Gracie's 21St Century Cafe Menu

Jamaican Curried Crab Bisque

signature piece as seen in gourmet magazine. jumbo lump crab- with coconut milk, scotch bonnet peppers, & fresh lime bringing you fond memories of those sweet-hot caribbean nights .

wild Greens Salad

tossed with fresh crisp cucumber and local grape tomatoes in our signature balsamic vinaigrette.

Traditional Caesar

traditional caesar cardini recipe with crisp romaine, house made croutons & lots of pecorino romano.

Red Bell Beauties

holland red bell peppers, grill roasted sweet and smoky - served with french chevre, chiffonade of fresh basil drizzled with extra virgin olive oil. . . and balsamic reduction.

Anjou Pears Salad Sings The Bleus

anjou pears sliced and fanned with a slice of french organic lor des domes bleu and a bouquet of baby field greens tossed in organic bleu cheese vinaigrette. pan roasted walnuts & pomegranate molasses drizzle.

Smokin Sampler

chilled hearts of palm gently wrapped in thinly sliced norwegian smoked salmon drizzled with citrus vinaigrette, duck trap farmsTM apple wood smoked local trout fillet, and peppered mackerel with imported caper berries and served with thinly sliced salad of cukes, baby greens tossed in a dilled creme fraiche.

Jumbo Shrimp Santorini

beautiful jumbo shrimp, steamed over a greek influence sauce of ripe tomato, garlic, and a hint of dill sauteed in extra virgin olive oil with a splash of champagne and imported feta - served over a nest of imported angel hair pasta.

Artisan Cheese Service

offering some of the most exclusively delicious artisan cheeses both domestic and imported. please enjoy this as a first course or as a last course to complete your meal, perhaps with a fine glass of port or a beautiful dessert wine.

Charcuterie Plate

a beautiful selection cold meats in tapas fashion. thinly sliced italian sopprasatta - spanish salumi thinly sliced genoa, thinly sliced parma proscuitto

Hudson Valley Foie Gras

humanely raised by this conscious farm. . the finest of duck liver foie gras we can find. pan seared and drizzled with port & mission fig reduction - served en croute, with autumn slaw

Spanish Pulpo

tender young octopus. marinated in vino tinto, fresh lemon, capers and fresh herbs and charcoal grilled and served with imported paparadelle egg pasta tossed in saffron, caper marinara yum!

Oysters On The half Shell

served with fresh lemon, traditional cocktail sauce & a fusion thai vinaigrette

Malpeque (prince Edward Island)

larger cup, a favorite in new england sweet upfront, clean briny finish

Wianno

cape cod bay and nantucket sound. one of the best oyster money can buy. always harvested by hand, these plump, large cup, succulent oysters have the distinct sweet and briny wellfleet flavor preferred by oyster connoisseurs.

Soups And Magical Restoratives

we will create to order from our own famous recipes. choose a clear broth soup or a light creamy creation made with or without dairy

Anjou Pears "sings The Blues"

fresh succulent anjou pears sliced and fanned then served lounging over a bed of baby greens. and arugula, tossed in homemade stilton blue cheese vinaigrette drizzled with imported pomegranate syroup & sprinkled with pan roasted english walnuts

Wild Field Greens Salad

baby field greens, tossed in balsamic vinaigrette with plum tomatoes, roasted red bell pepper, sliced chadds ford , pa. mushers, (imported feta cheese-optional)

Smokin' Vegetarian Hearts Of Palm

chilled hearts of palm gently wrapped in slices of grill roasted red bell pepper drizzled with lemon thyme & goat cheese vinaigrette, cracked pepper, and a smathering of cuke salad, and imported caper berries

Black Bean' Chili Enchilada

our own "never mess the meat" hearty chili, rolled into soft flour all natural tortilla shells..smothered (xxx) in melted cheddar and jack cheeses and served with a dollop of sour cream and our own mango spiked salsa.

"signature" Rastapasta

a signature dish, our version from the original in negril, ja not for the wimpy . . .pan browned plantain tossed with red & green bell pepper, onion and red flame grapes-over angel hair pasta with fresh orange juice, garlic, fresh lime and grated asiago cheese. . .spiced up with our own glori-hallelu-jah hot sauce to a 10

Grill Roasted Red Bell Peppers

served with warm french goat cheese, chiffonade of fresh leaf basil, and a forest of baby greens. drizzled with extra virgin olive oil and balsamic reduction and painted in celebration of your love for each other with red & yellow pepper puree.

Spring Asparagus & Braised Endive Salada

steamed and chilled asparagus & braised belgian endive with a bouquet of baby field greens, and boston bib. french chevre, balsamic reduction, & drizzled with artisan pumpkin seed oil.

"anytime" Toccacia-pizza To You!

freshly made dough with seasonal toppings, roasted garlic with optional imported cheeses this ten (10)inch pie is lovely to share as a starter and just yummy. .

Wild Striped Bass

fresh wild caught north atlantic wild striped bass, this beautiful white flesh fish is primo pan seared served resting in a jumbo lump crab meat infused lemon thyme champagne buerre blanc. accompanied by freshly roasted fennel and chevre mashed

Yellow Fin Tuna - # 1 Grade Sushi Quality

dusted with wasabi powder and seared to rare in a cast iron. sliced & fanned with a stir fry of asian greens, matchstick vegetables, fresh ginger, garlic, and tamari soy. served with traditional wasabi, pickled ginger and a thai chili vinaigrette.

Beautiful Chicken

organic breast of french cut chicken stuffed beneath the skin with gracies blend of fresh herbs, a saute of shallots, sun dried tomato zucchini, and mushrooms, & french chevre - pan roasted to a golden brown perfection served with imported paparadelle pasta tossed in a feather light roasted chestnut marscapone cheese sauce

Scallops bennie

jumbo (u-10) sea scallops, pan seared and served riding atop puffed pastry muffins with fresh organic lancaster county leaf spinach and imported parma proscuitto all drizzled with homemade bearnaise sauce served with grill roasted fingerlings.

Asian Fusion 'crispy Duck'

semi boneless 12 duckling twice cooked. .roasted first, breast bone removed then painted with a thai glazing lacquer of fresh berries, cassis, thai chilies, shallots, tamari, & ginger - flashed to crispin the skin. served over a stir fry of canton noodle, julienne of vegetables and asian greens topped with exploding noodle.

Prime Filet Mignon

free range and naturally grass fed filet mignon simply grilled to your request served with a home made bearnaise - chevre infused parsleyd russet mash

Fusion Paella back By Popular

jumbo shrimp, little neck clams, fresh catch of the day, steamed over rice with seasoned with roasted garlic, caramelized onion, red and green bell pepper & imported saffron featuring imported chorizo authentico cuiar & norleans andoullie

Rack Of Lamb

fresh organic rack of lamb lightly dusted in champagne truffle, whole grain mustard, thyme breadcrumbs and pan seared, served with roasted fingerling potatoes & fresh vegetables. drizzled with a pan juice reduction spiked with truffle and port wine.

Grilled Vegetarian

fresh varietal veggies painted with a citrus pesto marinade and charcoal grilled, lounging atop feather light tortellini tossed in a fresh basil pesto all resting in a pool of hand crushed tomato basil marinara topped with a sliver of imported feta

Celebration Portabella

asparagus, cauliflower, broccoli, carrots, haricot vert, and zucchini topped with marinated & grilled portabella cap and served over feather light goat cheese tortellini in a light tomato-basil marinara-shaved asiago

Starship Sattron

a variety of fresh veggies steamed in fresh orange juice with a hint of roasted garlic, saffron thread & curry served over wild rice

New Orleans Pasta

fresh varietal veggies dipped in a southern marinade and grilled served over imported penne pasta tossed in a cajun marinara with fresh herbs and spicy peppers

Marie's Veggies Ascona

an adaptation of brigettes at her cafe in zurich fresh veggies pan seared with tiny diced plum tomato & fresh basil steamed to a tender finish. resting on a bed of wilted fresh spinach & melted cheddar - enwreathed with angel hair pasta ascona, gracies favorite magical place, on a beautiful lake just near the italian border

Grilled Vegetables Montrachet

fresh veggies painted with sundried tomato and herb marinade grilled, sliced and fanned over feather light goat cheese tortellini in a light basil pesto creme spiked with diced tomato, rosemary and a hint of french goat cheese

Thai Broccoli

stir fry of fresh broccoli with julienne onion, leeks, red bell pepper, and mushrooms, fresh garlic, ginger, & thai chilis served over udon noodle drizzled w/ thai peanut sauce

San Juan Stew

fresh yams, julienne of red and green bell pepper, onion, and crisp celery stir fried in peanut oil then steam finished with fresh orange juice, cumin, frijoles negros, diced tomato, and a hint of cayenne for just the right zip

Stir Try Of Asian Vegetable

broccoli, carrots, cauliflower, leeks, red bell pepper, snap peas and julienne of asian greens-stir fried in peanut oil with a splash of toasted sesame oil- fresh ginger, garlic, thai red chilis, tamari soy and balsamic tossed with udon and topped with exploding noodles & snap peas

Baja Veggies

cauliflower, broccoli, and asparagus steamed in champagne and black beans, with diced bell pepper, onion, cilantro, and cumin-topped with a grilled portabella cap-drizzled very lightly with a fresh lemon-cilantro cream and spike with crispy tortilla swords

Vegetables Mediterranean Penne

medley of fresh veggies marinated in lemon-herb, garlic and sun dried tomato vinaigrette then grilled over our charcoal grill and fanned over semolina penne tossed in basil pesto-served in a pool of roasted tomato-basil marinara served with imported feta cheese.

Tara's 'warm' Apple Pie

a tradition with granny smith apples. cinnamon rich & moist served warm au natural or add ice cream

Wild Plums Alaska

creamy vanilla ice cream layered with wild plums sauteed with plum wine. encased in meringue and baked to soft brown peaks

Seasonal Fruits & Berries

selection varies by availability, au natural or au gratin with a dollop of dairy fresh whipped cream, drizzled with caramel sauce & flamed off.

Mousse Au Chocolate

this decadent homemade recipe uses the finest imported chocolate in the tradition of the true french method. add ripe berries

Strawberries Romanoff

traditional recipe with plump ripe strawberries, macerated in grand marnier and layered with whipped cream in a tall stemmed glass painted with rich chocolate.

"orgasmic" Chocolate Loaf

a melt in your mouth recipe. dense in flavor & light on the palate. two thin slices, layered with ripe berries. in a pool of creme anglaise. topped with freshly whipped cream. truly decadent yum! or add ice cream

Chocolate Fondue

fine european chocolate blended with cognac and cinnamon served over a warm flame with a selection of freshly cut fruits, whole berries & dense chocolate brownie for dipping. order this pour deux (for 2), or the whole table!

Crime Brulee

oooo la la. our traditional french recipe made with free-range eggs and a caramelized raw sugar top. served au natural, or add ripe berries carmelized on top

Mc Dreany Chocolat Pots Du Creme

a true french chocolate creme brulee. creamy and rich. . and made with imported chocolate in our kitchen finished with a crispy caramelized raw sugar top . add ripe berries caramelized on top

Fresh Fruit Sorbet

made in our kitchen from ripe fruit puree. simply served en iceburg. our flavors change each week. have your favorite or a sampler

Ole Hippy

carrot cake. this moist delicious recipe is reminiscent of the days when the flower child lived in us all. frosted with local honey whipped with cream cheese. . . served in a pool of creme anglaise

Ripe Mango

nature's sweet and delicious decadence peeled and sliced and served au natural $6.5. or au gratin with whipped cream & caramel sauce quickly flamed off

Montserrat Coconut Tart

"tastes as sweet as a piece of your heart" island wet bottom pie with key lime, caster sugar & flaky coconut which rises to the top and browns as it bakes in a pastry crust. served with a dollop of our key lime mousse