Chef's Pairing Menu
Available
Friday & Saturday
in addition to our regular menu selections

1st Course
Shrimp & Corn Fritter
in a pool of velvety corn & grill roasted Holland red bell pepper puree
VIN ~ Ferrari Carano Fume Blanc (Sonoma) `13

Pasta Course
Butternut Squash Agnolotti 
(small ravioli) float in an intensely delicate broth of mushroom, 
parsnip & roasted garlic finished with shaved Locatelli
VIN ~ V. NO Chardonnay (North Coast, CA) '14

Intermezzo
A light salad tossed with a simple refreshing Pomegranate vinaigrette 

Entree Course
Grilled Filet Tail a la Nola
prime Angus filet tail, stuffed with ground Andouille and Medjool dates
grilled over open charcoal fire and served drizzled with a pan jus reduction
& russet mashed, haricot vert
   VIN ~  
Maximo Tempranillo (España) '10  
                 
Dessert
Wild Berries Alaska
A unique dessert of black berry & Cabernet sorbetto
Topped with ripe berries & a hint of semi sweet chocolate ganache
Finished with egg white meringue baked to brown peaks
Complement ~ Six Grapes Porto

 $ 65. ~ per person
tax on food & gratuity will be added


610.323.4004
for your table by the fire. . .and an unforgettable meal!



New Selections
Weekend Menu Updates
N'Orleans Oysters
Chicken Ascona

N'Orlean's Oysters
This small plate is getting us excited about the upcoming
FAT TUESDAY
a delicious melange of 
Creole Andouille infused grits 
topped with jumbo oysters with a hint of spiced up bearnaise & the crunch of house seasoned bread crumbs 
Flash finished under the broiler 
$ 18.5

Chicken Ascona
from our original menu in 1988
inspired by one of Gracie's favorite cities in the world
Ascona Switzerland
Organic breast of chicken served on a bed of wilted spinach & cheddar cheese ~ enwreathed by imported angel hair pasta drizzled with alight sauce of pan juices, diced tomato, basil and a hint of lemon
$ 28.5

Braised Short Ribs
back by popular request!

Angus beef short ribs ~ braised and slow roasted to melt in your mouth tenderness with fresh herbs, caramelized vegetables & Cabernet
Enjoy this warm comfort food with  russet mashed & fresh veg

$36.5


FEBRUARY 9TH ~ 2016
  ~ FAT TUESDAY ~

We can't all make it down the 'Big Easy'  
. . . so, Andy thought it would be a good idea to 
BRING IT TO   ~  
Ya'll!

. . we'll be "shakin' up the Sazeracs & sure, Nola beer will
have you ready for Ash Wednesday when you leave here on Tuesday Night!

Prix Fixe Menu 
1st COURSE Selections
Cajun Creole Chowder 
Steamed Crab Dads
Big Easy Oysters
Crab & Andouille Crepes 
Muffaletta 

Intermezzo
light salad with baby greens, romaine, & Butter lettuce tossed 
with a light & simple citrus vinaigrette

ENTREE SELECTIONS

CRAB & SHIRMP Étouffée
Chicken Gumbo
Nola Filet Tail

Dessert
King's Cake & Cajun Chicory Coffee
$ 36.~ per person
sales tax or gratuity are addtional
Laissez les bons temps rouler!
Now, ya'll listen up. . . 
WE'D LOVE TO FEATURE live MUSIC
 & It's obvious we can pay a band unless we have a nice happy crowd
So, reserve early so we can make the arrangements in time for the party!!!

610.323.4004

Hey lover boy
. . . you don't want to forget to make your reservations

Valentines Weekend Events

    ANTI VALENTINES Celebration
FRIDAY 2-12-16 ~ LIVE MUSIC
especially for divorcees, singles, & unconventional lovers
SPECIAL TAPAS MENU

The big 'hot' event!
SATURDAY    &    SUNDAY 
2-13                               2-14
A Special Lovers 
PRIX FIXE MENU
Complete with some very 'sexy' desserts!


And always remember ~
For a Good Time Call
610.323.4004
Gracie's
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