Fort Walton Beach, FL62
SundayOct 20th 2019
6278
MondayOct 21st 2019
6982
TuesdayOct 22nd 2019
6075
WednesdayOct 23rd 2019
5272
ThursdayOct 24th 2019
5774

Garden Grille Menu

SHAREABLES AND SMALL PLATES


deviled egg toast (530cal) | 14
deviled-egg spread perfectly seasoned with dill, smoked paprika and sea salt served on whole-grain artisan toast

sticky-finger ribs (660 cal) | 14
roasted low-and-slow, baby back ribs basted with whiskey-soy bbq sauce and topped with crispy onions and scallions


hummus platter (640 cal) | 10
roasted red pepper hummus, seasonal raw vegetable crudités and grilled naan


artisanal charcuterie (870 cal) | 12
a trio of cheeses, salami, and cured ham with rosemary crostini, fig jam and local honey


pulled pork sliders (900 cal) | 10
smoked pulled pork, cattlemen’s carolina tangy gold bbq sauce, toasted brioche with bread & butter pickles and harvest apple slaw


wings your way 6pc • 8.0 | 9pc • 12.0 | 12pc • 15.0
choose classic buffalo (910-1,820 cal), whiskey-soy bbq( 720-1,440 cal) or sweet chili-sesame (760-1,520 cal)


ON-A-CRUST SHAREABLES


chipotle blt flatbread (570 cal) | 12
applewood bacon, chipotle red sauce, melted parmesan and fontina, and fresh tomato topped with zesty ranch dressed romaine


mushroom-kale flatbread (630 cal) | 12
tuscan kale, mushrooms, fresno chilis, and roasted garlic cream sauce topped with melted parmesan and fontina cheeses

bbq chicken flatbread (650 cal) | 12


grilled chicken covered in whiskey-soy bbq sauce and topped with smoked gouda cheese, red onion and scallions


margherita flatbread (710 cal) | 11
mozzarella, roasted garlic pesto, roma


SOUPS AND SALADS


tomato and basil bisque (460 cal) | 6
served with a gruyère-garlic cheese crisp


apple-cheddar salad (620 cal) | 12
apple, cheddar, maple-walnut crunch, baby arugula and apple cider vinaigrette


asian sweet chili chicken salad (690 cal)  | 12
sriracha sweet chili-glazed chicken, almonds, cilantro, mixed greens, and sesame vinaigrette


caesar salad (410 cal)  | 12
shaved parmesan, herb croutons, romaine, and caesar dressing


add chicken (160 cal) | 6
add steak* (320 cal) | 10
add salmon* (360 cal) | 9


SANDWICHES


burgers and sandwiches served with choice of fries or fruit


classic mobley burger* (880-1,100 cal) | 12
our signature 100% chuck steak burger, lettuce, pickle, red onion, tomato, and artisan sauce on a sesame seed bun

add aged cheddar, gruyère, smoked gouda or garlic boursin (80-90 cal) | 3
applewood bacon (80 cal) | 3


gruyère mushroom burger* (1,090-1,310 cal) | 13
a thick, 100% chuck steak burger with roasted seasonal mushrooms, gruyère and applewood bacon on a sesame seed bun

garden burger (570-790 cal) | 12
veggie burger, avocado, arugula, tomato, onion, mayo, griddled rustic roll


bistro chicken sandwich (880-1,100 cal) | 13
balsamic glazed chicken, canadian bacon, mozzarella, arugula, parmesan aioli


open-faced caprese (610-830 cal) | 12
fresh mozzarella, roasted cherry tomato, basil, balsamic glaze and olive oil on an artisan roll


steak sandwich* (890-1,110 cal) | 14
grilled and sliced sirloin steak with garlic boursin cheese, fire-roasted peppers, grilled onion, and chipotle aioli on an artisan roll


ENTRES


12 oz. ribeye steak* (830-1,440 cal) | 28
served with choice of two sides


sticky-finger ribs (1,130-1,740 cal) | 17
roasted low-and-slow, baby back ribs basted with whiskey-soy bbq sauce and topped with crispy onions and scallions, served with choice of two sides


citrus grilled salmon bowl* (1,050 cal) | 22
grilled salmon atop tomato-braised tuscan kale, hearty grain blend of quinoa, barley and wild rice, fire-roasted peppers, and grilled lemon finished with smoked yogurt


korean-style steak bowl* (1,010 cal) | 18
grilled and sliced sirloin steak atop wilted greens, barley, brown rice, green garbanzo beans, and red and white quinoa


fusilli carbonara (630 cal) | 16
fusilli, applewood bacon, parmesan cream, and garden peas crowned with a poached egg

add chicken (160 cal) | 6
add steak* (320 cal) | 10
add salmon* (360 cal) | 9


grilled vegetable pasta primavera (560 cal) | 22
cavatappi, alfredo, grilled vegetables, spinach, tomatoes, shaved parmesan and fresh basil

add chicken (160 cal) | 6
add steak* (320 cal) | 10
add salmon* (360 cal) | 9
16” pepperoni pizza (260 cal slice-3,060 cal whole) | 15
mozzarella, provolone, parmesan and romano cheeses, pepperoni, and san marzano tomato sauce


add ons  | 5


seasonal vegetable medley (30 cal)
korean bbq mixed grains (230 cal)
redskin mashed potatoes (170 cal)
garlic parmesan fries (710 cal)
french fries (220 cal)
house salad (150-380 cal)


DESSERTS


mason jar chocolate fudge cake (750 cal) | 7
chocolate mousse, fudge cake and whipped cream drizzled with caramel sauce


caramel apple granny (650 cal) | 7
granny smith apples, buttery caramel, and toffee, slow-baked in a delightful shortbread crust


new york-style cheesecake (540 cal) | 7
philadelphia cream cheese cheesecake topped with triple-berry compote

rockslide brownie (830 cal) | 6


chocolate chunk brownie finished with vanilla bean ice cream, kettle-cooked caramel and chocolate sauce


HAND-CRAFTED COCKTAILS


minty-fresh mule (150 cal) | 9
grey goose vodka, lime juice and mulled mint leaves topped with a splash of ginger ale


the colada shiver (200 cal) | 7
cruzan light rum, lime juice, pineapple-coconut crème and a splash of club soda over ice


cherry blossom (140 cal) | 9
hornitos reposado tequila, lime and grapefruit juices, and grenadine with a maraschino cherry over ice


cosmopolitan (120 cal) | 12
citrus vodka, triple sec, simple syrup and tart cranberry juice shaken together with ice, served up


mojito (200 cal) | 8
cruzan light rum, lime juice, simple syrup and crushed mint with a splash of soda poured over ice


hard shandy (120 cal) | 9
citrus vodka, lemon juice, simple syrup and light beer served ice-cold


dark ‘n’ stormy (110 cal) | 8
dark rum, ginger beer and lime juice over ice with a squeeze of fresh lime


daiquiri (180 cal) | 9
cruzan light rum, lime juice and simple syrup served frozen or hand shaken on the rocks


white russian (270 cal) | 8
grey goose vodka, kahlua and half & half over ice


manhattan (190 cal) | 8
jack daniel’s, sweet vermouth, maraschino and bitters served up or on the rocks


negroni (240 cal) | 8
bombay sapphire, campari and sweet vermouth shaken with ice and served up with a lemon twist


old fashioned (190 cal) | 8
maker’s mark bourbon, muddled simple syrup, maraschino, fresh orange and bitters over ice


WHITE WINES


by the glass or by the bottle


sutter home, white zinfandel (g 110 cal / b 550 cal) | 6 / 26


chateau ste. michelle, riesling (g 120 cal / b 600 cal) | 7.5 / 32


trinity oaks, pinot grigio (g 120 cal / b 600 cal) | 7.5 / 32


murphy-goode, sauvignon blanc (g 120 cal / b 600 cal) | 8 / 34


trinity oaks, chardonnay (g 120 cal / b 600 cal) | 8 / 34


kendall-jackson, chardonnay (g 130 cal / b 650 cal) | 7.5 / 32


RED WINES


by the glass or by the bottle


sea glass, pinot noir (g 120 cal / b 600 cal) | 6 / 26


murphy-goode, pinot noir (g 120 cal / b 600 cal) | 7.5 / 32


columbia crest grand estates, merlot (g 160 cal / b 800 cal) | 7.5 / 32


14 hands winery, cabernet sauvignon (g 130 cal / b 660 cal) | 8 / 34


trinity oaks, cabernet sauvignon (g 130 cal / b 650 cal) | 8 / 34


ménage á trois, red blend (g 130 cal / b 650 cal) | 7.5 / 32


BOTTLED BEERS


sierra nevada pale ale (180 cal) | 5.5


stella artois (150 cal) | 6


corona extra (150 cal) | 5.5


bud light (110 cal) | 5.5


budweiser (150 cal) | 5.5


michelob ultra (100 cal) | 5.5


heineken (150 cal) | 5.5



DRAFT BEERS


bud light (110 cal) | 4.5


stella artois (150 cal) | 6



BEVERAGES


coca-cola (200 cal) | 3


diet coke (0 cal) | 3


sprite (190 cal) | 3


coffee (0 cal) | 3


hot tea (0 cal) | 3

iced tea, unsweet (0 cal) | 3


milk, 2% (120 cal) | 3


iced tea, unsweet (0 cal) |

consumer information
There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, & should eat oysters fully cooked. If you are unsure of your risk, consult a physician.
–section 61c-4.010(8), florida administrative code

consumer advisory
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
–section 3-603.11, fda food code