRETTE & ALMONDS
SOMETHING GREEN
RAINBOW SWISS CHARD
HEIRLOOM CAULIFLOWER
COLESLAW
FRENCH FRIES
SANDWICHES
CHEESEBURGER
freshly ground chuck steak, served all the way on a toasted bun, with fries or coleslaw
AHI TUNA BURGER
pan-seared with louie sauce on a homemade bun (limited), served with fries or coleslaw
NUEVO CUBANO
slow-roasted pork, shaved ham, jack cheese and dill pickle on a house-made french roll
GULF COAST STYLE FISH SANDWICH
crispy grouper, slaw, dill pickle, red onion—served à la carte
SALADS
EMERALD KALE SALAD
with cashews and sesame miso vinaigrette
GULFSTREAM HOUSE SALAD
with corn, chopped egg and Catalina dressing
WHOLE LEAF CAESAR SALAD
with grated Reggiano and rustic croutons
ICEBERG WEDGE
with tomatoes, Thousand Island dressing & blue cheese crumbles
with almond vinaigrette, and salad of mango, avocado, sesame miso dressing
ENTRÉES
NEW ORLEANS BARBECUE SHRIMP
served with basmati rice and griddled toast
ROTISSERIE CHICKEN
herb roasted with pan juices and wild rice with Champagne vinaigrette & almonds
THE PROUD VEGETARIAN
today's composed selection of vegetables with wild rice
RUBY RED TROUT
lightly seasoned and hardwood grilled, served with coleslaw
CEDAR PLANK ROASTED SALMON
with creole mustard butter, pomme purée and something green
MUSTARD BARBECUE BEEF RIBS
slow roasted and fall-off-the-bone tender, served with coleslaw
RUTHERFORD RIB-EYE
served with thick sliced tomatoes and blue cheese
'THE DUKE' FILET MIGNON
USDA prime center-cut tenderloin, pomme purée and something green
TRUE DOVER SOLE
lightly breaded and pan-fried, served with tartar sauce (Thurs - Sat only) Considered a delicacy, this fish is shipped directly from the Strait of Dover to ensure the mild and sweet flavor profile.
