Fine Dining ::

Print View
Fine Dining

---

Jamaican Curried Crab Bisque
Jumbo Lump Crab- with coconut milk, scotch bonnet peppers, & fresh lime bringing you fond memories of those “sweet-hot” Caribbean nights

Tuscan Beef Carpaccio
Paper thin shavings of prime filet mignon. . .arranged in mosaic with a center of fresh greens shavings of Pecorino Romano, capers, and a drizzled of truffle oil

Warm Eggplant Capresé
Fresh Italian eggplant lightly panko dusted and pan fried stacked w/ fresh Bufala Mozzarella and drizzled with homemade tomato basil marinara.

Poblano Rellenos
Lightly spicy fresh poblano peppers stuffed rellenos style with lamb merguez - oven roasted and served in a pool of warm salsa rioja drizzled with slow roasted poblano pepper cream

Truffled Brussels
  Fresh organic Brussels sprouts steamed and served in a light cream sauce drizzled with a truffle oil infusion and finished with house made seasoned bread crumbs

Basque White Asparagus
painted with citrus & extra virgin olive oil - grilled & topped with a poached egg in traditional Basque style   drizzled white truffle oil & champagne & melted leek cream.

Grilled Jumbo Shrimp
Wrapped in lean naturally smoked bacon & grilled over hardwood charcoal served with a Horseradish Dijon Mayonnaise for dipping

 

Salad San Diego
Fresh organic Mâche & wild Bishops greens served with ripe Avocado, vine ripened Tomato,& grill roasted cauliflower fans - all drizzled with house made tarragon curry dressing.

Pear Salad sings the Bleus
Autumn Pears fanned with a smathering of beautiful Gorgonzola Bleu crumbles over - Artisan red & green lettuces with organic bleu cheese vinaigrette pan roasted honey'd walnuts

Traditional Caesar Salad
Crisp romaine -traditional recipe Caesar Cardini - Pecorino Romano and crispy crouton

Chicago Wedge Salad
Gorgonzola bleu cheese dressing, crispy bacon bits & dried cranberries

Beautiful French Chicken Provençal                                       
French cut Breast of A-line chicken stuffed beneath the skin with fresh zucchini & leaf basil pan browned- finished in the oven to a golden browned crispy skin

served with a warm bulgur wheat & tomato salad drizzled with tomato saffron au jus.

Asian ‘Crispy’ Duck
Semi boneless ½ Duckling “Twice cooked”. .roasted & painted with a Thai glazing lacquer of fresh berries Flashed to crispin’ the skin.  Resting over a stir fry of fresh vegetables and Canton noodles seasoned with Thai chilies, tamari soy, & fresh ginger
____________________________________________

Pacific Rim Butter Fish
Wild caught Hawaiian Butter fish (Escalar) painted with citrus & olive oil with fresh herbs -
charcoal grilled & served w/ an orange citrus buerre blanc & mango salsa
served with charcoal grilled vegetables

Cider Seared Scallops
white asparagus is a big festival time in Amsterdam, The Netherlands in that style, we offer Jumbo day boat scallops, pan seared in duck larder finished with a PA cider reduction with  white asparagus & steamed Brussels drizzled with a fresh champagne & lemon thyme buerre blanc -  finished with a drizzled of white truffle oil
____________________________________________

Celebration Vegetables Portabella Mediterranean
Grilled Portabella Cap. . .resting atop a medley of freshly grilled veggies marinated in lemon-herb, & roasted garlic - fanned over semolina rigatoni tossed in Basil Pesto-served in a pool of hand crushed tomato-basil marinara-finished with a roasted tomato stuffed with imported Chévre Order without pasta for a satisfying gluten free celebration dinner.
____________________________________________

Our Filet Mignon is cut to order -"Just for you" -from the whole tenderloin-
 "Choose your cut" - 10 oz., 12oz., 14oz., or 16oz. + add $ 4.50 per ounce
                  Simply hardwood charcoal grilled to your preference choose your style below-
 

Filet Mignon au Natural (8 oz) Grilled to your preference w/ béarnaise -
choose your style below
Filet is also offered au Poivre - finished with a traditional Cognac peppercorn cream

 

 

       

Montserrat Coconut Tart 
“Island wet bottom pie with key lime, caster sugar & flaky coconut which rises to the top and browns
topped with our Key Lime Mousse 

Tara’s ‘Red Wine’ Apple Tart
Granny Smith apples poached in Beaujolais
Baked in a tart crust and served in a pool of crème anglaise with vanilla ice cream

Strawberries Romanoff  
Traditional recipe with plump ripe strawberries, macerated in Grand Marnier and layered with whipped cream

Fruits & Berries  
Seasonal selection au natural or Au Gratin with a dollop of dairy fresh whipped cream flamed off with caramel sauce

Fresh Fruit Sorbets
Assorted flavors throughout the season

Mousse au Chocolat
This decadent homemade recipe uses the finest imported chocolate in true French method
Add ripe berries...

Crème Brulee . . Oooo la la!  
Our traditional French recipe with free-range eggs and a caramelized raw sugar top
add ripe berries caramelized on top

Chocolat pots du Crème 
A true French chocolate Crème Brulee
Creamy and rich. . and made with imported chocolate in our kitchen fwith a crispy caramelized raw sugar top
Add ripe berries caramelized on top +

Ripe Mango               
Natures sweet and delicious decadence peeled and sliced and served au natural

Bananas Foster
Ripe bananas sauteed with

White Chocolate Cheese Cake 
Devine white chocolate cheese cake with a almond cookie crumb crust topped with ripe raspberries

"Orgasmic” Chocolate Loaf 
Dense in flavor & light on the palate
Thin slices, layered with ripe berries in a pool of crème anglaise w/ whipped cream
add  ice cream

Chocolat Fondue Pour Deux (for 2)
Fine European chocolate blended with Cognac and cinnamon served over a warm flame with a selection of freshly cut fruits, whole berries & dense chocolate brownie for dipping

 “Old Hippy” Carrot Cake  
This moist delicious recipe is reminiscent of
days when the flower child lived in us all
Frosted with honey whipped cream cheese in
a pool of crème Anglaise     

The Love Triangle
For Two to share!
White Chocolate Cheese Cake
Crème Brulee
“Chocolate “Orgasm”
and fresh berries
Served for sharing
on a 'special pedestal plate

 "Iré Dessert Spliff"
 Inspired by the one & only Mr. Marley. .  in our own chocolate style! Semi Sweet Chocolate truffle twisted up in  light spring roll wrappers  wok fried to a  crispy browned finish -  w/ vanilla ice cream, fresh berry puree, and chocolate ganache Yah Mahn!

Euro White Asparagus Salad
We're featuring these seasonal beauties. . . in 3 styles with European
      roots. . .we've listed the selections on your table tent. . Bon Apetit!

Octopus Arrabiata
Tender Spanish rock octopus, marinated in rioja, fresh herbs, and garlic
with extra virgin olive oil- charcoal grilled served over imported paparadelle pasta
in a spicy light marinara with kalamata olives and capers

Island Roti-oli   NEW
In the Caribbean Style. . . a traditional West Indian Roti dough stuffed with island vegetable curry cut like Ravioli and pan browned drizzled with a citrus mint yogurt

Mediterranean Flat Bread 
crispy & spice scented flat bread topped with a ripe tomato salad tossed with sweet red onion & fresh leaf basil. . with melted fresh mozzerella

Fresh Melon & Parma Prosciutto  
Sweet fresh cantaloupe fanned and served with thinly sliced Parma Prosciutto Dolce
Thai Shrimp        Salad 
Jumbo shrimp painted with a Thai marinade, charcoal grilled served over a Thai Napa cabbage salad w/ crushed peanuts & julienne of fresh vegetables tossed in a Thai spicy vinaigrette

Black Eyed Pea Enchilada 
Gracie's "never miss the meat" black eyed pea chili with fresh herbs, a hint of 'spice' in soft flour tortilla - cheddar and Jack Cheeses homemade mango salsa, ripe avocado, and sour cream

Fusion Spanakopita APPETIZER or  ENTRÉE
Feather light egg pasta strips rolled around fresh spinach and ricotta spiked with imported Feta cheese served in a pool of our amazing tomato basil marinara

Fusion Paella (back by request)
PEI mussels, shrimp, little neck clams & fresh halibut, steamed in white wine spiked with caramelized sweet onion, sweet red bell, roasted garlic, & poblano pepper spiced up with N'Orleans Andouille and imported Spanish Saffron

Spring Halibut Fillet 
Pan roasted Alaskan Halibut fillet served over wilted leaf spinach drizzled with a light Mediterranean sauce caramelized fennel, tiny diced vine ripened tomato, &  leeks served with grill roasted fingerlings - grilled asparagus

New Dessert
Tara’s ‘Red Wine’ Apple Tart
Granny Smith apples poached in Spring release Beaujolais
Baked in a tart crust and served in a pool of crème anglaise with vanilla ice cream

updated: 06-01-2013

Events and Specials


Follow us on Facebook
Follow our live feeds for the fun and events that are going on at Gracie's. If you can't be there, you be here! Stay up-to-date with us!

Wednesday $15 Blue Plate Special!
Come out and enjoy civilized dining with just a HINT OF DECADENCE.

Thursday's Pasta Night
Each week we feature a special homemade pasta...