A 10 oz. Angus Beef center-cut top sirloin steak seasoned, charbroiled and served on a bed of crispy onion strings. Accompanied with reggiano hash browns and steamed fresh broccoli.

A 10 oz. cut of USDA sirloin steak marinated in garlic and butter, charbroiled and served on a bed of crispy onion strings with garlic mashed potatoes.

An 8 oz. center-cut tenderloin marinated in honey, soy sauce, chopped garlic, olive oil, and fresh rosemary, then charbroiled to perfection. Served on a bed of crispy onion strings with garlic mashed potatoes and steamed fresh broccoli.

Our signature Honey Rosemary Filet charbroiled to perfection paired with two succulent grilled jumbo shrimp skewers brushed with a fresh teriyaki glaze. Accompanied by garlic mashed potatoes and fresh steamed broccoli.

A 12 oz. London Broil specially marinated and charbroiled to perfection. Served on a bed of crispy onion strings, then topped with bourbon sauce with caramelized onions. Served with your choice of waffle fries or garlic mashed potatoes.

A thick slice of home-style meatloaf served open-faced on grilled ciabatta under bourbon onion sauce and accompanied with garlic mashed potatoes and crispy onion strings.

Breaded, golden-fried boneless chicken breast coated in Parmesan cheese and garlic. Served on a bed of rigatoni pasta tossed in marinara sauce and baked under a mixture of ricotta, mozzarella, Monterey Jack, and Parmesan cheeses.

Two center-cut 7 oz. boneless pork chops seasoned, then charbroiled and basted with bourbon BBQ sauce. Served with garlic mashed potatoes and coleslaw.

Canadian freshwater walleye fillet lightly breaded and golden fried. Served with coleslaw and your choice of waffle fries or garlic mashed potatoes.

Succulent shrimp lightly dusted with flour and golden fried for a crispy exterior, tossed in a GC signature spicy oriental glaze. Served in flour tortillas with shredded lettuce, pico de gallo, scallions, and cilantro. Finished with a Santa Fe cream sauce.

Fillet of Atlantic salmon charbroiled and topped with steamed asparagus spears, lump crab meat and Béarnaise sauce. Served on wild rice pilaf with steamed broccoli.

Fillet of Atlantic salmon marinated in citrus teriyaki then charbroiled and brushed with a citrus teriyaki glaze. Set over a bed of wild rice pilaf and accompanied with broccoli florets.

Tender, flaky whitefish individually beer battered and fried to golden brown served over a generous portion of waffle fries with tartar sauce and malt vinegar.

A large flour tortilla filled with grilled chicken, spanish rice, cheddar cheese, and roasted chili sauce. Topped with melted cheese, baked and served with spanish rice, lettuce, sour cream, pico de gallo, and salsa.

A half pound of tilapia marinated in orange juice, soy sauce, sriracha, ginger, chopped garlic, and lime juice. Pan seared and served over white rice. Accompanied by sautéed vegetable medley. Finished with a orange sriracha chili glaze.

A 14 oz. cut of USDA choice NY strip seasoned, grilled to perfection and served on a bed of crispy onion strings with reggiano hash browns and steamed broccoli.