Gemmell's Restaurant Menu

Vegan. Mousse Au Chocólat, Belgium Chocolate, egg whites, a light, and airy dessert.

Fresh Lemons with a sweet and tart taste of zest, fresh out of our kitchen in a shortbread crust.

Fresh Wild Salmon poached and finished in a champagne lemon dill light cream sauce Rice and vegetables.

Tender fresh Chicken breast sautéed with salt, pepper, and shallots Topped with a light Marsala sauce with fresh Vegetables and Rice.

Creamy, smooth as silk caramelized sugar Topped with ruby red raspberries, Black-Berries, and Blue-Berries.

Chicken breast and sliced mushroom sautéed then wrapped in a crepe and finished in a rich cream sauce with vegetables.

Your selection of Chocolate, Grand Marnier or Harlequin Our Signature dessert is baked to order and served with a rich Crème Anglaise sauce Please allow 25 minutes to prepare.

Tender fresh Chicken breast sautéed with salt, white pepper, and shallots, Topped with a creamy bur blanc sauce, capers, served with Vegetables and Rice.

Fresh Tender baby leaves of Spinach, tossed in a Flambéed hot Bacon Dressing.

Thin Pasta with Tomato, Basil, Garlic, Angel hair pasta in extra virgin olive oil, Roma tomatoes, garlic, and vegetables. add chicken, Shrimp, or Scallops for additional charges.

A French specialty, Puff Pastry Pillow in a Creamy Herb White Wine sauce, with the chef’s daily preparation. Add Shrimp or Scallops for additional charges.

Vegan. Mixed wild mushrooms sautéed with an herb butter Drizzled with extra virgin olive oil.

Vegetarian. Sautéed Gulf Shrimp in a lemon Garlic Butter Blanc sauce.

Classic Caesar Salad with Crisp Romaine, Parmesan, Croutons, and Signature Caesar Dressing.

A crock of rich onions, topped with seasoned croutons, gruyere cheese, baked to a golden brown presentation.

Chicken breast and sliced mushroom sautéed then wrapped in a crepe and finished in a rich cream sauce with vegetables.

Pork Tenderloin Roasted, sliced, served with a Madeira wine Sauce, side Garlic Roasted Red Potatoes, with a selection of the Chefs assorted Vegetables

Tender fresh Chicken breast sautéed with salt, pepper, and shallots Topped with a light Marsala sauce with fresh Vegetables and Rice.

Fresh Tender chicken breast sautéed with artichoke hearts, garlic, and gulf shrimp, In a citrus chardonnay sauce vegetables and rice.

Tender fresh Chicken breast sautéed with salt, white pepper, and shallots, Topped with a creamy bur blanc sauce, capers, served with Vegetables and Rice.

Thin Pasta with Tomato, Basil, Garlic, Angel hair pasta in extra virgin olive oil, Roma tomatoes, garlic, and vegetables. add chicken, Shrimp, or Scallops for additional charges.

Our signature curly pasta is tossed with gulf shrimp and the chef selection of fresh vegetables in rich Dijon mustard and white wine sauce.

Tender fresh calamari steak sautéed in a classic Almandine sauce, Rice and vegetables.

Large Gulf shrimp sautéed with garlic, diced Roma tomatoes, basil, parsley, capers sauce, Rice, and Vegetables.

Tender Lamb Chops, oven roasted, served with a Thyme Sauce, a side of Garlic roasted red baby potatoes, with the Chefs selection of fresh vegetables

Fresh Wild Salmon poached and finished in a champagne lemon dill light cream sauce Rice and vegetables.

Delicate sand dabs sautéed with white wine, butter, parsley, lemon butter sauce with a touch of Demi-Glaze, vegetables, and rice.

Creamy, smooth as silk caramelized sugar Topped with ruby red raspberries, Black-Berries, and Blue-Berries.

Fresh Lemons with a sweet and tart taste of zest, fresh out of our kitchen in a shortbread crust.

Your selection of Chocolate, Grand Marnier or Harlequin Our Signature dessert is baked to order and served with a rich Crème Anglaise sauce Please allow 25 minutes to prepare.

Vegan. Mousse Au Chocólat, Belgium Chocolate, egg whites, a light, and airy dessert.

Fresh from the kitchen, made with fresh blueberries, with a brown sugar crust.

New York Style, Drizzled with a Wild Berry Sauce.

Heart of Romaine, with roasted walnuts, Fresh crumbled Point Reyes blue cheese, diced tomatoes, topped with a Bordeaux vinaigrette dressing or blue cheese dressing.

Large Gulf Shrimp, With sliced tomatoes, cucumbers. arranged on top of a crisp hearts of Romain lettuce, with a side of Bordeaux dressing

Fresh Tender baby leaves of Spinach, tossed in a Flambéed hot Bacon Dressing.