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Greg
Norman's Australian Grille
Join Us In The Lounge
from 4-7 for Happy Hour
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Bar Menu
(Below are some of the items you will find)
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Queensland
Cut Fries
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Wood-Grilled
Flatbread
topped with house smoked Tasmanian salmon,
creme fraiche, fine herbs, & flying fish golden caviar
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Jumbo
Chicken Wings
stuffed with house made sausage in a mahogany
garlic cherry pepper glaze, served with a salad of celery and 'Gipsland'
blue cheese
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Our
Daily Special Pizza
based on the chef's inspiration
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Classic
'Steak Frites'
grilled rib-eye with bistro friews and a sweet
'n' sour onion yam
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8
oz. Ground Chuck Hamburger
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Tasman
Sea Mussels
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Wood
Grilled & Rotisserie Classics
(Served
a la carte with your choice of the following house made sauces:
steak sauce, Americaine, brown gravy, fresh horseradish, cocktail,
ketchup, tartar)
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Australian
Rib Eye · Swordfish · Atlantic Salmon · Yellow
Fin Tuna · Pork Chop · Cowboy Steak · Filet
Mignon · New York Sirloin · Australian Rack of Lamb
· T-Bone
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Sides
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Creamy
Spinach · Creamed Corn · Baked Potato · Grilled
Asparagus · Spoon Bread· Onion Rings · Sauteed
Spinach · Garlic Bread · Doble Stuffed Yukon Potato
· Country Mashed Potatoes · Fries
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Appetizers
& Salads
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(Listed
are just a small sampling)
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Chilled
Jumbo Prawns · Jumbo Chicken Wings · Fried Calamari
· Oan Fried Lobster Dumpling · Tuna Tartare ·
Big Caesar · Fresh Spinach · Greek
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Pastas
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Chicken
Carbonara & Rigatoni
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Fish
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·Grilled
Atlantic Salmon
(with a creamy lobster succotash with corn, roasted
onion, sweet peas, smoked bacon,
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·Miso
and Cane Sugar Seabass
(pan seared and served in a sake-lobster broth, with
a crispy rice cake and charred cabbage)
·Wok-Fry Ancient Chinese Vegetables
& Cashews
·Tempura Fried Petite Australian Lobster
Tails
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Meat
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'Aussie"
pot pie
(the classic with tender beef and traditional ingredients
baked under puff pastry)
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Rib
Eye of Pork
(brined & split roasted over an open flame, topped
with honet glazed onions and Colemans mustard sauce, served with
sage roasted yams)
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Devil's
Steak-Rolled and Tied Habanero rubbed Tenderloin
(grilled with a gingered BBQ sauce, served atop a
popover stuffed with Asian noodle flan)
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Bone
in Sirloin 'au poivre'
(served with garlic country mashed potatoes, wilted
spinach, crisped onions, and a prot demi glaze)
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