Proudly Features the Award-Winning Wines of Gerard Bertrand
9.00Sparkling Cremant De LimouxBright apple and crisp acidity with well balanced fruit qualities as the zip of bubbles bounce on the plate
9.00Chardonnay, Gerard Bertrand Southern FranceApple and pear with minimal oak influence. Bright acidity adding balance and roundness
9.00Rose Granache, Gerard Bertrand Southern FranceSoft flavors of strawberry and cherries with a dry refreshing finish
9.00Pinot Noir Gerard BertrandRaspberry and blueberry followed by clove and spice vibrant fruit with velvet tannins and structure
9.00Minervois Syrah, Carignan Blend, Gerard BertrandAromas of black raspberry jam, vanilla fresh milled oa, with pungent spice
9.00Pic St. Loup Syrah Grenache Mourverdre Blend Gerard BertrandJellied black fruit, tar and vanilla tinged oak with brown spice reminiscent of “terroir”
Wines by the Glass
8.50Michel Servin, Brut, France Split
9.00Sparkling Cremant De Limoux, Gerard Bertrand
Domestic White Wines
6.50Chardonnay, Tisdale California
8.50Chardonnay, Rosenblum Cellars, California
8.50Sauvignon Blanc, Rosenblum Cellar, California
8.00Riesling, Covey Run, Washington State
Imported White Wines
6.50Pinot Grigio, Torre Rosazza, Italy
9.00Chardonnay, Gerard Bernard, South of France
9.00Macon Vinzelles, Cave Des Grands Crus, Burgundy
Rose & Blush Wines
5.50White Zinfandel, California
9.00Rose of Granache, Gerard Bernard South of France
Domestic Red Wines
6.50Cabernet Sauvginon, Tisdale California
8.50Cabernet Sauvignon, Rosenblum Cellars, California
6.50Merlot, Tisdale California
10.00Merlot, J Lohr, California
8.50Zinfandel, Rosenblum Cellars, California
8.50Syrah, Rosenblum Cellars, California
Imported Red Wines
9.00Pinot Noir, Gerard Bernard Cellars, California
9.00Minervois Syrah, Carignan Blend, Gerard Bernard
9.00Chateau L’Abbaye De St. Ferme, St. Emilion, Bordeaux
9.00Cote Du Rhone, St Esprit, Delas, Rhone
9.00Pic St. Loup Syrah Grenache Mourverdre Blend, Gerard Bertrand
Lunch
Starter and Salads
7.95Mixed Mushroom SauteMixed wild mushrooms sauteed with an herb butter drizzled with extra virgin olive oil.
8.95FeuilletteLight and airy puff pastry pillow finished in a rich herb butter sauce filled with the chef’s selection of the day.
9.95Shrimp ScampiGulf shrimp sauteed in a lemon garlic buerre blanc.
9.95Cassolette of EscargotFarm raised helix snails sauteed with garlic, shallots, mushrooms and ham in a rich burgundy sauce.
8.95House Smoke Wild SalmonBryon’s famous slow hickory smoked wild salmon sliced paper thin topped with caper and red onions.
8.95Pate De CanardThe chef’s blend of duck liver and cognac into a airy mousse served with toast points and aspic.
4.95SoupsOur chefs daily creation
6.95Traditional Onion Soup with a Gruyere
7.95Cheese Blanket Lobster BisqueWith a touch of sherry wine
12.95Shrimp and Hearts of PalmSnow crab meat with hearts of palm over a julienne of baby spinach drizzled with a bordeaux vinaigrette.
7.95Warm Spinach SaladFresh baby spinach leaves tossed in traditional hot bacon dressing with a touch of brandyOptions:
Scallops (+5.50)
12.95CobbTurkey breast, diced ham, bacon, chopped eggs, diced tomatoes and blue cheese crumbles tossed with crisp greens in a blue cheese dressing.
13.95Seven Spice Salmon SaladFresh wild salmon rolled in a mildly hot seven spice mixture pan seared and served over crispy cucumber and greens.
11.95BBQ Chicken Breast SaladTangy grilled chicken breast sliced over a bed of crisp romaine quartered tomatoes tossed in a creamy herb garlic dressing.
11.95Chicken CaesarCrisp romaine lettuce tossed in a traditional caesar dressing with garlic croutons and parmesan cheese topped with chicken
Buisness Luncheon
13.95Chicken and Mushroom CrepesChicken breast and sliced mushroom sauteed then wrapped in a crepe and finished in a rich cream sauceOptions:
Soup, Baby green salad
13.95Sand Dabs MeuniereDelicate sand dabs sauteed with white wine, butter, parsley, and lemonOptions:
Soup, Baby green salad
13.95Cocktail De Cervettes RoyalLarge gulf shrimp poached, then chilled served on a bed of julienne greens with a spicy tangy classic cocktail sauceOptions:
Soup, Baby green salad
13.95Gemmell's Bistro BurgerLean ground beef charbroiled to perfection and served on a fresh baked bun with all the trimmings French fries and your choice of cheeseOptions:
Soup, Baby green salad
13.95Chicken MarsallaChicken breast sauteed with, marsalla sauceOptions:
Soup, Baby green salad
13.95Grilled New York Steak SandwichNew york steak grilled to perfection over a toasted french roll topped with roasted onions and served with pommes friteOptions:
Soup, Baby green salad
13.95Angel Hair with Tomato, Basil, GarlicAngel hair pasta in a extra virgin olive oil, roma tomatoes, garlicOptions:
Soup, Baby green salad
13.95Calamari SteakTender fresh calamari steak sauteed in a classic almondine sauceOptions:
Soup, Baby green salad
13.95Pork LoinPork tenderloin roasted sliced and served with a madeira wine mushroom demi glaceOptions:
Soup, Baby green salad
13.95Poached SalmonFresh wild salmon poached and finished in a whole grain dijon mustard brandy cream sauceOptions:
Soup, Baby green salad
Entress
28.95Filet MignonFilet mignon seared to perfection finished with forestierre
28.95Rack of LambSucculent colorado rack of lamb oven roasted in a pool of fresh thyme demi-glace accompanied with roast potatoes
15.95Lake Superior White FishDelicate fresh lake superior fish sauteed with mixed herbs, chablis wine lemon and shallots
18.95Prawns ProvencaleLarge gulf shrimp sauteed with garlic, diced roma tomatoes, basil, parsley, capers and white wine
14.95Gemelli PastaOur signature curly pasta tossed with julienne of chicken and broccoli in a sherry wine buerre blanc
MarketFresh Fish of the Day
Dinner
Appetizers
ChampignonsMixed wild mushrooms sauteed with an herb butter drizzled with extra virgin olive oil
Casserole of EscargotsFarm raised helix snails’ sauteed with garlic, shallots, mushrooms and diced ham in a rich burgundy sauce
FeuilletteA french specialty, puff pastry pillow in a creamy herb white wine sauce, with the chef’s daily preparation choice of asparagus spears or sauteed mushroomsOptions:
Asparagus spears, Sauteed mushrooms
Shrimp ScampiSauteed gulf shrimp in a lemon garlic butter blanc sauce
Chef's Special Creation
House Smoked Wild SalmonChef’ bryon’s famous slow hickory smoked wild salmon sliced paper thin topped with capers, diced red onions and lemon served with toast points
Pate De CanardThe chef’s blend of duck liver and cognac into an airy mousse served with toast points and aspic
Cocktail De Crevettes RoyalLarge gulf shrimp poached and chilled served on a bed of julienne greens with a spicy tangy classic cocktail sauce
Soup
Soup Du JourPlease consult your server regarding choices of the day. Made with or with out creamOptions:
With cream, Without cream
Lobster Bisque
French OnionA crock of rich onion soup, topped with seasoned croutons, gruyere cheese, baked to a golden brown
Salads & Pasta
GreekFresh baby greens, cucumbers, greek olives, julienne peppers, green scallions and roma tomatoes, topped with feta cheese, tossed in a lime dressing
Shrimp Hearts of PalmHearts of palm spears with prawns (golf shrimp) over a bed of julienne greens drizzled with herbed red wine vinaigrette
Wilted SpinachFresh tender baby leaves of spinach, tossed in a flambeed hot bacon dressing
Mixed Organic Baby GreenFresh baby greens and wedges of fresh roma tomatoes tossed in bordeaux vinaigrette dressing then topped with walnuts
CaesarCrisp romaine lettuce tossed in a traditional caesar dressing with garlic croutons and parmesan cheese
Hearts of RomaineHearts of romaine with roasted walnuts and crumbled point reyes blue cheese diced tomatoes topped with a bordeaux vinaigrette dressing or blue cheese dressing
Dinner
Entrees
Chicken ElizabethChicken breast sauteed with artichoke hearts, garlic and gulf shrimp, in a three citrus chardonnay sauce
Angel Hair PastaFresh fine pasta, tossed in extra virgin oil, fresh roma tomatoes, basil, sauteed garlic and sliced grilled chicken or shrimpOptions:
Chicken, Shrimp
Gemelli PastaOur signature curly pasta tossed with gulf shrimp and the chef selection of fresh vegetables in rich dijon mustard sauvignon blanc sauce
Lake Superior White FishFresh lake superior white fish sauteed in a chablis white wine sauce with a touch of lemon and butter, rice and vegetables
Poached SalmonFresh wild salmon poached and finished in a champagne lemon dill light cream sauce
Shrimp ProvençaleLarge gulf shrimp sauteed with garlic, diced roma tomatoes, basil, parsley, capers sauce, rice and vegetables
Scallops Au Confit of GarlicGiant eastern sea scallops sauteed in a garlic champagne butter sauce
Chef Byron's Roasted DuckSucculent slow roasted sliced napa duck in a pool of a dark rum and banana liquor reduction paired with caramelized banana spears and accompanied with market fresh vegetables and roasted garlic baby potatoes
New York SteakNew york steak seared to perfection then finished in a green peppercorn brandy sauce and accompanied with roasted garlic baby potatoes and the chef’s selection of fresh vegetables
Filet MignonFilet mignon seared to perfection, finished in a wild mushroom bordelaise sauce and paired with roasted garlic baby potatoes and the chef’s selection of fresh vegetables
Roasted Lamb RackColorado rack of lamb oven roasted in a pool of a thyme garlic demi glace served with the chef’s fresh vegetable selection and roasted garlic baby potatoes
Ask Us About Our Specials of the Day
MarketSeveral Selection of Fish of the Day
MarketFresh Maine Lobster
Desserts
11.95SouffleYour selection of chocolate, grand marnier or harlequin our signature dessert is baked to order and served with a rich creme anglaise sauce or gellatoOptions:
Chocolate, Grand marnier, Harlequin, Rich creme anglaise sauce, Gellato
6.95Blue Berrie Tart
6.95Lemon Tart
9.50Apple Tart Tatin a La ModeWe suggest it paired with a snifter of drambuie
8.95Flourless Chocolate CakeA slice of heaven make with the finest Belgium chocolate, and almonds that are as light as flour
