Gulliver's Dinner Menu
Appetizers |
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| Carpaccio Duet | Wild Mushroom Treasure Box |
| Smoked Salmon and Tenderloin Beef, capers, | Saut�ed Portobello, Shitake, Chanterelle, served in a |
| whipped horseradish, parmesan. | toasted box of puff pastry |
| Lobster Ravioli | Shrimp Martini Cocktail |
| Served with a Cardinal Tarragon sauce | Chilled Jumbo Gulf Shrimp |
| Dungeness Crab Cakes | Calamari Fritti |
| Served with salsa and three mustard sauce | Golden crisp, served with a cocktail cr�me sauce |
| Pottage | |
Please ask your server for our traditional daily soup offering, or our Lobster Bisque when available |
|
Salads |
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| Gulliver's House Salad | Caesar |
| Served table side | Served table side |
| Cold Prime Rib Salad | |
| Marinated cold prime rib tossed in mixed greens, mushrooms, broccoli | |
| red onions, with a peppered vinaigrette dressing | |
| Baby Mesclum Greens | Warm Baby Spinach Salad |
| Mixed baby greens, served with Balsamic and Walnut oil | With diced egg and house bacon bits, tossed |
| vinaigrette and topped with a goat cheese strudel | table side in a vinaigrette dressing |
Entrees |
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| Prime Ribs of Beef | |
| Gulliver's Prime Cut | Traditional English Cut |
| A generous portion | Thinly sliced |
| Brobdingnagian (Brob-Ding-Na-Gian) | |
| The biggest, best and bone in | |
| Steaks of Acclaim | |
| Chateaubriand | Filet Mignon |
| Center cut tenderloin, served with a truffle sauce | 10 oz. With seasoned herb butter, or b�arnaise |
| Steak O’ Gulliver’s | "Prime" New York Steak |
| Extra large brochette of tenderloin, with fresh | 16 oz. Prime cut steak |
| grilled vegetables and served on a bed of couscous | |
| Porterhouse | |
| Large cut served with a cognac pepper sauce, and topped with golden brown onions | |
| Seafood | |
| Shrimp Barcelona | |
| Saut�ed large shrimp in a Chardonnay cream sauce | |
| King Salmon | Seafood Platter |
| Prepared poached or broiled, served with a | King of the sea, served on a bed of couscous |
| three mustard caper sauce | and Napa cabbage coleslaw |
| Alaskan Halibut | Whole Maine Lobster |
| With a delicate light mustard sauce | Thermador Style |
| For our daily catch, please ask your server. | |
| Pasta | |
| Seafood Linguine | Parpadelli Pasta with Grilled Chicken |
| Large shrimp, scallops, and clams with fish of the day, | Wild mushrooms, artichoke hearts, |
| saut�ed in garlic and finished in a white wine cream sauce | served with an aromatic thyme sauce. |
| Encore Specialties | |
| Colorado Rack of Lamb | Chef Ramone’s Chicken Breast |
| With twice baked potato, baby carrots, | Stuffed with artichoke hearts, Portabella |
| haricot verts and rosemary lamb sauce | mushrooms and sun-dried tomatoes |
| Baby Back Ribs | |
| A full slab of succulent bbq pork ribs, homemade style, served | |
| with your choice of black beans or | |
| twice baked potato, cole slaw and our bbq sauce | |
| Roasted Long Island Duck | Stuffed "Iowa" Pork Chop |
| Fresh apple and prune compote, red wine cabbage | With rich seasoned earthy Shitake mushrooms |
| and lingonberry port sauce | |