GatC Lunch 2410

Question 1

Parmesan Herb Fries 7

Answer 1

1 Parmesan Herb Fries
Tossed in
2 crumbled parmesean
3 rosemary
4 chives
5 horseradish aioli
6 Truffle Cheese
7 Mustard Grilled Onions

Aioli consists of
egg
creamed horseradish
EVOO

Allergy egg: omit aioli
Allergy shellfish (cross fryer)
Allergy gluten (cross fryer)
Allergy dairy: omit parm
—————
Parmesan Herb Fries horseradish aioli
Tossed in crumbled parmesan, rosemary and chives. Comes with horseradish aioli, consists of egg, creamed horseradish, EVOO. Mark the table with ketchup. Add Truffle Cheese and Mustard Grilled Onion for $5.
GF, NF
te caler: omtriarart, orilet,on Cheresan

Question 2

Georges Chicken Soup 4

Answer 2

1 smoked chicken
2 broccoli
3 black beans
4 cream base

No Mods

Allergy gluten
Allergy dairy
—————
George’s Famous Chicken Soup smoked chicken, broccoli, black beans
we will only be serving one size, cup of soup. The white bowl with the blue around the edge. Cream base with smoked chicken, black bean, broccoli. No Mods.
*gluten allergy * dairy allergy

Question 3

Caesar Salad 5

Answer 3

1 Little gem lettuce
2 garlic croutons
3 parmesean cheese
4 caesar dressing made from egg yolks
anchovy
dijon mustard
Worcestershire sauce parmesean
grapeseed
lemon juice
black pepper
garlic
5 Boquerones Anchovies $2
cured vinegar stored evoo

Allergy gluten: omit croutons
Allergy dairy
Allergy egg
—————
Classic Caesar Salad garlic croutons
Little gem lettuce tossed in a Caesar dressing which is made from egg yolks, anchovy, Dijon mustard, Worcestershire sauce, Parmesan, grapeseed, lemon juice, black pepper, garlic. We finish the dish with garlic croutons, parmesan.
$2 upcharge: anchovies; we use boquerones which are anchovies that are cured in vinegar and stored in olive oil
*gluten allergy: omit croutons *dairy allergy egg allergy

Question 4

Protein add ons 5

Answer 4

1 Poached Tuna Salad +$8
2 Chicken Breast +$10
3 Shrimp 8 pieces +$10
4 Grilled salmon 5 oz +$14
5 Steak 4 oz +$15
—————
Proteins for add on:
Chicken Breast (served warm) + $10
Grilled Salmon 5oz +$14
Sautéed Shrimp 8 pieces +$10
Steak 4oz +$15
Poached Tuna Salad +$8 (poached tuna is the same as sandwich) Lunch Only

Question 5

Burger 8

Answer 5

1 Burger
2 Cheeseburger
3 Beyond
4 Lettuce
5 Tomato
6 Onion
7 House spread: ketchup yellow mustard mayo relish
8 French fries

Served open face with veggies stacked on top. Only use available modifiers, no grilled onions.
House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish.
Comes with plain fries
Can sub salad herb fries for fries

Option for Beyond Burger

Add Cheddar $3
Add Bacon $4

Gluten free option (no bun lettuce wrapped)

Allergies gluten (bun), egg, garlic, onion, dairy (bun)

Vegan option: Beyond Burger no bun no spread
—————
Burger/Cheeseburger/Beyond (off-menu at Dinner) lettuce, tomato, onion, house spread, french fries
Served open face with veggies stacked on top. Only use available modifiers, no grilled onions. House spread is on the bun. House spread, is made of ketchup, yellow mustard, mayo, relish. Comes with plain fries. Can sub salad for fries; no subs for herb fries.
+1*+ $3 add Cheddar / $4 add bacon ++++
~ Option available for “Beyond Burger”
‘, makes it vegetarian ~~
NF, SF
*gluten allergy; omit bun *dairy allergy, omit bun *egg, allium allergy
**Vegan: sub Beyond Burger, omit bun and house spread **

Question 6

Mussels 6

Answer 6

1 Mussels pei
2 Fennel
3 Gochugaru
4 Tomato butter
5 Pickled lemons
6 Grilled bread

Allergy dairy
Allergy shellfish
Allergy gluten omit bread
—————
Mussels
fennel, gochugaru, tomato butter, pickled lemons, grilled bread
The tomato butter is made from, Pernod, fennel, Korean chili flake, tomato, butter. We steam the mussels in the tomato butter and add shaved fennel and pickled lemons as garnish. We grill the sourdough and then pour the sauce and mussels on top of it so all the juices get soaked into the bread. Pickled lemons are just lemons sliced thin and pickled in lemon juice, champagne vinegar, sugar, salt, water.
NF
*gluten allergy, omit bread *dairy allergy *shellfish allergy

Question 7

Kids menu 5

Answer 7

1 Kid Cheeseburger - bun meat cheese 4 oz beef patty fries

2 Kid Burger - bun meat 4 oz beef patty fries

3 Grilled Salmon 5 oz broccoli

4 Kids Tubetti (choice of tomato sauce or butter sauce parm option)

5 Kids chicken strips, dredged in flour and fried, served with fries and ranch

Question 8

Side Salad 6

Answer 8

1 Local Lettuces
2 Gem Lettuce
3 Cucumbers shaved
4 Carrots
5 Radish
6 Champagne Vinaigrette

for sandwiches and side

Question 9

Chips Salsa Guac 3

Answer 9

1 Chips
2 Salsa
3 Guacamole

Allergies, onion garlic
—————
Chips and Salsa/ Chips and Guacamole
If someone does want to omit either one, we will charge a flat price of $9. Salsa is made from, roasted tomatoes, charred onion, charred Anaheim chili, garlic, lime juice, cilantro, chipotle, oregano, cumin The guac to has cilantro, garlic, lime juice in it. No garnishes.
*allergies: onion, garlic

Question 10

Burrata 5

Answer 10

Burrata
MAPLE ROASTED HONEY NUT SQUASH , SQUASH JAM, PEPITA SEED PESTO, APPLE, FOCACCIA
We start the plate with a base of Honeynut squash jam and put the burrata on that. Squash jam is butternut squash, maple syrup, vanilla bean, lemon. We cook it down for a couple hours then puree it. We then take the Honeynut Squash (a hybrid of butternut and buttercup squash), peel them and roast in the oven with maple syrup, cayenne, paprika. We lightly grill them and toss it in pepita pesto, and place these pieces on the burrata.
Pepita Pesto is made from toasted pepita, EVOO, salt, cilantro, basil, mint, and lemon zest. A salad of shaved apples garnish the dish with spicy greens. Served with sliced focaccia on the side.
NF, SF
Vegetarian
*gluten allergy, omit focaccia *dairy allergy *seed allergy

Question 11

Crispy Shrimp 4

Answer 11

CRISPY SHRIMP
GREEN ONIONS , BLACKENED RANCH
6 pieces of 21/25 shrimp, PANKO BREADED and fried (flour, egg wash, bread crumbs), Blackened ranch is our House Ranch (mayo, buttermilk, chives, dill, parsley, onion powder, garlic powder) mixed with blackening seasoning (cayenne, paprika, brown sugar, onion powder, garlic powder, thyme, oregano, black pepper, salt).
Garnish with green onions.
DF, NF
*gluten allergy *egg allergy *shellfish allergy • Crispy Shrimp is a dish that includes green onion, blackened ranch, and 6 pieces of 21/25 shrimp.
• The shrimp are panko breaded and fried (flour, egg wash, bread crumbs).
• The blackened ranch is a mixture of House Ranch (mayo, buttermilk, chives, dill, parsley, onion powder, garlic powder) and blackening seasoning (cayenne, paprika, brown sugar, onion powder, garlic powder, thyme, oregano, black pepper, salt).
• The dish is garnished with green onions.
• DF, NF
• *gluten allergy *egg allergy shellfish allergy

Question 12

Seared Albacore Tuna 8

Answer 12

SEARED ALBACORE (lunch only)
BUCKWHEAT NOODLES , CARROT , RADISH , BOK CHOY, CUCUMBER , GINGER SESAME DRESSING
Masa says,
“This dish used to be on our menu for years back in the day. We are bringing it back but wit
tweaks.” 3.5 oz. Albacore seared and sliced. Buckwheat noodles are cook ahead and chilled. We mix th buckwheat noodles with shaved PURPLE CABBAGE , radish, bok choy, cucumber, carrots. The ginger sesam dressing is made from tamari, sesame oil, honey, chili paste, lime juice, and grated ginger. We garnish v sesame seeds and green onion. This dish is cold.
DF, NF, SF
Vegetarian without Albacore
*gluten allergy

Question 13

Salmon Tartare 6

Answer 13

SALMON TARTARE
CREME FRAICHE, preserved LEMON , CHIVES , PICKELED GREEN TOMATO RELISH, POTATO CHIPS
2.5 oz. Salmon is cured in sugar, salt, and citrus zest. We use the Wild Isles salmon, utilizing the trim from the filets. We dice it and mix it with chives, diced preserved lemon and the crème fraiche. Preserved lemon is whole lemons that are stored in salt and sugar mixture for a month, then peeled. We dice the peels, and pre-mix the lemon peel, crème fraiche, chives and salmon. Crème Fraiche is a French condiment consisting of cream and buttermilk which is left to culture (kind of like yogurt), we fold in lemon zest. We make a pickled green tomato relish from unripe tomatoes, sugar, champagne vinegar, and water. Per order we mix this with minced shallot, celery, chives and chive oil, then place it on top of the salmon. Potato chips are house made from Kennebec potatoes and are seasoned with onion powder and salt.
GF, NF, SF
*dairy allergy: omit crème fraiche

Question 14

Focaccia Bread 5

Answer 14

FOCACCIA
confit GARLIC , THYME , FENNEL POLLIN, TOMATO BUTTER
Our focaccia will still be made with our house sourdough starter (est. 2016). We will fold into the dough confit garlic (whole cloves slowly simmered in oil until soft, creating a less pungent and more aromatic style of garlic), thyme, and fennel pollen. Served with tomato butter from the mussels, the tomato butter is made from, Pernod, fennel, Korean chili flake, tomato, butter.
SF, NF
Vegetarian
** Vegan, omit tomato butter**
*gluten allergy *dairy allergy, omit tomato butter

Question 15

Confit Local Tuna Melt 6

Answer 15

CONFIT LOCAL TUNA Melt (lunch only) OLIVE RELISH, PROVOLONE CHEESE, SESAME MAYO, FOCACCIA
We poach the tuna in house with EVOO, lemon, garlic. We mix that with dill, chives, parsley, red onion, celery, capers, lemon zest, and mayo. Olive relish is Kalamata olives, chopped, mixed with house made GIARDINERA (a condiment of pickled cauliflower, celery, carrots, peppers, and fennel), pickled fresno chili, garlic, basil, oregano, black pepper, red wine vinegar, and EVOO. We melt Provolone cheese on top. Sesame mayo is garlic, mayo, tahini, and lemon juice blended together.
*dairy allergy, omit cheese *gluten allergy, sub lettuce wrap *egg allergy *sesame allergy, omit mayo

Question 16

Local Rockfish Tacos 7

Answer 16

Local ROCKFISH Tacos (lunch only)
MANGO SALSA, CABBAGE, HABANERO CREMA, PICKLED ONION, CILANTRO, CORN TORTILLAS
We will be getting local Rock fish and we will be searing it on our plancha. The fish is seasoned in a house blend of seasoning (like blackened without the spice) of brown sugar, onion powder, garlic powder, paprika, salt, pepper, oregano, cumin. Cabbage is shredded and mixed with cilantro and lime juice. Mango salsa is diced mango, cilantro, diced red onion, jalapeno, garlic, lime juice. Habanero crema is made from habanero, sour cream, orange zest, orange juice, lime juice, mayo, salt. Pickled onions are pickled in red wine vinegar, sugar, and water then tossed with cilantro.
GF, NF, SF
*dairy allergy: omit crema

Question 17

Fried Chicken Sandwich 5

Answer 17

FRIED CHICKEN Sandwich (lunch only) PIMENTO CHEESE, HOT HONEY CHILI CRISP, PANKO, BRIOCHE BUN
Thigh meat that we brine over-night in honey, water, lemon, ginger, parsley, garlic, salt. We bread it in flour, egg, panko. Pimento cheese is made from roasted jalapenos, roasted poblanos, red peppers, mayo, cheddar cheese, cream cheese, onion powder, garlic powder, hot sauce. Hot honey chili crisp is made from crispy shallot, crispy garlic, chili flakes, salt, sugar, honey. Comes with a side salad.
NF, SF
*gluten allergy *dairy allergy *egg allergy

Question 18

Lobster Roll 7

Answer 18

LOBSTER Roll (lunch only)
MEYER LEMON CREME FRAICHE, TARRAGON , DILL, FENNEL , BRIOCHE BUN, house salad
3.5oz lobster meat stuffed into a brioche roll toasted with butter. The lobster is claw and tail meat mixed with mayo, crème fraiche, tarragon, diced fennel, diced celery, meyer lemon zest, and dill. Its sitting on top of BIBB LETTUCE inside the roll. Served with a side house salad.
NF, SF
*gluten allergy *dairy allergy

Question 19

Wild Isles Salmon 5

Answer 19

WILD ISLES SALMON
BRUSSEL SPROUTS , TURNIPS , KING TRUMPET MUSHROOMS , TARTAR BUTTER sauce
Goz. skin-on salmon, roasted king trumpets and blanched brussels, turnips sit at the base. The tartar butter sauce is a take on tartar sauce but without mayo. We cook down white wine, champagne vinegar and sliced shallots.
Once reduced by 75%, we add in a touch of heavy cream and fold in prepared horseradish. When we get an order we add in chopped dill, chives, chopped cornichons, capers, lemon juice, dill oil. Wild Isles Salmon is all naturally raised in the wild with extremely low stocking densities. No antibiotics, chemicals, preservatives, or hormones. Farm Raised, Wild Isles Salmon are raised in the open ocean (not loch’s or bay’s) of the rugged Shetland Isles, where the North Atlantic & the North Sea currents meet. Throughout their life, these salmon swim against these strong 5-15 knot open ocean currents mimicking the natural habitat of wild salmon.
GF, NF, SF
*dairy allergy, omit sauce, but this is against chef’s recommendation as it would just be salmon & veggies

Question 20

Roasted Cauliflower 6

Answer 20

ROASTED CAULIFLOWER
BABAGANOUSH, PICKLED ONION , PEPITA-QUINOA CRUNCH, MARINATED EGGPLANT SALAD , POMEGRANATE MOLASSES, HERB ROASTED CAULIFLOWER is roasted with salt, pepper, EVOO. Pickled onions are red onions that are pickled in sugar, red wine vinegar, water. Babaganoush is eggplant grilled and then peeled. We blend it with confit garlic, lemon juice, tahni, salt. This is at the base of the dish, we place the roasted cauliflower on top. Pepita quinoa crunch is toasted pepitas mixed with puffed quinoa. The marinated eggplant salad is japanese and chinese eggplant, cut into rounds and grilled and we marinate it with dried golden raisins, allepo pepper, mint, parsley, lemon zest, salt, and EVOO. As a garnish, we drizzle pomegranate molasses and a mixture of cilantro, mint.
GF, DF, SF, NF
*seed allergy; pepitas (pumpkin) and tahini (sesame seeds)

Question 21

Tubetti Pasta 6

Answer 21

TUBETTI PASTA
SHRIMP , WHITE FISH, CALABRIAN CHILI, CHIVES , BOUILLABAISSE
Tubetti pasta resembles small tubes. We make a bouillabaisse sauce from lobster shells, white wine, garlic, shallot, celery, carrot, fennel, star anise, chili flake, paprika, tomato paste, bay leaf, coriander, and fennel seed.
We cook that down then strain it and add it to diced peppers, onions, garlic, chopped tomato and marry it all together. On the line, we add the shrimp, white fish trim, Calabrian chili paste, butter, and chives.
NF
*gluten allergy *dairy allergy, omit dairy *shellfish allergy

Question 22

Corn Cacio e Pepe 5

Answer 22

CORN Cacio e Pepe SPAGHETTI, PECORINO, BLACK PEPPER, CORN SAUCE
Cacio e Pepe means cheese and pepper. We will be making a corn sauce made from onion, corn, white wine, carrots, cream, and corn stock. We pick up the noodles with the sauce and corn kernals, then add black peppe and pecorino cheese on top.
NF, SF
Vegetarian
*gluten allergy *dairy allergy

Question 23

Honey Glazed Corn Cake 5

Answer 23

HONEY Glazed CORN CAKE
BLUEBERRY COULIS, HONEY CORNFLAKE CLUSTERS , LEMON ICE CREAM
This gluten free corn pound cake will be served warm with a honey butter glaze on top. A blueberry coulis will pour over the side of the cake onto the plate and garnished with fresh blueberries as well. On the side, a small bed of cornflake clusters (cornflakes, honey, baked) will hold a scoop of lemon ice cream with a drizzle of honey.
GF, NF
*dairy allergy

Question 24

Banana Sticky Toffee
Pudding Cake 5

Answer 24

BANANA STICKY TOFFEE PUDDING
TAHINI-DULCE DE LECHE ICE CREAM , SESAME TUILIE, CARAMELIZED BANANA
Our signature STICKY TOFFEE CAKE will take on a banana twist, instead of utilizing dates in this classic cake we will be using roasted bananas. The cake will be served warmed with banana toffee sauce saturating it. A small spoonful of sesame crumble will rest next to the cake and serve as a bed for the ice cream. The house made tahini ice cream will have ribbons of dulce de leche in it. Tahini is a paste made from roasted sesame seeds. The dish is then finished off with caramelized bananas.
*gluten allergy *dairy allergy *nut allergy

Question 25

Frozen S’more 5

Answer 25

Frozen S’more
CHOCOLATE SEMIFREDDO, TOASTED MARSHMALLOW, GRAHAM CRACKER STREUSEL, HOT FUDGE, MERINGUE
To kick off some summer sweets this dessert is a nod to the classic campfire s’mores. We make a dark chocolate semifreddo with “Santarem” 65% chocolate and set it in a dome mold, with graham cracker streusel on the bottom. We torch marshmallow cream on the plate, top with the semifreddo, and garnish with dehydrated and toasted meringue. A table-side pour of hot fudge sauce will finish the dish.
NF
*gluten allergy * dairy allergy

Question 26

Crème Brulee 4

Answer 26

CREME BRULEE
VANILLA BEAN, LIME LEAF, STRAWBERRY PUFFED RICE CEREAL BAR
This custard will be flavored with Makrut Lime leaves, and vanilla bean. The lime leaves impart a flavor akin to fruity pebbles, so the custard tastes like “cereal milk.” Cereal milk is a popular trend going around coined by pastry chef Christina Tosi (Milk Bar) where you steep cereal in dairy and then utilize the dairy to make ice cream or other desserts. This cereal milk inspired crème brulee will be accompanied by a rice crispy treat made with puffed rice, freeze dried strawberries, butter, and marshmallows.
*gluten allergy, omit cereal bar * dairy allergy

Question 27

Trio of Seasonal Sorbets 1

Answer 27

TRIO OF SEASONAL SORBETS
Sorbet is classically made from ice combined with fruit juice, there is no dairy in sorbet. Served one scoop of each, no mixing and matching. Flavors subject to change.
GF, DF, NF, SF
Vegan

Question 28

Poached Seafood Salad 6

Answer 28

Poached Seafood Salad
confit POTATO, FRISÉE , MEYER LEMON AIOLI, MUSTARD TARRAGON VINAIGRETTE
Poached SCALLOPS and SHRIMP . We poach it in white wine, garlic, onion, lemon juice, salt, vinegar. We cut toss it with chives, dill, and meyer lemon aioli (meyer lemon zest and juice, salt, garlic, eggs, 01l). Confit potatoes (cooked in olive oil) are mixed in it as well. We make a salad of frisee, shaved celery, parsley and toss it in a mustard and tarragon dressing, made from tarragon, house mustard, vinegar, EVOO, and salt.
GF, DF, NF
*shellfish allergy

Question 29

Radicchio Salad 7

Answer 29

Radicchio Salad
PURPLE CABBAGE , PEAR, HAZELNUT CROQUENT, SMOKED BLEU CHEESE DRESSING
RADICCHIO, shaved purple cabbage, APPLES, pears, CHIVES are all tossed in a smoked bleu cheese dressing (smoked bleu cheese, buttermilk, honey, apple cider, mayo). Dish is garnished with crumbled bleu cheese, verjus drizzle, and hazelnut croquant (sugar & water caramelized & poured over hazlenuts, then hardened and cracked. Think nut brittle without butter.) VERJUS reduction is made from verjus (grape juice before it’s turned into wine… high-acid, low-sugar grape juice before it’s been fermented) reduced down with sugar.
GF, SF
*nut allergy, omit croquant *dairy allergy, sub shallot dressing, omit bleu cheese