Grillmarks

blackberry sage ginger peach decaf passion fruit

topped with crispy onion straws

crisp filed greens, crumbled bleu cheese, walnut pieces, sliced straw berries, tortilla strips, raspberry vinaigrette

grillmarks legendary Greek salad over garlic potato salad, herbed vinaigrette

crisp filed greens, fried goat cheese, cucumbers, hearts of palm, roasted red peppers, kalamata olives, fire-roasted tomatoes, pine nuts, white balsamic ranch

mixed greens served with diced egg, applewood smoked bacon, vineripe tomatoes, avocado puree, crumbled blue cheese, and white balsamic ranch. add fire-grilled chicken $2.9

cilantro buerre blanc

lemon, white wine and capers

basil, tomatoes, shallots, white wine and garlic

add $4.5 lamp crab, asparagus and hollandaise

blue curacao, level vodka sprite, sours

watermelon pucker barcardi, soura

absolut mandarin, cointreau splash of lime and cranberry

godiva chocolate white, godiva chocolate dark, 3 olives chocolate vodka, stoli vanil

stoli vanil, expresso kahhia with creme de cacao

level vodka or tanqueray gin dry vermouth olive juice

mango rum, orange soda pineapple juice, mango sherbet

dekuyper sour apple pucher absolut, sours

absolut kurant, dekuyper razzmataz sprite, sours

absolut citron, sugar fresh lemon

chilled Bombay gin, splash of dry vermouth

chilled ultimat vodka splash of dry vermouth

fresh salmon and sauteed spinach baked in a puff pastry and served with a marscapone fire roasted tomato buerre blanc, rice pilaf and a balsamic drizzle

ground tenderloin, stacked with provolone, garlic smashed potatoes, crispy onion straws and a basil-marinara

sliced top sirloin served with a rosemary demiglaze and a crispy bistro fries

gorgonzola stuffed shrimp, panko crusted and flash fried, served with a horseradish cream, honey sweet mashed potatoes

pan seared with wild mushrooms, sun-dried tomatoes, fresh basil, garlic and a light champagne cream sauce, rice pilaf

you have to see it to believe it fire-must your own marshmallows served with godiva chocolate ganacho covered graham crackers

served with a caramel sauce and fresh whipped cream

deep dish with a graham cracker crust, wild berry drizzle

a towering are of our chef's four creme brulee's of the day

layered godiva chocolate ganache

served with cinnamon ice cream and fresh whipped cream

non-alcaholic

fire-grilled chicken, black beans, scallions and com wrapped in a spring roll won-ton, served with a sweet and spicy sauce

seared rare, sesame seed crusted, served with an Asian slaw, a sake infused teriyaki sauce and a wasabi cream

shrimp sauteed with spinach, artichokes, tomatoes, kalamata olives and crumbled feta with a sun-dried tomato lemon butter sauce

flash fried served with fra diavolo sauce

crispy, fried, or steamed soft, pork and Asian vegetable stuffed dumplings, served with a ginger-teriyaki sauce

feta and ricotta cheese mixed with fresh spinach and artichoke hearts tri-color tortilla chips for topping

fire-grilled chicken skewers served with a mango sauce a sweet BBQ sauce and a tropical fruit salsa

marinated portobello mushrooms stacked with fire-roasted red pepper and yellow pepper, feta provolone and goat cheese, drizzled with basil infused olive oil and a red pepper coulis

vine ripe tomatoes, garlic, fresh basil and parmesan

mushrooms duxelie, rosemary olive oil drizzle, crumbled goat cheese

maple smoked salmon, marsapone creme fresh, chives

artichokes, sun-dried tomatoes kalamata olives, fresh basil

bushmilis irish whiskey, coffee, whippped cream

brandy, kalhua creme de cocoa, coffee

baileys, frangelico whipped cream, coffee

tuaca, gran marner whipped cream coffee

fire grilled chicken breast topped with spinach, artichokes, kalamata, olives and goat cheese with a sun-dried tomato lemon butter sauce

lollipop pork chops fire-grilled and served with an apricot brandy glaze grilled granny smith apple and melted brie cheese

fire grilled, center cu tenderloin, served with a fire-roasted tomato hollandaise sauce

12 oz, cut, seasoned and fire-grilled to perfection, topped with a jack daniels sauce and a horseradish cream

well marbled, 1 1/4-lb cut

10 oz cut, topped with crispy onion straws

a filed mignon and NY strip in one cut

dijon and pecan crusted rack of lam, served with a natural pan rosemary demiglaze

fire-grilled chicken tossed with garlic, sun dried tomatoes, wild mushrooms, shallots and champagne cream sauce over bowtie pasta

ahi grade tuna steak fire-grilled and served with a saki and ginger infused teriyaki glaze and a wasabi cream, served with fresh veggies and a grillmark side

chicken breast sauteed with portobello and wild mushrooms in a marsala wine demiglaze served with fresh veggies and a grillmark side

pan seared crab cakes served with a wasabi djionaise and a roasted red pepper sauce, served with fresh veggies and a grillmark side