Stuffed Mushrooms
Mushrooms caps, stuffed with
fresh crabmeat, served with mustard sauce
Jumbo Shrimp Cocktail
Jumbo gulf shrimp served in a
cocktail sauce
Lump
Crab Cakes
With coleslaw, fresh salsa
and honey mustard sauce
Chicken Wraps
Tender diced chicken breast,
Santa Fe style
Filet Mignon Bruschetta
Tender pieces of filet on a
mini baguette with tomato balsamic sauce.
Escargot
Baked under a flaky puffed
pastry crust in a butter garlic mushroom
sauce
Maryland Lump Crab Cakes
With coleslaw, fresh salsa
and honey mustard sauce
Saut�ed Scallops
Succulent scallops in a
garlic lemon sauce.
Adobe Grilled Shrimp
Served with chili remoulade
sauce
Tuna Tartare
Seasoned Ahi tuna with
avocado relish
Seared Ahi Tuna Carpaccio
Pickled ginger, wasabi
dressing
Pottage
Please ask your server for our
traditional daily soup
offering
Salads
Gulliver's House Salad
Crisp hearts of romaine,
shrimp, egg and tomato with Gulliver's house
dressing
Caesar Salad
Romaine lettuce tossed in our
Caesar dressing (served with or without
anchovy
Baby
Mesclum Greens
With caramelized walnuts,
balsamic vinaigrette, topped with a
goat cheese strudel
Buffalo
Mozzarella Salad
With mesclum greens, sliced
tomatoes, served with balsamic
vinaigrette
Chicken Caesar Salad- Entree
Size
Romaine lettuce tossed in our
Caesar dressing (served with or without anchovy)
with tender sliced Breast of
Chicken
Pasta
Seafood Linguine
Shrimp, scallops, clams and
fresh fish, saut�ed in garlic white wine cream
sauce
Chicken Capellini
With spring vegetables and
marinara sauce
Shrimp Angel Hair
Pasta
Saut�ed mushrooms, sun dried
tomatoes, basil and capers
Seafood
Broiled Center Cut Pacific
Swordfish
Served with three-color bell
pepper ragout, twice baked potato and
vegetables
Lobster Tails
Two oven baked succulent
Maine lobster tails with red dill
potatoes
Shrimp Barcelona
Saut�ed large shrimp in a
Chardonnay cream sauce
Alaskan Halibut
With a delicate light mustard
sauce
Atlantic King
Salmon
Prepared poached or broiled,
served with a three mustard caper
sauce
Broiled Shrimp and Scallops
Combo
Served with polenta,
vegetables, tarragon cream sauce
Fresh Catch of The Day
Ask your server for today's
selection
Steaks of Acclaim
Prime Rib of
Beef
Gulliver's Prime Cut
A generous portion, fit for
a king
Traditional English Cut
Thinly sliced English
Style
Brobdingnagian Cut
The biggest, best and bone
in
All served with Gulliver's
Famous creamed corn, spinach, creamed
horseradish, au jus and Yorkshire
pudding
|
Chateaubriand
Center cut tenderloin, served
with a truffle sauce
"Prime" New York Steak
16 oz cut served with your
choice of herb butter or pepper
style
Filet Mignon
11 oz. filet with seasoned
herb butter, or b�arnaise sauce
Tournedos Filet Mignon
Served with a Truffle sauce
and Tourney mushrooms
Porterhouse Steak
A 22 oz cut, cut served with
cognac pepper sauce
Aged Charbroiled Rib Eye
The pride of the house!
Served with port wine mushroom sauce
Encore
Specialties
Whole Rack of
Lamb
In Dijonnaise herb crust,
mashed potatoes, vegetables, and rosemary
sauce
Gulliver's Short Ribs
Served with mashed potatoes,
vegetables and red wine sauce
Roasted Long Island Duck
With apple compote, red wine
cabbage and lingonberry sauce
Chef
Ramone's Chicken
Breast
Served with artichoke hearts, Portabella mushrooms and
brie cheese
Stuffed "Iowa" Pork Chop
A double thick pork chop with
port wine sauce
Veal
Oscar
Served with asparagus, crab
leg meat and garlic b�arnaise sauce
Baby
Back Ribs
A full slab of succulent ribs
with twice baked potato, charro beans, and
coleslaw
BBQ Rib Bones
Served with smoky BBQ sauce,
French fries, charro beans, and
coleslaw
House BBQ Combo
Rotisserie chicken, beef ribs
and baby back pork ribs
Rotisserie Chicken
Marinated in herbs, cooked to
perfection
Grilled Vegetable Plate
Fresh vegetables marinated
with herbs and vinaigrette
Gulliver's
Dessert
English Trifle (Specialty of
the House)
Layers of sponge cake,
Bavarian cream, raspberries and whipped cream
laced with sherry wine
Cr�me Brule
Creamy custard pudding,
filled with raspberries and caramelized sugar
crust
N.Y.
Style Cheesecake
Classic N.Y. style
cheesecake, in a raspberry sauce
Carrot Cake
A traditional favorite,
topped with a rich cream cheese
filling
Chocolate Cake
Layers of dark and white
ganache, served with espresso cream sauce.
Peach-Blueberry Cobbler
Served warm with a scoop of
vanilla ice cream
Apple Bread Pudding
Served warm with caramel
sauce and topped with whipped cream
Chocolate Mousse
Served with a raspberry melba
sauce.
Tiramisu
Espresso cream
sauce
Baked Alaska
Neapolitan ice cream covered
with a French meringue lightly torched with cherry
jubilee sauce.
**** Items subject to change
without notice *****