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Gulliver’s Dinner Menu
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DINNER MENU
APPETIZERS
CARPACCIO DUET $10.95
Smoked Salmon and Tenderloin of Beef, with creamed horseradish.
WILD MUSHROOM TREASURE BOX $9.50
Sautéed Portabello, Shitake and Chanterelle mushrooms, with
Chardonnay sauce.
STUFFED MUSHROOMS $10.95
Mushroom caps, stuffed with fresh crabmeat, served with mustard sauce.
SHRIMP MARTINI COCKTAIL $10.95
Chilled Jumbo Gulf Shrimp, with Gulliver’s own cocktail sauce.
CHICKEN WRAPS $10.25
Tender diced chicken breast, Santa Fe style.
FILET MIGNON BRUCHETTA $10.95
Tender pieces of filet on a mini baguette with tomato baslamic sauce.
ESCARGOT $10.50
Baked under a flakey puffed pastry crust in a butter garlic mushroom
sauce.
DUNGENESS CRAB CAKES $10.95
Four lightly breaded crab cakes, with fresh salsa and honey mustard
sauce.
SAUTEED SCALLOPS $10.95
In garlic lemon sauce.
POPCORN SHRIMP $10.25
Served with chili remoulade sauce.
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POTTAGE $5.95
Please ask your
server for our traditional daily soup offering.
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SALADS
GULLIVER'S HOUSE SALAD $5.95
Crisp hearts of romaine, shrimp, egg, tomato with Gulliver’s house
dressing.
CAESAR SALAD $5.95
Romaine lettuce, tossed in our Caesar dressing, with or without
anchovy.
BABY MESCLUM GREENS $7.25
With caramelized walnuts, balsamic vinaigrette, topped with a goat
cheese strudel.
WARM BABY SPINACH SALAD $7.25
With bacon bits, chopped egg, hot bacon drippings and red wine
vinaigrette dressing.
BUFFALO MOZZARELLA SALAD
$9.25
With mesclum greens, sliced tomatoes, served with balsamic
vinaigrette.
CAESAR SALAD $14.95
(entree size) served with tender sliced breast of chicken..
PASTA
SEAFOOD LINGUINE $22.95
Shrimp, scallops, clams and fresh fish, sautéed in garlic white wine
cream sauce.
CHICKEN ANGEL HAIR PASTA
$20.95
With spring vegetables and sundried tomato sauce.
SEAFOOD
BROILED CENTER CUT PACIFIC
SWORDFISH $23.95
Served with three-color bell pepper ragout, twice baked potato and
vegetables.
LOBSTER TAILS $42.95
Two oven baked succulent Maine lobster tails, with red dill potatoes.
SHRIMP BARCELONA $22.50
Sautéed large shrimp in a Chardonnay cream sauce.
ALASKAN HALIBUT $23.50
With a delicate light mustard sauce.
KING SALMON $22.50
Prepared poached or broiled, served with a three mustard caper sauce.
SEAFOOD PLATTER $31.95
Served on a bed of orzo pasta with Napa cabbage coleslaw.
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DINNER MENU
STEAKS OF ACCLAIM
CHATEAUBRIAND $26.95
Center cut tenderloin, served with a truffle sauce.
"PRIME" NEW YORK
STEAK $30.95
16 oz cut served with your choice of herb butter or pepper style.
FILET MIGNON $25.95
10 oz. Prime filet with seasoned herb butter, or bernaise sauce.
PORTERHOUSE $29.50
A 20 oz. cut, served with cognac pepper sauce.
CENTER CUT TOP SIRLOIN $21.95
Baseball cut with roasted garlic sauce.
AGED CHARBROILED RIB EYE $27.95
The pride of the house! Served with port wine mushroom sauce.
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PRIME RIB OF BEEF
Served with Gulliver’s
Famous creamed corn, spinach, creamed horseradish, au jus and
Yorkshire pudding.
GULLIVER'S PRIME CUT $24.95
A generous portion, fit for a king.
TRADITIONAL ENGLISH CUT
$24.95
Thinly sliced English style.
BROBDINGNAGIAN (BROB-DING-NA-GIAN)
$31.95
The biggest, best and bone in. |
ENCORE SPECIALTIES
COLORADO RACK OF LAMB $28.95
Glazed with rosemary sauce, served with vegetables and orzo pasta.
ROASTED LONG ISLAND DUCK
$20.95
With apple compote, red wine cabbage and lingonberry sauce.
CHEF RAMONE'S CHICKEN BREAST
$19.95
Stuffed with artichoke hearts, Portabella mushrooms and sun-dried
tomatoes.
STUFFED "IOWA" PORK
CHOP $19.95
A double thick pork chop, stuffed with Shitaki mushrooms and Marsala
sauce.
BBQ PRIME RIB BONES
$18.95
Served smokey BBQ sauce, french fries and cole slaw.
VEAL OSCAR $24.95
Served with asparagus, crab leg meat and garlic bernaise sauce.
BABY BACK RIBS $21.50
A full slab of succulent ribs with twice baked potato and cole slaw.
GRILLED VEGETABLE PLATE
$17.95
Fresh vegetables, marinated with herbs and vinaigrette.
HOUSE BBQ COMBO $22.95
Rotisserie chicken, beef ribs and baby back pork ribs.
ROTISSERIE CHICKEN $18.95
Marinated in herbs, cooked to perfection.
GULLIVER’S DESSERTS
ENGLISH TRIFLE (Specialty of
the House) $6.50
Layers of sponge cake, Bavarian cream, raspberries, whipping cream and
strawberries, laced with sherry wine.
CRÉME BRULEE $6.50
Creamy custard pudding, filled with raspberries and caramelized sugar
crust.
CHOCOLATE CAKE $6.50
Layers of dark and white ganache, served in expresso cream sauce.
N.Y. STYLE CHEESECAKE $6.50
Traditional classic N.Y. style cheesecake, in a raspberry melba sauce.
CARROT CAKE $6.50
A traditional favorite, topped with a rich cream cheese frosting.
CHOCOLATE FLOURETTE $6.50
Almond flour combined with sweet chocolate, served with vanilla sauce.
CHOCOLATE MOUSE $6.50
Served with a raspberry melba sauce.
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