West Gate Grill

creole remoulade sauce

served with toasted pita and crackers

roasted fingerling potatoes topped with three cheese blend served with two dipping sauces

stuffed with fresh seafood, spinach, onion and asiago cheese served with mixed greens and a red pepper aioli

dusted with cajun seasoning and served with a watermelon and jicama slaw

with a tomato and avocado relish

prepared fresh daily

fesh rolled mozzarella with prosciutto and basil sliced tomatoes and a balsamic reduction

cold smoked version with fresh baby arugula, red onion, tomatoes, chevre and a blood orange vinaigtette

mesclun greens, cucumber ribbons, grape tomatoes and balsamic vinaigrette

with garlic croutons and fresh grated reggiano parmesan

warm bacon vinaigrette, walnuts, gorgonzola cheese, granny smith apples, red onions and roma tomatoes

with butter squash risotta, sauteed crimini mushrooms and zucchini, finished with a lemon grass and red pepper coulis

served with vegetable of the day, mashed potatoes and balsamic demi-glace

pork medallions lightly seasoned and sauteed and finished with a brandy thyme pan sauce served with grain mustard and chive spatzle and brussels sprouts

served over jasmine rice and Asian stir fried vegetables with a Thai peanut sauce

eggplant ravioli served over fresh tomato ratatouille

served with mashed potatoes and fall harvest vegetables

baby back ribs slow cooked and grilled, coated with the BBQ sauce of the week served with smoked napa cabbage slaw and sweet potato fries

stuffed with jumbo lump crab, mashed potatoes, stuffed with jumbo lump crab, mashed potatoes, asparagus, baby carrots, zucchini and shallot cream

marinated in a mint pesto, served with roasted fingerling potatoes, haricot vert beans and cherry demi-glace