Cocktail Specials
Bottomless Mimosas or Bloody Mary’s 15
Your choice of either champagne mimosa or bloody mary.
Sunday Sunrise 7
A blend of coconut and spiced rum, orange juice and grenadine.
Blue Wave Runner 8
A blend of gin, rum, blue curacao, simple syrup and pineapple juice.
Children’s Menu
Sand Dollar Pancakes 5
Three small pancakes with choice of chocolate chips or fresh strawberries. Served with your choice of bacon or sausage.
Breakfast Platter 5
One egg scrambled served with your choice of bacon or sausage.
Chicken Strips 5
Three tender strips of chicken breast breaded and fried and served with french fries.
Appetizers
Green Tomato Tower 10
Two layers of sliced fried panko crusted green tomatoes and topped with crabmeat finished with hollandaise sauce.
Fresh Fruit and Yogurt 8
Slices of cantaloupe, honey dew, pineapples and fresh strawberries with a serving of vanilla yogurt.
Cheese Board 10
A spread of herb boursin, smoked gouda and cheddar cheeses garnished with grapes and served with gourmet crackers.
Smoked Salmon Plate 12
Slices of smoked salmon with fresh crostini’s, cream cheese, red onions, capers and chopped eggs.
Shrimp Cocktail 10
Four fresh seasoned gulf shrimp on bed of shredded greens served with cocktail sauce.
Soups
Club Seafood Gumbo cup 5 bowl 8
Soup du Jour cup 4 bowl 7
Salads
Shane Salad 10
Grilled chicken on a bed of greens with walnuts, pecans, bell peppers, parmesan cheese, cranberries and grapes with
raspberry vinaigrette dressing. Change chicken to grilled shrimp for $2 additional.
GSC Seafood Salad 15
A delicious blend of shrimp and crabmeat served on a bed of romaine with lemon slices, tomatoes and cucumbers.
Teriyaki Salmon Salad 12
Grilled salmon on a bed of greens with tomatoes, lemons and cucumbers, served with a teriyaki glaze.
Garden or Caesar Salad 6
Your choice of garden with lettuce, tomatoes and cucumbers with your choice of dressing or Caesar salad.
Entrees
Traditional Club Sandwich 9
Choice of wheat or white with slices of ham, turkey, bacon, swiss cheese, cheddar cheese, lettuce, tomatoes and mayonnaise. Served with potato du jour.
BLT Sandwich 7
Choice of wheat or white toast with applewood smoked bacon, mayonnaise, lettuce and tomatoes. Served with potato du jour.
Shrimp and Grits 14
Traditional grits topped with Cajun sautéed shrimp. Served with garlic French bread.
Peppercorn Filet 24
Six-ounce filet mignon crusted with peppercorn and grilled to perfection with seasoned vegetables and potato du jour.
Breakfast Burger 10
Grilled beef patty topped with a fried egg, mayonnaise, bacon, cheddar cheese on Texas Toast, served with potato du jour.
Quiche of the Day 9
Ask your server for the quiche of the day. Served with potato du jour and fresh fruit cup.
Breakfast
Mile High Pancakes 11
Fluffy buttermilk pancakes, bacon and sausage and two eggs any style. Add strawberries or pecans with whip cream $1.50.
Twisted French Toast 10
Pecan danishes dipped in a traditional egg and cinnamon wash then browned to perfection garnish with strawberries and cream. Served with bacon and sausage.
Great Southern Omelet 12
Smoked salmon, red onions, cream cheese and capers added to fluffy eggs and garnished. Served with your choice of
grits or breakfast potatoes.
Steak and Eggs 18
Eight-ounce ribeye grilled to perfection with two eggs any style. Served with your choice of grits or breakfast potatoes.
Traditional Eggs Benedict 11
Toasted english muffins with canadian bacon, poached eggs, topped with hollandaise sauce. Served with your choice of
grits or breakfast potatoes.
Eggs Pontchartrain 14
Grilled crab cakes topped with poached eggs and hollandaise sauce. Served with your choice of grits or breakfast potatoes.
Breakfast Platter Your Way 10
Three eggs cooked any style served with bacon and sausage, your choice of breakfast potatoes or grits.
Biscuits and Gravy 7
Two open faced biscuits topped with a white buttermilk sausage gravy.
*Add three sand dollar pancakes to any meal for $3 extra.
Thoroughly cooking food of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne
illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or under cooked.