Gracie's 21st Century Cafe Menu

Oysters on the ½

Choose your favorite OR have a selection of your choice East Coast seasonal oyster, freshly opened when ‘you’ order them – fresh lemon, hibiscus pineapple. Calabrian mignonette & traditional cocktail sauce Wellfleet Cape Cod, MASS bold, oceanic brininess, plump, meaty texture, clean, crisp, and slightly sweet finish Delaware Bays (Eastern Chesapeake Bay, NJ - High salinity from the nearby Atlantic Ocean creates a bold, briny punch with a sweet, crisp nutty finish

Our Infamous Oysters Andrew

Freshly shucked and topped with baby leaf spinach, a dollop of béarnaise and a sprinkle of house seasoned breadcrumbs ~ blasted w/ fire (to poach) finished with bacon infused caviar

Summer Island Coconut Shrimp

Crispy coconut encrusted shrimp served with an island style coconut lime dipping sauce Served with a Thai coconut lime slaw

Grilled Eggplant Isle d’ Capri

Sliced eggplant, painted with citrus & olive oil ~ charcoal grilled - layered over fresh leaf spinach, with a hint of our marinara, fresh mozzarella, roasted sweet baby pepper & finished with basil infused xvoo

Stone Fruit & Baked Brie

Fresh local peach, brulèe’d, served over crisp greens & Boston bib tossed in a Fresh lemon balm chevre vinaigrette. Served with a wedge of baked brie in golden brown puffed pastry

Smokin’ Salmon Plate

Thinly sliced Norwegian ‘cold’ method smoked salmon ~ with sliced hearts of palm served with cucumber salad & horseradish cream

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

Soup “Magical Restoratives”

“Sweet Corn Bisque” Each week we are offering a regional soup using local summer vegetables Savory and delicious, your server knows the selection created with different ingredients ~ Each week

Mary’s Special Salad

A beautiful combination of fresh flavors with roasted beets, ripe Campari tomato with fresh mozzarella, a Boston Bib wedge topped with our crisp cucumber salad

Chicago Wedge Salad

Crisp wedge of iceberg in the steak house style with our homemade Stilton bleu cheese dressing, finished with bleu cheese crumbles, crispy bacon & ripe tomatoes

Traditional Caesar Salad

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

Savory Summer Harvest Chicken

Organic French A-Line cut breast of chicken ~ stuffed under the skin with fresh local Peaches & French goat cheese ~ pan roasted –finished in the oven to crispy skin Served in a light lemon spiked pan au juice with white corn kernel infused polenta cake

Celebration Vegetables Mediterranean

Roasted zucchini filled with Mediterranean rice, surrounded by a medley of grilled veggies marinated in fresh citrus, basil pesto & extra virgin olive oil - served over a crisp green lettuce Drizzled with extra virgin basil olive infused oil and a sprinkling of imported Feta

ADD ~ Grilled Shrimp

Miso Salmon Fillet

Scottish Salmon Fillet pan seared to seal natural moisture painted with Miso Tamari Soy glaze, with fresh ginger, & mirin oven roasted to finish, served stir fry of crisp vegetables & rice noodle Thai basil pesto

Wapiti Elk Chop

~ organically raised ~ Elk Chop painted with a smoky black strap & citrus marinade charcoal grilled - served with a fresh ‘summer’ inspired risotto infused with fresh herbs, Campari tomato, white corn kernels over tomato broth with melted vegetables.

Taverna Lamb Epicurean

Lamb chops (3) grilled Greek style over charcoal fire – with Greek Horiatiki Salata (Greek Salad), grill roasted fingerling potatoes & traditional Tzatziki on the side

Pasta a la Norma Manzo

Served over Imported linguine pasta tossed with grille roasted local organic eggplant in Sicilian tradition with Campari tomato, fresh leaf basil, extra virgin olive oil, and a hint of dried chili flakes

Our Filet Mignon (8 oz)

"Choose your cut" - 10 oz., 12oz., 14oz., or 16oz. + add per ounce Simply hardwood charcoal grilled to your preference choose your style below Chicago Style · served with grilled asparagus & Chicago Wedge Salad New York Style –sauce Bearnaise, russet mashed & crisp vegetable Filet au Poivre Peppercorn encrusted with Brandy peppercorn sauce Filet Oscar grilled asparagus-topped with Jumbo lump crab. Worcestershire compound butter ~resting on baby spinach wilted lemon & garlic

Fiori di Zucca

Local Organic Squash Blossoms filled with a blend of fresh ricotta, Locatelli Pecorino, mozzarella, cheddar laced with our own organic basil, . . . painted with a light fritter batter~ and quickly fried served over slow roasted heirloom cherry tomatoes & crisp white corn kernels

Locally grown Tomato Caprese

Oh, lordy Mama ~ they’re here and we’re excited Beautiful “local Heirloom” tomatoes ~ fresh leaf basil ~ Drizzled with extra virgin olive oil & finished with a balsamic reduction served with your desired fresh Burrata ~ Imported Feta ~ or French Chèvre

Mission FigTart

Fresh fig, wrapped in Parma prosciutto ~ charcoal grilled ~ served atop Individual puffed pastry tart shell baked with French chevre, & fresh herbs Dressed with a side of artisan greens tossed in a fig infused vinaigrette

Calamari Aglio e Olio

Tender rings of calamari quickly simmered in an olive oil white wine sauce Infused with garlic and a touch of chili. Tossed with imported linguine pasta and finished with toasted breadcrumbs

Artisanal Cheese Selection

Cambozola Black Champignon (German Alsace ~ Cow’s) Beemster Aged Goat Gouda (NL-Goat’s milk) ~ Idiazabal (SP-Sheep’s Milk) Sherry Cask Aged Cheddar (Spain, Sheep Milk) Sottocenere al Tartufo (Italy, truffle cheese ~ Cow’s milk) Accompanied by ~Charcoal grilled bruschetta -crackers-fruits-Honey butter~ Pear Mostarda & Our own homemade Tomato Preserves

Amalfi Lobster Free Form Lasagna

Andy’s handmade pasta sheet, filled with fresh ricotta, shredded mozzarella, provolone spiked w/ fresh basil from our garden served in a light heirloom tomato butter sauce with shaved fennel, tarragon, a hint of imported saffron ~ topped with 1/2 Cold Water Lobster Tail

Whole (16-20 oz) Brazilian Lobster Tail

Tangerine Sea Scallops

Pan seared and finished with fresh tangerine reduction ~ resting on white corn fritter Served with cool greens tossed in our organic lemon balm chevre vinaigrette And charcoal grill roasted fingerling potato

Swordfish Steak

Beautiful Brazilian swordfish, painted with lime citrus, fresh dill, basil, & extra virgin olive oil ~ Grilled over our natural hardwood charcoal fire Served with long grain rice infused with a fresh medley of white corn kernels, cilantro, and parsley the sauce is a fusion Caponata ~ Brazilian & Italian